BROCCOLI: ANOTHER TOP ANTI - DIABETIC FOOD
Broccoli is low in calories and high in vitamin C, B vitamins, and fiber.
Sulforaphane is a type of isothiocyanate that has blood-sugar-reducing properties. This plant chemical is produced when broccoli is chopped or chewed due to a reaction between a glucosinolate compound called glucoraphanin and the enzyme myrosinase, both of which are concentrated in broccoli.
Test-tube, animal, and human studies have shown that sulforaphane-rich broccoli extract has powerful anti-diabetic effects, helping enhance insulin sensitivity and reduce blood sugar and markers of oxidative stress.
Broccoli sprouts are concentrated sources of glucosinolates like glucoraphanin, and they’ve been shown to help promote insulin sensitivity and reduce blood sugar levels in people with type 2 diabetes when supplemented as a powder or extract.
Additionally, eating cruciferous vegetables has been linked to a lower risk of type 2 diabetes.
Keep in mind that the best way to enhance the availability of sulforaphane is to enjoy broccoli and broccoli sprouts raw or lightly steamed, or to add active sources of myrosinase like mustard seed powder to cooked broccoli.
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