CANCER, SCIENCE, DIET AND HOLISTIC MEDICINE

SCIENTIFIC DEMONSTRATION OF THE MEDICINAL AND TRANS-CANCER VALUE OF SPICES, ROOTS & FOOD

With rosemary and ginseng, tumeric can cut back on HCA production by upwards of 40 percent ... thereby significantly reducing the HCA-associated risk for developing colorectal, stomach, lung, pancreatic, mammary and prostate cancers."(2 & 3) Any time you cook food, it degrades nutrients, damages enzymes and, in the case of high-temperature cooking (grilling, broiling, barbecuing and frying), it can also lead to the formation of cancer-causing substances like heterocyclic amines (HCAs). I n terms of HCAs, the worst part of the meat is the blackened section, which is why you should always avoid charring your meat, and never eat blackened sections. Rosemary: the strongest protector against HCAs Turmeric: the yellow curry spice that's also widely used in yellow mustard.

As reminds us Bhattacharjee and his well referenced study and others, spices as flavor enhancers can protect us from a wide range of cancers, heart disease and other chronic diseases (4). The National Cancer Institute has identified several commonly used herbs as possessing cancer-preventive properties. The list includes some spices of Labiatae family (basil, mints, oregano, rosemary, sage, and thyme); spices of the Zingiberaceae family (turmeric and ginger); and spices of the Umbelliferae family (anise, caraway, celery, chervil, cilantro, coriander, cumin, dill, fennel, and parsley) (5).

Pre-clinical studies in a variety of cancer cell lines including breast, cervical, colon, gastric, hepatic, leukemia, oral epithelial, ovarian, pancreatic, and prostate have consistently shown that curcumin possesses anti-cancer activity in vitro and in pre-clinical animal models. The robust activity of curcumin in colorectal cancer has led to five phase I clinical trials being completed showing the safety and tolerability of curcumin in colorectal cancer patients (6).

Recently FSP (fenugreek seed powder) and diosgenin (major steroidal saponin constituent of fenugreek) was also found to have cancer preventive property. It was found that, by comparison with control, continuous feeding of FSP and diosgenin suppressed total colonic ACF in azoxymethane induced F344 rats. Diosgenin was also able to reduce the number of multicrypt foci. Similarly, results from a study conducted to assess the affect of cumin on experimentally induced forestomach and uterine cervix tumorigenesis in Swiss albino mice showed a significant inhibition of benzo(a)pyrene [B(a)P]-induced stomach tumor burden (tumors per mouse) by cumin (7). Cervical carcinoma incidence was also found to be reduced in the cumin treated group compared with the 3-methylcholanthrene (MCA)-treated control group (8). Results from yet another experiment show that chilli supplementation promotes colon carcinogenesis, whereas cumin or black pepper suppresses colon carcinogensis in the presence of the procarcinogen DMH (9)

Dietary isothiocyanates (ITCs, which are abundantly present in mustard seeds) may play an important role in the prevention of human cancers. Several recent epidemiological studies have already shown that dietary consumption of ITCs inversely correlates with the risk of developing lung, breast and colon cancers (10).

Garlic (Allium sativum) is a popular spice, a remedy for a variety of ailments and is also known for its medicinal uses as an antibiotic, antithrombotic and antineoplastic agent. Epidemiological and animal studies have shown that garlic consumption reduces the incidence of cancer e.g. in the stomach, colon, breast and cervix (11).

It is quite evident from these observations that the identification of spices harbouring potent phytochemicals, which have the capacity to interfere with carcinogenic processes, has been receiving increased interest. Given the wide range of botanical species and plant parts from which spices are derived, spices can contribute significant variety and complexity to the human diet.

Factors that may be relevant to the prevention of the carcinogenic process are: anti-oxidant action including the ability to induce phase-II detoxifying enzymes , anti-inflammatory action and the ability to induce apoptotis.

Anti-oxidant activity

Oxidative damage can result when the critical balance between free radical generation and antioxidant defenses is unfavorable. It has been hypothesized that oxidative damage plays a key role in cardiovascular disease, cancer initiation, cataract formation, the aging process, inflammatory diseases, and a variety of neurologic disorders (27). If not quenched by antioxidants, these highly reactive compounds will react with and potentially alter the structure and function of several cellular components, such as lipid-containing cell membranes, lipoproteins, proteins, carbohydrates, RNA, and DNA. To protect against the deleterious effects of free radicals, our body has developed an antioxidant defense system. As part of this defense system, anti-oxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione S-tranferase (GST) etc., play a vital role in the efficient detoxification of harmful free radicals.

