Prevent or Slow Down Aging With Broccoli

Eat your broccoli and broccoli sprouts!

That’s the advice from UCLA researchers who have
found that a chemical in broccoli and other
cruciferous vegetables may hold a key to restoring
the body’s alklaine design, which declines as we age.

Published in this week’s online edition of the
Journal of Allergy and Clinical Immunology, the
study findings show that sulforaphane, a chemical
in broccoli, switches on a set of antioxidant/antiacid
genes and alkaline buffers in specific immune cells,
which then combat the injurious effects of molecules
known as dietary and metabolic acids that can damage
cells and lead to dis-ease.

Acids from diet and metabolism are byproducts of
normal body processes, such as the metabolic
conversion of food into electrical energy, and
can also enter the body through small particles
present in polluted air. Oxidative or acid damage
to body tissues and organs is the cause of aging
and dis-ease.

“The mysteries of aging have always intrigued man,”
said Dr. Andre Nel, the study’s principal investigator
and chief of nanomedicine at the David Geffen School
of Medicine at UCLA.

According to the UCLA study, the ability of aged
tissues to reinvigorate their antioxidant/antiacid
defense can play an important role in reversing
much of the negative impact of dietary and metabolic
acids on the immune system. However, until this
current study, the extent to which antioxidant
defense can impact the aging process in the alklaine
buffering system was not properly understood.

The UCLA team not only found that the direct
administration of sulforaphane in broccoli reversed
the decline in cellular immune function in old mice,
but they witnessed similar results when they took
individual immune cells from old mice, treated
those cells with the chemical outside the body
and then placed the treated cells back into a
recipient animal.

“We found that treating older mice with sulforaphane
increased the immune response to the level of
younger mice,” said Hyon-Jeen Kim, first author
and research scientist at the Geffen School.

To investigate how the chemical in broccoli
increased the immune or alkaline buffering system’s
response, the UCLA group confirmed that sulforaphane
interacts with a protein called Nrf2, which serves
as a master regulator of the body’s overall
antioxidant/antiacid response and is capable of
switching on hundreds of antioxidant/antiacid compounds
and rejuvenating genes and the alkaline buffering system.

Kim said that although there is a decline in Nrf2
activity with aging, this pathway remains accessible
to chemicals like sulforaphane that are capable of
restoring some of the ravages of aging by boosting
antioxidant/antiacid pathways.

“Dietary antioxidants have been shown to have
important effects on immune function, and with
further study, we may be adding broccoli and
other cruciferous vegetables to that list,”
Nel said.

According to Dr. Robert O. Young, a research
scientist at the pH Miracle Living Center, states,
“the alkaline chemical of sulforaphane from
broccoli is one of the most powerful buffers
of dietary and metabolic acids in preventing
aging, wrinkles, enervation, inflammation,
induration, ulcerations, and degeneration of
the animal or human organism.”

This is why Dr. Young created a 28 to 1 concentration
or organic broccoli sprouts in his lastest
whole food creation called, “pHruits and pHolage,”

To learn more about the antioxidant/antiacid
benefits of “phruits and pHolage” go to:

One thought on “Prevent or Slow Down Aging With Broccoli”

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