Do Braised , Broccoli More Potent Against Cancer When Steamed

Do Braised , Broccoli More Potent Against Cancer When Steamed

There have been many studies that prove that the vegetable broccoli contains anti- cancer has a very high . Now scientists reveal how to cook can affect the anti-cancer effects in these vegetables .

In their research , the scientists revealed that many anti-cancer compounds are lost or damaged when boiled or roasted broccoli with a microwave . How to cook most appropriate to keep the content of the anti-cancer it is steamed .
These findings were presented at the annual scientific conference at the American Institute for Cancer Research .

The duration of steaming broccoli for 3-4 minutes is recommended . It is said , steaming up pale green broccoli can increase the efficacy of anti- cancer compound sulforaphane it contains .

To be efficacious as an anti- cancer compound sulforaphane requires the enzyme myrosinase which is also contained in broccoli . These enzymes can be damaged or lost , if it is cooked broccoli in a way that is not appropriate .

The observations made ​​by scientists suggests boiling or roasting broccoli in the microwave can damage the enzyme myrosinase . Even in just one minute roasting or boiling , the enzyme was able to be damaged .

Instead , the broccoli will still contain the enzyme myrosinase enough if steamed . Even up to 5 minutes of steaming , the enzyme was still enough to activate the anti-cancer compound sulforaphane .

" How long cooking tends to focus to improve the taste , appearance and microbiological safety . Nowadays we are doing more , which is to maintain the bioactive compounds that can enter our bodies in a form that can be used , " said Dr. Elizabeth Jeffrey of the University of Illinois who conducted the research this , as quoted by the Daily Mail ,