Broccolo (Broccoli) name is derived from the Latin word brachium, which means branch or arm, a notice its tree-like shape that features a compact head of florets attached to a larger stalk. Brassica oleracea (Broccoli) a member of the cabbage family, closely related to cauliflower. Broccolo originated in Italy. In Italian it means "cabbage sprout." It can range in color from deep sage to dark green to purplish-green, depending on the variety. One of the most popular types of broccoli in North America is known as Italian green, or Calabrese, named after the Italian province of Calabria where it first grew.

It contains the same nutrient components found in the vegetables of Broccolo (Broccoli), kale, and radishes. These nutrients include provitamin A, carotenoids, vitamin C, vitamin K, and fiber.  Broccolo (Broccoli) contains phenolic and anthocyanin constituents which gives this plant antioxidant properties.

To view our product formulation click here Broccolo (Broccoli) 

Common Names: Broccoli, Calabrese, Broccolo, Brassica oleracea, Botrytis cymosa 

Parts Used: Stem and flower buds

Common Use: Broccolo (Broccoli) contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). The compounds that play a major role in the anticancer activity. In commercial broccoli these components are easily destoryed in preparation or through the digestive process. The extracts concentrate these ingredients to enhance protection.  

Consumption of cruciferous vegetables, such as Broccolo (Broccoli), is known to reduce the risk of a number of cancers, especially lung, colon, breast, ovarian and bladder cancer. Now, research reveals that crucifers provide significant cardiovascular benefits as well.

University of Hawaii researchers have shown, at the tiny concentration of just 100 micromoles per liter, a phytonutrient found in cruciferous vegetables, indole-3-carbinol, lowers liver cells' secretion of the cholesterol transporter, apolipoprotein B-100 by 56%. Apolipoprotein B-100 (apoB) is the main carrier of LDL cholesterol to tissues, and high levels have been linked to plaque formation in the blood vessels.

When liver cells were treated with I-3-C, not only was Apolipoprotein B-100 (apoB) secretion cut by more than half, but significant decreases also occurred in the synthesis of lipids (fats), including triglycerides and cholesterol esters. (Maiyoh GK, Huh JE, et al., J Nutr.)

Origin: United States

Active Substances: Sulforaphane, indole-3-carbinol

Standard:= 40mg Sulforaphane/100g

Historical Uses: Broccolo (Broccoli) and other cruciferous may help prevent stomach and colon cancer. This is also a rich source of important nutrients.

Analysis: Solvent for extraction hydro-alcohol, Particle size 95% through 80 mesh screen, Color green, Standardization >=40mg sulforaphane/100 g, Loss on drying <5%, Bulk/density 0.29g/cc, Aerobic plate <10,000cfu/g, Yeast <100cfu/g, Molds <100cfu/g.

Directions For Use: 250 mg of extract. Before taking any herbal product, you are advised to consult with a trained health care professional.

Toxicity, Cautions, Contra-Indications: There are no known toxicities. All it can do is be beneficial to your health. Before taking any herbal product, you are advised to consult with a trained health care professional. 

Scientific References:Balch, J. and Balch, P., (1997) Prescription for Nutritional Healing. Garden City Park, New York: Avery Publishing Group. Castleman, M., (1991) The Healing Herbs. Emmaus, Pennsylvania: Rodale Press. Chopra, D., (1993) Alternative Medicine. Fife, Washington: Future Medicine Publishing, Inc. Flynn, R. and Roest, M., (1995) Your Guide to Standardized Herbal Products. Prescott, Arizona: One World Press. Murray, M., (1996) Encyclopedia of Nutritional Supplements. Unites States of America: Prima Publishing. Murray, M. and Pizzorno, J., (1998) Encyclopedia of Natural Medicine. United States of America: Prima Publishing. Null, G., (1998) The Complete Encyclopedia of Natural Healing. New York, New York: Kensington Publishing Corp. Werbach, M., (1993) Nutritional Influences of Illness. Tarzana, California: Third Line Press.