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Does Stir-Frying Destroy the Cancer-Fighting Properties of Cruciferous Vegetables?

The AHA! Team — Tue, 03 Dec 2024 08:15:04 +0000

Lori Alton via NaturalHealth365 – Glucosinolates may not be a word that rolls easily off the tongue. But, the presence of these natural phytochemicals is what makes cruciferous vegetables like Brussels sprouts and broccoli such cancer-fighting nutritional superstars. Glucosinolates may not be a word that rolls easily off the tongue. But, the presence of these natural phytochemicals is what makes cruciferous vegetables like Brussels sprouts and broccoli such cancer-fighting nutritional superstars. While stir-frying is a popular preparation method, there is concern over whether this cooking method can deplete disease-fighting compounds. In one study, researchers set out to discover whether glucosinolates in two different cruciferous vegetables could survive stir-frying with their beneficial qualities intact. The results were surprising! Stir-frying beats both boiling and deep-frying for preserving glucosinolates To conduct the study published in Plant Foods for Human Nutrition, researchers prepared red cabbage and pakchoi (also known as bok choy) by cutting off the stems and chopping the leaves into 1 to 2-centimeter strips. They then stir-fried them – using pan temperatures ranging from 160 to 250 degrees Celsius and cooking times ranging from one to eight minutes. They found that stir-frying the vegetables, even at the highest temperatures and longest duration, did not deplete them of their glucosinolates – including glucobrassicanapin, the most abundant form. The team reported that stir-frying inactivated myrosinase (a substance that breaks down glucosinolates), thereby helping to prevent their release and loss. While stir-frying left the phytochemicals intact, the researchers noted that earlier studies had shown that cooking cruciferous vegetables in water (by boiling) led to the leaching out and loss of water-soluble glucosinolates. The team also cited an earlier study that showed that deep frying caused cruciferous vegetables to lose up to 84 percent of their glucosinolates. The takeaway: Unlike boiling and deep frying, stir-frying will not cause a loss of beneficial glucosinolates. Glucosinolates fight cancer through a multitude of actions Red cabbage and bok choy belong to the Brassica family of vegetables, including broccoli, kale, Brussels sprouts, arugula, cauliflower, watercress, and mustard greens. All Brassica vegetables are rich in sulfur-containing glucosinolates – which break down into biologically active isothiocyanates, including sulforaphane (more about sulforaphane’s amazing abilities later). Isothiocyanates from glucosinolates have been found to protect cell DNA against potentially cancer-causing mutations and to cause apoptosis – or programmed cell death – in cancer cells. In addition, they detoxify and neutralize carcinogens in the body while inhibiting angiogenesis – the cancer-promoting growth of blood vessels that nourish tumors. And that’s not all – the “skill set” of glucosinolates also includes the ability to reduce inflammation, regulate blood sugar, support cardiovascular health, and promote weight loss. Extensive studies support the anti-carcinogenic capabilities of cruciferous vegetables In a study published in Toxicology and Applied Pharmacology, researchers found that broccoli and watercress suppressed the production of cancer-promoting enzymes known as matrix metalloproteinases, thereby limiting the invasiveness of breast cancer cells. Additional research published in Integrative Cancer Therapies confirmed that glucosinolates can protect against harmful reactive oxygen species. Epidemiological studies have shown that consuming Brassica vegetables can lower cancer risk. One analysis used the Nurses’ Health Study data to demonstrate that women who ate more than five servings of cruciferous vegetables a week lowered their risk of lung cancer. In a review of 94 studies published in Cancer Epidemiology, Biomarkers, and Prevention, researchers reported that a higher intake of cruciferous vegetables was linked to a lower risk of cancer – particularly lung, stomach, colon, and rectum cancers. Great NEWS: Broccoli sprouts provide LOTS of cancer-fighting sulforaphane One type of isothiocyanate – sulforaphane – is impressing researchers with its antimicrobial, anti-inflammatory, anti-aging, and anticancer properties. Regarding sulforaphane content, broccoli sprouts tower over all other cruciferous vegetables, including fully-grown broccoli. (Studies have shown that 5- to 6-day-old broccoli sprouts contain over 100 times more of this cancer-fighting phytochemical than mature plants). Studies have supported sulforaphane’s ability to combat cancers of the breast, prostate, bladder, ovaries, liver, colon, and lungs. Amazingly, sulforaphane appears capable of “switching on” the genes that produce beneficial detoxification and antioxidant enzymes. Sulforaphane can sharply boost the production of glutathione – the body’s “master” antioxidant and an important cancer-fighting enzyme in its own right. A study conducted at the University of California at Santa Barbara found that sulforaphane inhibited the growth of human breast cancer cells, causing researchers to praise it as a “promising” protective agent against breast cancer. Finally, an additional study conducted at Johns Hopkins University supported the ability of sulforaphane in broccoli sprouts to inhibit the growth of four different types of human breast cancer cells – a truly encouraging result. No doubt: the beneficial effects of glucosinolate-rich broccoli sprouts and other cruciferous vegetables are far too important to ignore. Consuming healthy amounts of these veggies – whether raw or stir-fried – should constitute a significant part of any cancer-preventive program. Sources for this article include: NIH.gov Springer.com NIH.gov NIH.gov To read the original article click here.

