Cancer News

enlarge

Walnut consumption may provide the body with essential omega-3 fatty acids, antioxidants and phytosterols that reduce the risk of breast cancer. (Credit: iStockphoto/Elena Elisseeva)

ScienceDaily (Apr. 22, 2009) — Walnut consumption may provide the body with essential omega-3 fatty acids, antioxidants and phytosterols that reduce the risk of breast cancer, according to a study presented at the American Association for Cancer Research 100th Annual Meeting 2009.

Elaine Hardman, Ph.D., associate professor of medicine at Marshall University School of Medicine, said that while her study was done with laboratory animals rather than humans, people should heed the recommendation to eat more walnuts.

“Walnuts are better than cookies, french fries or potato chips when you need a snack,” said Hardman. “We know that a healthy diet overall prevents all manner of chronic diseases.”

Hardman and colleagues studied mice that were fed a diet that they estimated was the human equivalent of two ounces of walnuts per day. A separate group of mice were fed a control diet.

Standard testing showed that walnut consumption significantly decreased breast tumor incidence, the number of glands with a tumor and tumor size.

“These laboratory mice typically have 100 percent tumor incidence at five months; walnut consumption delayed those tumors by at least three weeks,” said Hardman.

Molecular analysis showed that increased consumption of omega-3 fatty acids contributed to the decline in tumor incidence, but other parts of the walnut contributed as well.

“With dietary interventions you see multiple mechanisms when working with the whole food,” said Hardman. “It is clear that walnuts contribute to a healthy diet that can reduce breast cancer.”

Popularity: 2% [?]

ScienceDaily (May 16, 2007) — Researchers at the University of Warwick have found that the standard British cooking habit of boiling vegetables severely damages the anticancer properties of many Brassica vegetables such as broccoli, Brussel sprouts, cauliflower and green cabbage.

Past studies have shown that consumption of Brassica vegetables decreases the risk of cancer. This is because of the high concentration in Brassicas of substances known as glucosinolates which are metabolized to cancer preventive substances known as isothiocyanates. However before this research it was not known how the glucosinolates and isothiocyanates were influenced by storage and cooking of Brassica vegetables.

The researchers, Prof Paul Thornalley from Warwick Medical School at the University of Warwick and Dr Lijiang Song from the University of Warwick’s Department of Chemistry bought Brassica vegetables, (broccoli, Brussel sprouts, cauliflower and green cabbage) from a local store and transported them to the laboratory within 30 minutes of purchasing. The effect of cooking on the glucosinolate content of vegetables was then studied by investigating the effects of cooking by boiling, steaming, microwave cooking and stir-fry.

Boiling appeared to have a serious impact on the retention of those important glucosinolate within the vegetables. The loss of total glucosinolate content after boiling for 30 minutes was: broccoli 77%, Brussel sprouts 58%, cauliflower 75% and green cabbage 65%.

The effects of other cooking methods were investigated: steaming for 0–20 min, microwave cooking for 0–3 min and stir-fry cooking for 0–5 min. All three methods gave no significant loss of total glucosinolate analyte contents over these cooking periods.

Domestic storage of the vegetables at ambient temperature and in a domestic refrigerator showed no significant difference with only minor loss of glucosinolate levels over 7 days.

However the researchers found that storage of fresh vegetables at much lower temperatures such as ?85 °C (much higher than for storage in a refrigerator at 4–8 °C) may cause significant loss of glucosinolates up to 33% by fracture of vegetable material during thawing.

The researchers found that preparation of Brassica vegetables had caused only minor reductions in glucosinolate except when they were shredded finely which showed a marked decline of glucosinolate levels with a loss of up to 75% over 6 hours after shredding.

Professor Thornalley said: “If you want to get the maximum benefit from your five portions-a-day vegetable consumption, if you are cooking your vegetables boiling is out. You need to consider stir frying steaming or micro-waving them.”

Popularity: 1% [?]

By Stephen Daniells

An increased intake of green leafy vegetables, but not fruit, may reduce the risk of lung cancer by 50 per cent, suggests a new study from Spain.

