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Bioavailability and Kinetics of Sulforaphane in Humans after Consumption of Cooked versus Raw Broccoli Martijn Vermeulen*, Ineke W. A. A. Klpping-Ketelaars†, Robin van den Berg‡ and Wouter H. J. Vaes J. Agric. Food Chem., 2008, 56 (22), pp 10505-10509 Publication Date (Web): October 24, 2008 (Article) DOI: 10.1021/jf801989e

(NaturalNews) Levels of the beneficial, cancer-fighting compound sulforaphane in broccoli are reduced by 90 percent when the vegetable is cooked, according to a study conducted by researchers from TNO Quality of Life in the Netherlands, and published in the Journal of Agricultural and Food Chemistry. "Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli," the researchers wrote.

Watercress was declared the latest super food yesterday for being packed with a higher than usual amount of nutrients found in vegetables. Research has shown that eating a packet of raw watercress a day, or a bowl full, for eight weeks increased the ability of cells to resist damage to their DNA, helping to protect against the cell changes that lead to cancer.

Mushrooms could give the immune system a hand in attacking foreign invaders, if the effects in mice translate to humans.\n\nWhat's more, the common white button mushroom had stronger immune-boosting effects than more exotic -- and more expensive -- fungi such as oyster and shiitake mushrooms, Dr. Keith Martin of Arizona State University in Mesa and his colleagues found