Compound in Broccoli Could Aid in Protection Against COVID-19

Overview

Broccoli contains a powerful phytochemical that activates cell-protecting enzymes, providing defenses against various diseases including heart disease, neurodegenerative disease, diabetes, and cancer. Additionally, this phytochemical helps combat viruses and respiratory illnesses, making it beneficial for immune support against conditions like COVID-19.

Harms Insects But Safeguards Humans

This remarkable broccoli phytochemical, known as sulforaphane, is released by plants like broccoli to protect against predators. While toxic to insects, sulforaphane triggers the production of protective enzymes in humans, safeguarding cells against damage from free radicals, toxins, and inflammation. Research has shown that sulforaphane offers protection against cancer and various chronic diseases.

Reduces “Viral Load”

Studies have demonstrated that sulforaphane-rich broccoli sprouts can reduce markers of viral load in the body, enhance immune response, and potentially serve as an antiviral agent against influenza and hepatitis C. While research on COVID-19 is ongoing, early studies suggest sulforaphane may offer protection against respiratory distress.

Inflammation and Respiratory Distress

Sulforaphane has shown promise in reducing inflammatory lung damage and improving survival rates in conditions like acute respiratory distress syndrome (ARDS). Human studies indicate that sulforaphane can reduce virus-induced inflammation in the lungs.

New Help For Asthma

Studies have shown that sulforaphane enhances lung protection, detoxifies pollutants, and may serve as a potential therapy for asthma. Additionally, sulforaphane has demonstrated protection against Helicobacter pylori infection, which is linked to peptic ulcers and stomach cancer.

How to Get Sulforaphane

Broccoli sprouts contain high levels of sulforaphane, which can also be found in Brussels sprouts, cauliflower, kale, cabbage, and bok choy. To maximize sulforaphane content, avoid overcooking broccoli and consume it raw or lightly cooked to retain its enzyme activity. Supplements are also available for those who prefer an alternative source.

Written by: Susan Parker

Susan Parker is a 49-year-old Senior Manager at a marketing firm. With two older children becoming more independent, she is now focusing on her own health and wellbeing. She’s passionate about natural and holistic health approaches, and values high-quality, trustworthy products. Susan enjoys yoga, gardening, reading, and cooking, and seeks to stay energetic and sharp while balancing a busy career and personal life.