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Jujube Fruit Benefits Include Better Digestion and Immunity

AHA Publisher — Fri, 08 Apr 2022 07:00:51 +0000

Annie Price, CHHC via Dr. Axe – I bet you’ve heard of the candies known as jujubes, juju fruits or Jujyfruits. Despite having “fruits” in their names, these variations of chewy, colorful, artificially flavored candies are anything but healthy. So why do these unnatural products have the same name as the natural exotic fruit — jujube fruit — that’s loaded with health benefits? According to food historian Charles Perry, some candies originally contained jujube fruit juice. At the turn of the century, it was common for people to use these candies for chest complaints. They were especially popular in theaters when moviegoers didn’t want their coughs to disturb fellow viewers. Today, candies called “jujubes” unfortunately don’t contain any actual jujube juice — however, the good news is that jujube fruits are alive and well. Also called red dates, jujube can be eaten fresh, raw or infused into tea. Believe it or not, this fruit has been consumed for its health benefits for nearly 2,500 years! Let’s find out why. What Is Jujube Fruit? Jujube fruits (Ziziphus jujuba) come from the small shrub known as the jujube tree. This tree is a species of Ziziphus in the buckthorn plant family (Rhamnaceae), which means it’s related to many other plants, vines and shrubs, some of which also have medical uses. The fruits that grow on the Ziziphus jujuba plant are technically types of drupes or stone fruits. It’s believed that there are as many as 400 cultivars of the this fruit. The jujube tree originated in China, where jujubes have been cultivated for over 2,500 years. (Some records show as long as 4,000 years.) Today they’re most popular in places such as China, Korea, India, Japan and the Middle East. They’re also commonly called red dates, Chinese dates, Korean dates or Indian dates. Similar to an olive or small date in size, jujube fruit has the texture and crisp, bright flavor of an apple. While fresh jujubes have flesh that tastes similar to an apple, dried jujube tastes much sweeter, similar to dates, and has an impressive nutritional profile. What is jujube fruit good for? In traditional medicine, the fruits, seeds and bark of jujubes have been used to treat mental health issues, including anxiety and trouble sleeping/insomnia. This fruit can also be used for digestive support, including as an appetite stimulant or digestive aid. Here are some other interesting facts about the jujube plant: Jujube trees came to the U.S. in the early 1900s when the first varieties were introduced to growers by the United States Department of Agriculture. Smoked jujubes are eaten in Vietnam and are referred to as black jujubes. In Jordan, Lebanon and other Middle Eastern countries, it’s eaten as a snack or alongside a dessert after a meal. In the U.S., Jujubes is a brand name of a particular type of candy, but in Canada and India the word “jujubes” is generic and describes many similar candies. Ziziphin, a compound in the leaves of the jujube, suppresses the ability to perceive sweet taste. Jujube fruit tea is a welcome drink in Korean culture. Jujube is highly regarded as a sedative in Traditional Chinese Medicine. Nutrition Facts Like other dried fruits, such as dates and dried berries, jujube fruit contains plenty of essential vitamins and minerals, especially vitamin C and manganese. It’s also rich in phytonutrients including: bioflavonoids polysaccharides polyphenols saponins nucleotides triterpenoids According to the USDA, 50 grams (approximately a half-cup serving) of dried jujube fruit contains about: 140 calories 36 grams carbohydrates 2 grams protein 3 grams fiber 15 milligrams manganese (650 percent DV) 109 milligrams vitamin C (121 percent DV) 2.5 milligram iron (14 percent DV) 0.1 milligram copper (13 percent DV) 34 mg phosphorus (5 percent DV) 108 milligrams potassium (4 percent DV) Benefits 1. Immune Support and Cancer-Fighting Abilities Juices extracted from jujubes have demonstrated potential at inhibiting certain types of cancerous cells, including ovarian, cervical, breast, liver, colon and skin cancer cells. One study in particular conducted in Iran