关节炎3。
癌症
高血压和心脏病4,5
肾病6
糖尿病7
还有多种疾病1
对于抗癌来讲，研究表明，萝卜硫素能够指令多种癌细胞进行自杀性死亡1，包括大肠癌8、前列腺癌9、乳腺癌10和吸烟引发的肺癌11。
萝卜硫素的另一个抗癌的作用是降低活性氧类（ROS reactive oxygen species）的数量，降低量可达73%12,1。
活性氧类破坏线粒体的能量代谢，直接损伤线粒体。大量的研究揭示，过多的线粒体损伤是导致癌症的根本原因（请见之前发表的文章“研究证明，癌症是代谢性疾病，癌变是细胞求生存的方式，这一发现开启了预防和治疗癌症的大门”)。
除了上述作用以外，萝卜硫素对健康还有很多好处，例如：
帮助提高睾丸激素的水平，阻止脂肪的蓄积13
帮助身体对致癌物质的解毒和排毒14
保护肌肉，防止其在锻炼过程中产生损伤1
西兰花中不仅仅含有大量的萝卜硫素，还含有大量的抗氧化剂，包括黄酮类和酚酸，它们具有强大的抵抗自由基和抗炎的能力，能够降低患哮喘、2型糖尿病和心脏病的风险1。
很多蔬菜中都含有萝卜硫素，但西兰花中含量最高，其它含萝卜硫素丰富的蔬菜有椰花菜（cauliflower）和高丽菜（cabbage，即大头菜）等。
另外，美国约翰. 霍普金斯大学医学院的研究显示，西兰花幼苗更为高级，与成熟的西兰花相比，幼苗中萝卜硫素的含量要高出10-100倍14。
如何吃西兰花最好？
根据美国伊利诺伊大学的研究，轻微蒸吃最好，蒸3到4分钟，不要超过5分钟，它能够消除阻碍萝卜硫素释放的蛋白，这样就大大提高了身体对萝卜硫素的获得量15。而生吃西兰花，身体只能获得12%的萝卜硫素1。
水煮西兰花20到30秒就足够了，水煮之后马上移入冷水中以快速终止水煮的热效应。
作者：石英，加拿大注册营养师；营养师培训教师
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