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Cancer Boost from Whole Carrots

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The anti-cancer properties of carrots are more potent if the vegetable is not cut up before cooking, research shows.
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Chef’s tip: Chop after cooking

Scientists found “boiled before cut” carrots contained 25% more of the anti-cancer compound falcarinol than those chopped up first.

Experiments on rats fed falcarinol have shown they develop fewer tumours.

The Newcastle University study will be presented at NutrEvent, a conference on nutrition and health, to be held in France.

All you need is a bigger saucepan
Dr Kirsten Brandt:
Lead researcher Dr Kirsten Brandt, from Newcastle University’s School of Agriculture, Food and Rural Development, said: “Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked.

“By keeping them whole and chopping them up afterwards you are locking in nutrients and the taste, so the carrot is better for you all round.”

The Newcastle scientist, along with colleagues at the University of Denmark, discovered the health benefits of falcarinol in carrots four years ago.

Heat effect

Rats fed on a diet containing carrots or falcarinol were found to be one-third less likely to develop full-scale tumours than those in the control group.

Since then the scientists in Newcastle have been studying what happens when carrots are chopped and cooked.

The latest findings show that when carrots are heated, the heat kills the cells, so they lose the ability to hold on to the water inside them, increasing the concentration of falcarinol as the carrots lose water.

However, the heat also softens the cell walls, allowing water-soluble compounds such as sugar and vitamin C to be lost via the surface of the tissue, leading to the leaching out of other compounds such as falcarinol.

If the carrot is cut before being boiled, the surface area becomes much greater – and so the loss of nutrients is increased.

More tasty
Dr Brandt added that in blind taste studies the whole carrots also tasted much better.

Eight of ten people favoured the whole vegetables over those that were pre-chopped.

This is because the naturally occurring sugars which are responsible for giving the carrot its distinctively sweet flavour were also found in higher concentrations in the carrot that had been cooked whole.

Dr Brandt said: “The great thing about this is it’s a simple way for people to increase their uptake of a compound we know is good for you.

“All you need is a bigger saucepan.”

Dr Kat Arney, of the charity Cancer Research UK, remained unconvinced that keeping carrots whole would have any impact on cancer risk.

She said: “When it comes to eating, we know that a healthy balanced diet – rich in a range of fruit and vegetables – plays an important part in reducing the risk of many types of cancer, rather than any one specific food.”

You may also click to see:->
Carrots may help ward off cancer
Scientists unveil ‘supercarrot’

Source: BBC NEWS:June 16. ’09

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Ailmemts & Remedies

Stomach Bug Treatment for Cancer

Endoscopic image of deep gastric ulcer in the ...Image via Wikipedia

Eradicating a common bug in people with stomach cancer can prevent the disease from recurring, research suggests.

H. pylori is commonly known as the main cause of stomach ulcers

Helicobacter pylori, proved to be the cause of most stomach ulcers, has also been linked with stomach cancer

In a study of 550 people who had stomach cancer surgery, antibiotics which killed the bug cut the risk of a second cancer developing by two-thirds.
” Preventing gastric cancer by eradicating H. pylori in high-risk regions should be a priority” Says Dr Nicholas Talley
There will now be a trial of 56,000 British people to see if killing the bacterium stops the cancer developing.

H. pylori lives in the stomach, and accounts for up to 90% of duodenal ulcers and up to 80% of gastric ulcers.

It was famously linked with stomach ulcers by two Australian researchers – one of whom deliberately infected himself to prove the theory – who were awarded the Nobel prize for their discovery in 2005.

The World Health Organisation also classes the bacterium as a leading cause of stomach cancer.

Prevention :
Previous trials on eradicating H. pylori as a method of preventing further stomach cancers in patients who have undergone surgery have been conflicting.

But the latest study, done in Japan, found that the strategy could be very useful.

Patients with early stomach cancer underwent a procedure to remove the cancerous cells and surrounding tissue.

