Certain vegetables include a phytonutrient called sulforaphane, which supports the body's numerous antioxidant pathways. It can help the body fight cancer by reducing inflammation, eliminating toxins, and neutralising poisons.
In the early 1990s, it was originally isolated from broccoli and shown to have chemoprotective qualities against cancer. Since then, more than 3000 publications have discussed its effectiveness and/or mechanisms of action. Data even suggests that sulforaphane helps maintain a healthy liver in addition to offering protection against airborne contaminants, alcohol, alcohol-induced UV rays, pollution, and cigarette smoke.