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segunda-feira, 1 de março de 2010

01:26 |

Publicada por Luis Guerreiro |

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Which better prevented tumors, red grapes or green tea

A May 2006 study found that the polyphenol,

resveratrol, found in red grapes,

is more effective

than the polyphenol, epigallocatechin-3-gallate

(EGCG), the

major catechin found in green tea in

preventing breast tumors in rats. Starting

at birth,

rats were given either dietary resveratrol, drank

EGCG, or had regular

food. At 50 days' old, the rats

were given the carcinogen, DMBA. The rats on

resveratrol had fewer tumors, and there was a delay

in time to the

developmentof the tumors.

Analysis of the mammary tissue revealed that

resveratrol treatment resulted in

more differentiated

lobular structures.

Plus, there was a significant

reduction

in proliferative cells in mammary ductal

structures, making the mammary tissue

less

susceptible to damage from carcinogens

. (See

Whitsett TG et al.,

Resveratrol, but Not EGCG, in the

Diet Suppresses DMBA-Induced Mammary

Cancer in

Rats, J Carcinog 2006.)

Anti-Inflammatory Turmeric Fights Breast Cancer

Inflammation is associated with a wide variety of

cancers,

including breast cancer.

Women with atypical hyperplasia in benign tumors in

their breasts, who went

on to develop breast cancer,

were found to have significantly high levels of

COX-2,

which is produced in the body when there is

inflammation. (See

Mechanisms' Section.) In a key

2005 study, curcumin, which is derived from

turmeric,

was found to down-regulate COX-2. In India, where

women consume

curcumin, 79 in a million women

develop breast cancer, while in the US, where

women do not consume curcumin, 660 women per

million develop breast

cancer. (See Turmeric in

Supplements' Section.)

Anti-Inflammatory Fish Oil Fights Breast Cancer

Omega-3 fats, found in fish oil, inhibit the growth of

breast cancer cells in

culture and in grafts in mice.

Dietary fish oils lead to incorporation into

membrane

lipids. Increased cell death is attributed to inhibition

of the COX-2,

enzyme which promotes the cancer

process. Plus, fish oil activates

PPAR, a regulator of lipid metabolism capable of

modulating proliferative

activity in breast cells. (See

Stoll BA, n-3 Fatty Acids and Lipid Peroxidation in

Breast Cancer Inhibition, Br J Nutr 2002.) Women in

Japan who consume

iodine-rich seafood have a

lower incidence of breast cancer (See Iodine and

Breast Disease.)

Cabbage Family's I3C's Anti- Breast Cancer Mechanisms

The cabbage family, including cabbage, cauliflower,

and broccoli, contain

phytochemicals that act against cancer in many

different ways. Cabbage, alone,

has 200+ chemicals.

There has been important new research on the

phytochemical, indole-3-carbinol (I3C), which is

derived from the cabbage

family, finding that I3C

influences cancer genes and a receptor site. Plus,

phytochemicals in the cabbage family are able to

induce phase 2 enzyme

activity to protect against

chemical carcinogens.

In a 2006 Georgetown University study, indole-3-

carbinol (I3C) phytochemicals

in broccoli, cauliflower,

and cabbage, were found to boost the production of

DNA proteins BRCA 1 and BRCA 2 - that repair

damaged DNA that are decreased

in cancer cells.

(See Rosen E et al., Veggies May Protect Against

Cancer,

British Journal of Cancer 2006.)

Dr. Eliot Rosen, the lead researcher in the

Georgetown study, commented, "It

is now clear that

the function of crucial cancer genes can be

influenced by

compounds in the things we eat. Our

findings

suggest a clear molecular

process that will

explain the connection between diet and cancer

prevention."

Another I3C study, a November 2005 study, exploring

the anti-tumorigenic

properties of the indole-3-

carbinol food component in cruciferous vegetables,

found that the anti-tumor effects of I3C in human

cancer cells may be I3C's

ability to reduce estrogen

receptor-alpha expression.(See Wang TT et al.,

Estrogen Receptor Alpha As a Target for Indole -3-

Carbinol, J Nutr Biochem

2005.)

In a broccoli sprouts' study in rats, broccoli sprouts

were found to be an

exceptionally rich source of

inducers of enzymes that protect against chemical

carcinogens. Extracts of three day old broccoli

sprouts were highly effective

in reducing the

incidence, multiplicity, and rate of development of

mammary

tumors in rats. (See Fahey JW., Broccoli

Sprouts: An Exceptionally Rich Source

of Inducers of

Enzymes that Protect Against Chemical Carcinogens,

Proc Natl

Acad Sci USA 1997.)

