Broccoli sprouts, cabbage, ginkgo biloba and garlic may actually have a job in preventing a variety of cancers, researchers report. The research, which focuses on chemical interactions between compounds found in foods and your body’s cells and DNA, suggests the addition of these 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 first 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) illness. H. pylori, a bacterium, is a cause of gastritis — swelling of the belly lining — and is certainly a major factor in peptic ulcer and tummy cancer, the researchers said.”Despite the fact that we were unable to eradicate H. pylori, to be able suppress it and relieve the accompanying gastritis by means as basic as eating more broccoli sprouts is definitely good news for the many people who are infected,” Yanaka stated in a ready statement. Sulforaphane, a chemical substance within broccoli sprouts, is apparently the energetic cancer-fighting agent. Sulforaphane apparently helps cells reduce the chances of oxidants, the extremely reactive and toxic molecules that harm DNA and kill cellular material and potentially lead to cancer, the researchers noted. Another study with broccoli sprouts discovered that when an extract from the sprouts was put on the skin of hairless mice, it counteracted carcinogenic responses to ultraviolet light exposure, a cause of skin cancer.”Just whenever 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 discovered that only 50 percent of mice treated with the extract developed tumors, compared with 100 percent of the mice not really treated with the extract,” she stated.”The topical application of this extract could be developed to become a potential agent against UV light-induced skin cancer,” she added.
Dinkova-Kostova’s team is learning whether ingesting broccoli sprouts for the sulforaphane might also function in protecting mice from getting skin cancer. Her wish is to find if either ingested or topical sulforaphane can shield people from skin cancer. “This plan is most likely worthwhile to be developed for protection in humans,” she said. 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 Wellness Study showed an association between consuming cabbage and sauerkraut and a lesser threat of breast cancer. The effect seemed to be highest among ladies who eat high quantities starting in adolescence and continue to do so throughout adulthood. The the majority of protective effect appeared to come from raw or briefly prepared cabbage, the researchers said.”The observed pattern of risk decrease indicates that the breakdown items of glucosinolates in cabbage may affect both the initiation stage of carcinogenesis — by decreasing the amount of DNA harm and cell mutation — and the advertising phase — by blocking the processes that inhibit programmed cellular death 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 statement. In the fourth study, experts from Brigham and Woman’s Hospital in Boston found that ginkgo biloba appears to lower the chance of developing ovarian cancer.”There are herbs used in the treatment of cancer, although there isn’t much scientific evidence to support their use,” said business lead researcher Bin Ye. “Our study looked at ginkgo use in women with and without malignancy.”We within 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 researchers discovered that substances in ginkgo biloba — ginkgolide A and B — were the most active components adding to this protective impact. “We found that the proliferation prices in certain types of cancer cells was inhibited by 80 percent,” Ye stated.”This combination of population and laboratory studies suggests that ginkgo biloba may have value for the prevention of cancer,” Ye said. In the final study, researchers discovered that garlic may help defend against carcinogens produced by meats cooked at high temperatures. Cooking meats and eggs at high temperatures releases a chemical substance called PhIP, which might be a carcinogen. Studies have proven that breast cancer is higher among women who eat large amounts of meat, although fat and calorie consumption and hormone exposure might contribute to this increased risk, the experts reported. Nevertheless, diallyl sulfide (DAS), a flavor component of garlic, seems to inhibit the effects of PhIP that can cause DNA damage or transform substances in the body into carcinogens.”We treated individual breast epithelial cellular material with equal amounts of PhIP and DAS separately, and both together, for periods which range from three to a day,” Ronald D. Thomas, associate professor of fundamental sciences at Florida A&M University, stated in a declaration. “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 said.”The finding demonstrates for the first time that DAS triggers a gene alteration in PhIP that may play a substantial role in stopping cancer, notably breast cancer, induced by PhIP in well-done meats,” the experts reported. Most of these findings come on the heels of a sixth study, 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 condition by consuming vegetables from the cabbage family.”We found protective effects with at least every week intake of cruciferous vegetables,” said business lead researcher Paul Brennan of the International Agency for Research on Malignancy in Lyon, France. One expert said the outcomes of the six studies are interesting. And while it may be time before they possess any practical applications for folks, that should not prevent us from adding more fruit and veggies to our diet.”An considerable body of epidemiologic evidence suggests consistently, if not really decisively, that generous intake of fruits and vegetables is connected with reduced malignancy risk,” said Dr. David L. Katz, an associate professor of public health insurance and director of the Prevention Research Center 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 one of these areas will lead to new insights in the additional. A refined capability to use diet in preventing cancer will ensue.””That’s a thrilling prospect,” he added. “But excitement in what may come should not distract from what is already in hand. Despite having gaps in our understanding, the case for increasing fruit and vegetable consumption to promote health insurance and prevent disease — malignancy included — can be compelling and strong.”