antioxidants – Page 2 – Oral Cancer News

Fighting cancer through healthy living

Source: www.cancure.org Author: staff The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer-fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn't a single element in a particular food that does all the work: The best thing to do is eat a variety of foods. The following foods have the ability to help stave off cancer and some can even help inhibit cancer cell growth or reduce tumor size. Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage. Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin - believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have [...]

Oral Cancer Foundation News Team - A2010-05-20T18:06:51-07:00May, 2010|Oral Cancer News|

Blueberries: cancer-fighting flowers in disguise

Source: www.examiner.com Author: Julie LeBlanc I can’t say I’ve been one for gardening. Or just liking plants, in general, for that matter. I’m the person that killed two rose bushes within two weeks while living in the school dormitories last year. It’s things like this that make you contemplate becoming a super-villain. Even I was amazed to find out that blueberries are not, in fact, berries at all. They’re not even fruit. Reference.com claims they are “epigynous fruits” which, aside from having a name that could tongue-tie Mr. Ed, means that they are actually flowers. Tiny, blue, delicious flowers that go fabulously with vanilla ice cream. Instead of parts like the stamen and petals falling off when the bud is ready to ripen, these organs stay attached and actually form alongside the plant ovary to create these little “false fruits.” Other veggies in this genre of plants include cucumbers, melons, bananas and figs. Sneaky little buggers. “The health properties of blueberries” or “Why you need another reason to eat these for dessert”: Containing only about 40 calories in ½ a cup, blueberries have ascended to the superfood pantheon which includes, among other things, açai berries, red wine and plums. Like their cancer-fighting counterparts, blueberries contain high levels of anthocyanins and antioxidants, two phytonutrients which amp up the body’s immune system and to detoxify harmful chemicals. Some species even contain reservatrol, another phytonutrient that aids in fighting cancer and Alzheimer’s. Red grapes and red wines are well-known for containing high [...]

Oral Cancer Foundation News Team - A2009-06-30T04:38:14-07:00June, 2009|Oral Cancer News|

Vitamins C and E and Beta Carotene supplementation and cancer risk: A randomized controlled trial

Source: JNCI Journal of the National Cancer Institute, doi:10.1093 Authors: Jennifer Lin et al. Background: Observational studies suggested that a diet high in fruits and vegetables, both of which are rich with antioxidants, may prevent cancer development. However, findings from randomized trials of the association between antioxidant use and cancer risk have been mostly negative. Methods: From 8171 women who were randomly assigned in the Women's Antioxidant Cardiovascular Study, a double-blind, placebo-controlled 2 x 2 x 2 factorial trial of vitamin C (500 mg of ascorbic acid daily), natural-source vitamin E (600 IU of {alpha}-tocopherol every other day), and beta carotene (50 mg every other day), 7627 women who were free of cancer before random assignment were selected for this study. Diagnoses and deaths from cancer at a specific site were confirmed by use of hospital reports and the National Death Index. Cox proportional hazards regression models were used to assess hazard ratios (represented as relative risks [RRs]) of common cancers associated with use of antioxidants, either individually or in combination. Subgroup analyses were conducted to determine if duration of use modified the association of supplement use with cancer risk. All statistical tests were two-sided. Results: During an average 9.4 years of treatment, 624 women developed incident invasive cancer and 176 women died from cancer. There were no statistically significant effects of use of any antioxidant on total cancer incidence. Compared with the placebo group, the RRs were 1.11 (95% confidence interval [CI] = 0.95 to 1.30) in the vitamin [...]

Oral Cancer Foundation News Team - A2009-01-01T17:05:09-07:00January, 2009|Oral Cancer News|

Dietary supplements: friend or foe?