Berries Help Fight Breast Cancer

A Harvard study tracking the diet and health of 1,271

people wholove

strawberries found an overall 70%

decrease in all cancers. A 2004 cell study

investigated the specific effects of ten different

extracts of fruits and berries,

including rosehips,

blueberries, black currant, black chokeberries, apple,

sea

buckthorn, ligonberries, cherries, and

raspberries, on breast cancer cells and

colon cancer

cells. The extracts decreased the proliferation of

both the breast

cancer cells and the colon cancer

cells. The inhibition effect for the highest

concentration of the fruits and berries varied - an

average of 52% for the

breast bancer cells. Since

this rate of anti-proliferation could not be found by

ascorbate standard alone, there was a suggestion of

a synergy between

vitamin C and other substances.

For breast cancer cells, the anthocyanins ,

which are

the red to blue pigments founds in the fruits and

belong to the class

of compounds known as

flavonoids, may contribute their powerful antioxidant

power to the inhibition of the cancer cells. (See

Olsson M. et al., Inhibition of

Cancer Cell Proliferation

in Vitro by Fruit and Berry Extracts and Correlations

with Antioxidant Levels, J Agric Food Chem 2004.)

Tomatoes' Anti-Breast Cancer Mechanisms

Hot News: While carotenoids have been well known

as being free-radical

scavengers, a 2006 study

sought to determine the mechanism of action of

tomato carotenoid lycopene and retinoic acid on

inhibiting IGFs - insulin-like

growth factors - in the

proliferation of cancer cells, including breast cancer

cells. In the cell study, the cyclin D1 levels, that act

as a growth factor sensor,

appeared to be the target

of lycopene's action. The weakening of the cyclin D

levels by the lycopene and the retinoic acid is an

important mechanism for

reducing the IGFs' role in

malignant cell proliferation. (See Nahum A et al.,

Lycopene Inhibition of IGF-Induced Cancer Cell

Growth Depends on the Level

of Cyclin D1, Eur J

Nutr 2006.)

Organic Strawberries Better Inhibited Breast Cancer

Cell Proliferation

Organically grown strawberries provided higher

antioxidant levels and better

inhibited cell

proliferation than conventionally grown strawberries

in breast

cancer cells. In a 2006 study, the higher

level of ascorbate (vitamin C)

antioxidants found in

organic strawberries correlated with a higher

inhibition

of breast cancer cell proliferation. The

significance of the effect of ascorbate

on cancer cell

proliferation might be in a synergistic action with

other

compounds. (See Olsson ME et al.,Antioxidant

Levels and Inhibition of cancer

Cell Proliferation In

Vitro By Extracts From Organically and Conventionally

Cultivated Strawberries, J Agric Food Chem 2006.)

Oranges.  Investigators have now found that oranges contain more than 170

photochemicals, including more than 20 from the potent carotenoid family alone. In addition, compounds called limonoids - which give citrus fruit their slightly bitter taste - appear to be highly active anti-cancer agents as well.
Tomatoes. Besides loads of vitamin C, tomatoes are one of the richest sources of the flavonoid, lycopene.

Berries, particularly blueberries. The rich, colored pigments of berries,

belonging to the class of compounds known as flavonoids, have repeatedly been shown to protect against several cancers.

All cabbages - including their kin broccoli, cauliflower, kale, brussel sprouts

bok choy, red cabbage and red beets.

Asparagus contains a number of health-promoting phytochemicals capable of antifungal, antimutagenic, cytotoxic and antiviral activities. In a lab study, crude saponins (like lycopenes, in the terpenoid class of phytochemicals), obtained from asparagus, were found to have anti-tumor activity. (See Shao Y et al., Anti-Tumor Activity of the Crude Saponins Obtained

From Asparagus, Cancer Lett 1999.)

Spinach.  The University of Minnesota Environmental Health Services and others have found that people who include two or more servings of spinach per week in their nutrition have considerably lower lung and breast cancer rates.

Garlic.  Studies show the sulphur compounds that give it its strong flavour have now been shown to protect against cancer by neutralizing carcinogens and slowing tumor growth. In a recent Iowa Women's Health study, investigators found that women who consume garlic at least once a week also have a 32% lower incidence of breast cancer.

Beans.  Research in the food sciences has established that all kinds of beans are loaded with protease inhibitors, compounds that make it hard for cancer cells to invade adjacent tissue.

