Expert Studies Validate Sprout Nutrition and Health Benefits
Scientists have studied sprouts for centuries to better understand their high levels of disease-preventing phytochemicals, and how they contribute to better health, from prevention to treatment of life-threatening diseases. Major organizations including the National Institutes of Health, American Cancer Society and Johns Hopkins University have reinforced the benefits of sprouts with ongoing studies that explore various sprout varieties for their nutritional properties and to validate health claims.
According to Paul Talalay, MD, in the American Cancer Society NEWS, “broccoli sprouts are better for you than full-grown broccoli, and contain more of the enzyme sulforaphane which helps protect cells and prevents their genes from turning into cancer.” Click here to read about the research behind this claim. Dr. Talalay’s findings are consistent with several epidemiologic studies that have shown that sprouts contain significant amounts of vitamins A, C and D. Sprouts are widely recognized by nutrition conscious consumers and health care professionals as a “wonder food.”