Broccoli and NUTRILITE™
Nutrilite Health Institute studies the effects of
cooking on beneficial compounds found in broccoli.
Study at a Glance
Goal: To determine how heat affects the production of
healthy plant compounds called glucosinolates in steamed versus fresh broccoli.
Results: In the body, glucosinolates are transformed
into isothiocyanates (ITCs) which are believed to have strong antioxidant properties. Within hours
of consumption of either fresh or steamed broccoli, ITCs were present in the participants' blood
and urine but the levels were three times greater in those consuming fresh broccoli.
Conclusion: In order to preserve the health benefits
of broccoli, minimal exposure to heat is recommended in order to maximize the potential to generate
For more information, please refer to the broccoli clinical research summary.