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PMID: 17995854
DOI: 10.1111/j.1750-3841.2006.00258.x
Improved Memory and Brain Function is now suggested by a new report on blueberries by Russell Martin. This research has linked blueberries with improved memory retention and motor coordination that normally accompany aging.
(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.