Broccoli sprouts, cabbage, ginkgo biloba and garlic appear to have a job in preventing a variety of cancers, researchers report. The study, which focuses on chemical substance interactions between compounds found in foods and the body’s cells and DNA, suggests the addition of the foods to the dietary plan can confer health advantages, the researchers said. The findings were to be presented Mon at the American Association for Cancer Research’s conference, in Baltimore. In the 1st study, Akinori Yanaka and colleagues from the University of Tsukuba in Japan found that in 20 people, a diet abundant with broccoli sprouts significantly decreased Helicobacter pylori (H. pylori) disease. H. pylori, a bacterium, is a cause of gastritis — inflammation of the stomach lining — and is certainly a major factor in peptic ulcer and belly cancer, the researchers said.”Even though we had been unable to eradicate H. pylori, to have the ability suppress it and relieve the accompanying gastritis by means as simple as eating more broccoli sprouts is usually very good news for the many people who are contaminated,” Yanaka stated in a prepared statement. Sulforaphane, a chemical within broccoli sprouts, appears to be the active cancer-fighting agent. Sulforaphane apparently helps cells reduce the chances of oxidants, the highly reactive and toxic molecules that damage DNA and kill cellular material and potentially lead to cancer, the researchers noted. Another research with broccoli sprouts found that when an extract from the sprouts was put on your skin of hairless mice, it counteracted carcinogenic responses to ultraviolet light exposure, a cause of skin cancer.”Just when we stopped exposing the mice to UV light, we started applying broccoli sprout extract,” said Albena T. Dinkova-Kostova, a postgraduate fellow at Johns Hopkins University. “We found that just 50 percent of mice treated with the extract created tumors, compared with completely of the mice not really treated with the extract,” she said.”The topical application of this extract could possibly be developed to be a potential agent against UV light-induced skin cancer,” she added.
Dinkova-Kostova’s team is studying whether ingesting broccoli sprouts for the sulforaphane may also work in protecting mice from getting skin cancer. Her wish is to discover if either ingested or topical sulforaphane can guard people from skin cancer. “This strategy is most likely worthwhile to be developed for protection in humans,” she said. In the 3rd study, researchers suggest that cabbage and sauerkraut might protect ladies from breast cancer. Data collected from the U. S. component of the Polish Women’s Health Study showed an association between consuming cabbage and sauerkraut and a lesser threat of breast cancer. The result seemed to be highest among females who eat high amounts starting in adolescence and continue to do so throughout adulthood. The many protective effect seemed to come from raw or briefly prepared cabbage, the experts said.”The observed pattern of risk decrease indicates that the breakdown products of glucosinolates in cabbage may affect both initiation stage of carcinogenesis — by decreasing the quantity of DNA damage and cell mutation — and the advertising stage — by blocking the procedures that inhibit programmed cell loss of life and stimulate unregulated cell growth,” lead researcher Dorothy Rybaczyk-Pathak, a professor of epidemiology at the University of New Mexico, said in a prepared statement. In the fourth study, researchers from Brigham and Woman’s Hospital in Boston found that ginkgo biloba seems to lower the risk of developing ovarian cancer.”There are herbal supplements used in the treating cancer, although there isn’t much scientific evidence to support their use,” said lead researcher Bin Ye. “Our study viewed ginkgo use in women with and without malignancy.”We found in a population-based research that 4.2 percent of cancer-free women reported taking ginkgo biloba regularly,” Ye said. “However, only 1 1.6 percent of women with ovarian cancer reported taking ginkgo regularly.”In laboratory studies, the experts discovered that substances in ginkgo biloba — ginkgolide A and B — had been the most active parts contributing to this protective impact. “We found that the proliferation rates using types of cancer cells was inhibited by 80 percent,” Ye stated.”This combination of population and laboratory studies suggests that ginkgo biloba might have value for preventing malignancy,” Ye said. In the final study, researchers discovered that garlic may help ward off carcinogens produced by meat cooked at high temperatures. Cooking meats and eggs at high temperatures releases a chemical substance called PhIP, which may be a carcinogen. Studies have demonstrated that breast cancer is higher among women who eat large amounts of meats, although fat and caloric intake and hormone exposure may donate to this increased risk, the experts reported. Nevertheless, diallyl sulfide (DAS), a flavor element of garlic, seems to inhibit the effects of PhIP that may trigger DNA damage or transform substances in the body into carcinogens.”We treated human being breast epithelial cells with equal levels of PhIP and DAS separately, and the two together, for periods ranging from three to 24 hours,” Ronald D. Thomas, associate professor of basic sciences at Florida A&M University, stated in a statement. “PhIP induced expression of the cancer-causing enzyme at every stage, up to 40-fold, while DAS completely inhibited the PhIP enzyme from getting carcinogenic,” he stated.”The finding demonstrates for the very first time that DAS triggers a gene alteration in PhIP that may play a substantial role in preventing cancer, notably breast malignancy, induced by PhIP in well-done meats,” the experts reported. All of these findings seriously the heels of a sixth research, reported in last week’s problem of The Lancet, that found that people with a genetic susceptibility to lung cancer could cut their risk for the disease by consuming vegetables from the cabbage family.”We found protective effects with at least every week usage of cruciferous vegetables,” stated business lead researcher Paul Brennan of the Worldwide Agency for Analysis on Malignancy in Lyon, France. One expert said the results of the six studies are interesting. And while it may be some time before they have any practical applications for folks, that should not prevent us from adding more fruit and veggies to your diet.”An comprehensive body of epidemiologic evidence suggests consistently, if not really decisively, that generous usage of vegetables and fruit is associated with reduced cancer risk,” said Dr. David L. Katz, an associate professor of general public health insurance and director of the Avoidance Research Middle at Yale University College of Medicine. Further study should provide “a clearer picture both of what foods reduce cancer risk, and how,” Katz said. “Understanding in each of these areas will lead to new insights in the various other. A refined capability to use diet in preventing cancer will ensue.””That’s a thrilling prospect,” he added. “But excitement in what may come shouldn’t distract from what is already in hand. Even with gaps in our knowledge, the case for increasing fruit and vegetable usage to promote health insurance and prevent disease — malignancy included — is usually compelling and strong.”