May Contribute to Reduced Inflammation

Broccoli has a number of bioactive chemicals that have been demonstrated to decrease inflammation in the tissues of your body. Multiple chemicals are thought to function synergistically to promote this effect, while some appear to work independently as well. Kaempferol, a flavonoid found in broccoli, has been shown in animal and test-tube tests to have potent anti-inflammatory properties.

A tiny human trial among cigarette users found that consuming broccoli reduced inflammatory indicators significantly. While these findings are encouraging, additional study is required to fully comprehend how the broccoli diet impacts inflammation in individuals. In comparison to most vegetables, broccoli has a comparatively high protein content, accounting for 29 percent of its dry weight. However, because of its high water content, 1 cup (91 g) of broccoli only contains 3 g of protein. Broccoli contains several bioactive compounds that demonstrate an anti-inflammatory effect in animal and test-tube studies.