Similar protection was also observed for an increased intake of potatoes, cabbage, turnip tops, and lettuce report Galician researchers in the journal Nutrition.

The protective effects of the vegetables was possibly due to the antioxidant content of the food, known to be rich source of vitamins A and C, as well as flavonoids.

“In light of these findings, the protective effect detected for total greens, cabbage, turnip tops, lettuce, tomatoes, green beans, and potatoes, rather than being due to a specific nutrient, could be due to their combined effect and to interactions between the various component nutrients,” wrote lead author Olga Dosil-Diaz from the Galician Public Foundation for Health Emergencies.

The study adds to a rapidly expanding body of science linking an increased intake of vegetables to a reduced risk of certain cancers.

No benefit from fruit

The study analysed dietary intakes of 617 people, comprising 295 people with lung cancer and 322 healthy controls, using a food-frequency questionnaire (FFQ).

Dosil-Diaz and co-workers report no benefits from fruit, regardless of the level of intake, after adjusting for sex, age, tobacco use, and occupation.

On the other hand, consumption of at least one portion of green leafy vegetables a day was associated with a 50 per cent reduction in the risk of developing lung cancer than consumption of less than five times per week.

“Similarly, a significant protective effect was detected for potatoes, cabbage, turnip tops, and lettuce in the highest intake-frequency category. Consumption of tomatoes and green beans showed a protective but non-significant effect,” added the researchers.

With regard to the nutrient content of the vegetables, versus fruit, Dosil-Diaz and co-workers report that: “Beta-carotene doses in fruit and vegetables, the vitamin A content of fruit is in the order of 10 to 100 times lower than that of green leafy and other vegetables.

“Vitamin A possesses the greatest protective effect against lung cancer by reducing the risk posed by different mechanisms, particularly with regard to its antioxidant potential and role in cellular differentiation.”

They also note that vegetables are a rich source of vitamin C and flavonoids, which may play a role individually or collectively in protecting against oxidative stress and potential cancer risk.

Supporting science

Researchers from Finland reported that a diet rich in vitamin E may protect middle-aged male smokers from dying from diseases such as certain cancers and coronary heart disease (American Journal of Clinical Nutrition, Nov. 2006, Vol. 84, pp.1200-1207).

The 19-year study reported that men with the highest serum alpha-tocopherol levels (more than 13.5 mg/L) had significantly reduced risk of cause-specific mortality than those with the lowest levels (less than 10 mg/L).

Indeed, mortality due to lung cancer, prostate cancer, coronary heart disease, stroke, and respiratory diseases were found to be reduced by 21, 32, 16, 36, 42 per cent, respectively, for men with the highest serum levels, compared to men with the lowest levels.

The results contrast with the results of supplementation trials. “Because supplemental vitamin E has not been shown to reduce mortality in randomised trials, efforts to improve vitamin E status through dietary means may be warranted, particularly if future prospective studies show similar serum alpha-tocopherol -mortality associations in diverse populations, including non-smokers,” concluded the Finnish researchers.

Beyond lung cancer

A diet rich in antioxidants like vitamins C and E, and beta-carotene has been reported to protect certain sub-populations, particularly smokers, against prostate cancer, a disease that is becoming more common, with incidence rates haven risen by almost two per cent over 15 years.

Indeed, the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cancer Screening Trial, (Journal of the National Cancer Institute, Vol. 98, pp. 245-254), and the Alpha-Tocopherol, Beta-Carotene Cancer Prevention (ATBC) study (1998), have both reported protective effects of vitamin E against prostate cancer amongst smokers.

However, the Heart Outcomes Prevention Evaluation (HOPE) Trial (2005) reported that a daily supplement of 400 IU of vitamin E had no effect on either prostate or any other type of cancer.