tested the water extract of dried jujube fruit for possible anticancer effects and induction of apoptosis (automatic cell death) of human tumor cell lines. Using DNA fragmentation analysis, researchers found that ziziphus jujubaextract suppressed human tumor cell lines, especially a leukemia line. Due to rich supply of antioxidants, overall, scientific studies show jujube’s impressive ability to help kill off tumor cells, making jujube fruit a potential cancer-fighting food. 2. Insomnia Treatment Jujubes and their seeds are used in Chinese medicine to treat common sleep troubles like insomnia. They contain compounds known as flavonoids, saponins and polysaccharides, which animal studies show gives jujube the ability to act as a natural sedative and has a soothing effect on the entire nervous system. One study out of China found that saponins in ziziphus jujuba demonstrated an effective sedative and hypnotic function, which can be used to help sleep. Therefore, a cup of jujube tea before bed might be just the ticket to a restful night’s sleep and help treat insomnia without drugs. 3. General Gastrointestinal Benefits Jujube fruit has traditionally been utilized as a puree, paste, tea or soup to improve digestion. A study published in the Journal of Agricultural and Food Chemistry showed that an adequate consumption (defined as 40 milligrams per day) of jujube each day can improve the gastrointestinal environment and reduce the exposure of intestinal mucosa to toxic ammonia and other harmful compounds. Is jujube fruit good for kidney patients? Research suggests it may be. In certain studies, when adults consumed jujube extract daily, some experienced improved kidney function due to declining the levels of creatinine and urea, thereby limiting the risk for damage to the kidneys. 4. Help With Chronic Constipation Relief A specific gastrointestinal benefit of jujube is relief from chronic constipation. A study published in Digestion investigated the safety and efficacy of an extract of jujube on people with prolonged transit time, which is indicative of constipation. Subjects received liquid Z. jujuba or placebo for 12 weeks. The study concluded that jujube extract may be an effective and safe treatment for chronic constipation because many people in the treatment group experience improvements in constipation symptoms, such as decreased transit time. 5. Supports Cognitive Health, Plus Uplifting and Calming Jujubes are known for having a soothing effect on the mind and body. That’s exactly why they’ve been traditionally used as a natural antidepressant, anti-anxiety and anti-stress medicinal food. The seeds of the jujube fruit have been specifically implicated in reducing anxiety in animal subjects. Results from one study published in the Journal of Ethnopharmacology suggest that jujube seed extract has anti-anxiety effects at a lower dose and sedative effects when used at a higher dose. Unfortunately, there are currently no human studies on the sedative or anxiety-reducing effects of jujube, but the animal research has been encouraging to date for jujube’s potential as a natural stress reliever. Another potential benefit is supporting cognitive health. A 2017 study found that jujube possesses neuroprotective activities, including protecting neuronal cells against neurotoxin stress, stimulating neuronal differentiation, increasing expression of neurotrophic factors, and promoting memory and learning. This is due to its rich supply of antioxidants and anti-inflammatory compounds that defend against oxidative stress, which can damage the brain. 6. Rich in Disease-Fighting Antioxidants and Vitamin C As both a high-antioxidant food and vitamin C food, jujube consumption is an excellent way to increase your intake of key nutrients. Antioxidants are nutrients that block damage caused by free radicals. Excessive levels of free radicals in the body are linked with an accelerated aging process as well as more serious health concerns, like cancer and heart disease. Since our bodies can’t produce vitamin C on their own, it’s essential that we make sure we get enough vitamin C in our diets. Having just under a half cup of fresh jujubes fulfills over 100 percent of your daily vitamin C requirement. That’s a pretty easy and tasty way to fight free radical damage and stave of disease. Vitamin C is also key to healthy skin and hair, while helping heal wounds and injuries to the body more quickly. Additionally, vitamin C and other compounds found within this fruit are thought to have natural antibacterial and antimicrobial effects. 