There is no denial that broccoli has ingrained value of curing heart concerns, but a team of Scientists in England has managed to develop a hybrid broccoli which has escalated proportion of glucoraphanin which is a key ingredient to shove off the risk of heart diseases.

Though it’s largely being believed that there is not much difference in tastes of regular and hybrid, the team is of the belief that the hybrid is little sweeter than regular broccoli.

The team led by Richard Mithen at the Institute for Food Research in Norwich, England, is of the opinion that the newly developed broccoli has the capacity to cut down the level of cholesterol.

For the research, the team crossbred a traditional British broccoli with a wild Sicilian variety having no flowery head along with a heavy dose of glucoraphanin. After 14 years, the team found a hybrid which has significant properties to eradicate the concern of heart diseases.

Even European authorities have recognized the work of team as the hybrid broccoli was granted a patent. As of now, the product could be seen in selected stores in California and Texas and there is high possibility that the hybrid could be seen in the UK this month.

Moreover, the team is keen to proceed with human trials to see if the newly developed broccoli could shove off the risk of heart diseases. Even Lars Ove Dragsted, a professor in the department of human nutrition at the University of Copenhagen, has all words of support for the team for instigating the benefits of glucoraphanin in broccoli that could make one avert the risk of hearth health concerns.

As of now, the team is mulling the option to approach the European Food Safety Agency in 2012 so that the finding could be marketed in advertisements.