Source: Nutrition (Elsevier)
Published online ahead of print 7 March 2008, doi:10.1016/j.nut.2008.01.005
“Consumption of fruit and vegetables and risk of lung cancer: A case-control study in Galicia, Spain”
Authors: O. Dosil-Diaz, A. Ruano-Ravina, J.J. Gestal-Otero, J.M. Barros-Dios

Popularity: 1% [?]

By Erin Dummert RD, CD

Up to 30 percent of all cancers are linked to poor diet. That is a scary statistic, until you think of how much power we have to control it. Diet is one of the few controllable risk factors for developing cancer. Studies demonstrate that people who eat a plant-based diet rich in fruits, vegetables, and whole grains have a significantly lower risk of developing many types of cancers.

The plant world is filled with thousands of varieties of fruits, vegetables, legumes, and grains. It should be easy for people to select enough of these foods to keep themselves healthy and running at peak performance for a lifetime. Unfortunately, the reality is that fewer than 20 percent of Americans eat the minimum recommended servings of 5 fruits and vegetables daily, and even fewer consume the 9 servings recommended for cancer prevention.

The National Cancer Institute (NCI) recently approved the statement “Diets rich in fruits and vegetables may reduce the risk of some types of cancer and chronic diseases.” And, while it is true that all plant foods provide vitamins, minerals, and enzymes important for good health, a few stand ahead of the pack for their cancer-fighting abilities. Here are the top 10 anti-cancer foods:

1.   Tomatoes

Tomatoes are rich in lycopene, a plant chemical that has been shown to reduce the risk of prostate, ovarian, and cervical cancer. Tomato products, such as spaghetti sauce, tomato paste, and ketchup are particularly concentrated sources.

2.   Broccoli Sprouts

Broccoli sprouts are an excellent source of sulforaphane, a plant chemical that may reduce the risk of stomach, breast, and skin cancer. While broccoli, cauliflower, cabbage, and Brussels sprouts are also great sources of sulforaphane, broccoli sprouts are especially potent.

3.   Berries

Berries get their rich color from plant chemicals called anthocyanins. These compounds are potent antioxidants, and protect against a variety of cancers including colon and esophageal.

For more information on the health benefits of berries see the following articles from TheDietChannel: Why You Should Be Eating Berries and The Goji Berry and Goji Juice.

4.   Soybeans

Isoflavones present in soybeans and other soy foods (such as tofu, soy nuts, and soy milk) help to reduce the risk of breast and prostate cancer by protecting cells from the harmful effects of estrogen.

5.   Tea

Green and black teas are natural sources of catechins, potent antioxidants that act as powerful inhibitors of cancer growth, and may reduce the risk of liver, skin, and stomach cancer. The NCI is currently studying green and black teas for their cancer fighting abilities.

6.   Pumpkin

Pumpkin, along with carrots, squash, red and yellow peppers, and sweet potatoes, are excellent sources of beta carotene. Eaten regularly, these powerhouses help reduce the risk of many types of cancer through their potent antioxidant capacity.

7.   Spinach

Spinach is known as the “gold standard” of green leafy vegetables. Packed with lutein and vitamin E, both powerful antioxidants, spinach helps ward off cancer of the liver, ovaries, colon, and prostate.

8.   Garlic

Garlic has been shown to reduce the risk of cancer of the stomach, esophagus, and breast. Mince garlic 10 minutes before cooking to increase its cancer fighting potential.

9.   Pineapple

Pineapple is a good source of the antioxidant vitamin C. In addition, it contains the enzyme bromelain, which may protect against breast and lung cancer.

10.   Apple

In addition to their antioxidant benefits, apples contain the plant chemical quercetin, which has been shown to reduce lung cancer risk and slow the growth of prostate cancer cells.

Each of these foods has been shown to impact cancer risk on their own. However, countless studies indicate a synergistic effect when eaten together, meaning that plant chemicals work together to produce a greater effect than if they were working alone. The best anti-cancer diet is rich in brightly colored fruits, vegetables, and whole grains, with an emphasis on the foods highlighted above.