7. Heart Support and Blood Pressure Helper Jujube provides nutrients that have anti-inflammatory effects and that may help keep your blood pressure at healthy levels, including potassium, manganese and antioxidants. Jujube’s manganese could potentially play a role in controlling blood pressure due to its anti-oxidative functions, while potassium is helpful for keeping the blood vessels relaxed, which promotes healthy blood flow. Additionally, these fruits have historically been considered medicinal because they can help treat “blood deficiency.” Today, we know that dried fruits provide iron and other nutrients that can defend against anemia, fatigue, weakness and poor immune response. The blood-nourishing functions of jujube, due in part to flavonoids, polysaccharides and triterpenoid, can generally help support a healthy cardiovascular system and metabolic functions. Risks and Side Effects There have not been many negative jujube side effects reported, especially when consumed in normal food amounts, unless you have an allergy. Still, there are a few potential precautions to take. If you have an ongoing health condition or are on medication, check with your doctor before using this food medicinally. This is especially important if you take antidepressant medications, such as serotonin-norepinephrine reuptake inhibitors, which may be impacted by the effects of jujube fruit. Jujube might also affect blood sugar levels, so monitor your blood sugar closely if you have diabetes and take medications to control it. How to Use (Plus Recipes) Unfortunately, in the U.S. jujubes aren’t easily found in grocery stores, but they’re often in Asian specialty stores that import exotic fruit. If you purchase raw jujube fruit, look for ones that are unblemished, firm and full. They should be greenish-yellow to yellowish-red in color with a smooth skin. As the jujube matures, its reddish skin darkens to maroon and then to purplish-black and begins to wrinkle like a date. This why it’s also commonly known as the red date or Chinese date. How do you eat jujube fruit? Fresh jujube fruit can be eaten raw or used in place of apples in any recipe. Simply peel the skin and remove the single seed inside to use jujubes in an apple recipe. Jujubes can also be boiled, baked, stewed or dried. Traditionally, they’re commonly used to make a puree or paste that can be added to dishes for additional flavor, sweetness and health benefits. Some people also use jujubes to make vitamin C-rich jam. Raw, fresh berries last for about three to four days at room temperature or for a couple of weeks when refrigerated. Dried berries stored in an airtight container away from heat and light can last for several months. How many jujubes can you safely eat? Stick to about a half-cup serving of dried jujube per day or about one cup of raw fruit. Recipes: Aside from snacking on fresh or dried jujubes, you can also use jujubes in place of apples in any recipe. Try making Homemade Jujube and Ginger Tea using dried jujubes, which is very calming and delicious. Some other yummy jujube recipe ideas include: Samgyetang aka Korean Ginseng Chicken Soup Rice Pudding with Jujube Fruit Mochi-Stuffed Jujubes Conclusion While not as popular in the U.S or Europe as they are in Asia and the Middle East, jujube fruit (ziziphus jujuba) makes a tasty and nutrient-boosting snack. The fruit is loaded with vitamin C, manganese and certain antioxidants, and can be used in place of apples in recipes. Jujube tea is an excellent calming beverage that can also help with insomnia and anxiety. These fruits have been shown to be an effective and safe alternative to harsh and side effect-ridden over-the-counter laxatives. Whether you have chronic constipation or want to improve your general gastrointestinal function, they can help. Research has shown that jujube fruit have potential anticancer, sleep-promoting and mood-improving effects. To read the original article click here.

