Health Nutrition Information Prostate Cancer
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Tests reveal similar results for breast, pancreas, esophageal, skin, colon, and prostate cancer cells. European medical studies also demonstrate that Ellagic Acid is known to lower the incidence of birth defects, promote wound healing, reduce heart disease, and may reduce or reverse chemically induced liver fibrosis.
The Hollings Cancer Institute at the U of South Carolina is having a field day with this natural substance (found in red raspberries, strawberries, blueberries, and some nuts, listed here in the order of their amounts, red raspberries having the most). At the Hollings Cancer Institute, they not only conducted a nine year study on the properties of ellagic acid, they are also conducting a double blind (neither patient nor physician knows who’s taking what) study involving 500 cervical cancer patients. Initial research demonstrated the following:
From Dr Glen
Halvorson’s Book, Chemopreventive Properties of …Phytochemicals, we learn
that ellagic acid:
Razz Tabs, Health & Nutrition Information for Prostate Cancer, The Romans prized wild strawberries for their medicinal properties. According to the American Cancer Society, foods rich in Vitamin C may lower the risk of cancers of the gastrointestinal tract. Plant phenol with highest concentrations in red raspberries leads to G1 arrest of cancer cells, thus inhibiting and stopping mitosis (cancer cell division). Tests reveal similar results for breast, pancreas, esophageal, skin, colon, and prostate cancer cells. Black raspberries are rich in antioxidants, thought to have even more cancer-preventing properties than blueberries and strawberries. Ellagic acid stops cancer cells from dividing in 48 hours. Ellagic acid causes normal cell death (apoptosis) within 72 hours in cases of breast, pancreas, esophageal, skin, colon and prostate cancers. Ellagic acid prevents the destruction of the p53 gene that leads to cancer. Consuming one cup (150 grams) of red raspberries per day prevents the development of cancer cells. Binds with carcinogens (chemicals that cause cancer) making them inactive, * prevents carcinogens from binding to DNA, I found that one of the most amazing things about raspberries is that one cup a week stops prostate cancers (all prostate cancers) from growing for one week.
If you’re expecting a baby, you'll be very interested in some of the new discoveries about folic acid. In fact, 8 strawberries have 20% of the folic acid you need every day. As part of the 5-a-day program suggested by the American Cancer Institute, strawberries can also play a part in helping you reduce your risk of cancer or heart disease. Hard to believe? Tasting is believing. There are two types of dietary fiber—soluble and insoluble. Soluble fiber dissolves in water and is found in a variety of fruits, vegetables, legumes, and grains. It cuts cholesterol, adds to your feeling of fullness, and slows the release of sugars from food into the blood. These actions reduce your risk for health problems including heart disease, obesity, and diabetes. Good sources of soluble fiber are oats, oat bran, oatmeal, apples, citrus fruits, strawberries, dried beans, barley, rye flour, potatoes, raw cabbage, and pasta.
A report from the American Institute for Cancer Research and the World Cancer Research Fund found that eating just five fruits and vegetables a day could slash your risk of cancer by at least 20 percent. Blueberries, strawberries, raspberries and blackberries are not just good sources of vitamin C, but they also contain anthocyanins, potent antioxidants that give fruits a reddish-blue color, and the phytochemical ellagic acid. In experimental studies, ellagic acid inhibited lung, skin and esophageal cancers. This phytochemical’s secret: It improves the activity of detoxifying enzymes while impeding enzymes that promote cancer. In one study, esophageal cancer was less likely in animals that were fed raspberries. Strawberries,
raspberries halt cancer in rats Last Updated: 2002-09-02 14:00:02 -0400 (Reuters Health) BOSTON (Reuters Health) - If animal studies are correct, black raspberries and strawberries may be "very, very powerful" inhibitors of cancer growth, an Ohio researcher reported here this month at the American Chemical Society's annual meeting.