Horseradish. This stimulating root is an excellent detox food. Stronger varieties have been studied for anti-cancer properties.

http://www.breastcancerchoices.org/food.html

Etiquetas: Cancro |

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Enzimas na prevençao do cancro

01:25 |

Publicada por Luis Guerreiro |

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Supplement Strategies - Enzymes

1. When protein isn't completely digested it putrefies in the intestines and can

form nitrosamines which are carcinogenic. Digestive enzymes break down

food so it can be absorbed more efficiently by the organs and keep undigested

byproducts from forming

2. Several integrative cancer specialists recommend taking enzymes with meals as well as between meals on an empty stomach. Digestive enzymes are thought to "digest" the coating of cancer cells, making them more vulnerable to the body's immune system and less likely to metastasize. (1)

3. Enzymes also have anti-inflammatory properties which may affect the cancer process.

Michael Schachter, MD,

and

Nicholas Gonzalez, MD,

recommend supplemental

enzymes for their cancer patients. Since the body makes many kinds of enzymes

starting with the mouth and ending with the bowel, often a

combination of

digestive enzymes

is recommended. The Wobenzyme and Wobe-Mugos brand of

enzymes have been used since the 1940s by practitioners but check with your

health practitioner for a brand and dosage recommendation.

Improving Absorption of Major and Micronutients

"Many people diagnosed with cancer have digestion or

intestinal tract disorders

as well. Impaired digestion will greatly hinder a nutritional approach to treating

cancer, if the nutrients can not be released from the food. ... Even raw foods,

which contain many digestive enzymes to assist in their digestion, will be more

thoroughly digested with less of the body's own resources with the use of

digestive enzymes. So, the enzymes taken with meals do not have a direct effect

upon a tumor, but assist the body in getting all of the nutrition out of all of the

food for healing and restoring the body to normal function." (2)

Digestive Enzymes May Break Down Tumor Cell Blocking

Factors

Digestive enzymes may break down blocking factors around cancer cells and

allow NK cells to enter and attack cancer cells. According to

Simon Yu, MD

pancreatic enzymes:

1) Expose cancer cells' antigens by removing the fibrin coating, thus making

cancer cells an easier target for the immune system.

2) Reduce the adhesiveness of cancer and other cells, which makes it more

difficult for cancer cells to adhere to the cell wall.

3) Decrease levels of circulating immune complexes that tend to weaken the

immune system's ability to respond to cancer.

Breast Cancer Outcome Supplementing with Digestive

Enzymes?

Burton Goldberg's

The Definitive Guide to Cancer

reports that German physician,

Dr. Max Wolf began using multi-enzyme formulas in 1949. In reviewing 107 women

who had undergone mastectomies and used Wobenzymes, their survival rate

was 84% after five years. Those using conventional therapy achieved only 43%

-48% survival at five years.

Nutrition + Digestive Enzymes Patient Study

In the 1990s, Drs. Nicholas Gonzalez and Linda Isaacs conducted a pilot study of

their patients with inoperable pancreatic cancer. Aggressive nutritional

supplements, detox procedures, an organic diet, and large doses of digestive

enzymes increased their patients' survival time over what would normally be

expected for stages 111-1V pancreatic cancer. 25% survived for one year, and

10% survived for two years at all stages of pancreatic cancer. (3)

Digestive Enzymes for Breast Cancer Therapy Side Effects

In a German study, breast cancer patients undergoing surgery, radiation, chemo,

or hormone therapy were broken into two groups. One group received oral

enzymes, and the other group of patients did not receive any enzymes. The

objective was to determine whether complementary treatment with oral enzymes

can reduce typical disease- or therapy-associated signs and symptoms, such as

gastrointestinal symptoms, mental symptoms, tumor pain, etc. Results: For all

symptoms, except tumor pain, the improvement in symptom scores was larger in

those women who received the oral enzymes than those women who received

nothing.

Thus, complementary treatment with oral enzymes improved the quality of life by

reducing signs and symptoms of the disease and the side effects of the

therapies. Also, epidemiological analysis provided evidence that the patients

taking enzymes may also gain benefit in the length of survival by prolonging the

time to cancer recurrence. (4)

		CONCLUSION: "At the least, enzymes (oral enzyme supplementation) will
		improve digestion and lessen the digestive burden on the body, leaving more reserves for disease eradication. However, as the research indicates,the effect may be much greater than that, with the potential for direct anti-tumor activity." --Michael Donaldson.

1. Goldberg B., Alternative Medicine Definitive Guide to Cancer, Alternative

Medicine.com Books 1997, p. 930

2. Donaldson M, Nutritional Cancer: A Review of the Evidence for an Anti-Cancer Diet,

Nutr J 2004.

3. Gonzalez NJ and Isaacs LL., Evaluation of Pancreatic Proteolytic Enzyme Treatment

of Adenocarcinoma of the Pancreas, with Nutritional and Detoxification

Support, Nutrition and Cancer 1999.

4. Beuth J et al., Impact of Complementary Oral Enzyme Application on the

Postoperative Treatment Results of Breast Cancer Patients - Results of an

Epidemiological Multicentre Retrospective Cohort Study, Cancer Chemother

Pharmacol 2001.

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