Sample Cancer Fighting Diet

Follow this sample menu to incorporate the top 10 anti-cancer foods into your diet:

Breakfast
Yogurt smoothie with mixed berries and soy milk

Morning Snack
Apple with peanut butter
Green tea

Lunch
Spinach wrap with mandarin oranges and broccoli sprouts
Cottage cheese and pineapple
Tomato juice

Dinner
Baked wild salmon with caramelized onions and garlic
Stewed tomatoes
Pumpkin soup or baked sweet potato
Black tea

http://www.thedietchannel.com

Popularity: 5% [?]

By Laura Crowley

Apple pectin and polyphenol-rich apple juice have an anticarcinogenic effect on the colon, encouraging the production of suspected chemopreventative metabolite butyrate, say researchers.

Butyrate is a short chain fatty acid (SCFA) that has been found to be a major factor contributing to healthy colon mucosa.

The study, published in the April issue of Nutrition, looked at human faecal matter fermented with apple constituents and found a significantly increased yield of SCFA, most notably butyrate.

“Butyrate not only serves as a major nutrient for the colon epithelia but is also thought to play an important role in the protective effect of natural fibre against colorectal cancer,” said the German research team, led by Dieter Schrenk.

This is the not the first study to find benefits of fruits in cancer prevention and treatment. A recent study in California found low doses of freeze-dried grape powder could inhibit the development of colorectal cancer thanks to the polyphenol resveratrol and synergistic effects between the grape compounds.

The study

Faecal slurry from healthy individuals was fermented with apple constituents, such as apple pectin and apple juice extracts that were high in polyphenols.

The samples that were fermented with pectin were rich in butyrate and the scientists concluded that this assisted in colon health because of its effect on histone deacetylases (HDAC).

When the butyrate content was high, HDAC was inhibited. With slower production of HDAC, there would be significantly less growth of precancerous and tumour cells.

Fermentations with pectin were very active in HDAC inhibition in nuclear extracts prepared from the colon tumour cell lines HT-29 and Caco-2 and in intact HeLa Mad 38 cells bearing a reporter gene driven by HDAC inhibition.

Faecal slurry fermented with apple juice extracts showed lower butyrate yields but comparable HDAC inhibition.

Combined incubations of pectin with apple juice extracts resulted in effects similar to those with pectin as the only substrate added.

The researchers concluded that butyerate is the most relevant HDAC inhibitor formed in fermentations of human faecal slurry with apple pectin, whereas addition of apple juice extracts leads to the formation of butyrate and other HDAC inhibitors, which are as yet unknown.

The study presents some sound findings to act as a base for further study into colon cancer prevention, which is the third most prolific type of cancer in western industrialised countries, causing 650,000 deaths a year.

Sources

Nutrition
April 2008, 366-374, doi:10.1016/j.nut.2007.12.013
“Histone-deacetylase inhibition and butyrate formation: Fecal slurry incubations with apple pectin and apple juice extracts”
Authors: Markus Waldecker, Tanja Kautenburger, Heike Daumann, Selveraju Veeriah, Frank Will, Helmut Dietrich, Beactrice Louise Pool-Zobel and Dieter Schrenk

Popularity: 2% [?]

Eating one or more portions of broccoli every week can reduce the risk of prostate cancer, and the risk of localized cancer becoming more aggressive.

For the first time, a research group at the Institute of Food Research led by Professor Richard Mithen has provided an explanation of how eating broccoli might reduce cancer risk based upon studies in men, as opposed to trying to extrapolate from animal models. Prostate cancer is the most common non-skin cancer for males in western countries. The research has provided an insight into why eating broccoli can help men stay healthy.

For the study men who were at risk of developing prostate cancer ate either 400g of broccoli or 400g of peas per week in addition to their normal diet over 12 months. Tissue samples were taken from their prostate gland before the start of the trial and after 6 and 12 months, and the expression of every gene measured using Affymetrix microarray technology.

It was found that there were more changes in gene expression in men who were on the broccoli-rich diet than on the pea diet, and these changes may be associated with the reduction in the risk of developing cancer, that has been reported in epidemiological studies.