Naturally occurring antioxidants are being extensively analysed for their ability to protect DNA against such injury.

Experimental Evidence to demonstrate the antioxidant property of spices and their constituents.

Chemical analysis of about several foodstuffs comprising of cereals, pulses, nuts, oilseeds, vegetables, fruits and beverages was carried out to determine antioxidant phenolics and flavonoids in commonly consumed Indian foods. Amongst spices high flavonoid content (> 100 mg/100 gm) was found in fenugreek seeds, mustard seeds, cinnamon, red chili powder, cloves and turmeric whereas cumin, cardamom were found to contain medium levels (50-100 mg) of flavonoid (28). Experiments have also been conducted to investigate the effect of spice principles on scavenging of superoxide anion. Spice principles eugenol (cloves) and cuminaldehyde (cumin) dose-dependently inhibited the superoxide anions, as measured by nitrobluetetrazolium (NBT) reduction in xanthine-xanthine oxidase system (29). The antioxidant activity in the etheric, methanolic and aqueous cinnamon extracts was measured by the b-carotene/linoleic acid system, at 50 degrees C and absorbances reading at 470 nm every 15 min intervals for 120 min. It was found that extracts inhibited the oxidative process in 68%; 95.5% and 87.5% respectively (30).

These findings have been further supported by the following studies carried out in animal models.

In vivo Studies

The anti-oxidant effect of cinnamon (Cinnamomum velum) and cardamom (Amomum subulatum) was proved by an in vivo study according to which the antioxidant enzyme activities were found to be significantly enhanced whereas GSH content was markedly restored in rats fed a fat diet with spices. In addition, these spices were also found to partially counteract increase in lipid conjugated dienes and hydroperoxides (31)

Chithra et al studied the antiperoxidative effect of coriander seeds (Coriandrum sativum) in rats administered high fat diet. They observed a significant decrease in the levels of lipid peroxides, free fatty acids and glutathione as compared to the control groups. In yet another study, coriander seed oil and its fractions exhibited the strongest radical scavenging activity toward the stable galvinoxyl radical compared to black cumin and niger seed oils (32).

In a study conducted to test the anti-oxidant activities of water and alcoholic extract (1:1) of some commonly used spices (garlic, ginger, onion, mint, cloves, cinnamon and pepper), cloves exhibited the highest antioxidant activity. All the spices dose-dependently inhibited oxidation of fatty acid, linoleic acid in presence of soybean lipoxygenase (33).

In another study lipid peroxidation measured as formation of MDA production showed significant inhibition by treatment with cumin against benzo(a)pyrene [B(a)P]-induced forestomach tumorigenesis and 3-methylcholanthrene (MCA)-induced uterine cervix tumorigenesis (8). Similarly, another study also found that Mediterranean spices which included cumin and saffron could inhibit lipid peroxidation (34).

Gagandeep et al, in their study shoed that the levels of cytochrome P-450 (cyt P-450) and cytochrome b5 (cyt b(5)) were significantly augmented in Swiss albino mice by cumin seed diet. Among the phase II enzymes, glutathione S-transferase specific activity increased by a higher dose of cumin (8).

Saffron was found to have modulatory effects on some phase II detoxifying enzymes like GST and GPx, as well as CAT and SOD in mice initiated by 7-12 dimethyl benz[a]anthracin (DMBA) and promoted with croton oil (35). In another experiment, black pepper and piperine were also found to have the same kind of influence on the detoxifying enzymes in Wister rats fed a high fat diet (36).

Enhanced GST, Cyt. b5 and SH levels were observed in mice treated with cloves (0.5%, 1% and 2% w/w in the diet). Significant reduction in Cyt P-450 and MDA levels was observed in all groups at 30 days duration (37).

Dietary supplementation of curcumin (2%, w/v) to male ddY mice for 30 days significantly increased the activities of glutathione peroxidase, glutathione reductase, glucose-6-phosphate dehydrogenase and catalase. Parallel to these changes, curcumin feeding to mice also resulted in a considerable enhancement in the activity of phase II-metabolizing enzymes viz. glutathione S-transferase and quinone reductase (38).

One in vitro study suggests that induction of detoxifying enzymes may account for chemoprotective properties of mustard seeds. Almost two fold increase in the activity of GST was observed in Benzo(a)pyrene inuced DNA damage in human derived cells (39).

