Cancer Cells: inside the living body

VIDEO: 10 Most Effective Foods That Help Kill Cancer Cells.

5. Green Tea

The health benefits of green tea are due to the presence of a group of plant flavonoids called catechins. Of particular interest to researchers is epigallocatechin-3-O-gallate (EGCG), the primary catechin in green tea. For example, South Korean researchers have found that EGCG blocks TNF naturally by interfering with the ability of certain pro-inflammatory chemicals to bind to cells of smooth muscle tissue of the vascular system. In a 2009 study conducted by the Chonbuk National University Medical School, it was noted that the specific mechanism of action of EGCG in terms of blocking TNF is the suppression of fractalkine, an inflammatory agent specifically involved in the development of arteriosclerosis, or hardening of the arteries.

6. Cruciferous Vegetables

Cruciferous vegetables contain vitamins, minerals, other nutrients, and chemicals known as glucosinolates. These chemicals break down into several biologically active compounds that are known to possess anticancer effects. Arugula, broccoli, cabbage, cauliflower, kale, turnips and collard greens are a few among many different types of cruciferous vegetables which are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate; and minerals. Biologically active compounds such as indoles, nitriles, thiocyanates, and isothiocyanates in these vegetables prevent cancer by protecting cells from DNA damage, helping inactivate carcinogens, inducing cell death of carcinogens and inhibiting tumor blood vessel formation (angiogenesis) and tumor cell migration (needed for metastasis). For total glucosinolate content, turnip greens outscore cabbage, kale, cauliflower, and broccoli among the most commonly eaten cruciferous vegetables.

7. Tomatoes

Regular consumption of tomato and its products is being consistently associated with lower risk of several types of cancer and, to a lesser extent, coronary heart disease. Among the many tomato components credited with healthful properties, carotenoids and particularly lycopene are being actively investigated.

Modest effects of the regular intake of a tomato juice provides small amounts of carotenoids which were found on the production of inflammatory mediators, such as TNF-alpha. TNF-alpha production by whole blood was found to be more than 30% lower after almost a month of consuming raw tomato juice.

8. Medicinal Mushrooms

Mushrooms have been used for at least 5000 years for nutritional and medicinal purposes. Anti-viral and anti-cancer effects have been demonstrated in more than 50 species through animal and in vitro studies. Six components of these mushrooms have been investigated for their activity in human cancers: the lentinan component of shiitake, schizophyllan, active hexose correlated compound (AHCC), maitake D-fraction and two components of Coriolus versicolor.

Coriolus versicolor is an extremely common polypore mushroom which can be found throughout the world. Versicolor means ‘of several colours’ and it is true that this mushroom is found in a wide variety of different colours as depicted in the image above. It is also recognized as a medicinal mushroom in Chinese medicine under the name yun zhi.

Polysaccharide-K (PSK), is a protein-bound polysaccharide isolated from Trametes versicolor, which is used as an immune system boosting agent in the treatment of cancer in some European countries as well as China and Japan. In Japan, PSK is approved as an adjuvant for cancer therapy and is covered by government health insurance.

PSK displays anticancer activity from preliminary laboratory assessments in vitro, in vivo and in human clinical trials. Preliminary research has shown that the PSK might reduce mutagen-induced, radiation-induced, and spontaneously-induced development of experimental cancer cell preparations.

9. Garlic

The study, published online in the journal Cancer Prevention Research, notes that Chinese medicine has used garlic since 2000 BCE. The authors suggest compounds such as diallyl sulfide–that are released when a garlic bulb breaks into cloves–may contribute to the herb’s potential preventative powers.

A number of studies on garlic have appeared dealing with diallyl sulfide and cancer. One from the Republic of Korea cites diallyl disulfide (DADS) as the most prevalent oil-soluble sulfur compound in garlic, inhibiting cell proliferation in many cell lines. Scientists there examined DADS ability to kill cells in a process involving free radical production. They found that the famous tumor suppressor gene, p53, arrested the cell cycle when DADS treatment was present. Cancer cells died following 24 hour DADS treatment that activated the p53 gene. They also found that DADS induced cell death was prevented by treatment with a compound known to prevent p53 dependent cell death by reducing free radical levels in the mitochrondria, the cellular furnaces. Their results showed that mitochrondrial free radicals may serve as second messengers in DADS-induced cell death, which requires activation of p53. That study was found in the Journal of Biochemical and Molecular Toxicology.

Allicin – which gives garlic its aroma and flavour – acts as the world’s most powerful antioxidant. Allicin compound has to decompose in order to generate a potent antioxidant. The reaction between the sulfenic acid and radicals is as fast as it can get, limited only by the time. Garlic oil and powder supplements are produced by distilling fresh garlic, and then diluting it with other substances rendering them ineffective. This process destroys the majority of allicin in garlic. AlliMAX is the only nutraceutical with a difference as it is the only one to provide the body with a guaranteed 100% yield of pure stabilized allicin extract.

Source: Inside the living body – YouTube