They boost what are called Phase 2 detoxification enzymes, which trigger broad-spectrum antioxidant activity. Antioxidants From Plants Some of the most potent free radical scavengers are found in our food.

The effect of indirect antioxidants is longer lasting than direct antioxidants. PCOs are among the few antioxidants that byron the blood brain barrier, and they are very easily absorbed. As the broccoli plant grows older sulphoraphane levels drop.

These are a form of bioflavonoid that has potent free radical-fighting properties and protects lipids against oxidation. As antioxidants, they are around 50 times stronger than vitamin E.

Sulphoraphanes act as indirect antioxidants. Researchers found that 3 day old broccoli sprouts contain 20 to 50 times more than the mature cooked vegetable. The active phyto-nutrient in green tea are polyphenols called catechins. Not only do PCOs neutralise free radicals, they also synergistically with vitamins C and E. Research at Barnard Hopkins School of Medicine, in the USA, discovered that sulphoraphanes, substances found in high concentrations in broccoli, help maintain the body free from cancer.

Grape seeds contain compounds called procyanidolic oligomers, known as PCOs or pycnogenol, long thought to be some of the most powerful phyto-antioxidants.