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Cancer

(Please Note: The following information does not suggest that supplements can cure any particular disease. We are presenting some
of the research that exists on this subject matter. Read the product information for much more information.)

 

 

Green Tea Citations
Green tea has been shown to help prevent cancer in animal studies…(EGCG) is believed to be an important active ingredient in green tea responsible for this chemo-preventive activity… Several human cancer cells (esophageal squamous, colon, and prostate) were exposed to varying doses of EGCG. The results of this study show that EGCG inhibits DNA methyltransferase activity and causes CpG demethylation and reactivation of methylation-silenced genes.

--- Journal of the National Cancer Institute 2003 95: 1477-1481.

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Green tea may prevent cancer, partially by inhibiting tumor angiogenesis. Our previous studies showed that green tea extract was effective in inhibiting breast cancer and endothelial cell proliferation in vitro, and suppressed xenograft size and decreased the tumor vessel density in vivo….This study contributes to the comprehensive analysis of the molecular effects of green tea on endothelial cells, and provides insight into genes that may be important in chemoprevention.

----- International Journal of Oncology. 2004 Jul; 25(1): 193-202
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Epigallo-catechin gallate (EGCG) is the major polyphenol found in Green Tea. EGCG has anti-tumor-promoting effect.

---Journal of Biological Chemistry. 2005 Apr. 29, v. 280, no. 17 p. 16882-16890
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The cancer-protective effects of green tea have been reported in several population-based studies. For example, cancer rates tend to be low in countries such as Japan where green tea is regularly consumed. However, it is not possible to determine from these population-based studies whether green tea actually prevents cancer in people. Emerging animal and clinical studies are beginning to suggest that substances in green tea known as polyphenols may play an important role in the prevention of cancer. These substances act as powerful antioxidants. Researchers also believe that polyphenols help kill cancerous cells and stop its progression.

--University of Maryland Medical School
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Exotic Fruits & Berries Citation
“Brazilian berry destroys cancer cells in lab, UF study shows”

Tom Nordlie, University of Florida

GAINESVILLE, Fla. — A Brazilian berry popular in health food contains antioxidants that destroyed cultured human cancer cells in a recent University of Florida study, one of the first to investigate the fruit’s purported benefits
.
Published today in the Journal of Agricultural and Food Chemistry, the study showed extracts from acai (ah-SAH'-ee) berries triggered a self-destruct response in up to 86 percent of leukemia cells tested, said Stephen Talcott, an assistant professor with UF’s Institute of Food and Agricultural Sciences.

"Acai berries are already considered one of the richest fruit sources of antioxidants," Talcott said. "This study was an important step toward learning what people may gain from using beverages, dietary supplements or other products made with the berries."
He cautioned that the study, funded by UF sources, was not intended to show whether compounds found in acai berries could prevent leukemia in people
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"This was only a cell-culture model and we don’t want to give anyone false hope," Talcott said. "We are encouraged by the findings, however. Compounds that show good activity against cancer cells in a model system are most likely to have beneficial effects in our bodies."
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Garlic Citation

Report from the National Cancer Institute:

1. DOES GARLIC PREVENT CANCER?
A host of studies provide compelling evidence that garlic and its organic allyl sulfur components are effective inhibitors of the cancer process. These studies reveal that the benefits of garlic are not limited to a specific species, to a particular tissue, or to a specific carcinogen. Of 37 observational studies in humans using garlic and related allyl sulfur components, 28 studies showed some cancer preventive effect. The evidence is particularly strong for a link between garlic and prevention of prostate and stomach cancers. However, all of the available information comes from observational studies comparing cancer incidence in populations who consume or do not consume garlic (epidemiologic studies), animal models, or observations with cells in culture. These findings have not yet been verified by clinical trials in humans.

Although health benefits of garlic are frequently reported, excessive intake can have harmful effects. Studies have reported symptoms including garlic odor on breath and skin, occasional allergic reactions, stomach disorders and diarrhea, decrease in serum protein and calcium levels, association with bronchial asthma, and contact dermatitis, and possible associations with production of sperm in males. Garlic preparations vary in concentration and in the number of active compounds they contain. Thus, quality control is an important consideration when foods such as garlic are considered for use as a cancer-fighting agent.

