Friday, June 23, 2006

Drinking beer to fight prostate cancer

A main ingredient in beer may help prevent prostate cancer, according to a recent report. This ingredient is called Xanthohumol. Cancer typically results from uncontrolled cell reproduction and growth. Xanthohumol, which belongs to a group of plant compounds called flavonoids, can trigger the so-called programmed cancer cell death and therefore can controls cancer growth.
Xanthohumol is present in such small amounts in most of beers that a person would have to drink more than 17 beers to benefit. The good news is that scientists in Germany have already developed a beer that contains 10 times the amount of xanthohumol as traditional brews.

Sunday, June 11, 2006

Black raspberries may fight cancer

Many studies reported that black raspberries contain phytochemicals like ellagic acid, carotenoids and anthocyanins, and significant amounts of vitamins C, E, folic vitamins, minerals and other valuable beneficial compounds known to prevent cancer in animals. Recently, Public Health professor Gary Stoner , Chair of Environmental Health Sciences at Ohio State University, published another study which found rats on a berry-rich diet had fewer malignant tumors than those not on the berry regimen. The reduction in tumor response to a carcinogen in the esophagus and the colon was between 40% and 60%, and the reduction in the oral cavity was about 50% as well.
Stoner's new study demonstrated that the berries influenced the metabolism of carcinogens such that the end result is less genetic damage. And they do this by slowing the growth rate of pre-malignant pre-cancerous cells, and they also stimulate these cells to die rather than to grow. The berries also inhibit formation of blood vessels in cancerous tumors, which retard their growth. Stoner says his research group has begun human trials with a focus on pre-cancerous lesions in the esophagus, mouth and colon sites where the compounds can be absorbed most effectively.

Tuesday, June 06, 2006

Curry preserve brain function

People at India have low rate of Alzheimers disease. Since curries are a dietary staple there, it is natural for researchers to study the medical effect of curry on humans mental health.
It turned out that curry contains a spice called curcumin, which gives curry its yellow color, can curb mental decline and even slow the effects of neurodegenerative diseases such as Alzheimers disease.
Firstly, people found curcumin may activate a key enzyme that protects the brain against natural cellular oxidation. Cellular oxidation causes inflammation, which causes cell death, then disease, and then neurodegeneration.
Secondly, Doctors at UCLA's Alzheimer's Disease Research Center have found that curcumin has one additional property not shared by most spices. It directly inhibits the production of amyloid plaques, the sticky substances that directly causes Alzheimer's disease. Curcumin, in fact, seems to cut the number of amyloid plaques in half.
I heard India food has been the most popular international food in UK for the last 2-3 years. In my hometown, I see several India restaurants opened in the last 2 years as well. A healthy trend!