Broccoli is a superfood with many health benefits, which can mainly be attributed to the presence of the plant compound sulforaphane. While sulforaphane is known for its cancer-fighting properties, a study has found that it can also address blood clots.
The study, published January 2024 in ACS Central Science, looked at how certain plant compounds affect blood clotting. Twenty-three compounds were analyzed including sulforaphane, piperine (which is responsible for the pungency of black pepper), erysolin (another compound present in broccoli and other cruciferous vegetables) and murrayone (an anticancer compound extracted from the orange jasmine plant.)
“Platelets play a crucial role on human health by facilitating hemostasis, which minimizes blood loss by forming clots after injury,” wrote Patrick Tims of NaturalHealth365. “However, they also contribute to thrombosis by initiating clot formation in response to factors like high blood velocity, compromised fluid flow and plaque ruptures.”
The study authors discovered that sulforaphane has a unique ability to stop blood platelets from sticking together and forming clots, which is important for preventing strokes and heart attacks. According to them, the compound present in broccoli does this in two ways.
First, sulforaphane targets a specific protein in platelets called PDIA6. Second, sulforaphane appears to enhance the effectiveness of a drug called tissue plasminogen activator – which helps dissolve blood clots without increasing the risk of bleeding.
Aside from its antithrombotic properties, the researchers found that sulforaphane contributes to preventing nervous tissue inflammation and oxidative stress. Their paper ultimately suggested that eating broccoli or other foods rich in sulforaphane – such as Brussels sprouts, cauliflower and cabbage – could potentially help prevent blood clots and improve stroke treatment in the future.
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