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Eating THESE Seeds May Reduce Breast Cancer Mortality, Study Shows

AHA Publisher — Thu, 21 Oct 2021 07:00:47 +0000

Stephanie Woods via NaturalHealth365 – Breast cancer is the second most common cancer in women in the United States, coming just behind skin cancer. It also falls just behind lung cancer as the second leading cause of death in women. An estimated 1 in 8 women will be diagnosed with breast cancer in their lifetime. And, while – conventionally speaking – doctors promote mammograms as a “helpful” diagnostic tools to detect the presence of tumors, they do nothing to decrease the risk of developing breast cancer. Thankfully, nature provided various plants that contain compounds with cancer-fighting properties. One such example is flaxseed, which according to studies may reduce the mortality rate by as much as 70%. High Concentrations of Lignans Make Flaxseed a Cancer-Fighting Superfood Flaxseed is chock full of phytoestrogens called lignans. These plant estrogens act as antioxidants in the body. You can find lignans in many common foods: Beans Pumpkin seeds Broccoli Sesame seeds Grains like oats, wheat, barley, and rye Sunflower seeds While these are all great sources, flaxseed tops them all with amounts that are much, much higher. And it seems that a high concentration of lignans is precisely what is needed when fighting breast cancer. Impressive Research Shows Flaxseed Reduces Tumor Growth A review of research on flaxseed and breast cancer from the University of Toronto highlights some exciting discoveries that could mean very good news for cancer patients. Observational studies showed a reduced breast cancer risk (primarily among postmenopausal women) in connection with the intake of flaxseed, urinary excretion, or serum levels. A 33% to 70% reduction in breast cancer mortality was attributed to lignans. Most animal studies maintaining a diet that is 2.5% to 10% flaxseed, flaxseed oil, or the equivalent amount of lignans reduces the growth of tumors. Clinical trials found that tumor growth in breast cancer patients was reduced after patients were given 25 grams of flaxseed a day for 32 days. That’s not all! Flaxseed boosts brain health as well which helps with mental health issues like depression and anxiety. Flaxseed Protects Women From Breast Cancer in MULTIPLE Ways Science has identified several ways that flaxseed can help protect women from breast cancer: It decreases the proliferation of tumor cells Lignans block the blood supply to the tumor It lowers the risk of metastasis Lignans block estrogen receptors and lower excess estrogen production Study after study shows that flaxseed is not only a powerful cancer fighter, but it can also reduce your risk of cancer. Best of all, it is something you can start adding to your diet today. Here Is How to Incorporate Flaxseeds Into Your Diet Most of the studies found that 2.5 tablespoons of flaxseed, just 25 grams, is effective in fighting cancer. Postmenopausal women can safely have up to 40 grams a day. But how do you do it? Flaxseed isn’t that tasty on its own, but you can still get the benefits by adding it to foods you are already eating such as: Oatmeal Mashed sweet potato Smoothies Salad Yogurt Cereal Soups Muffins Bread Naturally, you should look for organic brown or golden flaxseeds to ensure purity and avoid varieties that may be polluted with agrochemicals. Grinding your flaxseed will make it easier to incorporate into your foods, but when it is ground it does go rancid fairly quickly. You want to grind about a week’s worth of flaxseed at a time and store it in the refrigerator or freezer in an airtight container. It is also recommended that you work up to at least 2 tablespoons but give your body time to get used to all the fiber by incremental increases. Making this small change to your diet could save your life. Sources for this article include: Cancer.org GreenMedInfo.com AICR.org To read the original article click here.

