Archive for the ‘Colon Cancer’ Category

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How Cocoa Protects the Colon Against Cancer

July 17, 2012
Study Shows That Cocoa from Dark Chocolate Protects the Colon

Study Shows That Cocoa from Dark Chocolate Protects the Colon

Colon cancer is the third leading cause of cancer deaths annually, a statistic that remains constant despite increased awareness of the deadly disease. Researchers from the Science and Technology Institute of Food and Nutrition in Spain have published the result of a study in the journal Molecular Nutrition & Food Research detailing the potent anti-carcinogenic effect of the natural chocolate compound, cocoa.

Scientists determined for the first time that regular consumption of cocoa negates the inflammatory effect of digestive oxidative stress that results in intestinal complaints and is a precursor to the genesis of colon cancer. Cocoa is now considered a ‘superfood’ as it has been shown to improve blood lipids and help prevent cardiovascular disease in past research. The result of this current study demonstrates that a daily dose of the compound can help prevent colon cancer progression.

Cocoa Polyphenols from Dark Chocolate Significantly Lower Colon Cancer Risk

Cocoa is a Powerful Antioxidant That Shields the Colon

Cocoa is a Powerful Antioxidant That Shields the Colon

Researchers studied rats that had been fed a cocoa-rich diet consisting of twelve percent cocoa, as compared to a control group that received the same diet with the chocolate compound enrichment. Both groups were exposed to a chemical known to induce colon cancer. Animals such as mice and rats have been used for decades to conduct this type of research because they exhibit a similar line of carcinogenesis that is comparable to humans.

The study leader, Dr. Maria Angeles Martin Arribas notedBeing exposed to different poisons in the diet like toxins, mutagens and pro-carcinogens, the intestinal mucus is very susceptible to pathologies… foods like cocoa, which is rich in polyphenols, seems to play an important role in protecting against disease.” After a period of eight weeks, the scientists were able to confirm the protective effect of cocoa polyphenols in protecting against this insidious form of digestive cancer.

Cocoa is a Potent Antioxidant Shown to Neutralize the Effect of Dietary Carcinogens

Dark Chocolate Must Have a 70% or Higher Cocoa Content for Optimal Benefit

Dark Chocolate Must Have a 70% or Higher Cocoa Content for Optimal Benefit

The study results showed a marked decrease in the number of pre-malignant neoplastic crypts in the lining of the colon in the cocoa treated group as compared to the control animals. Further, the researchers found a rise in antioxidant defenses in the supplemented rats and a decrease in oxidative stress biomarkers that are known to be protective against chemical exposure and the prevention of colorectal cancer.

The team concluded that the protective effect of the bioactive compounds in cocoa stopped cell-signaling pathways that typically promote cell proliferation and lead to tumor development. The treated animals also exhibited a much higher degree of apoptosis, or normal programmed cell death of potentially cancerous tissues. It is important to note that milk chocolate is not a good source of cocoa due to its low concentration of the polyphenol and high sugar content, known to promote cancer. Choose a dark chocolate with a minimum 70% cocoa content to significantly lower the risk associated with colorectal cancer.

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Ginger Root Helps Calm Digestive Inflammation to Lower Colon Cancer Risk

January 23, 2012
Ginger Has Been Used For Centuries to Provide Digestive Relief

Ginger Has Been Used For Centuries to Provide Digestive Relief

Since ancient times, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.

The result of a new body of research published in the journal Cancer Prevention Research, a journal of the American Association for Cancer Research demonstrates the specific anti-inflammatory action of the spice on the colon. Health-minded individuals will want to include ginger as part of their regular diet, or include an organically harvested supplement to dramatically lower inflammatory risk markers for colon cancer.

Ginger Root Supplementation Lowers Inflammatory Markers to Lower Colon Cancer Risk

Study Finds Ginger Lower Inflammation Levels in the Colon to Lower Cancer Risk

Study Finds Ginger Lower Inflammation Levels in the Colon to Lower Cancer Risk

Dr. Suzanna Zick, a research assistant professor at the University of Michigan Medical School and her team assembled 30 patient participants to conduct the study. Each was provided with two grams of ginger root supplements per day or a placebo for a period of 28 days. After the test timeframe, researchers measured standard levels of colon inflammation and found statistically significant reductions in most of these markers. They also found trends toward significant reductions in a number of other colon cancer biomarkers.

A critical inflammation marker in the colon is known to be PGE2, a naturally occurring prostaglandin also called dinoprostone. PGE2 is the prostaglandin that ultimately induces fever, and is therefore an important marker researcher’s monitor to determine inflammatory levels in the body. Inflammation has been implicated in prior studies as a precursor to colon cancer, and ginger root supplementation effectively lowers blood levels of the prostaglandin to reduce colon cancer risk.

Natural Plant Based Compounds Promote Health without Deadly Side Effects

Ginger Reduces Colon Cancer Risk Without Deadly Side Effects of Pharmaceuticals

Ginger Reduces Colon Cancer Risk Without Deadly Side Effects of Pharmaceuticals

Dr. Zick is a Naturopathic Doctor developing plant and naturally occurring compounds that specifically promote health without the need for deadly pharmaceutical interventions. She noted on the research findings, “We need to apply the same rigor to the sorts of questions about the effect of ginger root that we apply to other clinical trial research.” Dr. Zick concluded. “Interest in this is only going to increase as people look for ways to prevent cancer that are nontoxic, and improve their quality of life in a cost-effective way.”

Ginger is a spice that has been used for centuries both for its distinctive flavor and medicinal properties as well. Researchers from this study used supplements (2 grams per day) to achieve the inflammatory-reduction results. Most health-conscious people will want to use a lower recommended supplemental dose of 250 mg per day to lower inflammatory risk factors that promote colon cancer.