Compound in Broccoli May Prevent Osteoarthritis

NORWICH, United KingdomEating broccoli may prevent or slow the progression of osteoarthritis, according to a new study published in the journal Arthritis & Rheumatism. The findings suggest  sulforaphane, a compound found naturally in broccoli, can benefit joint health.

The new research, led by the University of East Anglia, shows that sulforaphane slows down the destruction of cartilage in joints associated with osteoarthritis by blocking the enzymes that cause joint destruction by stopping a key molecule known to cause inflammation. 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.

This is an interesting study with promising results as it suggests that a common vegetable, broccoli, might have health benefits for people with osteoarthritis and even possibly protect people from developing the disease in the first place," said Arthritis Research UKs medical director Prof. Alan Silman. While broccoli is a primary source of sulforaphane, the compound is also released when eating cruciferous vegetables, such as Brussels sprouts and cabbage.

The study involved researchers from UEAs schools of Biological Sciences, Pharmacy and Norwich Medical School, along with the University of Oxford and Norfolk and Norwich University Hospital. The results were determined using mice fed a diet rich in the sulforaphane compound, who showed significantly less cartilage damage and osteoarthritis than those that were not.

Researchers from the School of Biological Sciences and Norwich Medical School are now embarking on a small scale trial in osteoarthritis patients due to have knee replacement surgery, to see if eating broccoli has similar effects on the human joint.

Lucky for consumers, sulforaphane can be found in frozen broccoli. At one time, the extreme heat from the blanching method used to prepare broccoli that was soon-to-be frozen destroyed the enzyme myrosinase, which is needed to form sulforaphane. According to a study published in the Journal of Food Science, researchers experimented with blanching broccoli at a slightly lower temperature instead of at the current industry standard which is 86 °C. Researchers used a temperature of 76 °C and found that 82% of the enzyme myrosinase was preserved without compromising food safety and quality.

Until now research has failed to show that food or diet can play any part in reducing the progression of osteoarthritis, so if these findings can be replicated in humans, it would be quite a breakthrough," Silman said. "We know that exercise and keeping to a healthy weight can improve people's symptoms and reduce the chances of the disease progressing, but this adds another layer in our understanding of how diet could play its part."