Anti-mutagenic activity

Inhibiting the activity of mutagens can be one of the most important ways to prevent the initiation of the carcinogenic process. Thus, screening of substances having antimutagenic activity may be considered as a potential target for chemopreventive approach.

Experimental Evidence to demonstrate the antimutagenic property of spices and their constituents.

In vitro studies

In one study it was found out that eugenol, a compound present in many spices such as cloves, cardamom etc. significantly inhibited tobacco-induced mutagenicity at concentrations of 0.5 and 1 mg/plate. Eugenol also inhibited the nitrosation of methylurea in a dose-dependent manner (40). Essential oils from common spices such as nutmeg, ginger, cardamom, celery, xanthoxylum, black pepper, cumin, and coriander were found to inhibit DNA adduct formation by aflatoxin B1 in vitro very significantly and in a dose-dependent manner (41).

Another study investigated the antimutagenic activity of the hot water extracts of caraway, coriander and black pepper seeds against mutagenicity induced by various carcinogens such as N-methyl-N'-nitro-N-nitrosoguanidine and dimethylnitrosamine by the Ames assay. The tested samples (equivalent to 1-2 mg of spice powder) reduced the mutagenicity induced by 2.7 nmole (397 ng) of N-methyl-N'-nitro-N-nitrosoguanidine by more than 84%, and that induced by dimethylnitrosamine (1.48 mg) or ICR-170 (10 ng) by 30-60% (42).

The antimutagenic activity of coriander juice against the mutagenic activity of 4-nitro-o-phenylenediamine, m-phenylenediamine and 2-aminofluorene was investigated using the Ames reversion mutagenicity assay (his- to his+) with the S. typhimurium TA98 strain as indicator organism. Aqueous crude coriander juice significantly decreased the mutagenicity of metabolized aromatic amines (43).

Another experiment was carried out to examine the protective effect, if any, of mustard juice against B(a)P-induced DNA damage in human derived cells. Treatment of the cells with small amounts of mustard juice (0.1-1.25 microl/ml) and B(a)P reduced the genotoxic effect of the carcinogen in a dose-dependent manner (39).

In vivo studies

At 100 and 200 mg/kg body wt doses, curcumin (the main yellow bioactive component of turmeric) has been shown to reduce the number of aberrant cells in cyclophosphamide- induced chromosomal aberration in Wistar rats (44). Turmeric also prevents mutation in urethane (a powerful mutagen) models (45).

In the wing Somatic Mutation and Recombination Test (SMART) in Drosophila melanogaster, black pepper was found effective in reducing the mutational events induced by the alkylating agent ethyl carbamate. Suppression of metabolic activation or interaction with the active groups of mutagens could be mechanisms by which the spice exerts its antimutagenic action (46).

Anti-inflammatoryProperty

Epidemiological and experimental data support the use of nonsteroidal anti-inflammatory drugs, including specific inhibitors of cyclooxygenase 2 (COX-2), as chemopreventive agents in a number of epithelial cancers, including colon, mammary, esophageal, lung, and oral cavity (47). Non-steroidal Anti-inflammatory drugs (NSAIDs), however, even aspirin, is toxic with ulceration the greatest side effect if they are overused. Therefore, the search for plant-based sources of anti-inflammatory compounds that are relatively safe to use and could provide avenues for long term cancer prevention is still on.

Experimental Evidence to demonstrate the anti-inflammatory property of spices and their constituents.

In vivo studies

One study observed a marked anti-inflammatory activity of the oil extracted from commercial Elettaria cardamomum seeds, in doses of 175 and 280 microliters/kg against acute carrageenan-induced planter oedema in male albino rats (48).

Studies have proved curcumin (the yellow pigment of turmeric) to be effective against carrageenin-induced oedema in rats (49,50,51,52) and mice (53). The natural analogues of curcumin,viz. FHM and BHM, are also potent anti-inflammatory agents(50). The volatile oil (54) and also the petroleum ether, alcohol and water extracts of C. longa show anti-inflammatory effects (55).

In vitro studies

In an experiment conducted by Prasad et.al, aqueous extracts of turmeric, cloves, pepper, chili, cinnamon, onion and also their respective active principles viz., curcumin, eugenol, piperine, capsaicin, cinnamaldehyde, quercetin, and allyl sulfide were found to significantly inhibit the formation of human PMNL 5-LO product 5-HETE in a concentration-dependent manner with IC(50) values of 0.122-1.44 mg for aqueous extracts of spices and 25-83 microM for active principles, respectively (56).

