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Research from the University of East Anglia suggests that broccoli may help to combat osteoarthritis. Osteoarthritis gradually destroys cartilage, especially in hands, hips, feet, knees and the spine.
Broccoli contains a compound called sulforaphane which inhibits enzymes that would damage the joints in osteoarthritis.
Sulforaphane is found in other cruciferous vegetables as well but broccoli leads the pack. Garlic may be promising as well, because it contains diallyl disulphide which seems to reduce the speed of cartilage destruction.
This research was reported in a public release from EurekAlert! on September 15, 2010.
According to WebMD, vitamin C, vitamin E and other antioxidants may lessen the risk of developing osteoarthritis.
Vitamin C is in citrus fruits, cruciferous vegetables and mango. Vitamin E can be found in kale, nuts, seeds and whole grains. Dark green and orange fruit and vegetables like apricots, carrots and spinach are good sources of beta-carotene, another antioxidant.
Salmon is recommended for its calcium and omega-3 essential fatty acids. Other sources of calcium are broccoli, figs, kale and yogurt.
Omega-3 fatty acids can reduce pain and swelling in joints. Other good sources of omega-3 fatty acids are mackerel and fish oil in capsules or liquid form.
Glucosamine and chondroitin are supplements which bring relief for some people with arthritis.
WebMD recommends getting sufficient vitamin D to protect your bones and joints. Vitamin D plays a role in the immune system. Rheumatoid arthritis is associated with low levels of vitamin D.
Rheumatoid arthritis (RA) is an autoimmune disease, where the immune system attacks joint tissue. This can cause a variety of symptoms, including joint pain, swelling and stiffness.
Use of the affected joints can become limited. Fever and fatigue may also afflict the individual who has RA. Organs in the body such as the heart and lungs can be affected.
Some people with RA avoid nightshade vegetables. Some examples of these are bell peppers, potatoes and tomatoes.