Previous studies have suggested that the fifty percent of the population who have a GSTM1 gene gain more benefit from eating broccoli than those who lack this gene. The study showed that the presence of the GSTM1 gene had a profound effect on the changes in gene expression caused by eating broccoli.

This study fills the gap between observational studies and studies with cell and animal models. While observational studies have shown that diets rich in cruciferous vegetables may reduce the risk of prostate cancer and other chronic disease, they do not provide an explanation of how this occurs. Evidence from animal and cell models has sought to provide an explanation, but these studies are usually based on high doses that would not normally be experienced as part of the diet.

The results of the study suggested that relatively low amounts of cruciferous vegetables in the diet — a few portions per week — can have large effects on gene expression by changing cell signalling pathways. These signalling pathways are the routes by which information is transmitted through a molecular cascade which amplifies the signal to the nucleus of the cell where gene expression occurs.

The Norwich-based team are currently planning a larger study with men with localised prostate cancer, and will compare the activity of standard broccoli with the special variety of high glucosinolate broccoli used in the current study.

Designer studies for health promotion

“Other fruits and vegetables have been shown to also reduce the risk of prostate cancer and are likely to act through other mechanisms,” says Professor Mithen.

“Once we understand these, we can provide much better dietary advice in which specific combinations of fruit and vegetable are likely to be particularly beneficial. Until then, eating two or three portions of cruciferous vegetable per week, and maybe a few more if you lack the GSTM1 gene, should be encouraged.”

The work was supported by the Biotechnology and Biological Sciences Research Council (BBSRC).

Cruciferous vegetables include broccoli, Brussels sprouts, cauliflower, cabbage, rocket, watercress, garden cress, kale, bok choy, radish, horseradish and wasabi.

The broccoli used in this study is a high glucosinolate variety. The variety was developed at the John Innes Centre in Norwich, and then licensed to Seminis Inc for commercialisation by Plant Bioscience Ltd.

1. Traka M, Gasper AV, Melchini A, Bacon JR, Needs PW, et al. Broccoli Consumption Interacts with GSTM1 to Perturb Oncogenic Signalling Pathways in the Prostate. PLoS One, 3(7): e2568 DOI: 10.1371/journal.pone.0002568

(July 2, 2008) —Science Daily

Popularity: 1% [?]

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

Popularity: 7% [?]

From MayoClinic.com
Special to CNN.com

After your cancer treatment, you were eager to nurse your body back to health. But beyond your initial recovery, you might be interested in ways to improve your long-term health so that you can enjoy the years ahead as a cancer survivor.

The advice for cancer survivors is no different than the advice for anyone who wants to improve their health: Exercise and improve your diet. But for cancer survivors these strategies have added benefits — research shows these simple steps can improve your quality of life, smoothing your transition into survivorship. Follow this guide to what you can do to take care of your body after cancer treatment.

Exercise

Regular exercise increases your sense of well-being after cancer treatment and can speed your recovery. Cancer survivors who exercise often experience:

• Increased strength and endurance
• Stronger immune systems
• Fewer signs and symptoms of depression
• Less anxiety
• Reduced fatigue
• Less difficulty sleeping
• Improved mood
• Higher self-esteem

Adding physical activity to your daily routine won’t take a lot of extra work. Focus on small steps to make your life more active. Take the stairs more often or park farther from your destination and walk the rest of the way. Check with your doctor before you begin any exercise program.

With your doctor’s approval, start slowly and work your way up. The American Cancer Society recommends adult cancer survivors exercise for at least 30 minutes five or more days a week. As you recover and adjust, you might find more exercise makes you feel even better.

Sometimes you won’t feel like exercising, and that’s OK. Don’t feel guilty if lingering treatment side effects, such as fatigue, keep you sidelined. When you feel up to it, take a walk around the block. Do what you can, but know that rest is important to your recovery as well.

While exercise has many benefits, there’s no evidence that exercise can keep your cancer from coming back. Many cancer survivors are concerned about cancer recurrence and want to do all they can to avoid it. It’s not clear why cancer recurs in some people but not in others. Exercise won’t stop your cancer from recurring, but it can make you feel better and help prevent other diseases, such as heart disease.

