Scientists at the Johns Hopkins School of Medicine have created BroccoSprouts, a natural sprout that includes elevated levels of sulforaphane, a compound that increases enzymes that produce long-term antioxidant activity.
I bet you think that all broccoli sprouts are the same. Well, as far as the scientists at Johns Hopkins are concerned, it is far from the truth. They tested in excess of 50 different types of broccoli in order to unearth the types that yield the highest levels of sulforaphane. One ounce of BroccoSprouts has the same amount of sulforaphane as 1 ¼ lbs of mature, cooked broccoli.
Studies gave details last year at the American Association for Cancer Research confirming that sulforaphane hinders the growth of prostate cancer cells and kills Helicobacter pylori, the bacteria that generates stomach ulcers and may end up in stomach cancer. An additional study from the Institute for Food Research in Norwich, England, expanded on how sulforaphane arouses colon cancer cells to self-destruct, which indicates that BroccoSprouts may not only be beneficial in suppressing cancerous cell growth, but may also be able to reverse the carcinogenic process.
Alfalfa sprouts and BroccoSprouts taste very similar, so they are simple and easy to add to the diet. You can use them in salads, wraps, sandwiches and many other fresh vegetable dishes.