Broccoli sprouts, cabbage, ginkgo biloba and garlic appear to have a role in preventing a variety of cancers, researchers survey. The research, which focuses on chemical interactions between compounds within foods and the body’s cells and DNA, suggests the addition of these foods to the diet can confer health advantages, the researchers said. The findings were to be presented Monday at the American Association for Cancer Research’s conference, in Baltimore. In the initial study, Akinori Yanaka and colleagues from the University of Tsukuba in Japan found that in 20 people, a diet rich in broccoli sprouts significantly decreased Helicobacter pylori (H. pylori) contamination. H. pylori, a bacterium, is a cause of gastritis — inflammation of the stomach lining — and is definitely a major factor in peptic ulcer and abdomen cancer, the experts said.”Despite the fact that we had been unable to eliminate H. pylori, to have the ability suppress it and reduce the accompanying gastritis by means as basic as consuming more broccoli sprouts can be good news for the many those who are infected,” Yanaka stated in a ready statement. Sulforaphane, a chemical within broccoli sprouts, appears to be the active cancer-fighting agent. Sulforaphane evidently helps cells defend against oxidants, the extremely reactive and toxic molecules that harm DNA and kill cellular material and potentially lead to cancer, the experts noted. Another research with broccoli sprouts found that when an extract from the sprouts was applied to the 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,” stated Albena T. Dinkova-Kostova, a postgraduate fellow at Johns Hopkins University. “We discovered that just 50 percent of mice treated with the extract developed tumors, compared with completely of the mice not really treated with the extract,” she stated.”The topical application of this extract could possibly be developed to become a potential agent against UV light-induced skin cancer,” she added.
Dinkova-Kostova’s team is studying whether ingesting broccoli sprouts for the sulforaphane might also work in protecting mice from obtaining skin cancer. Her hope is to see if either ingested or topical sulforaphane can protect people from skin cancer. “This plan is probably worthwhile to be created for protection in humans,” she stated. In the third study, researchers suggest that cabbage and sauerkraut might protect women from breast cancer. Data collected from the U. S. component of the Polish Women’s Health Study showed a link between eating cabbage and sauerkraut and a lower threat of breast cancer. The effect appeared to be highest among women who eat high quantities beginning in adolescence and continue to do therefore throughout adulthood. The many protective effect seemed to result from raw or briefly prepared cabbage, the researchers said.”The observed pattern of risk reduction indicates that the breakdown products of glucosinolates in cabbage may affect both the initiation phase of carcinogenesis — by reducing the amount of DNA damage and cell mutation — and the advertising stage — by blocking the procedures that inhibit programmed cell loss of life and stimulate unregulated cellular growth,” business lead researcher Dorothy Rybaczyk-Pathak, a professor of epidemiology at the University of New Mexico, said in a prepared declaration. In the fourth study, researchers from Brigham and Woman’s Hospital in Boston discovered that ginkgo biloba seems to lower the risk of developing ovarian cancer.”There are herbal supplements used in the treating cancer, although there is not much scientific evidence to support their use,” said lead researcher Bin Ye. “Our study looked at ginkgo use in women with and without cancer.”We found in a population-based study 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 — were the most active elements contributing to this protective effect. “We discovered that the proliferation rates using types of cancer cellular material was inhibited by 80 percent,” Ye said.”This combination of population and laboratory research shows that ginkgo biloba may have value for the prevention of cancer,” Ye said. In the final study, researchers discovered that garlic may help ward off carcinogens produced by meat cooked at high temperatures. Cooking food meats and eggs at high temperature ranges releases a chemical called PhIP, which might be a carcinogen. Research have shown that breast cancer is higher among women who eat huge amounts of meat, although fat and calorie consumption and hormone exposure might donate to this increased risk, the experts reported. Nevertheless, diallyl sulfide (DAS), a flavor element of garlic, appears to inhibit the consequences of PhIP that can cause DNA damage or transform substances in your body into carcinogens.”We treated human being breast epithelial cells with equal amounts of PhIP and DAS separately, and the two together, for periods ranging from three to a day,” Ronald D. Thomas, associate professor of fundamental sciences at Florida A&M University, said in a declaration. “PhIP induced expression of the cancer-causing enzyme at every stage, up to 40-fold, while DAS totally inhibited the PhIP enzyme from becoming carcinogenic,” he said.”The finding demonstrates for the first time that DAS triggers a gene alteration in PhIP that may play a substantial role in preventing cancer, notably breast cancer, induced by PhIP in well-done meats,” the researchers reported. Most of these findings come on the heels of a sixth research, reported in last week’s problem of The Lancet, that discovered that people with a genetic susceptibility to lung cancer could cut their risk for the condition by eating vegetables from the cabbage family.”We found protective results with at least weekly consumption of cruciferous vegetables,” stated business lead researcher Paul Brennan of the Worldwide Agency for Analysis on Malignancy in Lyon, France. One expert said the outcomes of the six studies are interesting. And while it may be time before they have any practical applications for folks, that should not really stop us from adding more vegetables and fruits to our diet.”An intensive body of epidemiologic evidence suggests consistently, if not decisively, that generous usage of vegetables and fruit is connected with reduced malignancy risk,” said Dr. David L. Katz, a co-employee professor of general public health and director of the Prevention Research Middle at Yale University School of Medicine. Further study should provide “a clearer picture both of what foods reduce malignancy risk, and how,” Katz said. “Understanding in each one of these areas will result in new insights in the various other. A refined ability to use diet plan in the prevention of cancer will ensue.””That’s an exciting prospect,” he added. “But excitement about what may come should not distract from what is already in hand. Even with gaps in our understanding, the case for increasing fruit and vegetable consumption to promote health and prevent disease — cancer included — is definitely compelling and strong.”