Broccoli Sunscreen Cream Possible? [VIDEO] UV Protection Effects, Defense Against Skin Cancer Found In Broccoli Compound; Plus, A Delicious Broccoli Recipe For This Antioxidant Powerhouse Vegetable

Broccoli sunscreen cream could be the next big thing after experiments showed Broccoli had sun-protective effects.  Broccoli has a host of health benefits, not limited to broccoli sunscreen  - it can protect from other types of cancer including colon cancer and breast cancer, too.

Broccoli's sunscreen effects come from a compound called sulphorane.  Sulforaphane is highly effective at inhibiting cancer-causing pathways, such as the AP-1 protein.  It also triggers chemoprotective genes which protect healthy cells from the toxic effects of chemotherapy for cancer.

Another study by Paul Talaly at Johns Hopkins looked at the effects of topical broccoli sprout extract.  According to that study, topical broccoli sprout extract reduced the degree of redness caused by ultraviolet (UV) radiation exposure by an average of 37 percent.  The amount of protection varied among subjects, suggesting variation in either genetics or diet.

Broccoli sunscreen cream would be different because unlike regular sunscreen, which absorbs UV radiation and doesn't allow it to penetrate the skin, the broccoli extract gets absorbed directly into the cells of the skin.  It then helps these cells, from the inside, produce a matrix of protective enzymes that defend against damage from UV exposure.

Regular sunscreens have come under scrutiny for some of their ingredients recently, and some people have found that applying too much regularly can contribute to vitamin D deficiency, which has its own ill health effects.  Broccoli sunscreen cream could be a good alternative.

In addition to broccoli sunscreen, some other nutrients have been identified that can help combat the effects of UV rays.  Astaxanthin, a carotenoid which is derived from algae and also responsible for the pink color of shrimp,

Broccoli recipes can help make this cancer-fighting vegetable more palatable.  Here is a delicious recipe for parmesan roasted broccoli courtesy of Ina Garten at Food Network:

Ingredients

4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)

Directions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Watch Broccoli Recipe Video Here: