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Broccoli is widely considered a superfood, and for good reason!

It’s a cruciferous vegetable packed with essential nutrients, vitamins, and minerals.

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Broccoli has been linked to a number of health benefits, including:

• Reduced cancer risk: Broccoli contains sulforaphane, a compound that has been shown to have anti-cancer properties. Sulforaphane works by helping to detoxify the body and reduce inflammation.
• Boosted immune system: Vitamin C is important for immune function, and broccoli is a good source of this vitamin. Vitamin C helps the body produce white blood cells, which help to fight infection.
• Improved heart health: Broccoli is a good source of fiber, which can help to lower cholesterol levels. Broccoli also contains potassium, which is important for blood pressure regulation.
• Aided digestion: The fiber in broccoli can help to promote regularity and prevent constipation.
• Stronger bones: Broccoli is a good source of vitamin K and calcium, both of which are important for bone health.

Sulforaphane, a compound found abundantly in broccoli, is a proven antioxidant phytochemical with anti-cancer, anti-inflammatory, and immune-boosting properties. Since sulforaphane is heat sensitive and can be lost during cooking, it is good consumed as a cold pressed juiced.
Kuvings Bio Research Institute conducted a comparative study on the anti-cancer activity of cold-pressed broccoli juice made with the Kuvings slow juicer and centrifugal broccoli juice made with the Kuvings high speed centrifugal juicer, as well as raw broccoli. The study yielded highly interesting and significant results, which were published in the Korean Journal of Food and Nutrition Science.

The polyphenol and flavonoid content, which are antioxidant compounds, were 1.7 times higher in cold-pressed juice made by slow juicer than in centrifugal juice or raw juice.
This indicates that Kuvings cold-pressed juice has a higher antioxidant effect.

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In the antioxidant activity results measured by free radical scavenging ability, the DPPH radical scavenging ability of cold-pressed broccoli juice was found to be about twice as high as that of high-speed juice or raw broccoli.
High antioxidant activity can be expected to have effects such as preventing cell damage and mutation caused by oxidation, preventing aging, and suppressing inflammation and cancer development.

The anti-proliferative effects of broccoli juice on six types of cancer cell lines were investigated.
The cold pressed juice extracted with a slow juicer showed an anti-proliferative effect of nearly 90% against four types of cancer cell lines (cervical cancer, lung cancer, stomach cancer, and colon cancer) and exhibited more than four times higher anti-cancer activity than the high-speed juiced juice.

The suppression of cancer cell proliferation can be attributed to the antioxidant nutrients present in the juice, which inhibit cell mutation.
This also implies that the slow juicing method using the Kuvings slow juicer causes less destruction of anti-cancer nutrients compared to a high-speed centrifugal juicer.

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Slow-pressed juice, which minimizes frictional heat generation during juicing, can be considered a juicing method that maximizes the nutrients and efficacy of the ingredients.

Post by Ph.D Lee Senior researcher in Kuvings Bio research Institute.