Source: patient.cancerconsultants.com Author: Eleanor Mayfield With research pointing to pros and cons of vitamin and mineral supplements, these dietary decisions become increasingly complex. Here’s a quick quiz: 1. Are you a cancer patient or survivor? 2. Do you take any dietary supplements such as vitamins, minerals, or herbs? 3. Have you discussed with your doctor the pros and cons of using these supplements? If you answered yes to questions 1 and 2 and no to question 3, you’re not alone. A recent review in the Journal of Clinical Oncology found that supplement use is widespread among cancer patients and longer-term survivors and that most don’t discuss their supplement use with their doctors. In fact, in different studies 64 to 81 percent of respondents reported using vitamin or mineral supplements. Up to 68 percent of doctors were unaware of supplement use by their patients. Cancer patients and survivors tend to use dietary supplements at higher rates than the rest of the U.S. population, the review found. Supplement use was highest among women, breast cancer survivors, and people with higher levels of education. People who take supplements generally believe that doing so will benefit their health. In studies included in the review, the reported reasons for supplement use included strengthening the immune system, helping cope with stress, improving the chance of a cure, and helping the user feel better. Users may assume that the supplements they take can’t do them any harm. Research findings suggest, however, that supplements can sometimes be harmful. [...]

Oral Cancer Foundation News Team - A2008-12-18T13:11:44-07:00December, 2008|Oral Cancer News|

Eating walnuts slows cancer growth, laboratory study finds

Source: news.biocompare.com Author: staff Snack-sized quantities of walnuts slow cancer growth in mice, reports a Marshall University pilot study published in the current issue of the peer-reviewed journal Nutrition and Cancer. Researcher W. Elaine Hardman, Ph.D., of Marshall's Joan C. Edwards School of Medicine said the study was designed to determine whether mice that got part of their calories by eating walnuts had slower breast cancer growth than a group eating a diet more typical of the American diet. "When we fed the mice the walnuts, the growth rate of the tumors they had was dramatically suppressed," Hardman said. The mice ate a diet in which 18.5 percent of the daily calories -- the equivalent of two servings for humans -- came from walnuts. Tumors in the walnut-fed group took twice as long to double in size as tumors in the control group, the article reports. The study is believed to be the first to look at the impact of walnut consumption on cancer growth. "It's always very good to find something that will slow the growth of tumors without being toxic chemotherapy," said Hardman, who has spent 15 years studying the role of diet in cancer. Walnuts have at least three components that could account for their cancer-slowing effect, Hardman said. They are high in omega-3 fatty acids, which have been shown to slow cancer growth. They also include antioxidants and components called phytosterols, both of which have shown cancer-slowing effects in other studies. While the pilot study was [...]

Oral Cancer Foundation News Team - A2008-09-30T06:59:48-07:00September, 2008|Oral Cancer News|

How do antioxidants work?

Source: media-newswire.com Author: K. Sandeep Prabhu Blueberries, pomegranates, green tea and dark chocolate -- these are just some of the antioxidant-rich "superfoods" found in almost any supermarket today. As well as improving our general health, there is growing evidence that diets high in antioxidants may confer some protection against a long list of chronic diseases, including Alzheimer's disease, cancer and even HIV. Given their increasing popularity, the fundamental question bears asking: What exactly are antioxidants, and how do they work in our bodies? Antioxidants come in several forms, including the vitamins A, C and E; plant-derived polyphenols, found in colorful fruits and vegetables; and also the element selenium, found in nuts and broccoli. "What these compounds share," explained K. Sandeep Prabhu, Penn State assistant professor of immunology and molecular toxicology, "is the ability to neutralize harmful molecules in our cells." These harmful molecules, known as free radicals, contain unpaired electrons -- which is unusual because electrons typically come in pairs. "The unpaired electrons make free radicals highly reactive, and in this state, they can cause damage by attacking the components of our cells, and can even cause cancer," Prabhu said. So where do free radicals come from? Some are created as a natural by-product of reactions in our cells, said Prabhu. Other sources of free radicals include cigarette smoke, air pollution and exposure to UV light or radiation. Once free radicals are formed, they can make more free radicals by scavenging electrons from other molecules, "creating a domino effect," he [...]

Oral Cancer Foundation News Team - A2008-08-02T06:56:51-07:00August, 2008|Oral Cancer News|