Scientists have developed purple tomatoes which they hope may be able to keep cancer at bay.

The fruit are rich in an antioxidant pigment called anthocyanin which is thought to have anti-cancer properties.

A team from the John Innes Centre, Norwich, created the tomatoes by incorporating genes from the snapdragon flower, which is high in anthocyanin.

The study, published in Nature Biotechnology, found mice who ate the tomatoes lived longer.

Anthocyanins, found in particularly high levels in berries such as blackberry, cranberry and chokeberry, have been shown to help significantly slow the growth of colon cancer cells.

They are also thought to offer protection against cardiovascular disease and age-related degenerative diseases.

There is also evidence that the pigments have anti-inflammatory properties, help boost eyesight, and may help stave off obesity and diabetes.

The John Innes team is investigating ways to increase the levels of health-promoting compounds in more commonly eaten fruits and vegetables.

Tomatoes already contain high levels of beneficial antioxidant compounds, such as lycopene and flavonoids.

More benefit

Professor Cathie Martin, from the centre, said: “Most people do not eat five portions of fruits and vegetables a day, but they can get more benefit from those they do eat if common fruit and veg can be developed that are higher in bioactive compounds.”

The John Innes team took two genes from snapdragon that induce the production of anthocyanins in snapdragon flowers, and turned them on in tomato fruit.

Anthocyanins accumulated in tomatoes at higher levels than anything previously achieved in both the peel and flesh of the fruit, giving them an intense purple colour.

Tests on mice bred to be susceptible to cancer showed that animals whose diets were supplemented with the purple tomatoes had a significantly longer lifespan compared to those who received only normal red tomatoes.

Professor Martin said: “This is one of the first examples of metabolic engineering that offers the potential to promote health through diet by reducing the impact of chronic disease.

“And certainly the first example of a GMO [genetically modified organism] with a trait that really offers a potential benefit for all consumers.”

She said the the next step would be test the tomatoes on human volunteers.

Exciting

Dr Lara Bennett, of the charity Cancer Research UK, said: “It is exciting to see new techniques that could potentially make healthy foods even better for us.

“But it is too early to say whether anthocyanins obtained through diet could help to reduce the risk of cancer.

“We do know that eating a healthy, balanced diet that is rich in fibre, fruit and vegetables - and low in red and processed meat - is an important way to reduce your cancer risk.”

Dr Paul Kroon, of the Food Research Institute in Norwich, said the research was an “important study”.

“The technology offers great scope for altering colours of fruits and vegetables, and their content of potentially health-protective compounds.”

However, he said it would be wrong to assume the effects seen in mice would necessarily occur in humans.

Anna Denny, a nutrition scientist for the British Nutrition Foundation, stressed there was no “magic bullet” against diseases such as cancer and heart disease.

“Fruit and veg with higher levels of health-promoting compounds should not been seen as a replacement for eating a healthy balanced diet.”

Story from BBC NEWS:
http://news.bbc.co.uk/go/pr/fr/-/2/hi/health/7688310.stm

Published: 2008/10/26 15:52:22 GMT

© BBC MMVIII

ScienceDaily (Oct. 24, 2008) — The leading cause of death in all cancer patients continues to be the resistance of tumor cells to chemotherapy, a form of treatment in which chemicals are used to kill cells.

Now a study by UC Riverside biochemists that focuses on cancer cells reports that ingesting apigenin – a naturally occurring dietary agent found in vegetables and fruit – improves cancer cells’ response to chemotherapy.

Xuan Liu, a professor of biochemistry, and Xin Cai, a postdoctoral researcher working in her lab, found that apigenin localizes tumor suppressor p53, a protein, in the cell nucleus – a necessary step for killing the cell that results in some tumor cells responding to chemotherapy.

The study, published in the online early edition of the Proceedings of the National Academy of Sciences, provides a novel approach to conquer tumor resistance to chemotherapy, and suggests an avenue for developing safe chemotherapy via naturally occurring agents.

Normally, cells have low levels of p53 diffused in their cytoplasm and nucleus. When DNA in the nucleus is damaged, p53 moves to the nucleus where it activates genes that stop cell growth and cause cell death. In this way, p53 ensures that cells with damaged DNA are killed.

In many cancers, p53 is rendered inactive by a process called cytoplasmic sequestration. Apigenin is able to activate p53 and transport it into the nucleus, resulting in a stop to cell growth and cell death.

