Broccoli cooking the wrong way can cause cancer-fighting content contained in these greens lost. However, there is now a sure way to maximize the anti-cancer of the broccoli.
Scientists from the University of Illinois, United States, managed to find a way to maximize the strength of anti-cancer in the broccoli.The trick is to heat the broccoli in a certain temperature limits so that the cancer-fighting substance called sulforaphane is not lost.
Elizabeth Jeffery discovery made that makes the content of sulforaphane in broccoli increases. Sulforaphane is one of the most powerful anti-cancer contents contained in the plant. "The content of this work by increasing the enzyme in the liver to destroy cancer substances that enter the body through food or the environment," he said.
He explained that, to trigger the expenditure of sulforaphane is rather difficult. Sulforphane The reason is related to the sugar molecule through the sulfur bond. When the broccoli enzyme break down sugar to release sulforphane, sulfur-binding protein can spend sulforphane this and make it inactive.
"Although the bacteria in our gut may be issued sulforphane, but we do not have the enzymes to release it from the body tissues. Therefore it is best to get these enzymes from broccoli," says professor of food science and nutrition department.
That's why he and his team do some warming experiments to find out at what point the issue sulforphane broccoli enzyme is destroyed.
"The heating time 10 minutes in temperatures 60 degrees Celsius is the best time to get the content of anti-cancer from broccoli. For consumers at home, preferably steamed broccoli for 3-4 minutes until you feel a little soft," he said.
