BROCCOLI HEALS

Broccoli may undo diabetes damage


Eating broccoli could reverse the damage caused by diabetes to heart blood vessels, research suggests.

A University of Warwick team believe the key is a compound found in the vegetable, called sulforaphane.

It encourages production of enzymes which protect the blood vessels, and a reduction in high levels of molecules which cause significant cell damage.

Brassica vegetables such as broccoli have previously been linked to a lower risk of heart attacks and strokes.

Our study suggests that compounds such as sulforaphane from broccoli may help counter processes linked to the development of vascular disease in diabetes

Professor Paul Thornalley
University of Warwick

People with diabetes are up to five times more likely to develop cardiovascular diseases such as heart attacks and strokes; both are linked to damaged blood vessels.

The Warwick team, whose work is reported in the journal Diabetes, tested the effects of sulforaphane on blood vessel cells damaged by high glucose levels (hyperglycaemia), which are associated with diabetes.

They recorded a 73% reduction of molecules in the body called Reactive Oxygen Species (ROS).

Hyperglycaemia can cause levels of ROS to increase three-fold and such high levels can damage human cells.

The researchers also found that sulforaphane activated a protein in the body called nrf2, which protects cells and tissues from damage by activating protective antioxidant and detoxifying enzymes.

Countering vascular disease

Lead researcher Professor Paul Thornalley said: "Our study suggests that compounds such as sulforaphane from broccoli may help counter processes linked to the development of vascular disease in diabetes.

"In future, it will be important to test if eating a diet rich in brassica vegetables has health benefits for diabetic patients. We expect that it will."

Dr Iain Frame, director of research at the charity Diabetes UK, stressed that research carried out on cells in the lab was a long way from the real life situation.

However, he said: "It is encouraging to see that Professor Thornalley and his team have identified a potentially important substance that may protect and repair blood vessels from the damaging effects of diabetes.

"It also may help add some scientific weight to the argument that eating broccoli is good for you."




Broccoli chemical's cancer check


Scientists have been looking at why vegetables like broccoli could protect against cancer.

A chemical in vegetables such as broccoli, cauliflower and cabbage can boost DNA repair in cells and may stop them becoming cancerous, a study says.
Another chemical in soy also performs the same role, the Georgetown University team said.

Although a link has already been found between eating these foods and a reduced cancer risk, this research shows how that might happen.

The research is published in the British Journal of Cancer.

It is now clear that the function of crucial cancer genes can be influenced by compounds in the things we eat

Professor Eliot Rosen, Georgetown University

Vegetables such as broccoli were found to contain a compound called I3C.

And a chemical called genistein found in soy beans.

The repair proteins, regulated by genes called BRCA1 and BRCA2, are important for preventing damaged genetic information being passed on to the next generation of cells.

If people have a faulty BRCA gene they are at a higher risk of developing some forms of cancer, including breast, ovarian and prostate cancer.

Low amounts of the BRCA proteins are seen in cancer cells, so the scientists propose higher levels might prevent cancer developing.

Researchers suggest the ability of I3C and genistein to boost the amount of BRCA proteins could explain their protective effects.

'Clear process'

Professor Eliot Rosen, who led the research, said: "Studies that monitor people's diets and their health have found links between certain types of food and cancer risk.

"However, before we can say a food protects against cancer, we have to understand how it does this at a molecular level."

He added: "It is now clear that the function of crucial cancer genes can be influenced by compounds in the things we eat.

"Our findings suggest a clear molecular process that would explain the connection between diet and cancer prevention."

Professor John Toy, medical director of Cancer Research UK, which owns the British Journal of Cancer, said: "Diet's role in cancer prevention is complex.

"This research explores an interesting hypothesis as to how certain components of diet can affect cancer risk.

"The evidence is building that these chemical compounds act on some of the genes inside cells that help prevent cancer developing."

But he added: "We still don't know if this is exactly how these chemicals might act in every day life."

However he said it had been established that eating a balanced diet, which was high in fibre plus plenty of fruit and vegetables, lowered the risks of developing many forms of cancer.

COURTESY BBC Health -Medical notes.