2. HOW MIGHT GARLIC PREVENT CANCER?
Several compounds are involved in garlic's possible anticancer effects. Garlic contains allyl sulfur and other compounds that slow or prevent the growth of tumor cells. Allyl sulfur compounds, which occur naturally in garlic and onions, make cells vulnerable to the stress created by products of cell division. Because cancer cells divide very quickly, they generate more stressors than most normal cells. Thus, cancer cells are damaged by the presence of allyl sufur compounds to a much greater extent than normal cells.

The chemistry of garlic is complicated. As a result, the quality of garlic products depends on the manufacturing process. Peeling garlic and processing garlic into oil or powder can increase the number and variety of active compounds. Peeling garlic releases an enzyme called allinase and starts a series of chemical reactions that produce diallyl disulfide (DADS). DADS is also formed when raw garlic is cut or crushed. However, if garlic is cooked immediately after peeling, the allinase is inactivated and the cancer-fighting benefit of DADS is lost. Scientists recommend waiting 15 minutes between peeling and cooking garlic to allow the allinase reaction to occur.

Processing garlic into powder or garlic oil releases other cancer-fighting agents. The inconsistent results of garlic research may be due, at least in part, to problems standardizing all of the active compounds within garlic preparations. Some of the garlic compounds currently under investigation are: allin (responsible for the typical garlic odor), alline (odorless compound), ajoene (naturally occurring disulfide), diallyl sulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DAT), S-allylcysteine (SAC), organosulfur compounds and allyl sulfur compounds.

A study conducted at the School of Chinese Medicine also shows that a crude extract of garlic induces a caspase -3 gene expression that leads to apoptosis (cell death) of human colon cancer cells.
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Korean Ginseng
Indian Ginseng

Several clinical studies support the use of Asian ginseng in the treament and possible prevention of cancer. A study comparing groups of people over time suggests that regular intake of Asian ginseng may reduce the chances of getting various types of cancer, especially lung, liver, stomach, pancreatic, and ovarian. In this particular study, this benefit was not observed for breast, cervical, or bladder cancers. Preliminary results of other research suggest that Asian ginseng may improve treatment of colon cancer in animals. More research is needed.

--University of Maryland Medical Center
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Smoker's Aid Citations

“Review: Dietary Flavonoids and Cancer Risk: Evidence From Human Population Studies”

Marian L. Neuhouser,  Nutrition and Cancer.  2004, Vol. 50, No. 1, Pages 1-7.  (oi:10.1207/s15327914nc5001_1)

High dietary intake of fruits and vegetables is consistently associated with a reduced risk of common human cancers, including cancers of the lung, breast, prostate, and colon. It is unknown which bioactive compound or compounds in plant foods provide the chemoprotective effects. One class of compounds currently under investigation is flavonoids, a large group of compounds with similar structure, consisting of two phenolic benzene rings linked to a heterocyclic pyran or pyrone. Although there are numerous in vitro and animal model data suggesting that flavonoids influence important cellular and molecular mechanisms related to carcinogenesis, such as cell cycle control and apoptosis, there are limited data from human population studies. This article reviews data from four cohort studies and six case-control studies, which have examined associations of flavonoid intake with cancer risk. There is consistent evidence from these studies that flavonoids, especially quercetin, may reduce the risk of lung cancer. Further research using new dietary databases for food flavonoid content is needed to confirm these findings before specific public health recommendations about flavonoids can be formulated
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"Biological properties of citrus bioflavonoids pertaining to cancer and inflammation."

Curr Med Chem. 2001 Feb;8(2):135-53.

Manthey JA, Grohmann K, Guthrie N.
US Citrus and Subtropical Products Laboratory, USDA, ARS, SAA, Winter Haven, FL
Citrus bioflavonoids encompass a diverse set of structures, including numerous flavanone and flavone O- and C-glycosides and methoxylated flavones. Each of these groups of compounds exhibits a number of in vitro and in vivo anti-inflammatory and anticancer actions. These biological properties are consistent with their effects on the microvascular endothelial tissue. Evidence suggests that the biological actions of the citrus flavonoids are possibly linked to their interactions with key regulatory enzymes involved in cell activation and receptor binding. The citrus bioflavonoids show little effect on normal, healthy cells, and thus typically exhibit remarkably low toxicity in animals. Citrus bioflavonoid extend their influence in vivo through their induction of hepatic phase I and II enzymes, and through the biological actions of their metabolites. Evidence clearly indicates to the potential health promoting properties of these dietary compounds.
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"Antiproliferative activities of citrus bioflavonoids against six human cancer cell lines."