Previous studies have already established eugenol and cinnamaldehyde to be potent COX-2 inhibitors. These compounds are active ingredients of clove and cinnamon respectively (57).

Apoptotic activity

Induction of apoptosis in tumor cells, a form of physiological death in unwanted or dysfunctional cells, is an appealing therapeutic approach (58). Escape from apoptotic signals often accompanies tumor progression. The response to chemo- or radiation therapy in some cancers correlates with the induction of apoptosis within the tumors (59, 60).

These findings suggest that natural mediators of apoptosis may play important role in the prevention of cancer.

Experimental Evidence to demonstrate the apoptotic activity of spices and their constituents.

In vitro studies

Cinnamaldehyde (component of cinnamon) has been shown to be effective in inducing cell apoptosis in a number of human cancer cells. Using the XTT assay, cinnamaldehyde exhibited a powerful antiproliferative effect on PLC/PRF/5 cells (61).

Specific induction of apoptosis by 1,8-cineole (one of the main components in bay leaves and cardamom) was observed in human leukemia Molt 4B and HL-60 cells. The fragmentations of DNA by cineole to oligonucleosomalsized fragments that is a characteristic of apoptosis were concentration- and time-dependent in Molt 4B and HL-60 cells (62).

Another study found out that curcumin induces apoptotic cell death by DNA-damage in human cancer cell lines, TK-10, MCF-7 and UACC-62 (63). Recently, curcumin has been shown to cause apoptosis in mouse neuro 2a cells (64). In another investigation, the results from flow cytometry assay indicated that curcumin induced ROS and Ca+2 productions, decreased the levels of MMP and increased the activity of caspase-3, leading to cell apoptosis. Western blot assay also revealed that curcumin increased the levels of Bax and the release of cytochrome c, and decreased the levels of Bcl-2 in the HL-60 cells (65).

Results from the in vitro experiments indicated that diosgenin inhibits cell growth and induces apoptosis in the HT-29 human colon cancer cell line in a dose-dependent manner (7). Another constituent of fenugreek, Protodioscin PD displayed strong growth inhibitory effect against HL-60 cells. Morphological change showing apoptotic bodies and the fragmentation by PD of DNA to oligonucleosomal-sized fragments which is a characteristic of apoptosis, suggests that growth inhibition by PD of HL-60 cells results from the induction of apoptosis by this compound in HL-60 cells (66).

Isothiocyanates (present in mustard seeds) were found to induce apoptosis and/or cause arrest in the cell-cycle progression in 2 human bladder carcinoma lines (UM-UC-3 and T24) in an experiment conducted by Tang et al (67).

In another study conducted to investigate the effect of garlic extract, flow cytometry assay; Western blotting and cDNA microarray were applied in human colon cancer colo 205 cells. Results indicated that garlic extract, when administered to the colo 205 cell cultures, reduced the percetange of viable cells, induced apoptosis, increased the levels of Bax, cytochrome c and caspase-3, but decreased the level of Bcl-2. Thus it was concluded that crude extract of garlic could induce apoptosis in colo 205 cells through caspase -3 activity, by means of a mitochondrial-dependent mechanism (11).

Proposed mechanism of action

From the present discussion, it can be deduced that any of the mechanisms described above singly or in combination may be responsible for the anti-tumorigenic potential of the spices. Till date turmeric has drawn the attention of many researchers and literature suggests that a large number of laboratories all around the world are working to elucidate its pharmacological activities. The anticarcinogenic potential of turmeric is relatively well established now. Among various mechanisms, induction of apoptosis plays an important role in its anticarcinogenic effect. It induces apoptosis and inhibits cell-cycle progression, both of which are instrumental in preventing cancerous cell growth in rat aortic smooth muscle cells (68). The antiproliferative effect is mediated partly through inhibition of protein tyrosine kinase and c-myc mRNA expression and the apoptotic effect may partly be mediated through inhibition of protein tyrosine kinase, protein kinase C, c-myc mRNA expression and bcl-2 mRNA expression (68). Recently, curcumin has also been shown to induce apoptosis by acting as topoisomerase II and also by impairing the ubiquitin–proteasome system through the mitochondrial pathway. Curcumin causes rapid decrease in mitochondrial membrane potential and release of cytochrome c to activate caspase 9 and caspase 3 for apoptotic cell death (63, 64). Furthermore, curcumin is also recognized as a potent anti-inflammatory agent having cancer chemopreventive activity (69). Curcumin offers its anti-inflammatory effect through inhibition of NFkB activation (70) .The anti-inflammatory role of curcumin is also mediated through downregulation of cyclooxygenase-2 and inducible nitric oxide synthase through suppression of NFkB activation (71).

