Some people love broccoli and some people hate it, but there is no denying that broccoli is a nutritional wonder. However, this powerful vegetable has a lot of health benefits. There are some specifics reasons why broccoli should be a part of our diet which are protection of the nervous system, blood pressure, bone health, vitamin C, sun damage, immune system, diet aid, eye health, heart health. One of the common benefits is cancer prevention. In the concept of broccoli cancer prevention; it contains glucorapharin, which with the body processes into anti –cancer compound sulforaphane. This compound rids the body H.pylori, a bacterium found to highly increase the risk of gastric cancer. Furthermore, broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcirogen found to not only hinders the growth of breast, cervical and prostate cancer, but also boots liver functions. Moreover, the way we eat broccoli may determine how much we benefit from its cancer-fighting properties. In the same manner, our ability to absorb the antioxidants in broccoli increases when we consume this broccoli raw. Compounds in broccoli and broccoli and other cruciferous vegetables may help prevent cancer by destroying carcinogenic elements before they can alter the DNA in our cells. These compounds may also assist with the formation of proteins that suppress tumor growth. Most important, broccoli contains phytonutrients called glucosinolates, which produce isothiocyanates when they are broken down in chewing and digestion. Isothiocyanates work at the molecular level to eradicate carcinogenic compounds from your cells. These carcinogenic may come from pollutants in air or water, pesticides, tobacco smoke, food products or other sources. Epidemiological evidence suggests that eating raw broccoli may decrease your risk of developing from exposure to these toxins. On the other hand, there are some differences between eating raw broccoli and the cooked one. When we chew and digest raw broccoli, we increase the vegetable’s cancer-fighting potential. Chewing releases enzymes that encourage the breakdown of the glucosinolates in broccoli. This breakdown creates the sulfur containing compounds that help prevent the cellular alterations that lead to cancer. The truth is that the less heat and time that go into preparing broccoli, the more likely we are to absorb its cancer preventing compounds. Several scientists’ studies shows that eating a variety of vegetables and fruits can also lower our risk of developing some diseases. Current research points to a connection between eating raw vegetables and our body ability to fight carcinogenesis. Similarly, I’ve realized that everybody may need to make other lifestyles changes to decrease cancer risk. Overall, it is a good idea that we include not only broccoli, but some varieties of vegetables in our diet in order to have a healthy lifestyle.