Protective Foods

Cruciferous vegetables such as broccoli, kale, and Brussels sprouts contain protective phytocompounds that neutralize acrylamide. Broccoli sprouts have an exceptionally high concentration of sulforaphane, a protective compound against acrylamide. Garlic is protective against acrylamide damage. Green tea is protective against acrylamide. Vitamin C-rich foods such as bell peppers, citrus, and sauerkraut counter acrylamide via antioxidant mechanisms.