Phytonutrients
catechins, chlorogenic acid, chlorophyll, epigallocatechin gallate, flavolignans, folates, glucosinolates, hydroxytyrosol, indole-3-carbinol, isoflavones, isothiocyanate, oleocanthal, oleuropein, phenolic diterpenes, phytosterols, phenols, phenylethylisothiocyanate, silymarin, sulforaphane, tannins, theaflavins, theaflavins, therubigins, tyrosol
Health Benefits
anti-Cancer
anti-inflammatory
brain health
cell protection
heart health
hormone balance
liver health
skin health
Sources
apples, artichoke, asparagus, avocado, bamboo sprouts, bean sprouts, bell peppers, bitter melon, bok choy, broccoli, broccolini, brussels sprouts, cabbage, celery, cucumber, edamame, green beans, green tea, greens (arugula, beet, chard, collard, dandelion, kale, lettuce, mustard, spinach, turnip) limes, okra, pears, snow peas, watercress, zucchini
spotlight on Sulphoraphane
Sulforaphane, a powerful antioxidant, helps to neutralize toxins. It is impossible to avoid all toxins; pollution, UV rays, food additives and preservatives have become part of our daily exposures. Sulforaphane is found in green plant foods, specifically cruciferous vegetables such as broccoli, brussel sprouts and cabbage. This rich phytonutrient supports biochemical processes needed for phase 2 detoxification, the processes that help neutralize and remove toxins from the body. So as the saying goes, eat your broccoli!
