{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Claims super broccoli protects against heart disease and some cancers' data-url='/boclips/videos/5c54ba8fd8eafeecae11e6e9' data-video-url='/boclips/videos/5c54ba8fd8eafeecae11e6e9' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nClaims super broccoli protects against heart disease and some cancers\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eLondon, UK, October 12, 20111. Close of broccoli bunches in Suzanne Johnson's hands at supermarket2. Low mid shot of Johnson replacing loose broccoli3. Wide pan left of Johnson shopping in vegetable section 4. Various of Johnson picking...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLondon, UK, October 12, 2011\u003cbr/\u003e1. Close of broccoli bunches in Suzanne Johnson's hands at supermarket\u003cbr/\u003e2. Low mid shot of Johnson replacing loose broccoli\u003cbr/\u003e3. Wide pan left of Johnson shopping in vegetable section \u003cbr/\u003e4. Various of Johnson picking up and examining Beneforte broccoli and placing it in her basket\u003cbr/\u003e5. SOUNDBITE: (English), Suzanne Johnson, mother \u003cbr/\u003e\"For me it's more about getting my kids (children) used to eating healthy foods. If there is the upside of, you know, potentially having some anti-cancer benefits, or helping our hearts and improving our health, I think that's great.\"\u003cbr/\u003e6. Close of packets of Beneforte broccoli on supermarket shelf \u003cbr/\u003e7. Close pan of Benforte broccoli packet\u003cbr/\u003e8. SOUNDBITE: (English), Suzanne Johnson, mother \u003cbr/\u003e\"I really am concerned about the food that they eat and try to ensure that they get proper nutrients and a balanced diet, so for me it does make sense to pay a little bit more considering that that little bit of broccoli can pack more of a punch.\"\u003cbr/\u003eLondon, UK, October 21, 2011\u003cbr/\u003e9. Wide of Professor Richard Mithen wandering through market\u003cbr/\u003e10. Various of Mithen looking at vegetables \u003cbr/\u003e11. SOUNDBITE: (English), Professor Richard Mithen, lead scientist, Plant Natural Products \u0026amp; Health, Institute of Food Research \u003cbr/\u003e\"When you eat this broccoli, what this does it does is it helps your fat to metabolise much more faster and so you get a decrease in a certain number of fats, particularly one called cholesterol, LDL (low density lipoprotein) cholesterol, so you get a reduction in cholesterol in your blood stream and that means you're less likely to get atherosclerosis and thickening of the artery.\"\u003cbr/\u003eLondon, UK, October 12, 2011\u003cbr/\u003e12. Mid of Nick Martin walking through supermarket \u003cbr/\u003e13. Close of Martin's shopping basket \u003cbr/\u003e14. SOUNDBITE: (English), Nick Martin, software designer  (looking up from shopping in his basket)\u003cbr/\u003e\"I eat lots of fruit, cycle 25 miles every day and martial arts as well.\"\u003cbr/\u003e15. Mid of mother with pushchair shopping in supermarket\u003cbr/\u003e16. Close of shopping basket \u003cbr/\u003e17. Various of woman searching through vegetables\u003cbr/\u003e18. SOUNDBITE: (English), Nick Martin, software designer  \u003cbr/\u003e\"If someone could show me some scientific evidence that it's got any sort of health benefits over and above normal broccoli then, yes, I might consider it, yeah.\"\u003cbr/\u003e19. Various close of broccoli on stall at fruit and vegetable trader at New Covent Garden Market \u003cbr/\u003e20. Mid shot of forklift truck raising pallets of vegetables \u003cbr/\u003e21. Mid shot of forklift driver \u003cbr/\u003e22. Close pan of boxes full of herbs \u003cbr/\u003e23. Close of melons \u003cbr/\u003e24. Various of Tony Gaeton checking the broccoli stall at his vegetable wholesalers \u003cbr/\u003e25. Various external of MG and Sons vegetable wholesalers  \u003cbr/\u003e26. SOUNDBITE: (English), Tony Gaeton, purchasing director, MG and Sons, New Covent Garden Market  \u003cbr/\u003e\"Get people eating more healthily, you know and using the local greengrocer really to get fresh produce which somebody has hand picked and then they can eat on the day, if it's going to be healthier, well it's all good.