Animal studies by Stoner and his colleagues found the berries were potent inhibitors of cancer development in rodents given cancer-promoting chemicals. The team is now planning studies in people to investigate the effect of berries on both esophageal and colon cancer. Stoner and his team are studying squamous cell carcinoma (SCC) of the esophagus, which makes up 95% of cases of esophageal cancer worldwide. Overall, survival is very poor, with 10% of patients living 5 years after diagnosis. Esophageal SCC is particularly common in China, Japan, the Transkei region of South Africa, Iran, France and Puerto Rico. Men are more likely than women to develop the disease, and African Americans also face an increased risk compared with whites. Smoking, alcohol, salt, and hot and spicy foods are known to promote the development of esophageal SCC. Fungal toxins and chemicals called nitrosamines--both found in the Chinese diet--and vitamin and mineral deficiencies have also been implicated. To investigate strategies for blocking esophageal SCC growth, Stoner and his team fed rats two types of cancer-promoting nitrosamine chemicals. While chemicals called isothiocyanates proved to be the best way to stop tumors from forming in the first place, strawberries and black raspberries from an Ohio farm worked best for preventing tumors from growing.
Rats that consumed 5% to 10% of their diet as freeze-dried black raspberries and strawberries showed dramatic reductions in the growth of precancerous cells and tumor progression, the researchers found. And in other animal tests, Stoner told Reuters Health, the berries reduced colon cancer growth by 80%. The Ohio Department of Agriculture supported the research Stoner presented at the meeting. Eating berries could be a way to help people at risk of esophageal SCC protect themselves from the disease, Stoner said.
One way to get around these problems, Stoner said, might be to use extracts of the freeze-dried berries. He and his colleagues have been able to develop some potent berry extracts, he added. Stoner and his team have completed Phase I trials to investigate the toxicity of the berries and whether berry components reach the bloodstream. People who ate two large bowls of berries a day showed no toxic effects, and many fruit components were absorbed into the blood, according to Stoner. The researchers, in partnership with a food company, are now launching Phase II clinical trials to investigate whether berries have a cancer-protecting effect on esophageal cancer among people in China and the US. They also plan to investigate the effect of berries on colon cancer. Seed of Hope Ellagic Acid And Nature’s Way to Battle Cancer Ellagic acid is a naturally occurring phenolic constituent in certain fruits and nuts. With highest concentrations in red raspberries, ellagic acid has been proven an effective anti-mutagen, anti-carcinogen, and inhibitor of cancer. Research at the Hollings Cancer Center at the Medical University of South Carolina (MUSC) indicate that ellagic acid slows the growth of abnormal colon cells in humans, prevents the development of cells infected with human papilloma virus (HPV), which is linked to cervical cancer, and promotes apoptotic growth (natural death) of prostate cancer cells. The apoptotic process triggered by this antioxidant also has beneficial effects on breast, lung, esophageal, and skin cancer (melanoma). Dr. Daniel Nixon, MUSC, began studying the ellagic acid in red raspberries in 1993. His recently published results show:
Medical findings in Europe further show that ellagic acid reduces the incidence of birth defects, promotes wound healing, reduces and reverses chemically induced liver fibrosis, and is helpful in the fight against heart disease.
People with Stage 3 or 4 cancer using Razz Tabs (5 tablets, 3 times daily) report noticeable improvement in their condition in a short period of time (some as little as 10 days to 8 weeks)! Ellagic Acid arrests cancerous cells –Coral Calcium terminates the cause May 3, 2002 -- Eat your berries, cancer researchers say. A new study shows that black raspberries protect animals from colon cancer. Earlier studies have shown that blueberries and strawberries also have cancer-preventing properties. But black raspberries seem to work even better. Berries are chock full of antioxidants, chemicals that help block tumors from forming. Antioxidants sop up cancer-causing molecules called free radicals -- damaging substances produced from your body's everyday functions.
The study appears in the current issue of the journal Nutrition and Cancer. Stoner's research team gave rats injections of a substance that causes colon cancer. Some of the rats were then fed freeze-dried raspberries. The berry-eating animals had 80% fewer tumors than those with no berries in their diet. Unfortunately, the rats in the study had to eat the human equivalent of four cups of fresh black raspberries every day. "That may seem a bit extreme," Stoner says. But the animals also got a huge dose of a cancer-causing drug -- so maybe smaller portions of berries could protect people against cancer.