“In therapy you want to kill cancer cells,” explained Cai, the first author of the research paper. “But to stop cell growth and to kill the cell, p53 first needs to be moved to the cell’s nucleus to function. Apigenin is very effective in localizing p53 this way.”

Apigenin is mainly found in fruit (including apples, cherries, grapes), vegetables (including parsley, artichoke, basil, celery), nuts and plant-derived beverages (including tea and wine). It has been shown by researchers to have growth inhibitory properties in several cancer lines, including breast, colon, skin, thyroid and leukemia cells. It has also been shown to inhibit pancreatic cancer cell proliferation.

“Our study advocates the inclusion of vegetables and fruit in our daily diet to help prevent cancer,” said Liu, the research paper’s coauthor.

The National Institutes of Health supported the five-year study.

Next in their research Liu and Cai plan to design therapies for cancer by finding compounds that are like, but perform better than, apigenin.

Adapted from materials provided by University of California - Riverside

Source: M. D. Anderson News Release 03/03/08
For most Americans, meals tend to center around meat. To significantly decrease a person’s risks of developing colorectal cancer,

experts at The University of Texas M. D. Anderson Cancer Center suggest a new approach to meal planning that focuses more on fruit and vegetable dishes.

According to recent findings issued by the American Institute for Cancer Research (AICR), consuming more than 18 ounces, or a little over a pound, of

red meat (pork, beef, lamb and goat) each week can significantly increase a person’s risks for developing colorectal cancer. In addition, every ounce and

a half of red meat a person eats over 18 ounces increases their risks by 15 percent.

March is Colorectal Cancer Awareness Month and National Nutrition Month, and nutritionists at M. D. Anderson Cancer Center are encouraging

people to increase portion sizes of the vegetable, fruit, whole grain and/or bean dishes being served and decrease the portion size of meat.

Focus on Fruit and Vegetable Dishes

Instead of asking what goes well with pork chops, ask what goes well with broccoli and sweet potatoes,said Sally Scroggs, senior health education specialist

in M. D. Anderson’s Cancer Prevention Center. That way, your serving of meat becomes more of a side dish and not the center of the meal.
Red meat contains substances linked to colon cancer,Scroggs said.For example, some studies suggest that the heme iron (the compound that gives red meat its color)

may increase the risk of developing colon cancer.

AICR recommends that two-thirds of a meal consist of plant-based foods. Consuming less red meat and more plant-based foods can significantly decrease

a person’s risks of developing colorectal cancer.

Don’t Eliminate Red Meat

Scroggs emphasizes that these recommendations are not meant to encourage people to completely eliminate red meat from their diet. Consuming red meat in modest amounts is a valuable source of nutrients, including protein, iron, zinc and vitamin B12. Moderation is the key,Scroggs said.

According to the United States Department of Agriculture, Americans were eating an average of 36 ounces of red meat every week in 2006, Scroggs said.

Scroggs recommends serving about three ounces (about the size of a deck of cards) of cooked red meat at meals. If you follow this recommended serving size,

you can include red meat in as many as six meals of your weekly diet.

Avoid Processed Meats

AICR also recommends eating very little processed meat (meat preserved by smoking, curing, salting or adding chemical preservatives), such as ham, bacon,

hot dogs, sausages, pastrami and salami. Every ounce and a half of processed meat eaten a day is thought to increase a person’s risks of developing colorectal cancer by 21 percent.

“A good idea to avoid eating processed meats as much as possible,Scroggs said.”Save that hot dog for special occasions, such as a family cookout or the ballpark.”

Colorectal cancer is the third most common cancer found in men and women in this country. The American Cancer Society estimates almost 150,000 new cases of colorectal cancer in the United States for 2008. Colorectal cancer is the second leading cause of cancer death among Americans but is considered a highly preventable disease.

ScienceDaily (Jun. 28, 2007) — They’ve been said to stall aging, ward off disease and wage internal war against the harmful free radicals that pummel our bodies every day. But just how well do antioxidants—those all-powerful compounds often found in richly colored fruits and vegetables, such as blueberries, blackberries and red cabbage—actually perform inside the human body?

Nutritionists with the Agricultural Research Service (ARS), the U.S. Department of Agriculture’s chief scientific research agency, recently tackled this question. Their findings appear in the current issue of the Journal of the American College of Nutrition.

Led by Ronald Prior, an ARS chemist who works at the Arkansas Children’s Nutrition Center in Little Rock, the researchers investigated how the consumption of different fruits affected volunteers’ antioxidant status.

