Strange but true. Broccoli, every child’s least favorite vegetable, appears to block the production of an enzyme that damages cartilage. The less-than-good news? So far, the connection has only been demonstrated in mice, but researchers believe that human bodies also take the broccoli compound, known as glucoraphanin, and turn it into another, called sulforaphane, which appears to protect the joints. The BBC reports that, yes, you would have to eat a lot of broccoli to expect some benefit, but broccoli is cheap, and, most adults agree, can be made quite tasty.