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Monday, 09 September 2013
A compound found in broccoli could be the 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).Cruciferous vegetables such as Brussels sprouts and cabbage, but particularly broccoli release sulforaphane. Results from the laboratory study show that sulforaphane slows down the destruction of cartilage in joints associated with painful and often debilitating osteo-arthritis. The researchers found that mice fed a diet rich in the compound had significantly less cartilage damage and osteo-arthritis than those that were not.
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SOURCE: Arthritis & Rheumatism, August 2013