Half of them were then treated with a course of drugs designed to eradicate H. pylori – lansoprazole, amoxicillin and clarithromycin – and half received dummy pills and were then examined at six, 12, 24 and 36 months to see if the cancer had reappeared in a different site.

After three years, a second stomach cancer had developed in nine patients in the eradication group compared with 24 in the control group.

Overall, the risk of developing cancer was reduced by 65% with H. pylori treatment.

Study leader Dr Mototsugu Kato, from Hokkaido University Graduate School of Medicine said: “We believe that our data add to those from previous studies showing a causal relationship between H. pylori infection and gastric cancer, and also support the use of H. pylori eradication to prevent the development of gastric cancer.”

Writing in the same issue of The Lancet, Dr Nicholas Talley, of Mayo Clinic Jacksonville, Florida, US said: “Preventing gastric cancer by eradicating H. pylori in high-risk regions should be a priority.”

Henry Scowcroft, science information manager at Cancer Research UK, said: “This result adds to our understanding of the relationship between H pylori and stomach cancer, and to the debate on how we should treat people with this infection.

He added the charity was helping to fund a study to assess whether elimination of the bacteria could prevent cancer developing.

“The trial aims to recruit 56,000 people across the UK, treat any who show signs of H pylori infection, and follow them over 15 to 20 years to see if this treatment is effective.”

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.

Sources: BBC NEWS:31st.July.’08

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Herbs & Plants (Spices)

Wanders of Garlic

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Garlic is a wonder
Garlic and its cousins (onions, chives and scallions) are probably the most intriguing of all vegetables. Garlic lowers cholesterol, reduces the risk of heart diseases, fights infection and boosts immunity. And, as if that weren’t enough, the data is strong for the prevention of cancers of the digestive system, including the esophagus, stomach, colon and rectum. The National Cancer Institute is sponsoring a huge clinical trial on garlic’s ability to prevent stomach cancer. But why wait years for the results of this clinical trial?

It was Louis Pasteur who first described the antibacterial effect of garlic and onion juices. Garlic is effective even against antibiotic-resistant strains. It even kills Helicobacter pylori (H. pylori), a kind of bacteria which is implicated in the cause of some stomach cancers and ulcers.

The medicinal properties of garlic are now scientifically recognised. It is widely available in different forms in Britain as over-the-counter supplements, particularly to treat the blood conditions and as an antiviral medicine.

Human population studies suggest that eating garlic regularly reduces the risk of esophageal, colon and stomach cancer.(4,5) This may be partly due to garlic’s ability to reduce the formation of carcinogenic compounds.Many publications have shown that garlic supports the cardiovascular system, while earlier trials suggest it may lower cholesterol and triglyceride levels in the blood

Warmed garlic juice, or a mixture made with oil and the boiled bulb has been dropped into the ear to relieve earache and deafness. In Ayurvedic and Siddha medicine garlic juice has been used to alleviate sinus problems. In Unani medicine, an extract is prepared from the dried bulb which is inhaled to promote abortion or taken to regulate menstruation. Unani physicians also use garlic to treat paralysis, forgetfulness, tremor, colic pains, internal ulcers and fevers

Many people avoid eating garlic since it can make one’s breath smell pretty strong. In that case, garlic supplements are a convenient alternative
For those who prefer it, odor-controlled, enteric-coated tablets or capsules with approximately 1.3% allin are available

Indeed, if you‘re concerned about garlic breath, an aged extract or enteric-coated tablet is the way to go. If you‘re treating an infection of some kind, a standardized high-allicin extract or the actual food is the better choice. Aging destroys garlic‘s antibiotic properties.

Some individuals who are sensitive to garlic may experience heartburn and flatulence. Because of garlic’s anticlotting properties, those taking anticoagulant drugs should check with their nutritionally oriented doctor before taking garlic. Those scheduled for surgery should inform their surgeon if they are taking garlic supplement.

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