Eating broccoli can help asthma sufferers | The Sundaytimes Sri Lanka

We’ve all been told eating green vegetables is an important part of our diet and can boost general health and development, but the advice could have even better results than first thought. Eating one or two cups of steamed broccoli every day could be a new treatment to help asthmatics, according to Melbourne researchers. The [...]

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Eating broccoli can help asthma sufferers

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We’ve all been told eating green vegetables is an important part of our diet and can boost general health and development, but the advice could have even better results than first thought.

Eating one or two cups of steamed broccoli every day could be a new treatment to help asthmatics, according to Melbourne researchers.

One or two cups of steamed broccoli every day could be a new treatment to help asthmatics, according to Melbourne researchers (Reuters)

The finding due to sulforaphane naturally occurring in broccoli and other cruciferous vegetables, which may help protect against respiratory inflammation that can cause asthma.

‘In Australia, asthma affects one in ten people and it’s something that is on the rise,’ said University of Melbourne honours student Nadia Mazarakis, who undertook research on the topic with supervisor Dr Tom Karagiannis.

Broccoli is high in vitamin A and C, vitamin B-6 and contains iron, calcium and dietary fiber. Part of the cabbage family and is also believed to have anti-carcinogenic properties.

Laboratory testing by the university also revealed eating vegetables from the cruciferous family, including kale, cabbage, brussels sprouts, cauliflower and bok choy, reduces and even reverses lung damage.

‘Our research could help those people in particular that are resistant to the current treatment options,’ Dr Karagiannis said.

Ms Mazarakis said the research was still in the experimental phase and during an asthma attack or severe breathing issues normal medical advice must be followed.

Kale has recently had a massive resurgence in popularity due to is ‘superfood’ qualities and high nutritional value.

Extremely rich in vitamin A and C, K and in calcium, iron and beta carotene, the high in fiber vegetable is also low in calories has no fat and is also full of antioxidants.
© Daily Mail, London

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