\" \u003cbr/\u003e27. Wide pan of gangway at main fruit and vegetable area at Covent Garden \u003cbr/\u003e28. Wide of traders walking along market \u003cbr/\u003e29. Close tilt down from cabbages to cauliflowers \u003cbr/\u003e30. Close of curly kale \u003cbr/\u003e31. Close low view of crates of apples \u003cbr/\u003e32. Mid pan of vegetable stall at market\u003cbr/\u003eLondon, UK, October 12, 2011 \u003cbr/\u003e33. SOUNDBITE: (English), Professor Richard Mithen, lead scientist, Plant Natural Products \u0026amp; Health, Institute of Food Research \u003cbr/\u003e\"Many people would say these vegetables are a medicine cabinet already and certainly there's lots of evidence that if you eat a variety of vegetables you're likely to maintain good health, now it's probably true that each of these individual vegetables are different chemicals which if we slightly increase may enhance the health, but actually we don't really have much knowledge about which ones at the moment.\" \u003cbr/\u003eLondon, UK, October 12, 2011\u003cbr/\u003e34. Mid low shot of Simply Authentic Food (SAF) restaurant kitchen with broccoli in container in the foreground \u003cbr/\u003e35. Various of chef mixing ingredients of raw vegetables for dishes \u003cbr/\u003e36. Mid shot of chef \u003cbr/\u003e37. Wine on restaurant counter \u003cbr/\u003e38. Close of mushrooms \u003cbr/\u003e39. Various of chilli being chopped \u003cbr/\u003e40. Mid tilt up of salad being washed and put into the spinner\u003cbr/\u003e41. Close of salad in the spinner \u003cbr/\u003e42. Various of ingredients in jars \u003cbr/\u003e43. Close pan of signage on restaurant \u003cbr/\u003e44. Mid shot of chef making raw food tagliatelle \u003cbr/\u003e45. Various close of courgette being sliced\u003cbr/\u003e46. Mid of chef putting sauce on dish \u003cbr/\u003e47. Various close of chef garnishing dish \u003cbr/\u003e48. Close of plate sliding onto counter \u003cbr/\u003e49. Various of plates being picked up by waiting staff and served to customers \u003cbr/\u003e50. Pan from courgette water jugs to customers eating in restaurant \u003cbr/\u003e51. Close of raw,  non-dairy cheesecake being garnished with dried fruits\u003cbr/\u003e52. Various of women eating lunch \u003cbr/\u003eFruit and vegetables are good for general health, but now British scientists have developed a broccoli they claim may protect us against heart disease and several cancers.\u003cbr/\u003eThe Institute of Food Research says it's used conventional breeding techniques to develop the special broccoli with boosted levels of a protective nutrient.\u003cbr/\u003eSuzanne Johnson is constantly looking for ways to make sure her two children eat healthily.\u003cbr/\u003eBroccoli is regularly on the menu.\u003cbr/\u003eBut what makes this loose broccoli, different from the florets in the cellophane packets?\u003cbr/\u003eIt's hard to tell just by looking, even if you're one of the scientists who's spent the past fifteen years trying to develop a breed of super broccoli.\u003cbr/\u003eThe specially developed broccoli called Benforte was developed from an especially bitter, wild variety from Italy.\u003cbr/\u003eAccording to scientists at the Institute of Food Research, the wild variety has more glucoraphanin.\u003cbr/\u003eThey say this naturally occurring compound gets transformed in the gut to another substance which can reduce inflammation and stop the uncontrolled cell division which occurs in the early stages of cancer.\u003cbr/\u003eUnlike drugs which target one thing, when glucoraphanin is broken down it makes another compound called sulphoraphane.\u003cbr/\u003eThis travels through the gut wall to the bloodstream, which carries it round the body.\u003cbr/\u003eAs it comes across our cells it switches on our detoxification system, suppresses cell multiplication which leads to hormonal cancers and reduces the chronic inflammatory responses we tend to suffer as we get older.\u003cbr/\u003eThe main goal for Johnson is \"getting my kids (children) used to eating healthy foods. If there is the upside of, you know, potentially having some anticancer benefits, or helping our hearts and improving our health, I think that's great.\"\u003cbr/\u003eIn this supermarket the broccoli costs more than the traditional British varieties, but unlike some people Johnson isn't deterred by cost.\u003cbr/\u003eShe says \"I really am concerned about the food that they eat and try to ensure that they get proper nutrients and a balanced diet, so for me it does make sense to pay a little bit more considering that that little bit of broccoli can pack more of a punch.\"\u003cbr/\u003eThe broccoli research was led by the Institute's Professor Richard Mithen.\u003cbr/\u003eHe and colleagues cross-bred traditional British broccoli with the Sicilian variety which has no flowery head, but a big dose of glucoraphanin. \u003cbr/\u003eThe result is the enhanced hybrid which has been granted a patent by European authorities. \u003cbr/\u003eNo genetic modification was used.