青花椰苗可抵抗空氣污染的健康威脅
(美國)最新調查發現：青花椰苗可抵抗空氣污染的健康威脅
上圖/有機綠花椰苗(有機青花椰苗)
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中央日報 2014-06-20 17:12:19 本報訊：
空氣汙染已成為健康與環境最大殺手，根據美國最新研究發現，青花椰苗可抵抗空氣汙染帶來的影響!「青花椰苗擁有珍貴的植化素，抗氧化力比青花椰成菜還強，長期食用有益健康。」
世界衛生組織（WHO）公布的最新報告，全球每年有大約700萬人因空氣污染問題而喪生，空氣汙染已成為健康與環境的最大危害。由國際知名學術機構約翰霍普金斯大學彭博公共衛生學院（Johns Hopkins Bloomberg School of Public Health Center）以及明尼蘇達大學共濟會癌症中心（Masonic Cancer Center - University of Minnesota）共同在美國癌症學會期刊「Cancer Prevention Research」發表的論文中指出，他們在中國江蘇省，以青花椰苗萃取做的飲料讓村民服用後，觀察到體內吸收累積的空氣污染物質可以很快地被去除，對健康產生正面助益。
大氣污染可能引發高肺癌以及心臟病食用青花椰苗有益健康，此研究以居住在長江三角洲地帶的鄉村的成人為對象，由於此區域大氣污染特別嚴重，學者認定此現象和該區域的高肺癌以及心臟病發生率有關係。包括上海的長江三角洲區域佔了中國全領土面積不到2%，卻集中了全國超過15%的溫室氣體排放量。實驗採隨機抽樣進行，讓291位成人在12週內，每天都喝以青花椰苗煮製的茶飲。
但這樣的食療法真能夠有效抵抗空氣污染對人體的影響嗎？學者認為，食用青花椰苗能機會幫助化解某些污染物質中含的毒素，進而減低身體長期接受大氣污染所遭受的健康威脅。
青花椰苗蘿蔔琉素能抑制癌細胞生食最能保留芽菜營養與酵素，「青花椰苗所擁有的珍貴植化素蘿蔔硫素，是青花椰成菜的20-50倍，也含有維他命C、維他命E、β胡蘿蔔素等三大抗氧化物質，抗氧化力比青花椰成菜還強。
台大園藝系名譽教授，同時也是消費者文教基金會食品委員會委員鄭正勇認為雖然做成茶飲比較方便飲用，但如果要保留青花椰苗完整的酵素及營養，最好還是選擇芽體、種皮、根都完整保留的芽菜，並以生食的方式，避免破壞酵素吸收。同時購買的時候應避免購買任何有添加生長激素、農藥、肥料、與滅根劑的芽菜，不然恐怕會造成身體更大的負擔。
(原文如下)
June 16, 2014
Broccoli Sprout Beverage Enhances Detoxification of Air Pollutants in Clinical Trial in China
FINDINGS COULD PAVE WAY FOR INEXPENSIVE FOOD-BASED PREVENTIVE STRATEGIES
A clinical trial involving nearly 300 Chinese men and women residing in one of China’s most polluted regions found that daily consumption of a half cup of broccoli sprout beverage produced rapid, significant and sustained higher levels of excretion of benzene, a known human carcinogen, and acrolein, a lung irritant. Researchers from the Johns Hopkins Bloomberg School of Public Health, working with colleagues at several U.S. and Chinese institutions, used the broccoli sprout beverage to provide sulforaphane, a plant compound already demonstrated to have cancer preventive properties in animal studies. The study was published in the June 9 online edition of the journal Cancer Prevention Research.
“Air pollution is a complex and pervasive public health problem,” notes John Groopman, PhD, Anna M. Baetjer Professor of Environmental Health at the Johns Hopkins Bloomberg School of Public Health and one of the study’s co-authors. “To address this problem comprehensively, in addition to the engineering solutions to reduce regional pollution emissions, we need to translate our basic science into strategies to protect individuals from these exposures. This study supports the development of food-based strategies as part of this overall prevention effort.”
Air pollution, an increasing global problem, causes as many as seven million deaths a year worldwide, according to the World Health Organization, and has in recent years reached perilous levels in many parts of China. Last year, the International Agency for Research on Cancer classified air pollution and particulate matter (PM) from air pollution as carcinogenic to humans. Diets rich in cruciferous vegetables, of which broccoli is one, have been found to reduce risk of chronic degenerative diseases, including cancer. Broccoli sprouts are a source of glucoraphanin, a compound that generates sulforaphane when the plant is chewed or the beverage swallowed. It acts to increase enzymes that enhance the body’s capacity to expunge these types of the pollutants.
The 12-week trial included 291 participants who live in a rural farming community in Jiangsu Province, China, approximately 50 miles north of Shanghai, one of China’s more heavily industrialized regions. Participants in the control group drank a beverage made of sterilized water, pineapple and lime juice while the beverage for the treatment group additionally contained a dissolved freeze-dried powder made from broccoli sprouts that contained glucoraphanin and sulforaphane. Sixty-two men (21%) and 229 women (79%) with a median age of 53 (ranging from 21 to 65) years were enrolled in the study. Urine and blood samples were taken over the course of the trial to measure the fate of the inhaled air pollutants.
The research team found that among participants receiving the broccoli sprout beverage, the rate of excretion of the carcinogen benzene increased 61% beginning the first day and continuing throughout the 12-week period. In addition, the rate of excretion of the irritant acrolein, rapidly and durably increased 23% during the 12-week trial. Secondary analyses by the investigators indicated that the sulforaphane may be exerting its protective actions by activating a signaling molecule, NRF2, that elevates the capacity of cells to adapt to and survive a broad range of environmental toxins. This strategy may also be effective for some contaminants in water and food.
“This study points to a frugal, simple and safe means that can be taken by individuals to possibly reduce some of the long-term health risks associated with air pollution,” notes Thomas Kensler, PhD, professor at the Johns Hopkins Bloomberg School and one of the study’s co-authors. “This while government leaders and policy makers define and implement more effective regulatory policies to improve air quality.”
The clinical trial targeting prevention is notable in that it evaluated a possible means to reduce the body burden of toxins following unavoidable exposures to pollutants. The majority of clinical trials involve treatments of diseases that have already presented or advanced into later stages. Further clinical trials, to evaluate optimal dosage and frequency of the broccoli sprout beverage, are planned in the same general region of China.
“Rapid and Sustainable Detoxification of Airborne Pollutants by Broccoli Sprout Beverage: Results of a Randomized Clinical Trial in China” was written by Patricia A. Egner; Jian Guo Chen; Adam T Zarth; Derek Ng; Jinbing Wang; Kevin H Kensler; Lisa P Jacobson; Alvaro Munoz; Jamie L Johnson; John D Groopman; Jed W. Fahey; Paul Talalay; Jian Zhu; Tao-Yang Chen; Geng-Sun Qian; Steven G. Carmella; Stephen S. Hecht; and Thomas W. Kensler.
This work was supported by the National Institutes of Health (P01 ES006052 and P30 S003819). Safeway, Inc. donated the lime juice used in this study.
Media contacts for Johns Hopkins Bloomberg School of Public Health: Susan Sperry at 410-955-6919 or ssperry1@jhu.edu or Barbara Benham at 410-614-6029 or bbenham1@jhu.edu.
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