It appears that significant portion of the chemopreventive effects of isothiocyanates (which are the chief components of mustard seeds) may be associated with the inhibition of the metabolic activation of carcinogens by cytochrome P450s (Phase I), coupled with strong induction of Phase II detoxifying and cellular defensive enzymes. Inductions of Phase II cellular enzymes are largely mediated by the antioxidant responsive element (ARE), which is regulated by the transcriptional factor, Nrf2. Moreover, apoptosis and modulation of cell cycle appear to be yet another potential chemopreventive mechanisms elicited by isothiocyanates. Finally, modulation of other critical signaling mediators, including the NF-kappaB and AP-1 by a wide array of chemopreventive agents including isothiocyanates may also contribute to the overall chemopreventive mechanisms (72).

Experiments to test the chemopreventive efficacy of other spices are only at the initial stages. It is quite apparent that almost all the spices which are being commonly used are potent antioxidative agents, i.e., they can neutralize free radicals and protect our body against oxidative damage. Unless protected by antioxidants, macromolecules such as RNA, DNA, proteins, and lipids are damaged by free radicals. Increasing evidences revealed that oxidative damage is involved in the pathogenesis of carcinogenesis (73, 74). Oxidative mechanisms plays a potential role in different stages of carcinogenesis such as initiation, promotion, and malignant conversion (progression) (75).Thus, anti-oxidants, by virtue of their capability to quench free radicals can prevent oxidative damage to DNA, thereby decreasing he frequency of deleterious mutations.

Dietary constituents can also exert their beneficial effect by modifying drug metabolism and transport and thereby contributing to interindividual variability in drug disposition. In fact, it is now well established that nutrients and phytochemicals can have pronounced impact on drug disposition (76, 77). In a study, piperine, which is a major constituent of black and long pepper, was identified as an inhibitor of both human P-glycoprotein and CYP3A4. Many drug-drug interactions can be explained by inhibition of P-glycoprotein and/or CYP3A4. Experimental data indicate that piperine might affect disposition of drugs that are substrates for both P-glycoprotein and CYP3A4 (78). For e.g., administration of black pepper (1 g, single dose) or piperine (single or multiple doses) resulted in an approximately 2-fold increase in plasma concentrations of the P-glycoprotein substrates phenytoin and rifampin (79,80,81).

In the past few years' experimental data in favour of the anti-inflammatory, anti-mutagenic and apoptotis-inducing activity of spices have been piling up, but their underlying mechanism of action is yet to be explored. It can however, be hypothesized that the active ingredients in the spices, such as, phenols, terpenes, isothiocyanates etc. are responsible for their pharmacological properties. For instance phenolic compounds, e.g., eugenol (an important component of clove) have been suggested to inhibit cyclooxygenase-2 (COX-2), an important biomarker for several cancers, by competitive inhibition. In fact, several mechanisms are suggested to be involved by which the phenolic compounds inhibit the enzymatic acivity of COX-2, including interference or competition for the arachidonic acid binding site and by reducing the enzyme (82,83,84). However, though Cinnamaldyhede (an active compound of cinnamon) lacks the phenolic moiety, it still can inhibit COX-2 activity (54). Cinnamaldehyde has also been shown to induce apoptosis via reactive oxygen species generation; thereby inducing mitochondrial permeability transition and cytochrome c release to the cytosol (85).Works on some other spice principles are also underway. For example, Diosgenin (saponin isolated from fenugreek) induced apoptosis in HT-29 cells at least in part by inhibition of bcl-2 and by induction of caspase-3 protein expression (7). From the ongoing discussion it is clear that research on spices and spice-principles as natural chemopreventers is gaining impetus all over the world. Although a large amount of facts and figures regarding spices and their cancer preventive properties have been mounting since the past decade, but there are many horizons that still remain unexplored.

 

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60. Cabot, M., Giuliano, A., Han, T-Y., and Liu, Y-Y. SDZ PSC 833, the cyclosporine A analogue and multidrug resistance modulator, activates ceramide synthesis and increases vinblastine sensitivity in drug-sensitivity and drug-resistance cancer cells. Cancer Res; 1999, 59: 880-885.