Eat a balanced diet

Vary your diet to include lots of fruits and vegetables, as well as whole grains. When it comes to selecting your entrees, the American Cancer Society recommends that cancer survivors:

• Eat five or more servings of fruits and vegetables every day
• Choose healthy fats, including omega-3 fatty acids, rather than saturated fats or trans fats
• Select proteins that are low in saturated fat, such as fish, lean meats, eggs, nuts, seeds and legumes
• Opt for healthy sources of carbohydrates, such as whole grains, legumes, and fruits and vegetables

This combination of foods will ensure that you’re eating plenty of the vitamins and nutrients you need to help make your body strong.

While it may be tempting to supplement your diet with a host of vitamin and mineral supplements, resist that urge. Some cancer survivors think that if a small amount of vitamins is good, a large amount must be even better. But that isn’t the case. In fact, large amounts of certain nutrients can hurt you. If you’re concerned about getting all the vitamins you need, ask your doctor if taking a daily multivitamin is right for you.

No special diet is known to prevent cancer from recurring. However, some preliminary research in breast cancer survivors indicates that a low-fat diet may reduce the chance of breast cancer recurring. In this study, which has yet to be completed, it isn’t clear whether the slight reduction in breast cancer recurrence was from women eating less fat or from women losing weight on the restricted diet. It also isn’t clear if a low-fat diet has any application to other cancer survivors.

Maintain a healthy weight

You may have gained or lost weight during treatment. Try to get your weight to a healthy level. Talk to your doctor about what a healthy weight is for you and the best way to go about achieving that goal weight.

For cancer survivors who need to gain weight, this will likely involve coming up with ways to make food more appealing and easier to eat. You and your doctor can work together to control nausea, pain or other side effects of cancer treatment that are preventing you from getting the nutrition you need. Losing even more weight can reduce your quality of life and make recovery more difficult.

For cancer survivors who need to lose weight, take steps to lose weight slowly — no more than 2 pounds a week. Control the number of calories you eat and balance this with exercise. If you need to lose a lot of weight, it can seem daunting. Take it slowly and stick to it. Any amount of weight loss can help you feel better about yourself and improve your health.

Stop using tobacco

Kick the habit once and for all. Smoking or using chewing tobacco puts you at risk of several types of cancer. Stopping now could reduce your risk of cancer recurrence and also reduce your risk of developing a second type of cancer (second primary cancer).

If you’ve tried quitting in the past but haven’t had much success, seek help. Talk to your doctor about resources to help you quit.

Drink alcohol in moderation, if at all

If you choose to drink alcohol, keep it to a minimum. At most, women and anyone over 65 should drink no more than one drink a day, and men should drink no more than two drinks a day.

Alcohol does have health benefits in some people — for instance, consuming a drink or two a day can reduce your risk of heart disease. But it also increases the risk of certain cancers, including those of the mouth, throat, liver and breast. While it isn’t clear whether drinking alcohol can cause cancer recurrence, it can increase your risk of a second primary cancer.

Weigh the risks and benefits of drinking alcohol carefully and talk it over with your doctor.

Do what you can

While you may fear it will take an entire overhaul of your lifestyle to achieve all these goals, do what you can and make changes slowly. Easing into a healthy diet or regular exercise will make it more likely that you’ll stick with these changes for the rest of your life.

· Cancer survivors: What to expect with follow-up care

· On the job with cancer: Managing common workplace challenges

· Cancer survivors: Relationships with family and friends after treatment

· Cancer survivors: Late effects of cancer treatment

· Cancer survivors: Managing your emotions after cancer treatment

· Sexuality after cancer treatment: What women can expect

· Sexuality after cancer treatment: What men can expect

· Cancer recurrence: What it means and how to cope

October 05, 2005

Popularity: 2% [?]

Popularity: 1% [?]

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

Popularity: 2% [?]