Broccoli Sprouts Reduce Oxidative Stress in Diabetics

A diet rich in broccoli and broccoli sprouts may benefit type 2 diabetics by increasing total antioxidant capacity of the blood and reduced oxidative stress, according to a study in the European Journal of Clinical Nutrition.

Researchers at the National Nutrition and Food Technology Research Institute enrolled 81 people with diabetes in a randomized, double-blind, placebo-controlled clinical trial. Participants were assigned to take either 5 grams or 10 grams daily of broccoli sprout powder or a placebo for four weeks. Participants in both of the broccoli sprout powder groups experienced a significant decrease in the levels of malondialdehyde (MDA), a known marker of oxidative stress. Broccoli sprout powder also was associated with a reduction in another oxidative stress marker, oxidized low-density lipoprotein (LDL) cholesterol.

Broccoli and broccoli sprouts have been studied mostly for anti-cancer properties, which are attributed to high levels of glucosinolates, which, once ingested are metabolized into potent anti-cancer substances and antioxidants called isothiocyanates. The main isothiocyanate from broccoli is sulphoraphane, which is found in cruciferous vegetables such as broccoli, Brussels sprouts, cabbage, cauliflower and kale. The richest source of sulforaphane is broccoli sprouts, which contain 20 to 50 times the amount of the phytochemical found in broccoli.