Sulforaphane present in raw vegetables inhibits the replication of SARS-CoV-2, according to a new study. It is known by all that the most robust beams of the skeleton of our health are laid by fruits and vegetables, loaded with vitamins, minerals and antioxidants. One of them is sulforaphane, a chemical present in green leafy vegetables that can prevent and treat Covid-19 and other respiratory diseases, as it is capable of slowing down the growth of some coronaviruses, including SARS-CoV-2. or that of influenza, responsible for the flu and the common cold. This is confirmed by new research published a few days ago in the scientific journal “Nature Communications Biology” and led by researchers from the Johns Hopkins Children’s Center.
“Sulforaphane is a phytochemical that belongs to the group of isothiocyanates and whose precursor, glucoriphanin, is found in cruciferous vegetables, such as broccoli, cabbage in its different varieties, Brussels sprouts and cauliflower”, explains Miguel Civera , member of the Nutrition Area of the Spanish Society of Endocrinology and Nutrition (SEEN).
In previous analyses, it had already been discovered that sulforaphane has properties to prevent cancer and infections by interfering with certain cellular processes, but the great novelty now is that this compound is also capable of inhibiting the replication of SARS-CoV-2 and other coronaviruses. “Its possible beneficial effect on Covid-19 would lie in the activation of the NrF2 gene, which would modulate inflammation and favor cell repair, reducing severity. On the other hand, sulforaphane inhibits nuclear factor kappa B and the NLRP3 inflammasome, reducing the possibility of the cytokine “storm” that this infection sometimes produces. In addition, it has also shown direct antiviral activity, inhibiting the in vitro replication of four strains of SARS-CoV-2″, Civera details.
Broccoli “belongs to the cruciferous family and is especially rich in vitamins and minerals, making it an essential food in a varied and healthy diet for any type of person,” says dietician-nutritionist Noelia Talavera.
Among the benefits provided by this food, the fact stands out that “with just a 200-gram serving of broccoli it is possible to cover our daily needs for vitamin C, without forgetting that it is also very rich in folic acid and other compounds such as vitamin A. And in contrast, it is characterized by having a very low content of calories and carbohydrates,” explains Talavera, who emphasizes that “this sum of factors makes broccoli and vegetables from this family very good for reducing cholesterol levels, lower the risk of anemia, improve hypertension and prevent constipation, thanks to its high fiber content.
However, you should not go overboard with broccoli either, since “excessive consumption of cruciferous vegetables, due to their high content of isothiocyanates, which are goitrogen substances (they interfere with the use of iodine by the body), can be harmful in people with low iodine intake,” says Civera, who emphasizes that “in people who take sufficient amounts of iodine, reasonable consumption of these vegetables does not pose any health problem.”
In any case, whether to stop Covid-19 or to deal with possible colds, the truth is that eating broccoli is always a good option, especially due to its versatility in the kitchen, as it can be steamed, oven, sautéed or as an ingredient in a puree.