Sobre la base de estudios que relacionan el consumo de café con un menor riesgo de cáncer de hígado, el café se pone a prueba para comprobar si puede ayudar a reducir el daño hepático en personas con hepatitis C.
Plants and animals share similar biochemical pathways and signaling systems, which may explain why so many phytonutrients are beneficial to our physiology.
Phytic acid (phytate), concentrated in food such as beans, whole grains, and nuts, may help explain lower cancer rates among plant-based populations.
Less than a teaspoon a day of turmeric appears to significantly lower the DNA-mutating ability of cancer-causing substances.
The artificial food coloring Red No. 3 has yet to be banned—despite its purported role in causing thousands of cases of thyroid cancer.
Different brands of liquid smoke flavorings have been tested for DNA-damaging potential, p53 activation, and levels of known carcinogens. Smoked foods such as ham, turkey, barbequed chicken, herring, and salmon were also tested.
La ingesta de antioxidantes que provienen de los alimentos (y no de suplementos) se asocia con un menor riesgo de desarrollar cáncer.
Sólo porque algo es natural y de origen vegetal no significa, necesariamente, que sea seguro. Las personas embarazadas, con cálculos biliares, o que son susceptibles a formar cálculos renales deberían considerar moderar su consumo de cúrcuma.
El ADN de aquellos que cocinan con especias tales como el jengibre, el romero y la cúrcuma parece ser menos susceptible a la rotura.
Un elegante experimento es descrito en el que la sangre de personas comiendo diferentes tipos de especias -como clavo, jengibre, romero, y cúrcuma- se pone a prueba para medir su capacidad anti-inflamatoria.
Para evitar un balance oxidativo negativo, necesitamos ingerir más antioxidantes de los que gastamos durante el día.
Una de las razones por las que el consumo de soja está asociado con mayor supervivencia y tasas de recurrencia más bajas en pacientes con cáncer de mama, puede ser porque los fitonutrientes de la soja parecen mejorar la expresión de genes BRCA supresores de tumores.
Might the antioxidant and anti-inflammatory properties of plant-based diets undermine some of the benefits of exercise?
Las dietas basadas en plantas pueden demostrar ser una estrategia nutricional útil en el control del crecimiento del cáncer, así como en la prolongación de la esperanza de vida, ya que son dietas bajas en metionina.
Aquellos que comen dietas más a base de vegetales pueden tener naturalmente un sistema mejorado de defensas antioxidantes, para contrarrestar el daño en el ADN causado por los radicales libres producidos por el ejercicio de alta intensidad.
A component of cooked ginger root protects human white blood cells in vitro against radiation-induced genetic damage, and lemon balm tea appears to protect radiology staff against radiation-induced oxidative stress.
Based on studies of atomic bomb survivors, Chernobyl victims, and airline pilots exposed to more cosmic rays at high altitudes, it appears that fruits and vegetables may decrease radiation-induced chromosome damage.
Se comparó la capacidad de once frutas comunes para suprimir el crecimiento de células de cáncer in vitro. ¿Cuál es la más eficaz– manzanas, plátanos, arándanos, toronjas, uvas, limas, naranjas, duraznos, peras, piñas o fresas?
Longstanding concerns about certain isolated components of the spice tarragon have broadened into questions about the safety of even the leaves themselves.
Los hidrocarburos aromáticos policíclicos en los vapores que se liberan durante la cocción de la carne podrían ser nocivos para el desarrollo del feto y aumentar el riesgo de cáncer.
The boost in detoxifying enzymes triggered by cruciferous vegetable consumption may last for weeks!
Garlic and flavonoid phytonutrients found in fruits, vegetables, nuts, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat.
Using the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.
Even vegetarians could potentially be exposed to the carcinogens typically formed by cooking meat through eggs, cheese, creatine sports supplements, and cigarette smoke.
Those who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.
The cooked meat carcinogen PhIP—found in fried bacon, fish, and chicken—may not only trigger cancer and promote tumor growth, but also increase its metastatic potential, by increasing its invasiveness.
DNA-damaging chemicals, formed when meat is cooked, stimulate breast cancer cells almost as much as pure estrogen, and can infiltrate the ducts where most breast cancers arise.
Chlorophyll, the most ubiquitous plant pigment in the world, may protect our DNA against mutation by intercepting carcinogens.
Cooking oil manufacturer “best-by” dates are put to the test by comparing the development of rancidity between almond oil, avocado oil, hazelnut oil, macadamia oil, grapeseed oil, rice bran oil, toasted sesame oil, and walnut oil.
Iron is a double-edged sword. If we don’t absorb enough, we risk anemia; but if absorb too much, we may increase our risk of cancer, heart disease, and a number of inflammatory conditions. Because the human body has no mechanism to rid itself of excess iron, one should choose plant-based (non-heme) sources, over which our body has some control.
Measuring the effects of a plant-based diet on the expression of hundreds of different genes at a time, a research group found that an antioxidant-rich portfolio of plant foods such as berries, pomegranates, purple grapes, red cabbage, oregano, and walnuts was able to significantly modify the regulation of genes in the blood of volunteers.
Plant-based diets help prevent cancer not only by blocking DNA damage, but by increasing our DNA repair enzymes’ ability to repair any damage that gets by our first line of antioxidant defense.
The ability of green versus white tea to protect against in vitro DNA damage caused by a cooked chicken carcinogen (heterocyclic amine).
Antioxidant, anti-inflammatory properties of white compared to yellow and purple potatoes. Purple potatoes may also help lower high blood pressure.
Four cups of broccoli sprouts a day may exceed the safe dose of the cruciferous phytonutrient sulforaphane.
Eating broccoli appears to make DNA more resistant to damage.
Frying bacon outdoors decreases the concentration of airborne nitrosamine carcinogens.
Nitrites in processed meat form nitrosamines, a class of potent carcinogens found in cigarette smoke, which may explain why hot dog consumption has been associated with the two leading pediatric cancers, brain tumors and childhood leukemia.
The four most antioxidant-packed natural substances so far tested are cloves, amla (Indian gooseberries), triphala (a combination of amla, bibhitaki, and haritaki fruits), and dragon’s blood.
Is the preservative used to prevent mold growth in foods such as cheese, yogurt, wine, dried meat, pickles, apple cider, and many herbal dietary supplements harmful for humans?