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Watermelon Feta Salad Recipe

AHA Publisher — Tue, 03 Aug 2021 07:00:06 +0000

Dr. Josh Axe, DC, DNM, CN – There are few fruits that scream summer the way watermelons do. These juicy melons often appear at barbecues and in frozen drinks, but they’re not often featured in salads, until now. This watermelon feta salad has ingredients that, at first glance, might not seem like they go together. Watermelon and pistachios? Kale and feta? Trust me when I say that this watermelon salad is about to become a new favorite! Sweet and Salty: Why It Works You might already enjoy sweet and salty food combos, like caramel popcorn or chocolate-covered pretzels. But why is it that these two flavors get our taste buds so excited? Like most awesome duos, when sweet and salty are paired together, they bring out the best in each other. Sweet tastes are actually enhanced by salt; by layering the two flavors in the same bite, you’re getting maximum deliciousness. The sweet and salty combination also keeps your taste buds guessing. If you only ate sweet foods, eventually you’d get tired of them — same with salty stuff. When you eat them together, though, instead of flavor fatigue, you get a unique combination that your brain just can’t get enough of. In this watermelon feta salad, we’ll take advantage of contrasting flavors by joining together sweet, ripe watermelon with salty, tangy feta cheese. Topping it all off is a maple sugar and coconut vinegar homemade dressing. Drooling is acceptable. Nutrition Facts Not only is this watermelon and feta salad really darn tasty, but it’s also good for you. One serving contains approximately: (1) 387 calories 5.92 grams protein 34.93 grams fat 15.55 grams carbohydrates 10.67 grams sugar 2.4 grams fiber 98.6 micograms vitamin K (110 percent DV) 2359 IUs vitamin A (101 percent DV) 4.53 milligrams vitamin E (30 percent DV) 0.254 milligrams copper (28 percent DV) 140 milligrams phosphorus (20 percent DV) 0.315 milligrams manganese (18 percent DV) 262 milligrams sodium This watermelon salad is loaded with good-for-you ingredients. Watermelonis an antioxidant-rich food that helps boost immunity and protect cells from free radicals. It’s also a good option if you have high blood pressure or cardiovascular disease. Because it has a high water content, it keeps skin looking good, while also helping you lose weight, since it’s low in calories, too. And it’s also super refreshing during the hot summer months! Kale is a powerful leafy green that’s full of vitamins, especially vitamin K and vitamin A. As an anti-inflammatory food, kale helps protect the body from one of the main causes of disease. It’s also a cancer-fighting food and good for your heart, as it’s been proven to lower bad cholesterol levels. Arugula is another leafy green and makes up the bulk of this salad. The slightly bitter taste is a nice contrast from the sweet watermelon, but this vegetable has more than just good taste going for it. Arugula is excellent for keeping your eyes and heart healthy and aids in digestion by balancing pH levels. Finally, feta cheese pulls this whole salad together. It’s one of the healthiest cheeses, and it’s more easily digestible than those made from cow’s milk. It’s time to put this salad together! How to Make Watermelon Feta Salad Start by combining the salad dressing ingredients and setting them aside. If you don’t have coconut vinegar, apple cider vinegar can be substituted. Split the arugula and kale over three to four plates. Let’s dress up these leafy greens. Add the watermelon, cucumber, tomatoes, goat cheese and pistachios, making sure to combine them well on the plate. Top each plate with fresh mint and green onion. Drizzle the dressing over the watermelon feta salad and chow down. Enjoy this fresh watermelon salad all summer long for lunch or dinner. Make it heartier by pairing it with grilled chicken or fish. Watermelon Feta Salad Recipe DESCRIPTION This watermelon feta salad has ingredients that, at first glance, might not seem like they go together. Watermelon and pistachios? Kale and feta? Trust me when I say that this watermelon salad is about to become a new favorite! INGREDIENTS SALAD: 3 cups arugula 3 lacinato kale leaves, stems removed, chopped/massaged 2 cups watermelon, cubed and seeds removed ½ cup cucumber, halved and sliced 1 cup mini kumato tomatoes, halved ½ cup goat feta ¼ cup pistachios, crushed 3 sprigs mint, stems removed and chopped 1 green onion, finely chopped DRESSING: 3 tablespoons coconut vinegar juice of 1 lime 1 tablespoon maple sugar ½ cup olive oil ⅛ teaspoon sea salt ⅛ teaspoon pepper INSTRUCTIONS Mix together the dressing ingredients and set aside. On 3–4 plates, add the arugula and kale. Add the watermelon, cucumber, tomatoes, goat feta and pistachios. Top with mint and green onion. Drizzle on dressing and serve. NOTES Enjoy this fresh watermelon salad all summer long for lunch or dinner. Make it heartier by pairing it with grilled chicken or fish. To read the original article click here. For more articles from Dr. Axe click here.

