Todos los videos de: Daño Al ADN

Appropriating Plant Defenses

Plants and animals share similar biochemical pathways and signaling systems, which may explain why so many phytonutrients are beneficial to our physiology.



Phytates for the Prevention of Cancer

Phytic acid (phytate), concentrated in food such as beans, whole grains, and nuts, may help explain lower cancer rates among plant-based populations.



Carcinogen-Blocking Effects of Turmeric

Less than a teaspoon a day of turmeric appears to significantly lower the DNA-mutating ability of cancer-causing substances.



Seeing Red No. 3: Coloring to Dye For

The artificial food coloring Red No. 3 has yet to be banned—despite its purported role in causing thousands of cases of thyroid cancer.



Is Liquid-Smoke Flavoring Carcinogenic?

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.



Alimentos antioxidantes y cáncer

La ingesta de antioxidantes que provienen de los alimentos (y no de suplementos) se asocia con un menor riesgo de desarrollar cáncer.



¿Quién no debería consumir curcumina o cúrcuma?

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.



Darle sabor a la protección del ADN

El ADN de aquellos que cocinan con especias tales como el jengibre, el romero y la cúrcuma parece ser menos susceptible a la rotura.



¿Qué especias combaten la inflamación?

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.



Alimentos ricos en antioxidantes con cada comida

Para evitar un balance oxidativo negativo, necesitamos ingerir más antioxidantes de los que gastamos durante el día.



Los genes BRCA del cáncer de mama y la soja

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.



Enhanced Athletic Recovery without Undermining Adaptation

Might the antioxidant and anti-inflammatory properties of plant-based diets undermine some of the benefits of exercise?



Restricción de metionina como estrategia para extender la vida

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.



Prevenir con berros el estrés oxidativo inducido por el ejercicio.

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.



Reducing Radiation Damage with Ginger & Lemon Balm

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.



Mediating Radiation Exposure from Airline Travel

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.



¿Qué fruta combate mejor al cáncer?

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?



The Safety of Tarragon

Longstanding concerns about certain isolated components of the spice tarragon have broadened into questions about the safety of even the leaves themselves.



Vapores de la carne: humo de segunda mano de la dieta

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.



Prolonged Liver-Function Enhancement from Broccoli

The boost in detoxifying enzymes triggered by cruciferous vegetable consumption may last for weeks!



Cancer, Interrupted: Garlic and Flavonoids

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.



Cancer, Interrupted: Green Tea

Using the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.



Heterocyclic Amines in Eggs, Cheese, & Creatine?

Even vegetarians could potentially be exposed to the carcinogens typically formed by cooking meat through eggs, cheese, creatine sports supplements, and cigarette smoke.



Reducing Cancer Risk in Meat-Eaters

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.



PhIP: The Three-Strikes Breast Carcinogen

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.



Estrogenic Cooked-Meat Carcinogens

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.



Ergothioneine: A New Vitamin?

If the antioxidant amino acid ergothioneine does indeed turn out to be an essential nutrient, what are the best dietary sources?



Eating Green to Prevent Cancer

Chlorophyll, the most ubiquitous plant pigment in the world, may protect our DNA against mutation by intercepting carcinogens.



The True Shelf Life of Cooking Oils

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.



Risk Associated with Iron Supplements

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.



Plant-Based Diets and Cellular Stress Defenses

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.



Kiwifruit and DNA Repair

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.



Antimutagenic Activity of Green vs. White Tea

The ability of green versus white tea to protect against in vitro DNA damage caused by a cooked chicken carcinogen (heterocyclic amine).



Anti-Inflammatory Effects of Purple Potatoes

Antioxidant, anti-inflammatory properties of white compared to yellow and purple potatoes. Purple potatoes may also help lower high blood pressure.



How Much Broccoli Is Too Much?

Four cups of broccoli sprouts a day may exceed the safe dose of the cruciferous phytonutrient sulforaphane.



DNA Protection from Broccoli

Eating broccoli appears to make DNA more resistant to damage.



Carcinogens in the Smell of Frying Bacon

Frying bacon outdoors decreases the concentration of airborne nitrosamine carcinogens.



When Nitrites Go Bad

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.



Dragon’s Blood

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 Potassium Sorbate Bad for You?

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?