Broccoli Compound Could Prevent Osteoarthritis

Sulforaphane, a compound found in broccoli could slow down the progress of a common form of arthritis, according to a new study.

Osteoarthritis breaks down cartilage-the slippery tissue that covers the ends of bones in a joint. Loss of cartilage leads to rubbing of the bones in the joints that can cause bone deformity. The condition usually causes pain and swelling in  hands, knees, hips or spine, according to Medline Plus.

Researchers at University of East Anglia (UEA) have found that Sulforaphane slows down the loss of cartilage in joints, which can prevent or at least slow down the progress of osteoarthritis. Broccoli is a major source of sulforaphane, the compound is also present in Brussels sprouts and cabbage.

Previous research has found that sulforaphane from cruciferous vegetables prevents cancer. However, this is the first time that researchers have looked into the compound's role in maintaining cartilage health.

The present study was conducted on human and cow cartilage tissues. Researchers found that sulforaphane stops the activity of a key molecule that is known to cause inflammation, which reduces activity of the enzymes that destroy cartilages.

A research team from School of Biological Sciences and Norwich Medical School will now be testing the benefits of eating broccoli in people who have developed the disease. If successful, they plan to further their study on broccoli by undertaking a large clinical trial to test the efficacy of the compound in improving joint function and reducing pain.

"The results from this study are very promising. We have shown that this works in the three laboratory models we have tried, in cartilage cells, tissue and mice. We now want to show this works in humans. It would be very powerful if we could," said Ian Clark, professor of musculoskeletal biology at UEA and the lead researcher of study.

Osteoarthritis affects about 27 million people in the U.S. Research has shown that exercise is an effective way to reduce pain and increase flexibility.

"Until now research has failed to show that food or diet can play any part in reducing the progression of osteoarthritis, so if these findings can be replicated in humans, it would be quite a breakthrough. We know that exercise and keeping to a healthy weight can improve people's symptoms and reduce the chances of the disease progressing, but this adds another layer in our understanding of how diet could play its part," said Prof Alan Silman, medical director, Arthritis Research UK.

The study is published in the journal Arthritis & Rheumatism.