A plant from the brassicaceae family, named broccolo, has the capacity to counteract cellular DNA damage caused by an excess of free radicals in the body, thanks to its high content of isothiocyanates, vitamin C, B, PP, provitamin A and minerals such as calcium, phosphorus, iron and potassium. Its main organoleptic characteristic, the typical smell, is due to the presence of aromatic compounds containing sulfur and it is thanks to these that it has a great antioxidant capacity. The isothiocyanates present in broccoli, but also in other plant families such as the Crucifereae are endowed with a remarkable antitumor action. This specific activity is due to the ability to modulate the enzymes necessary to detoxify the organism from poisons or other potentially carcinogenic substances. One example is sulforafane (SFN), a particularly active isothiocyanate with a promising future in therapy against some tipe of leukemia. In addition to the antitumor aspect, the modulation of the antioxidant enzymes makes these plants an incredible resource against all those diseases caused and / or worsened by oxidative stress. The thiol groups that are formed in our body from these sulfhydryl aromatic substances after food intake of broccoli, can in fact react with alkoxyl radicals present in large quantities in areas colonized by malignant tumor masses or wherever there is inflammation. The presence of these broccoli derivatives, therefore, is able to buffer and reduce the level of hydroperoxides, free radicals metabolites, producing a protective effect with reduced risk of cellular damage to DNA. An additional function of the -SH thiol groups, mainly linked to Glutathione, an endogenous antioxidant, is to keep the ascorbic acid (Vit. C) in a reduced state, a fundamental condition for regenerating minerals such as sodium, potassium, Magnesium and calcium, necessary to make the exchanges between the outside and the inside of our cells. Simplifying it can be said that a good barrier of thiol groups -SH allows to prevent or reduce cellular degeneration and therefore the risk of contracting chronic diseases. So, ultimately, broccoli is good in our diet and possibly in massive and daily doses.