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Groundbreaking Study Optimizes Patient’s Own Immune System to Fight Tumors

AHA Publisher — Mon, 17 May 2021 07:26:30 +0000

University of Minnesota via News-Medical – A groundbreaking study led by engineering and medical researchers at the University of Minnesota Twin Cities shows how engineered immune cells used in new cancer therapies can overcome physical barriers to allow a patient’s own immune system to fight tumors. The research could improve cancer therapies in the future for millions of people worldwide. The research is published in Nature Communications, a peer-reviewed, open access, scientific journal published by Nature Research. Instead of using chemicals or radiation, immunotherapy is a type of cancer treatment that helps the patient’s immune system fight cancer. T cells are a type of white blood cell that are of key importance to the immune system. Cytotoxic T cells are like soldiers who search out and destroy the targeted invader cells. While there has been success in using immunotherapy for some types of cancer in the blood or blood-producing organs, a T cell’s job is much more difficult in solid tumors. “The tumor is sort of like an obstacle course, and the T cell has to run the gauntlet to reach the cancer cells. These T cells get into tumors, but they just can’t move around well, and they can’t go where they need to go before they run out of gas and are exhausted.” Paolo Provenzano, senior author of the study and biomedical engineering associate professor in the University of Minnesota College of Science and Engineering In this first-of-its-kind study, the researchers are working to engineer the T cells and develop engineering design criteria to mechanically optimize the cells or make them more “fit” to overcome the barriers. If these immune cells can recognize and get to the cancer cells, then they can destroy the tumor. In a fibrous mass of a tumor, the stiffness of the tumor causes immune cells to slow down about two-fold–almost like they are running in quicksand. “This study is our first publication where we have identified some structural and signaling elements where we can tune these T cells to make them more effective cancer fighters,” said Provenzano, a researcher in the University of Minnesota Masonic Cancer Center. “Every ‘obstacle course’ within a tumor is slightly different, but there are some similarities. After engineering these immune cells, we found that they moved through the tumor almost twice as fast no matter what obstacles were in their way.” To engineer cytotoxic T cells, the authors used advanced gene editing technologies (also called genome editing) to change the DNA of the T cells so they are better able to overcome the tumor’s barriers. The ultimate goal is to slow down the cancer cells and speed up the engineered immune cells. The researchers are working to create cells that are good at overcoming different kinds of barriers. When these cells are mixed together, the goal is for groups of immune cells to overcome all the different types of barriers to reach the cancer cells. Provenzano said the next steps are to continue studying the mechanical properties of the cells to better understand how the immune cells and cancer cells interact. The researchers are currently studying engineered immune cells in rodents and in the future are planning clinical trials in humans. While initial research has been focused on pancreatic cancer, Provenzano said the techniques they are developing could be used on many types of cancers. “Using a cell engineering approach to fight cancer is a relatively new field,” Provenzano said. “It allows for a very personalized approach with applications for a wide array of cancers. We feel we are expanding a new line of research to look at how our own bodies can fight cancer. This could have a big impact in the future.” In addition to Provenzano, the study’s authors included current and former University of Minnesota Department of Biomedical Engineering researchers Erdem D. Tabdanov (co-author), Nelson J. Rodríguez-Merced (co-author), Vikram V. Puram, Mackenzie K. Callaway, and Ethan A. Ensminger; University of Minnesota Masonic Cancer Center and Medical School Department of Pediatrics researchers Emily J. Pomeroy, Kenta Yamamoto, Walker S. Lahr, Beau R. Webber, Branden S. Moriarity; National Institute of Biomedical Imaging and Bioengineering researcher Alexander X. Cartagena-Rivera; and National Heart, Lung, and Blood Institute researcher Alexander S. Zhovmer, who is now at the Center for Biologic Evaluation and Research. The research was funded primarily by the National Institutes of Health (NIH) and University of Minnesota Physical Sciences in Oncology Center, which receives funding from NIH’s National Cancer Institute. Additional funding was provided by the American Cancer Society and the Randy Shaver Research and Community Fund. The University of Minnesota Imaging Center provided additional staff expertise. Some of the researchers also are part of the University of Minnesota Center for Genome Engineering and the University’s Institute for Engineering in Medicine. To read the original article click here.