Journal Agriculture Food Chemistry. 2002 Oct 9;50(21):5837-43.
Manthey JA, Guthrie N.
U.S. Citrus and Subtropical Products Laboratory, South Atlantic Area, Agricultural Research Service, U.S. Department of Agriculture, Winter Haven, Florida

Citrus fruits contain high concentrations of several classes of phenols, including numerous hydroxycinnamates, flavonoid glycosides, and polymethoxylated flavones. The latter group of compounds occurs without glycosidic linkages and has been shown to inhibit the proliferation of a number of cancer cell lines. This antiproliferative property was further demonstrated against additional human cancer cell lines, and the antiproliferative actions of a series of synthetic methoxylated flavones were also studied. Similar to the naturally occurring compounds, the synthetic compounds exhibited strong antiproliferative activities. In many cases the IC(50) values occurred below 10 microm. Other hydroxylated flavone and flavanone aglycons also exhibited antiproliferative activities against the cancer cell lines, with the flavones showing greater activities than the flavanones. Glycosylation of these compounds removed their activity. The strong antiproliferative activities of the polymethoxylated flavones suggest that they may have use as anticancer agents in humans.

Citrus fruits are well known for providing ample amounts of vitamin C. But they also supply citrus bioflavonoids, substances that are not required for life but that may improve health. The major bioflavonoids found in citrus fruits are diosmin, hesperidin, rutin, naringin, tangeretin, diosmetin, narirutin, neohesperidin, nobiletin, and quercetin. Citrus bioflavonoids and related substances are widely used in Europe to treat diseases of the blood vessels and lymph system, including hemorrhoids, chronic venous insufficiency, leg ulcers, easy bruising, nosebleeds, and lymphedema following breast cancer surgery. Citrus bioflavonoids are thought to work by strengthening the walls of blood vessels.
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Selenium Citations

Selenium and cancer
Observational studies indicate that death from cancer, including lung, colorectal, and prostate cancers, is lower among people with higher blood levels or intake of selenium [34-40]. In addition, the incidence of nonmelanoma skin cancer is significantly higher in areas of the United States with low soil selenium content [37]. The effect of selenium supplementation on the recurrence of different types of skin cancers was studied in seven dermatology clinics in the U.S. from 1983 through the early 1990s. Taking a daily supplement containing 200 μg of selenium did not affect recurrence of skin cancer, but significantly reduced the occurrence and death from total cancers. The incidence of prostate cancer, colorectal cancer, and lung cancer was notably lower in the group given selenium supplements [41].

Research suggests that selenium affects cancer risk in two ways. As an anti-oxidant, selenium can help protect the body from damaging effects of free radicals. Selenium may also prevent or slow tumor growth. Certain breakdown products of selenium are believed to prevent tumor growth by enhancing immune cell activity and suppressing development of blood vessels to the tumor [42].

However, not all studies have shown a relationship between selenium status and cancer. In 1982, over 60,000 participants of the Nurse's Health Study with no history of cancer submitted toenail clippings for selenium analysis. Toenails are thought to reflect selenium status over the previous year. After three and a half years of data collection, researchers compared toenail selenium levels of nurses with and without cancer. Those nurses with higher levels of selenium in their toenails did not have a reduced risk of cancer [43].

Two important long-term studies, the SU.VI.MAX study in France and the Selenium and Vitamin E Cancer Prevention Trial (SELECT) study in the U.S., are now underway to further investigate the selenium/cancer prevention link.

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© Copyright 2006, 2007, by Good Health Group of America, LLC.
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The statements & claims found on this website have not been evaluated by the Food & Drug Administration.
These products are not intended to diagnose, treat, cure, or prevent any disease.

© Copyright 2006, 2007, by Good Health Group of America, LLC.
311 Bainbridge Street, Philadelphia PA USA 19147.
www.GoodHealthCo.com