Broccoli could be key in the fight against osteoarthritis
Science Daily, 08/29/2013

A compound found in broccoli could be key to preventing or slowing the progress of the most common form of arthritis, according to new research led by the University of East Anglia (UEA). Results from the laboratory study show that sulforaphane slows down the destruction of cartilage in joints associated with painful and often debilitating osteoarthritis. The researchers found that mice fed a diet rich in the compound had significantly less cartilage damage and osteoarthritis than those that were not. The study, which also examined human cartilage cells and cow cartilage tissue, was funded by medical research charity Arthritis Research UK, the Biotechnology and Biological Sciences Research Council’s (BBSRC) Diet and Health Research Industry Club (DRINC) and The Dunhill Medical Trust. Sulforaphane is released when eating cruciferous vegetables such as Brussels sprouts and cabbage, but particularly broccoli. Previous research has suggested that sulforaphane has anti–cancer and anti–inflammatory properties, but this is the first major study into its effects on joint health.