Broccoli could be new osteoarthritis superfood

Osteoarthritis sufferers who aren’t fans of broccoli may not be happy with the results of recent research.

A study conducted by the University of East Anglia has found that sulforaphane, a compound found in broccoli, has been linked to the slower development and potential prevention of osteoarthritic damage in joint cartilage. The chemical is released on consumption of the vegetable.

“Broccoli may prove to be the world’s next biggest superfood, with previous studies suggesting that sulforaphane also has anticancer and anti-inflammatory properties,” said AUSVEG spokesperson Lauren Winterbottom.

“These findings are a timely reminder to all Australians that the vegetable farm is essentially nature’s own pharmacy.”

Currently, osteoarthritis is estimated to affect nearly 7% of the Australian population - and this figure is expected to rise as the population ages.

Other vegetables such as Brussels sprouts and cabbage are also rich in sulforaphane, Winterbottom says, with potential for growers to breed ‘super varieties’ rich in a range of beneficial nutrients.

The UK researchers have seen positive results in human cartilage cells, tissues and mice, and hope to replicate these in clinical trials soon.

A current Australian research and development project funded by the National Vegetable Levy is simplifying currently available information relating to food regulations. This will allow producers and marketers to easily make health claims under a new Food Standard Code recently released by Food Standards Australia New Zealand (FSANZ).

The University of East Anglia study was published in the journal Arthritis and Rheumatism.