They did this by measuring the plasma (blood) antioxidant capacity (AOC) of volunteers who’d just ingested blueberries, cherries, dried plums, dried-plum juice, grapes, kiwis or strawberries.

The series of ARS studies confirmed what many antioxidant experts have long suspected: that the free-radical-busting compounds found in foods are quite complex, with some apparently being easier to absorb and utilize than others.

For instance, the researchers found that despite their high antioxidant content, plums did not raise plasma AOC levels in volunteers. According to Prior, one of the major phytochemicals in plums is chlorogenic acid, a compound not readily absorbed by humans.

As for the wild blueberry, a larger-than-average serving of this much-heralded antioxidant source was needed to boost plasma AOC levels. A noticeable climb in AOC wasn’t detected until volunteers consumed at least a half-cup serving of the berries.

The volunteers’ consumption of grapes and kiwifruit both led to noticeable spikes in plasma AOC. But it’s not clear yet which compounds were responsible for the increased levels.

Alternatively, when volunteers were asked to consume a shake containing protein, carbohydrates and fat, with no antioxidants, their blood antioxidant levels dropped.

While additional research is needed to determine if elevated plasma AOC levels translate to a lower risk for chronic degenerative disease, the current ARS study is an important first step in efforts to establish recommendations for antioxidants in the diet.

USDA/Agricultural Research Service (2007, June 28). Not All Antioxidants Are Created Equal. ScienceDaily. Retrieved December 4, 2007, from http://www.sciencedaily.com

Fatigue from chemotherapy can range from a mild to extreme feeling of being tired. Many people describe fatigue as feeling weak, weary, worn out, heavy, or slow. Resting does not always help.

Many people say they feel fatigue during chemotherapy and even for weeks or months after treatment is over. Fatigue can be caused by the type of chemotherapy, the effort of making frequent visits to the doctor, or feelings such as stress, anxiety, and depression. If you receive radiation therapy along with chemotherapy, your fatigue may be more severe.

Fatigue can also be caused by

• Anemia
• Pain
• Medications
• Appetite changes
• Trouble sleeping
• Lack of activity
• Trouble breathing
• Infection
• Doing too much at one time
• Other medical problems

Fatigue can happen all at once or little by little. People feel fatigue in different ways. You may feel more or less fatigue than someone else who gets the same type of chemotherapy.

Ways to manage

• Relax. You might want to try meditation, prayer, yoga, guided imagery, visualization, or other ways to relax and decrease stress.
• Eat and drink well. Often, this means 5 to 6 small meals and snacks rather than 3 large meals. Keep foods around that are easy to fix, such as canned soups, frozen meals, yogurt, and cottage cheese. Drink plenty of fluids each day–about 8 cups of water or juice.

Plan time to rest. You may feel better when you rest or take a short nap during the day. Many people say that it helps to rest for just 10 to 15 minutes rather than nap for a long time. If you nap, try to sleep for less than 1 hour. Keeping naps short will help you sleep better at night.

• Be active. Research shows that exercise can ease fatigue and help you sleep better at night. Try going for a 15-minute walk, doing yoga, or riding an exercise bike. Plan to be active when you have the most energy. Talk with your doctor or nurse about ways you can be active while getting chemotherapy.
• Try not to do too much. With fatigue, you may not have enough energy to do all the things you want to do. Choose the activities you want to do and let someone else help with the others. Try quiet activities, such as reading, knitting, or learning a new language on tape.

Sleep at least 8 hours each night. This may be more sleep than you needed before chemotherapy. You are likely to sleep better at night when you are active during the day. You may also find it helpful to relax before going to bed. For instance, you might read a book, work on a jigsaw puzzle, listen to music, or do other quiet hobbies.

• Plan a work schedule that works for you. Fatigue may affect the amount of energy you have for your job. You may feel well enough to work your full schedule. Or you may need to work less–maybe just a few hours a day or a few days each week. If your job allows, you may want to talk with your boss about ways to work from home. Or you may want to go on medical leave (stop working for a while) while getting chemotherapy.
• Let others help. Ask family members and friends to help when you feel fatigue. Perhaps they can help with household chores or drive you to and from doctor’s visits. They might also help by shopping for food and cooking meals for you to eat now or freeze for later.
• Learn from others who have cancer. People who have cancer can help by sharing ways that they manage fatigue. One way to meet others is by joining a support group–either in person or online. Talk with your doctor or nurse to learn more.