\u003cbr/\u003eMithen says \"when you eat this broccoli, what this does it does is it helps your fat to metabolise much more faster and so you get a decrease in a certain number of fats, particularly one called cholesterol, LDL (low density lipoprotein) cholesterol, so you get a reduction in cholesterol in your blood stream and that means you're less likely to atherosclerosis and thickening of the artery.\"\u003cbr/\u003eThe Institute is now conducting human trials comparing the heart health of people eating the super broccoli with those who don't.\u003cbr/\u003eMithen's team plans to submit the data to the European Food Safety Agency next year and publish details of the study.\u003cbr/\u003eThe aim is to be able to advertise the claim the broccoli has proven health benefits.\u003cbr/\u003eNot enough data exists to know if anyone could overdose on glucoraphanin, but vitamin D and selenium in very high quantities can be toxic.  \u003cbr/\u003eThe idea is that eventually all the broccoli found in London's giant New Covent Garden fruit and vegetable market will be the new hybrid.\u003cbr/\u003eTony Gaeton's family run wholesaler, MG and Sons, has been supplying schools, restaurants and office canteens for the past thirty years.\u003cbr/\u003eAs far as he's concerned anything that gets people eating fresh produce is good news, a healthier new broccoli is just a bonus.\u003cbr/\u003e\"Get people eating more healthily, you know and using the local greengrocer to get fresh produce which somebody has hand picked and then they can eat on the day if it's going to be healthier, well it's all good.\" \u003cbr/\u003eBut if we can boost the beneficial of broccoli, why aren't there other disease busting vegetables?\u003cbr/\u003eDieticians dismiss the notion of super foods because usually, all healthy fruit and vegetables are beneficial.\u003cbr/\u003eThe new broccoli though, becomes more like something you'd find in a medicine cabinet.\u003cbr/\u003eAccording to Mithen \"many people would say these vegetables are a medicine cabinet already and certainly there's lots of evidence that if you eat a variety of vegetables you're likely to maintain good health, now it's probably true that each of these individual vegetables are different chemicals which if we slightly increase may enhance the health, but actually we don't really have much knowledge about which ones at the moment.\" \u003cbr/\u003eA lot of study has been focussed on the broccoli, but scientists like Mithen argue much more research needs to be done to find out the concentrated effects of compounds found in other fresh groceries.\u003cbr/\u003eThe super vegetable is part of a trend among producers to inject extra nutrients into foods.\u003cbr/\u003eIn supermarkets now we have calcium-enriched orange juice to fortified sugary cereals and milk with added omega 3. \u003cbr/\u003eIn Britain, the new broccoli is sold alongside a line of vegetables that includes mushrooms with extra vitamin D, and tomatoes and potatoes with added selenium.\u003cbr/\u003eChefs here are using their knowledge of fresh foods to produce gourmet dishes with a difference.\u003cbr/\u003eThe restaurant doesn't use dairy, or meat.\u003cbr/\u003eBut that's not all that sets it apart from most other restaurants.\u003cbr/\u003eSimply Authentic Food barely cooks the ingredients.\u003cbr/\u003eThey're raw, dehydrated, or warmed.\u003cbr/\u003eThe idea is to create healthy dishes with concentrated natural flavours.\u003cbr/\u003eSo plates are piled with colourful tagliatelle, but there's nothing refined on this plate.\u003cbr/\u003eThis beautiful berry cheesecake with a creamy white mousse hasn't an ounce of dairy and it's all raw.  \u003cbr/\u003eThe customers here actually choose to eat healthily.\u003cbr/\u003eSome nutritionists argue that lifestyle choices like not smoking and exercising regularly would have a greater impact on the general health of the population.\u003cbr/\u003eThey argue eating more nutrient packed vegetables doesn't necessarily target the least healthy.\u003cbr/\u003eBritain's Medical Research Council says it even doubts whether adding the nutrients in broccoli to more popular foods would work. \u003cbr/\u003eDetails of the human trials will be published next year at the same time as the new broccoli is made more widely available.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv 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