Broccoli, cabbage and Brussels sprouts may slow arthritis

Eating broccoli, cabbage and Brussels sprouts could slow down and even prevent osteoarthritis, says UK research published in Arthritis and Rheumatism. Lab tests and others on mice have revealed that a compound – sulforaphane – found in the vegetables can block a destructive enzyme that damages cartilage.

Human trials are due to begin, which will see 20 people eating broccoli that is extra rich in nutrients every day for two weeks. The volunteers’ knees will then be operated on to examine if sulforaphane has travelled to where it is needed in the joint and is causing beneficial changes at the cellular level. Twenty other people having knee replacements will be used as a comparison.

“I can’t imagine it would repair or reverse arthritis… but it might be a way to prevent it,” says Dr Rose Davidson who is leading the work.