2015 年 05 月 10 日 
非營利的英國食品研究所一項研究指出，綠花椰菜含有的營養素，可以讓人體內的「壞膽固醇」降低 6%，有效降低罹患心血管疾病的機率。
這項研究再次突顯出不同品種的綠花椰菜，因為都含有高出其他蔬果兩到三倍的「硫代葡萄糖苷」(glucoraphanin)，經轉化為「蘿蔔硫素」(sulforaphane)後造成的效果。
研究共找來 130 位志願者，在他們的每週日常飲食中加入了 400 公克的綠花椰菜。12 週後，志願者體內的「低密度脂蛋白膽固醇」(LDL-Cholesterol)在血液中的含量平均降低了 6%。這種被稱為壞膽固醇的物質，被醫學界認定是造成心臟疾病的元兇，而 6% 這個數字看起來也許不夠多，但每減少一個百分點，減少心血管疾病的機率是一到兩個百分點，因此若是說可以減少 10% 的心臟病機率，並不算誇張。
這兩種物質對身體都有正面的幫助。硫代葡萄糖苷被認為有助於粒線體的運作；粒線體是細胞裡的能量工廠，負責將葡萄糖與脂肪酸轉化產生人體需要的熱量，如果它的效率不佳，就會產生許多膽固醇。蘿蔔硫素則可以觸發特定基因的運作，讓身體代謝活動恢復平衡，以減少壞膽固醇產生。
除了綠花椰菜，其他十字花科植物也含有豐富的硫代葡萄糖苷，而燕麥也具有類似的功效。研究刊登在「分子營養學與食品研究」(Molecular Nutrition & Food Research) 期刊。
相關資訊
- Sulforaphane absorption and excretion following ingestion of a semi-purified broccoli powder rich in glucoraphanin and broccoli sprouts in healthy men.
- Enriched broccoli reduces cholesterol
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