Your mother didn't know how right she was when she said "eat your broccoli, it's good for you." From preventing cancer, heart disease and eye disease to decreasing cholesterol and blood pressure, this wonder veggie packs antioxidant power with a whole new crunch.

More than 400 scientific studies published by researchers around the world have proven the numerous health benefits of a natural compound found in broccoli called sulforaphane, or SGS™, which boosts the body's own antioxidant function.

SGS helps fight the harmful effects of free radicals and increases the body's defense system against cancer-causing chemicals. Scientific studies have shown that SGS eliminates carcinogens before they can damage cells. SGS has been found to prevent the formation of skin tumors after exposure to UV radiation, cut the risk of breast cancer by half, protect against prostate cancer, reduce the risk of liver cancer, kill bacteria that causes stomach cancer, and stop the progression of lung and colon cancer. Its long-lasting antioxidants are even strong enough to protect a pregnant mother against heart disease and reduce the risk for her child long after birth.

Even better, the army of antioxidants in SGS can last up to several days in all body cells, protecting you longer than other antioxidants in the environment, like Vitamin C, E and beta-carotene, which stick to water and fat cells and are destroyed in a few hours.

Broccoli must be eaten in abnormally large quantities to substantially reduce the risk of cancer. So luckily for us, the same team of researchers at Johns Hopkins School of Medicine who discovered SGS have also developed a variety of young broccoli sprouts which contain 20 times more of the compound than mature cooked broccoli. The scientists tested more than 50 varieties of broccoli to identify the seeds that yield sprouts with uniformly high levels of SGS. Known as BroccoSprouts®, these baby broccoli are grown in licensed laboratories and sold at most major grocery stores in the U.S.

A one-ounce serving size of BroccoSprouts®, or about a half-cup, is recommended once every other day for long-lasting antioxidants. These sprouts also contain 15% to 20% of the recommended daily amount of Vitamin C, which means that they can count as a serving of vegetables. BroccoSprouts® taste like radishes with a zesty bite, and can be served many different ways from being sprinkled on salads, or in wraps, and sandwiches, and because it's heat resistant it can be diced and cooked into sauces, soups, omelets, and baked goods. For more information on SGS and BroccoSprouts®, please visit www.broccosprouts.com. BroccoSprouts® can be found at your local Whole Foods, Wild Oats and Wal-Mart stores.

Paisano Pasta

2 tablespoons olive oil

1 small onion, diced

1/2 cup vegetable or chicken broth

2 cloves garlic, minced

1 1/2 cups BroccoSprouts, chopped

1 cup sliced zucchini

1 (15) ounce chick peas, rinsed and drained

1 cup roasted jarred red bell peppers, drained and chopped

1/2 cup chopped Kalamata olives

8 ounces cooked rigatoni, rinsed and drained

freshly grated Asiago cheese for topping

In a large Dutch oven or nonstick skillet, heat olive oil over medium high heat. When hot, add onion and sauté for 5 minutes. Add remaining ingredients except cheese and cook while tossing until warm. Serve on plates and add Asaigo, as desired.