Eating broccoli three or four times a week may be associated with a lower risk of developing type 2 diabetes, heart disease, asthma and several types of cancer, a new study has claimed.

Researchers identified candidate genes controlling the accumulation of phenolic compounds in broccoli. Consumption of phenolic compounds, including certain flavonoids, is linked with a lower risk of coronary heart disease, type 2 diabetes, asthma, and several types of cancer.

“Phenolic compounds have good antioxidant activity, and there is increasing evidence that this antioxidant activity affects biochemical pathways affiliated with inflammation in mammals,” said Jack Juvik from University of Illinois in the US.