▪ Wayne State lycopene trial- human intervention study ▫ Only 15 patients ▫ Lypocene 2x daily for 3 weeks before prostate surgery ▫ Compared to patients receiving placebo ▫ Result: tumors smaller & showed reduced malignancy ▪ Health Professionals Follow-up Study-cohort study ▫ 50,000 men ▫ Compared with men consuming less than 1.5 servings a week of lycopene products ▫ Those eating more than 10 servings had 35% reduced risk ▪ Tomatoes are good for you, but are not miracles Allicin Found in garlic (formed when it is chopped/cooked) So, it is NOT there in original garlic Reduces risk of certain cancers (stomachcancer) Many Mediterranean countries have lower risk of stomach cancer (associated with garlic being used frequently in cooking) Plausible because in vitro, allicin has been linked with chemical reactions that reduce carcinogenesis Curcumin Found in turmeric [active ingredient:curcumin]
Yellow powder Investigating in terms of cancer & Alzheimer’s disease In India, low Alzheimer’s rate (lower than NA) ▪ Diagnostic techniques questionable ▪ They eat lots of curry (which contains curcumin) Many studies suggest it’s a good idea to use spices in cooking No evidence that taking special curcumin tablets is beneficial Brassica vegetables Broccoli ▪ “Nature’s cancer fighter” ▪ Contains glucoraphanin ▪ When cooked/chewed, breaks down & produces sulphoraphane [also happens when you chew broccoli] ▫ Sulphoraphane induces formation of phase-2 enzymes ● Phase-2 enzymes : They are detoxidication enzymes responsible for tying up potential toxic materials (ex. Carcinogens) & eliminate them out of the body ● Ample clinical evidence that increased concentration [phase-2 enzymes] is linked with lower risk of cancer ▪ Scientific studies done with brassica/ cruciferous vegetables (mustard family, includes broccoli) ▫ Animal feeding trial: rats fed sulphoraphane after exposure to known carcinogen (dimethyl benzathracene)
▫ 70% of control rats developed cancer b/c of carcinogen ▫ 2X the # of animals that were fed broccoli extract ▪ BroccoSprouts (young broccoli just sprouting) has ~50x as much sulphoraphane as adult broccoli ▫ But, does not keep well ▪ In vitro studies: sulphoraphane is added to cultured human cancer cells and is determined to offer protection against cancer Cabbage Contains indole-3-carbinol Anticarcinogen All that these studies suggest is an ASSOCIATION with eating lots of fruits, vegetables & spices with lower risk of cancer [or is it because theyre consuming less of something else?] Questions are: They may be eating fewer calories in general It may be due to less consumption of meat Maybe less consumption of dairy?
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