61. Shu-Jing Wu, Lean-Teik Ng and Chun-Ching Lin. Effects of vitamin E on the cinnamaldehyde-induced apoptotic mechanism in humanplc/prf/5cells. Clinical and Experimental Pharmacology and Physiology; 2004, 31 (11): 70.

62. Moteki, H., Hibasami, H., Yamada Y., Katsuzaki, H., Imai, K., and Komiya,T. Specific induction of apoptosis by 1, 8-cineole in two human leukemia cell lines, but not a in human stomach cancer cell line. Oncology Reports; 2002, 9: 757-760.

63. Martin-Cordero, C., Lopez-Lazaro, M., Galvez, M. and Ayuso, M. J. Curcumin as a DNA topoisomerase II poison. J. Enzyme Inhib. Med. Chem; 2003, 18: 505-509.

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CLINICAL, EXPERIMENTAL & EPIDEMIOLOGICAL EVIDENCE SHOWS THAt VEGAN FOODS CAN SIGNIFICANTLY SLOW DOWN THE MALIGNANCY PROCESS IN ANIMALS AND HUMANS.

 

"Studies comparing vegetarian to nonvegetaran groups show much less cancer among vegetarians, especially those avoiding dairy products" (Joel Fuhrman, MD, "Fasting and eating for Health"; , St Martin's Gfiffin NY, 1995, page 35. Among hundreds of others, the study he is referring to is: Phillips, Garfinkel et al. 'Moratilty among Californian Seventh day adventists for selected cancer sites" (Journal of National Cancer Institute, 1980:65:1097-1107)

"THERE IS STRONG EVIDENCE IN THE SCIENTIFIC LITERATURE THAT WHEN A REDUCTION IN FAT IS COMPARED TO A REDUCTION IN PROTEIN INTAKE, THE PROTEIN EFFECT ON BLOOD CHOLESTEROL IS MORE SIGNIFICANT THAT THE EFFECT OF SATURATED FAT. ANIMAL PROTEIN IS A HYPERCHOLESTEROLEMIC AGENT" (Bernard N. An interview with Campbell in April 22, 1994, see "Good Medicine": 1994; 3:11-14 Likewise for cancer, "....all animal food consumption, even fish and chicken, raises the rates of cancer" quoting from Dr Fuhrman (ibid., page 33), who supports this piece of allegation with over tweny years of medical practice and key studies, such as the ones orchestrated by Chen, Campbell, Peto, entitled: "A a study of diet nutrition and disease in the People's republic of China, Published by University of Oxford Press, Cornel University Press, China Publishing Hosue in 1988. (Meaning we have the undisputed evidence of the cancer effects of animal proteins for at least twenty years and the majority of MDs, oncologists and judges are still not listening. Fraud, neglect or incompetence ? CLICK THE 1994 CORNELL REVIEW

 

A FEW EXAMPLES OF ANTI CANCER FOODS

GARLIC.

GARLIC: When crushed or finely chopped it yields allicin, a powerful antibiotic and anti-fungal compound. It also contains alliin, ajoene, enzymes, vitamine B, minerals (including selenium and germaniun), quercetin, rutin, p-coumaric acids, zinc among other components.

"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". (National Cancer Institute, 11.27.02).

 

TOMATOES: ONCE DEEMED A POISON

 

A thorough review of scientific literature strengthens the evidence that eating tomatoes and tomato-based products can provide powerful protection against many kinds of cancer. Dr. Edward Giovannucci, a leading cancer researcher at Harvard Medical School, reached this conclusion after analyzing the results of 72 studies on the health effects of tomatoes. "The antioxidant properties of lycopene, a carotenoid found primarily in tomatoes, have raised interest in the tomato as a food with potential anticancer properties," says Dr. Giovannucci, whose research review appeared in the February 17, 1999, issue of the Journal of the National Cancer Institute. Some studies examined dietary differences between cancer patients and people free of the disease, while others measured lycopene levels in blood plasma. A total of 57 studies present convincing evidence of a relationship between tomato consumption or blood lycopene level and the risk of cancer. The data are strongest for cancers of the prostate gland, lung and stomach, but also extend to several other kinds, including breast, pancreatic, colorectal, esophageal, oral and cervical cancers. According to Dr. Giovannucci, these benefits were observed whether the diets contained fresh or processed tomatos. Researchers believe that lycopene neutralizes harmful free radicals that can damage cells and trigger cancer. But researchers believe that cancer protection most likely comes from a complex interaction between lycopene and other phytochemicals and nutrients present in tomatoes. The author advises that current recommendations should emphasize the health benefits of diets rich in a variety of fruits and vegetables, including tomatoes and tomato-based products. Though there is strong evidence connecting lycopene and cancer protection, researchers are not in agreement about how this occurs.