• Try not to do too much. With fatigue, you may not have enough energy to do all the things you want to do. Choose the activities you want to do and let someone else help with the others. Try quiet activities, such as reading, knitting, or learning a new language on tape.

• Keep a diary of how you feel each day. This will help you plan how to best use your time. Share your diary with your nurse. Let your doctor or nurse know if you notice changes in your energy level, whether you have lots of energy or are very tired.
• Talk with your doctor or nurse. Your doctor may prescribe medication that can help decrease fatigue, give you a sense of well-being, and increase your appetite. He or she may also suggest treatment if your fatigue is from anemia.

Roman Bystrianyk, “Leafy green vegetables reduces cancer risk”, Health Sentinel, August 11, 2006,

Epidemiological studies have shown the protective effect of vegetables, particularly cruciferous vegetables, such as broccoli, are protective against colon cancer. In Asia the lower incidence of degenerative diseases, such as cancer and heart disease, are believed to be due to the high consumption of fruits and vegetables. Green vegetables are widely consumed in Asia and are a major source of antioxidant and antioxidant like compounds. In addition, these green vegetables contain compounds that aid in the body’s natural detoxification pathways to remove potential carcinogens.

A study in the World Journal of Gastroenterology, examines the antioxidant and the detoxification inducing ability of green leaf vegetables consumed in Asia.

Free radicals are generated in the body by many mechanisms including response to inflammation, normal metabolism, and exposure to radiation. At places in the body where there is inflammation the immune system dispatches white blood cells, called neutrophils, to fight infections. These neutrophils use hydrogen peroxide (H2O2) and hypochlorous acid (HOCl) to kill foreign invaders such as bacteria and fungus.

Although neutrophils use these chemical mechanisms quite effectively to protect the body the resultant chemicals also can cause damage to the body through oxidative stress. “HOCl and species derived from it can oxidize lipids, proteins, DNA, and carbohydrates.” In fact, the generation of these chemicals in the body is “implicated in a wide range of human diseases ranging from cancer and cardiovascular disease to chronic inflammation.”

Antioxidants help neutralize free radical damage to the body. However, as they neutralize these free radicals the antioxidant levels in the body are depleted. The depletion of antioxidants allows for other free radicals to cause more damage that can lead to disease because they “participate in the carcinogenesis by inducing genetic mutations.” Antioxidants have been shown to “reduce oxidant induced damage.”

In this study the authors examined the ability of a variety of vegetables frequently consumed in Asia, such as broccoli, Rorripa, Sio Pek, Pa Po, Pheuy leng, and Choi Sum to help protect the body from damage caused by free radicals. The authors also wanted to examine detoxification mechanisms of these vegetables that help protect the body in other ways.

The authors found that these cruciferous vegetables do in fact reduce genetic damage from free radicals by being a “potent source of antioxidants that may offer protection against oxidant induced damage in human beings.”

The authors also found that in addition to neutralizing free radicals that there is a secondary mechanism of protection against oxidative damage by stimulating the body’s own detoxification mechanisms. “The induction of phase 2 detoxification enzymes provides protection against electrophilic [electron-deficient molecules] and oxidant induced damage.”

Cruciferous vegetables contain phytochemicals known as glucosinolates that are converted in the body to bioactive substances called isothiocyanates or ITCs. “ITCs are potent inducers of phase II detoxification enzymes in mammals.”

ITCs act to prevent cancer at three different stages. First, ITCs prevent carcinogenic activation by stopping certain cancer promoting enzymes. Second, they help with phase II enzymes that result in the elimination of potential carcinogens from the body. Third, ITCs can induce apoptosis, or cell death of damaged cells. These ITC mechanisms are consistent with the results of many studies “which have suggested a reduced risk of cancer, particularly of the gastrointestinal tract, through the consumption of cruciferous vegetables.”

Examining the vegetables they authors found that the different vegetables had different effects on their ability to detoxify. Both broccoli and Rorripa were found to be the strongest in helping to form enzymes that help rid the body of carcinogenic chemicals.

The authors conclude, “Green leaf vegetables are potential sources of antioxidants and phase II detoxification enzyme inducers in the Asian diet. It is likely that consumption of such vegetables is a major source of beneficial phytochemical constituents that may protect against colonic damage.”

SOURCE: World Journal of Gastroenterology, December 2005