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Cooked or Raw? The Best Ways to Eat This Superfood to Reduce Your Risk of Cancer

AHA Publisher — Wed, 02 Dec 2020 08:00:36 +0000

Edit Lang via NaturalHealth365 – Our diet plays a vital role in preventing cancer. Members of the Brassica family of vegetables are particularly rich in a chemical compound, sulforaphane, renowned for its cancer-fighting abilities. Of all the cruciferous vegetables, broccoli is one of the best sources of sulforaphane. Studies confirmed that sulforaphane lowers your risk of cancer through several mechanisms. One such mechanism is that it upregulates detoxification enzymes. But whether you eat your broccoli raw or cooked makes a dramatic impact on its cancer-fighting power. Boost your liver’s detoxification to lower your risk of cancer Proper detoxification is central to maintaining optimum health and cutting your cancer risks. An overburdened, sluggish, or fatty liver is often at the root of chronic conditions, including several cancer types. Besides minimizing our exposure to the multitude of environmental toxins and pollutants, we can do even more by nourishing our liver with the right foods. The best way to ensure that our bodies effectively remove the vast number of toxins we are exposed to every day is by boosting our liver’s detoxifying enzymes. Sulforaphane, the most potent natural phase 2 enzyme inducer, is abundant in cruciferous vegetables. When broccoli, cauliflower, Brussel sprouts are a regular part of our diet, we can increase our liver’s ability to remove carcinogens and heavy metals from the blood. Cooking destroys enzyme needed for sulforaphane formation While broccoli is an excellent sulforaphane source, there is actually none in the plant until you begin to chew it. Instead, broccoli contains a sulforaphane precursor, called glucoraphanin. When you chew or chop the broccoli, the precursor begins mixing with an enzyme called myrosinase. Once activated, the myrosinase enzymes transform glucosinolates into sulforaphane. Although glucoraphanin is heat-resistant and can withstand cooking, the myrosinase enzyme cannot. Heat destroys it. Without the enzyme, there is no sulforaphane. The destruction of the enzyme may explain why we get significant suppression of cancer cell growth from raw broccoli, but hardly anything from when it is cooked. Hate raw broccoli? Here is how to cook it to preserve its sulforaphane content If you cannot find peace with the idea of munching on raw broccoli flowerets, there may be an effective way to cook broccoli and still benefit from its cancer-protective effects. In a 2018 study, a group of researchers set out to determine broccoli’s sulforaphane stability during the stir-frying process. First, they pulverized the broccoli, chopping it into tiny pieces to activate as much myrosinase enzyme as possible. Then they split their samples into three groups: One raw One stir-fried for four minutes immediately after chopping One chopped and then left alone for 90 minutes before being stir-fried for four minutes The results showed that the third sample group, where the chopped broccoli was left alone for 90 minutes, had 2.8 times higher sulforaphane content than the sample group stir-fried immediately after chopping. Add mustard seed to increase sulforaphane formation on cooked broccoli Although boiling broccoli deactivates the enzyme needed for sulforaphane formation, there is something you can do to preserve its cancer-protective compounds. Researchers found that when they added powdered mustard seeds to cooked broccoli, sulforaphane formation increased. Adding only half a teaspoon of powdered mustard seeds was enough to provide a natural source of the enzyme and boost the broccoli’s cancer-fighting compound. Broccoli does not get enough credit for all the goodness it offers to our health. Whether we choose to eat it raw, cooked, or stir-fried, we can preserve its sulforaphane content to help protect against free radicals, improve detoxification, and help prevent cancer. Sources for this article: Pubmed.gov, Pubs.acs.org, NutritionFacts.org, NaturalHealth365.com To read the original article click here. For more articles from NaturalHealth365 click here.

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