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Fruits and Vegetables Help Prevent Cancer
August 19, 2010: 0 comment(s)
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Food and nutrition research has shown that eating fruits and vegetables can improve a cancer patient’s response to chemotherapy. These research findings have identified apigenin, a naturally occurring compound in fruits and vegetables including but not limited to apples, cherries, grapes, parsley, artichokes, basil, celery, nuts, tea and wine as a treatment facilitator which improves cancer cells’ response t traditional chemotherapy.
Professor Xuan Liu at UC Riverside found that apigenin transports a protein into the cell nucleus of cancer cells called tumor suppressor p53. This movement of p53 into the nucleus is a necessary step for killing some cancer cells responsive to chemotherapy.
Chemotherapy treatment is used to target and kill cancer cells using potent pharmaceutical agents. Unfortunately these drugs often do harm to surrounding cells as well as causing distressing side effects. The discovery of the role of apigenin may lead to a new and safe method of attacking cancers resistant to chemotherapy or alternative treatment strategies using a naturally occurring element in food rather than pharmaceutical agents used today.
The body has a natural mechanism of destroying damaged cells that could cause cancer. Cancers are cells gone wild that continue to multiply in number causing a mass or lump. Cancer cells often come into existence when the DNA of cells is damaged in some way. If DNA is damaged, then p53 is supposed to move into the nucleus from other areas of the cell where it activates genes that cause the damaged cell to die. This protective mechanism ensures that only healthy cells live and grow.
Apigenin is able to activate p53 and transport it into the nucleus stopping cell growth and causing cell death of existing cancer cells or potentially threatening cells that could develop into cancer.
Other research supports the role of apigenin in inhibiting growth in several cancers including breast, colon, skin, pancreatic and leukemia.
Xuan Liu, biochemistry professor and coauthor sums up the research simply by stating, “Our study advocates the inclusion of vegetables and fruit in our daily diet to help prevent cancer.”
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