The source of the various colors of berries, apples and cherries are called fruit pigments, and researchers at Oregon State University believe their beauty is more than peel deep. Fruit pigments are suspected of being the mother lode in a gold mine of dietary antioxidants. To find out which fruit pigments pack the most vitamin value, researchers from OSU's Food Science and Technology Department, under the leadership of internationally recognized food scientist Ron Wrolstad, are isolating and concentrating the anthocyanin pigments and polyphenolic compounds found in pigments. Balz Frei, a biochemist and director of OSU's Linus Pauling Institute, heads a second research group that will measure the antioxidant levels of these various anthocyanin pigments and polyphenols. For example, they will find out whether grandmother was right in saying that the "meal is in the peel" when it comes to eating apples. The two-pronged approach could yield a multitude of benefits for both fruit consumers and Oregon fruit producers. It would be a crucial first step toward identifying and extracting the active health components of blueberries, cherries, strawberries and other fruits and vegetables. "In addition to vitamin C and other known micronutrients, once identified, these antioxidant components could also be extracted and concentrated," Frei said. Not only would this provide the public with a convenient source of natural antioxidants, it would provide Oregon growers with a portal into the growing "nutraceuticals" market that already includes garlic, green tea and grape seed extracts. Such extracts contain the anthocyanin pigments and polyphenolic compounds that also will be the focus of Wrolstad's research. "This class of compounds is highly correlated with antioxidant activity," Wrolstad said. "It may be one reason why we like colored foods: We may instinctively know they are good for us."
The research will provide an analysis of the varying levels of antioxidant activity that may be derived from the pigments of many types of fruits including berries, apples and cherries. For example, strawberries are right up there with elderberries, blueberries and chokeberries in the ranks of fruits with high antioxidant activity, but it's generally believed that the public eats larger portions of apples. Does that mean people overall are receiving more antioxidant vitamins from apples than from strawberries? "We need to answer questions about per capita apple consumption, too," said Frei, who is a biochemist as well as director of the Linus Pauling Institute. Another important question is how various fruit antioxidants are absorbed by the body.
It is a logical research project for the Linus Pauling Institute, which is named for the two-time Nobel prize-winning OSU alumnus who researched the health benefits and antioxidant properties of vitamin C. This latest project continues Pauling's work to link vitamin and antioxidant consumption to specific health benefits. The research has potential economic health benefits as well. "Everyone knows that an apple a day is good for you, but Wrolstad's work will find out why and how that is so," said Jim McFerson, administrator of the Northwest Tree Fruit Growers Association, one of the sponsors of the research. The Washington Apple Commission, the Northwest Center for Small Fruit Research, the Oregon Cherry Commission and the Fruit Juice Quality Advisory Committee are on a growing list of research sponsors looking for hard data on the potential of fruit pigments as antioxidants and nature-based medicines also known as "nutraceuticals."
"I think people are so sick of being told what not to eat, but nobody tells them about stuff that is delicious and that they can eat all they want," Schroeder said. "It's good to be able to tell the kids 'Just spread that blackberry jam all over your toast, honey.'" Schroeder recently returned from a trip to New York where she met with a number of magazine editorial boards in hopes of convincing them to tell the untold story about the vitamin and antioxidant bonanza in berries. The research from OSU would go a long way in spreading the word about the myriad benefits-as well as pleasures-of eating fruit, she said. Although in its early stages, the project is generating excitement because of Wrolstad's track record of finding new uses and properties in fruit pigments. Wrolstad began his career by finding ways to keep strawberry jam from darkening in the jar after processing. More recently, his research team also successfully used natural red dyes extracted from radishes to dye maraschino cherries their characteristic neon-red color. (See "Rooting for Red," Oregon's Agricultural Progress, Fall 1995 Because Wrolstad now is recognized as an international authority in the composition of fruit juice and other fruit products, OSU recently bestowed on him the title of "Distinguished Professor of Food Science and Technology." Wrolstad said the title is an honor and hopes that it will help him spread the word about the potential benefits of fruit pigments.
