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Broccoli is a member of the cabbage family and is closely related to cauliflower. Its cultivation originated in Italy. Broccolo, its Italian name, means "cabbage sprout." Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Broccoli contains glucosinolates and phytochemicals that break down into indoles and isothiocyanates (such as sulforaphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of vitamins K, C, and A, as well as folate and fiber. Broccoli is a good source of phosphorus, potassium, magnesium, and vitamins B6 and E.
Function:
1) It helps maintain a healthy weight and improves brain function.
2) It lowers blood pressure and fights free radicals.
3) It strengthens bones and repairs skin.
4) It prevents cancer and strengthens immune systems.
Application:
1) Broccoli extract can be added to drinks.
2) Broccoli extract can be added to baked products, noodles, potato chips, etc.
3) Sulforaphane in broccoli extract helps skin repair and may delay aging.
4) Sulforaphane in broccoli extract helps boost antioxidant capacity and prevent cancer.
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