 

BROCCOLI

 

 

JOHNS HOPKINS SCIENTISTS have found a new and highly concentrated source of sulforaphane, a compound they identified in 1992 that helps mobilize the body's natural cancer-fighting resources and reduces risk of developing cancer."Three-day-old broccoli sprouts consistently contain 20 to 50 times the amount of chemoprotective compounds found in mature broccoli heads, and may offer a simple, dietary means of chemically reducing cancer risk," says Paul Talalay, M.D., J.J. Abel Distinguished Service Professor of Pharmacology. Talalay's research team fed extracts of the sprouts to groups of 20 female rats for five days, and exposed them and a control group that had not received the extracts to a carcinogen, dimethylbenzanthracene. The rats that received the extracts developed fewer tumors, and those that did get tumors had smaller growths that took longer to develop. In a paper published in tomorrow's issue of the Proceedings of the National Academy of Sciences, Talalay and his coworkers describe their successful efforts to build on their 1992 discovery of sulforaphane's chemoprotective properties. Work described in the study is the subject of issued and pending patents. A systematic search for dietary sources of compounds that increase resistance to cancer-causing agents led the Hopkins group to focus on naturally occurring compounds in edible plants that mobilize Phase 2 detoxification enzymes. These enzymes neutralize highly reactive, dangerous forms of cancer-causing chemicals before they can damage DNA and promote cancer. Sulforaphane "is a very potent promoter of Phase 2 enzymes," says Jed Fahey, plant physiologist and manager of the Brassica Chemoprotection Laboratory at Hopkins, and broccoli contains unusually high levels of glucoraphanin, the naturally-occurring precursor of sulforaphane."

GRAPES

« …Some chemicals found in grape extracts (proanthocyanidins) and grape skins (resveratrol) are currently being studied for possible uses in the prevention and treatment of cancer and other illnesses. (…). Evidence suggests that the chemicals found in grape seed extract proanthocyanidins) are powerful antioxidants. Antioxidants are compounds that block the action of activated oxygen molecules, known as free radicals, which can damage cells. Proponents claim that these antioxidants inhibit the development of some types of cancer, protect against heart disease, and are useful for treating a variety of medical conditions such as arthritis, allergies, circulatory problems, diabetes, water retention, and vision problems.

 

WHAT ABOUT LAETRILE (VITAMIN B-17), FROM APRICOTS AND OTHER SEEDS ?

 

AND WHAT ABOUT RAW VEGAN FOODS ?

 

TO JUICE OR NOT TO JUICE ? THIS IS A SERIOUS CANCER QUESTION AS THE ART OF JUICING BRINGS UP THE ISSUES OF DETOX, FASTING, PH OF THE BLOOD, OXYGENATION, ENZYMES AND IMMUNO BUILDING, ETC., ALL OF WHICH REMAIN FAVORABLE TO AN ANTI CANCER AND PRO CELL STRATEGY.

 

EXPERT TESTIMONY FROM THE FOUNDER OF ONE OF THE BEST EUROPEAN CAM CANCER CENTER. IN 1940'S, DR KRISTINE NOLFI CURED HERSELF OF A BREAST CANCER VIA RAW FOODS AND OTHER TECHNIQUES TAUGHT BY THE EUROPEAN TRADITION FROM HYPOCRATES, GALEN, AVICENNES, SENECA, KHUN, KNEIP, THE MUESLI SWISS DOCTORS KRISH-BERCHNER, BREUSS, CARTON AND MANY OTHERS.

