Broccoli boost

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Tags: centenary-edition, discovery, health

UQ PhD candidate and nutritionist Christine Houghton is investigating whether broccoli could help in the fight against diabetes.

PhD student Christine Houghton is exploring the health benefits of broccoli

Ms Houghton’s research focuses on sulforaphane – a substance produced when broccoli sprouts are cut or chewed that has been found to protect against heart disease, some types of cancers and act as an anti-ageing agent.

“Sulforaphane essentially talks to the DNA within your cells and can help to optimise several of your body’s natural defence systems,” Ms Houghton said.

“Studies have found that sulforaphane influences about 200 genes of the cell’s defence system.

“Regular consumption of broccoli or broccoli sprouts is a simple way to activate your body’s own protective mechanisms which naturally decline as we age or are unwell.”

Ms Houghton is currently trying to find out exactly how much sulforaphane is produced in 500mg of encapsulated broccoli sprout powder.

Using this product, she hopes to start a clinical trial this year for patients with impaired glucose tolerance.

“Evidence in invitro and animal studies indicates that sulforaphane can reduce the complications of diabetes, with improved biochemical markers evident,” Ms Houghton said.

Ms Houghton is completing her PhD through the School of Human Movement Studies, and discussed the potential health benefits of sulforaphane at the 2009 Australasian Academy of Anti-Ageing Medicine Conference in Melbourne.

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