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Veggie Cuts Cancer Forty Percent
I wasn't sure which category to put this under... Science & Technology or Gardening and Agriculture.... I collect studies on nutrition ;-)
Reported July 2009
BALTIMORE (Ivanhoe Newswire) -- Just about everybody knows if you want to stay healthy and fight off disease, you've got to eat your veggies.
In every grocery store, there are foods that aren’t so good for you and foods that can fight disease. Pharmacologists estimate that up to 40 percent of all cancers could be prevented by eating more fruits and vegetables. Now add broccoli sprouts to the list.
"What we've found is that broccoli sprouts, the little baby broccoli plants that are a few days old, are very, very rich in what we think is probably the most important naturally occurring chemical in broccoli," Jed Fahey, Sc.D., a pharmacologist at John Hopkins University in Baltimore, Md., told Ivanhoe.
A new study by Dr. Fahey shows that munching on this tiny, little-known veggie may help protect the stomach from a common bacterial infection that can cause gastritis, ulcers and stomach cancer.
"Our best guess is that about an ounce or two a day is a good amount of broccoli sprouts to eat," Dr. Fahey said.
All broccoli contains a bio-chemical called sulforaphane, which has been shown to help fight off cancer. But baby broccoli sprouts contain huge levels of this cancer fighting ingredient.
"The levels of sulforaphane in broccoli sprouts are 10-, 20-, 30-, 50-times higher than the levels in market stage broccoli or heads of broccoli," Dr. Fahey said.
Researchers believe high levels of sulforaphane slow down or reduce the level of harmful bacteria in the gastrointestinal tract which can cause inflammation of the stomach lining and could lead to cancer.
A tiny, easy way to stay healthy and fight disease
Sulforaphane can also be found in lower levels in: brussels sprouts, cabbage, cauliflower, bok choy, kale, collards, turnips, radishes, arugula and watercress.
WHAT IS AN ANTIOXIDANT? We need oxygen to survive: our bodies rely on it for proper function of cells, metabolism, and energy production. But in the process of being used by the body, oxygen can produce harmful byproducts, called free radicals. Free radicals are atoms with an odd (unpaired) number of electrons that are highly reactive. They can bind to DNA molecules, and damage or kill cells by binding to their protective membranes. It's the same thing that happens when oils turn rancid, peeled apples turn brown, and iron turns to rust. Antioxidants protect cells by binding with the free radicals and neutralizing them before they can cause any damage. Cell damage is the root cause of most age-related health problems. If left unchecked, free radicals may cause arthritis, heart damage, cancer, stroke, cataracts, or a weakened immune system, and may play a role in the development of Alzheimer's disease. Scientists believe free radicals may also speed up hardening of the arteries. It's impossible to avoid all damage by free radicals, but consuming antioxidants can help reduce it.
CONSUMING ANTIOXIDANTS: Sulfurophane is present in foods such as broccoli, cabbage, and Brussels sprouts and acts as an anti-oxidant in the body. The four most common antioxidants are vitamins E and C, beta-carotene, and selenium. It is best to get your daily dose through food instead of supplements. For vitamin E, look to walnuts, peanuts, almonds, olives, avocado, wheat germ, and liver. Leafy green vegetables are an excellent source of both vitamin E and vitamin C. Citrus fruits, tomatoes, peppers, potatoes and broccoli can also boost your vitamin C intake. Common sources of beta-carotene include mangoes, papaya, pumpkin, spinach, kale, squash and apricots. Finally, you can get your required dose of selenium by eating seafood, beef, pork, chicken, brown rice, and whole wheat bread.
Jed W. Fahey
Baltimore, MD 21205-2185
(410) 614-2607
jfahey@jhmi.edu
American Association of Pharmaceutical Scientists
Stacey May
Director, Public Outreach
(703) 248-4740
http://www.aapspharmaceutica.com
MayS@aaps.org
Reported July 2009
BALTIMORE (Ivanhoe Newswire) -- Just about everybody knows if you want to stay healthy and fight off disease, you've got to eat your veggies.
In every grocery store, there are foods that aren’t so good for you and foods that can fight disease. Pharmacologists estimate that up to 40 percent of all cancers could be prevented by eating more fruits and vegetables. Now add broccoli sprouts to the list.
"What we've found is that broccoli sprouts, the little baby broccoli plants that are a few days old, are very, very rich in what we think is probably the most important naturally occurring chemical in broccoli," Jed Fahey, Sc.D., a pharmacologist at John Hopkins University in Baltimore, Md., told Ivanhoe.
A new study by Dr. Fahey shows that munching on this tiny, little-known veggie may help protect the stomach from a common bacterial infection that can cause gastritis, ulcers and stomach cancer.
"Our best guess is that about an ounce or two a day is a good amount of broccoli sprouts to eat," Dr. Fahey said.
All broccoli contains a bio-chemical called sulforaphane, which has been shown to help fight off cancer. But baby broccoli sprouts contain huge levels of this cancer fighting ingredient.
"The levels of sulforaphane in broccoli sprouts are 10-, 20-, 30-, 50-times higher than the levels in market stage broccoli or heads of broccoli," Dr. Fahey said.
Researchers believe high levels of sulforaphane slow down or reduce the level of harmful bacteria in the gastrointestinal tract which can cause inflammation of the stomach lining and could lead to cancer.
A tiny, easy way to stay healthy and fight disease
Sulforaphane can also be found in lower levels in: brussels sprouts, cabbage, cauliflower, bok choy, kale, collards, turnips, radishes, arugula and watercress.
WHAT IS AN ANTIOXIDANT? We need oxygen to survive: our bodies rely on it for proper function of cells, metabolism, and energy production. But in the process of being used by the body, oxygen can produce harmful byproducts, called free radicals. Free radicals are atoms with an odd (unpaired) number of electrons that are highly reactive. They can bind to DNA molecules, and damage or kill cells by binding to their protective membranes. It's the same thing that happens when oils turn rancid, peeled apples turn brown, and iron turns to rust. Antioxidants protect cells by binding with the free radicals and neutralizing them before they can cause any damage. Cell damage is the root cause of most age-related health problems. If left unchecked, free radicals may cause arthritis, heart damage, cancer, stroke, cataracts, or a weakened immune system, and may play a role in the development of Alzheimer's disease. Scientists believe free radicals may also speed up hardening of the arteries. It's impossible to avoid all damage by free radicals, but consuming antioxidants can help reduce it.
CONSUMING ANTIOXIDANTS: Sulfurophane is present in foods such as broccoli, cabbage, and Brussels sprouts and acts as an anti-oxidant in the body. The four most common antioxidants are vitamins E and C, beta-carotene, and selenium. It is best to get your daily dose through food instead of supplements. For vitamin E, look to walnuts, peanuts, almonds, olives, avocado, wheat germ, and liver. Leafy green vegetables are an excellent source of both vitamin E and vitamin C. Citrus fruits, tomatoes, peppers, potatoes and broccoli can also boost your vitamin C intake. Common sources of beta-carotene include mangoes, papaya, pumpkin, spinach, kale, squash and apricots. Finally, you can get your required dose of selenium by eating seafood, beef, pork, chicken, brown rice, and whole wheat bread.
Jed W. Fahey
Baltimore, MD 21205-2185
(410) 614-2607
jfahey@jhmi.edu
American Association of Pharmaceutical Scientists
Stacey May
Director, Public Outreach
(703) 248-4740
http://www.aapspharmaceutica.com
MayS@aaps.org
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