 

By Dr. KIRSTINE NOLFI (Denmark)
Originally published around 1950

"BEFORE I realized the actual importance of raw vegetable food, my attitude was exactly the same as that of other doctors -- to treat the symptoms of the disease without thinking of preventing it. It ought to be the duty of the medical profession in future to find means of preventing to a much higher degree than now, instead of having to cure later on. That I, as a doctor, went in for exclusively raw vegetable food is due to the fact that I became ill, even seriously ill, myself. I developed cancer of the breast. The disease had, of course, been preceded by wrong nourishment and wrong habits in the course of my twelve years of hospital training, when I suffered from sluggish digestion and catarrh of the stomach all the time, disorders which are still of quite common occurrence among hospital staff members. Since that time, no change of the hospital diet has taken place in Denmark in this very important domain. On one occasion I was in a dying condition because of a bleeding gastric ulcer. This made me abandon meat and fish, and I became a vegetarian. Later, I took to eating a good deal of raw vegetable food. In this manner my digestion became regulated, and I felt better, though not completely well. In the winter of 1940 to 1941, I was exceptionally tired and dull, but I was unable to ascertain any specific disease. At that time I did not understand what was wrong with me, but in the course of the Spring I discovered a small node in my right breast. Tired and dull as I was, I did not pay any attention to it until, five weeks later, I discovered that the node was the size of a hen’s egg. It had grown into the skin, a thing only cancer does. As a doctor, I had seen enough to be unwilling to submit to the treatment of cancer generally employed. I consulted my good friend, Dr. M. Hindhede, who dissuaded a trial microscopy. It would open up the blood streams and the cancer would spread; so I gave it up. And then I felt it as quite a natural thing that I would have to carry through a one hundred per cent raw vegetable diet. I went in search of nature and lived for a time on a small island in the Kattegat, took sun-baths from four to five hours daily, slept in a tent, bathed several times a day, and lived exclusively on a raw vegetable diet. Later I introduced this habit of life at the sanatorium "Humlegarden."

Below, a cancer cell being attacked by cytotoxic lymphocites and granzymes B.

WHY ARE ENZYMES IMPORTANT FOR HEALTH AND BEATING CANCER MALIGNANCY ?

Many features of the immune system make it a potentially effective anticancer agent. This electron micrograph shows a tumor cell being recognized by a tumor-specific cytotoxic T lymphocyte. Other lymphocytes in the vicinity are not specific for any of the antigens expressed by the tumor and, therefore, do not engage the tumor cell. The tumor-specific lymphocyte has recognized cognate peptide–MHC complexes on the tumor cell and engaged these complexes through upregulation and activation of various adhesion molecules. The cytotoxic lymphocyte is creating pores in the tumor cell membrane by elaboration of perforin. These perforin pores allow the entry of various proteases, such as granzyme-B, into the tumor cell. Granzyme-B and other cytotoxic granule enzymes cleave effector caspaces and initiate a death program in the target cell. In general, the immune system possesses both tremendous diversity and tremendous weaponry. T cells, via their T-cell receptors, can generate 1018 different potential specificities. B cells, using a similar mechanism of diversity generation, can produce roughly 1023 potential different antibody specificities. Both T-cell receptors and immunoglobulins can recognize molecular differences as small as a single methyl group. The various components of the immune system—both innate and adaptive—utilize many different cytocidal molecules. These include superoxides and nitric oxide as well as other reactive oxygen species. Additional effectors include Fas ligand and TRAIL, which induce target cell death through specific receptors of the extrinsic apoptosis pathway. Other systems, such as the complement system and cellular cytotoxicity mechanisms mediated by activated natural killer (NK) cells and macrophages, round out a diverse and potent cytotoxic repertoire

 

Close to 100 years ago, John Beard, DSc, of Edinburgh, Scotland and other scientists have made impressive claims concerning the effectiveness of enzyme threrapy in the treatment of cancer. Again, recently, Dr. Novak made intriguing findings in his Bucknell laboratory on the behavior of metastatic cells in the presence of proenzymes. Cf. Proenzyme Therapy of Cancer. Anticancer Research 005;25:1157-1178.

Another study published in the journal Pancreas suggests the effectiveness of pancreatic enzymes against cancer in mice. This form of nutritional cancer therapy has been used by Nicholas Gonzalez, M.D. in his medical practice in New York City. Gonzalez is one of the authors of the study, "Pancreatic Enzyme Extract Improves Survival in Murine Pancreatic Cancer" (Pancreas. 2004 May;28(4):401-12). In Europe, enzyme therapy is massively given to cancer patients. FOR MORE DETAILS, CLICK HERE

 

REFERENCES

www.cancervictors.net

(Click here for a European cancer "psycho-neuro-immunological" approach).

CLICK HERE FOR AN INTERESTING RAW VEGAN FILM

Garlic Could be Used as Cancer Treatment

Twelve Changes That Will Cut Your Cancer Risk in Half

Cancer's Sweet Tooth

 

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