Broccoli sprouts, cabbage, ginkgo biloba and garlic appear to have a role in preventing a number of cancers, researchers statement. The research, which focuses on chemical substance interactions between compounds found in foods and your body’s cells and DNA, suggests the addition of the foods to the dietary plan can confer health benefits, the researchers said. The findings were to be presented Monday 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 discovered that in 20 people, a diet rich in broccoli sprouts significantly reduced Helicobacter pylori (H. pylori) infection. H. pylori, a bacterium, is a cause of gastritis — inflammation of the tummy lining — and is certainly a major factor in peptic ulcer and tummy cancer, the experts said.”Even though we had been unable to eradicate H. pylori, to be able suppress it and alleviate the accompanying gastritis by means as simple as consuming more broccoli sprouts can be good news for the many those who are infected,” Yanaka said in a ready statement. Sulforaphane, a chemical found in broccoli sprouts, is apparently the energetic cancer-fighting agent. Sulforaphane evidently helps cells defend against oxidants, the extremely reactive and toxic molecules that harm DNA and kill cells 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 reason behind 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 found that just 50 percent of mice treated with the extract created tumors, compared with 100 percent of the mice not really treated with the extract,” she said.”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 function in protecting mice from obtaining skin cancer. Her hope is to observe if either ingested or topical sulforaphane can shield people from skin cancer. “This plan is probably worthwhile to be developed for protection in human beings,” she said. In the 3rd study, researchers recommend that cabbage and sauerkraut might protect females from breast cancer. Data collected from the U. S. element of the Polish Women’s Health Study showed an association between eating cabbage and sauerkraut and a lesser risk of breast cancer. The effect appeared 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 seemed to come from raw or briefly cooked cabbage, the researchers said.”The observed design of risk reduction indicates that the breakdown items of glucosinolates in cabbage may affect both the initiation phase of carcinogenesis — by decreasing the quantity of DNA damage and cellular mutation — and the advertising stage — by blocking the procedures that inhibit programmed cell death 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, experts from Brigham and Woman’s Hospital in Boston found that ginkgo biloba appears to lower the risk of developing ovarian cancer.”There are herbs used in the treatment of cancer, although there is not much scientific evidence to aid their use,” said lead researcher Bin Ye. “Our study looked at ginkgo use in females with and without cancer.”We within 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 found that compounds in ginkgo biloba — ginkgolide A and B — were the most active parts adding to this protective impact. “We found that the proliferation prices using types of cancer cellular material was inhibited by 80 percent,” Ye stated.”This combination of population and laboratory research shows that ginkgo biloba may have value for the prevention of cancer,” Ye said. In the ultimate study, researchers found that garlic may help defend against carcinogens produced by meats cooked at high temperatures. Food preparation meats and eggs at high temperatures releases a chemical substance called PhIP, which might be a carcinogen. Research have proven that breast cancer is higher among women who eat huge amounts of meat, although fat and calorie consumption and hormone exposure might contribute to this increased risk, the experts reported. However, diallyl sulfide (DAS), a flavor element of garlic, appears to inhibit the effects of PhIP that can trigger DNA damage or transform substances in the body into carcinogens.”We treated individual breast epithelial cells with equal levels of PhIP and DAS separately, and the two together, for periods ranging from three to a day,” 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 becoming carcinogenic,” he said.”The finding demonstrates for the very 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 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 malignancy could cut their risk for the disease by eating vegetables from the cabbage family members.”We found protective results with at least every week intake of cruciferous vegetables,” said business lead researcher Paul Brennan of the Worldwide Agency for Research on Cancer in Lyon, France. One expert said the results of the six research are interesting. And while it may be time before they possess any practical applications for folks, that should not prevent us from adding more vegetables and fruits to our diet.”An extensive 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 general public health and director of the Avoidance Research Middle at Yale University School 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 result in new insights in the additional. A refined ability to use diet in the prevention of cancer will ensue.””That is a thrilling prospect,” he added. “But excitement in what may come shouldn’t distract from what is already in hand. Despite having gaps in our understanding, the case for raising fruit and vegetable consumption to promote health insurance and prevent disease — cancer included — is definitely compelling and strong.”