In the past two
decades, antioxidants found in fruits have been linked to everything from
slowing the aging process to counteracting the effects of pollution, X-rays and
fatty foods. In 1991, for example, the weekly news magazine "60 Minutes" aired a broadcast called "The French Paradox." The paradox is this: Although the French, on average, consume fattier foods, they have a much lower per capita rate of heart disease than their American counterparts. A likely cause of this phenomenon is the high consumption in France of red wine with lunch and dinner. Red wine grapes contain the same sort of fruit pigments that are now the focus of Wrolstad's research. Although red wine still is unproven as a counterbalance to a fatty diet, consumers who saw the broadcast sent consumption of red wine soaring in the United States, replacing a decades-long trend of white wine as this nation's favorite. Health food stores now sell grape seed extract as a nutraceutical health supplement. More recently, cherries were identified as another potential antioxidant bonanza. A study from Michigan State University indicated that when tart cherries were combined with ground beef, their anti-oxidant properties neutralized some of the cancer-causing ingredients in the meat. The study was published in the March 15, 1999 edition of the Journal of Agricultural and Food Chemistry (http://pubs.acs.org/journals/jafcau/), which has turned out to be good news for Michigan cherry growers and others such as Ray Plevas of Cedar, Mich.
Plevas said that
there is no overt cherry taste in his burgers, just a juicier burger. They have
been so well received that they are now on the school lunch menu in 16 states,
and Plevas recently announced expansion of his product line into cherry sausage
as well. Wrolstad said he'd like to bring success stories like those home to Oregon. "We want to know whether sweet cherries have the same (anti-carcinogen) properties as tart cherries," he said. That's the kind of news that cherry farmer Tom Bailey of The Dalles also would love to hear. "Right now, our markets are stagnant," Bailey said. Bailey, who with his family oversees thousands of acres of cherry orchards in Oregon, said Oregon cherry growers primarily produce sweet cherries, the dark ruby variety that is sold to grocery stores fresh. To effectively compete with neighboring cherry powerhouse Washington state, these cherries must be as close to cosmetically perfect as possible. Less-than-perfect cherries may have as much flavor and nutritional punch, but they have less "eye" appeal for the crucial moment in the produce section when shoppers select fresh cherries, Bailey said. "We do sell some cherries used to make concentrated cherry juice, but that's about it," he said. This concentrate is sold in industrial-sized containers to food processors who want to add natural cherry flavor to other products, such as juices and candies. Bailey would like to see cherry burgers on Oregon menus, and maybe cherry extract antioxidant and vitamin pills on store shelves. With definitive information from Wrolstad's research about the health benefits of sweet cherries, processors would have the fundamental information they need to make such scenarios come true. The research could present another boon as well. For example, the crushed pulp from making apple and cherry juice could end up on a health food shelf instead of as animal feed or compost material. But is it realistic to assume that medicine could be based on fruit? The idea dates back at least to World War II, Wrolstad said, when British Royal Air Force pilots were given bilberries-a Northern European blueberry-in hopes of improving their night-flying vision. "Today, the North American Blueberry Association has been quite successful in marketing a variety of blueberry products in Japan," Wrolstad said. Blueberry products are marketed in Japan for sharper vision and eye strain relief.
Have we come full circle in thinking of food as medicine again? If so, then Wrolstad sees many advantages. "For one thing, the dosage would be self-limiting," he said. "You couldn't really overdose on fruit extracts." The research might challenge grandma's conventional wisdom as well. "What if the nutrients in apples aren't just in the peel or the flesh?" Balz Frei said. "What if the best part of the apple is in the core? Theresa Novak is a science writer in OSU's Department of Extension and Experiment Station Communications. Phytochemicals STRAWBERRIES Fresh strawberry juice will knock your socks off. Frozen with honey, they make brightly-colored Popsicles that children just love. They are easy to juice because you can leave the stems on. You may find the juice a little thick, so you are welcome to mix it with other juices such as grape or pineapple. Try to find a local farmer who grows strawberries in your area. They are usually found during early summer. Strawberries, out of season, from California are not as sweet but are still good for juicing. Always store in refrigerator in open paper bag.
Nutraceuticals and Phytochemicals in Plants Can Fight Cancer
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