An ingredient of broccoli called sulforaphane inhibits the enzyme that contributes to the development of degeneration of the joints, according to the results of British research reported on the EurekAlert website.
Arthritis is the most common cause of disability in the elderly. It is estimated that around 8 million people in Poland suffer from them.
The disease is caused by an increased activity of enzymes that degrade joint cartilage (such as collagenase) and a decrease in the activity of factors that stimulate its reconstruction. This leads to gradual loss of cartilage, mainly in the knee, hip and spine joints.
The predisposition to degeneration of the joints is influenced by genetic factors, congenital joint defects, as well as diabetes, overweight and obesity, and lack of physical activity.
The disease presents with aches and pains that can make it difficult to carry out various movements and activities, such as walking, standing up and sitting down. Currently, there are no effective methods of its treatment. As a last resort, the damaged joint can be replaced with an endoprosthesis. Patients with osteoarthritis take large amounts of painkillers to relieve pain, but there is a risk of severe side effects.
That is why scientists are looking for new methods of therapy – including less harmful, natural compounds that could be used not only in the prevention, but also in the treatment of the disease.
Initial research by a team at the University of East Anglia has found that broccoli’s ingredient, sulforaphane, blocks one of the enzymes that degrade joint cartilage. Now, researchers are starting research to help assess whether this compound might prevent or slow the development of arthrosis.
Sulforaphane is present in cruciferous vegetables such as cabbage, cauliflower and especially broccoli. Eating broccoli raises its levels in the blood, but scientists do not know if it reaches the joints in sufficient amounts to have a therapeutic effect.
As commented by the researcher, Prof. Ian Clark, in the face of aging societies, new strategies are needed to combat diseases of old age, which will improve the quality of life of patients, as well as reduce the economic burden associated with chronic diseases.
In addition to research on sulforaphane, scientists also plan to test the impact of other dietary ingredients on the risk of joint degeneration. It goes, among others o diallyl disulfide present in large amounts in garlic. Laboratory tests have shown that it can also inhibit the destruction of cartilage. (PAP)