BROCCOLI REDUCES THE RISK OF COMPLICATIONS AFTER A STROKE

Researchers from London found that sulforaphane, which is a component of broccoli, activates protective enzymes directly in the human brain. The use of such substances is that it prevents the development of oxidative stress.

Oxidative stress is a process that is based on cell damage of dangerous free radicals. In addition, clinicians have long argued that this pathological process is directly related to some diseases such as Alzheimer’s or cancer.

Moreover, scientific studies have shown that this compound from broccoli reduces the severity of such illness as stroke and its consequences in small rodents. Based on these data, scientists suggest that those individuals who are more susceptible to the development of such dangerous disease, should regularly take medicines containing sulforaphane. It should be noted that the main risk group is people with hypertension.

Also not be amiss to introduce in your diet, broccoli and other products containing such enzyme, e.g., horseradish and other varieties of cabbage. Researchers claim that it can not only prevent the development of negative sequelae of stroke, but also will significantly reduce the intensity of existing impacts of the disease.
Despite the positive results of studies with broccoli, scientists will continue to look for ways that help reduce the risk of developing complications after a stroke. This can be attributed to the violation of the severity of the impairment and partial or complete paralysis, memory loss, and a variety of speech defects. This will give you the opportunity to save a large number of patients with a similar diagnosis.