Coffee May Help Reduce Your Risk for Liver Cancer

Liver cancer is one of the deadliest cancers, and one of the trickiest to diagnose.  Symptoms often remain hidden until it is too late.
Danica Collins

Did You Know…that coffee may help reduce your risk for liver cancer?

Liver cancer is one of the deadliest cancers, and one of the trickiest to diagnose.  Symptoms often remain hidden until it is too late.  In 2012, 745,000 people worldwide died from liver cancer, and many of these deaths could have been avoided.

Obesity and high alcohol consumption greatly increase one’s likelihood of developing liver cancer, but it appears that an everyday habit already enjoyed by many people around the world may help slash your liver cancer risk by as much as 14%.

How Coffee Can Help 

According to the World Cancer Research Fund (WCRF), just 1 cup of coffee each day can cut your risk for liver cancer by 14%.  This update is part of an ongoing WCRF initiative called the Continuous Update Project, which analyzes global research on the effects diet, nutrition, physical activity, and weight have on cancer risk and survival.

This latest update was based on 34 scientific studies made up of approximately 8 million men and women, 24,500 of which had liver cancer.  Analysts discovered that coffee seems to exhibit a protective influence on some of the damage caused by high alcohol intake.  The authors of the study explain:

“Both coffee and coffee extracts have also been shown to reduce the expression of genes involved in inflammation, and the effects appear to be most pronounced in the liver.”

Coffee was also shown to neutralize aflatoxins, which are toxins that arise from molds in certain foods that are not properly stored.  These aflatoxins aren’t just found in alcohol, but also in cereal, spices, peanuts, pistachios, Brazil nuts, chilies, black pepper, and dried fruit and figs.  Coffee demonstrated a protective effect against all!

The WCRF also noted that drinking 3 or more glasses of alcohol a day greatly increases your risk of developing liver cancer.  They recommend that men drink no more than 2 alcoholic beverages a day, and women drink no more than 1.

How Much Is Too Much?

While this update is good news for coffee drinkers, those who drink 4 or more cups of coffee per day still need to beware.  The Mayo Clinic sets safe coffee consumption at no more than 400 mg of caffeine per day.  Four or more cups of coffee ushers in a host of health problems, including…

• Insomnia
• Elevated heart rate
• Raised blood pressure
• Stomach upset and disturbed digestion
• Muscle tremors
• Nervousness and restlessness

These caffeine reactions can then cause a domino effect of health conditions throughout the body.  One way to resist going overboard on the coffee is to switch it up with some tea before you reach for your third cup.  That way you also get the antioxidant-rich benefits of tea in addition to the liver-protective properties in your cup of Joe!

This post is on Healthwise

Go to Healthwise for more articles

http://undergroundhealthreporter.com/coffee-may-help-reduce-your-risk-for-liver-cancer

The Danger Growing in Your Fridge

 

 December 15, 2013


Answers to Common Questions About Mold and Food

When you see greenish spots on the surface of cottage cheese or a patch of fuzzy nastiness on a tomato, you know that you're dealing with mold. But a lot of people don't know about mold in food—including hidden mold. Here are answers to the common questions…

If I eat something moldy by mistake, how dangerous is it?

Some food molds can trigger sinusitis, asthma and allergies. Mold also can cause, in susceptible people, a host of less serious but uncomfortable symptoms, including cramps, headaches and nausea.

The people who are most at risk are those with compromised immunity due to chronic illnesses (especially of the lungs), organ transplants, treatment with chemotherapy, etc.

 

What about the moldy yogurt scare earlier this year? Is yogurt more likely to have mold?

In September, there was a recall of a popular brand of yogurt after the FDA received reports that the yogurt had mold that might have been causing cramps, diarrhea and other symptoms.

In general, if you or someone in your family has an illness that suppresses the immune system or you take medications that have a similar effect, be particularly careful with yogurt that contains fruit.

Some fruits contain naturally occurring yeasts (a type of mold) that thrive in yogurt. Even if the fruit doesn't contain these yeasts, the combination of "sugaryness" and yogurt's soft texture creates an environment for other mold spores. It can grow overnight. Signs of mold include a swelled container…off colors or flavors…fermented or mildewy smell…and/or black or green spots.

Are any food molds deadly?

Some mold species produce poisonous substances called mycotoxins. The most dangerous of these is aflatoxin. It's typically found in grains and peanuts, mainly in developing parts of the world. With repeated exposure, it can cause liver cancer as well as a severe form of fungal hepatitis. It's rare in the US because manufacturers test for it constantly.

Important: If you buy a bag of peanuts and notice a moldy smell…blackened areas on any of the nuts…or a very foul taste, throw it away. You don't want to take chances with aflatoxin.

If I cut off the moldy part, can I still eat a food?

No one likes to throw away food that has a few spots. It's tempting to just skim or trim off small areas of mold. In general, I don't recommend that.

Molds are filamentous organisms. They have long, threadlike structures beneath the part that you can see on the surface. The threads grow rapidly, particularly in soft foods with a high liquid content. That's why it is much better to assume that the mold has spread throughout a container even if you can't see it. The same goes for bread. If a slice of bread has mold, throw out the entire loaf.

 

Exception: It's safe to trim the mold from hard foods, such as cheddar cheese. Cut off at least one inch around (and below) the mold spot. Be sure to keep the knife out of the mold so that it doesn't contaminate the rest of the food.

But some cheeses are supposed to be moldy. Can these cheeses grow harmful molds on them?
Some molds taste delicious. The white coating on Brie cheese, for example, is a surface mold. Other cheeses, particularly the blue-veined varieties, such as Roquefort and Gorgonzola, are laced all the way through with mold. These cheeses are highly protected by their specific culture, and as long as they are refrigerated and sealed, they will keep without growing anything harmful for many months. But the cheese may develop a sharp, almost alcoholic, taste.

I have had honey in my cabinet for years. Why doesn't that get moldy?

Foods such as honey that have a 50% or higher sugar content do not have enough water to grow most molds. Very salty foods, such as some preserved meats, also are unlikely to grow mold.

What's the best way to keep mold from growing on food?

Many people think refrigeration is the best way to deter mold, but that's actually the opposite of what you should do in many cases. Instead, store fresh foods in the same environment that they were in when you bought them. If you bought berries from the refrigerator case at the supermarket, keep them in the refrigerator at home. If you bought tomatoes at room temperature, keep them on the counter.

Exposing foods to different temperatures—and changing levels of humidity—can encourage mold growth. Also important: Buy whole, fresh produce whenever possible. The risk for mold is much higher in precut foods.

Is it true that one bad apple can spoil the bunch?

When you buy produce by the box or in large bags, you often will find at least one moldy item, usually somewhere in the middle. If you don't get rid of it quickly, the mold will spread.

What to do: When you come home with a bulk container such as a bag of oranges, dump it out. Spread out the produce, and inspect each piece. Look for discolored or mushy areas. Throw out the bad ones.

 

Important: Berries are particularly susceptible to mold because they have a soft skin, plenty of moisture and contain sugar. Homegrown berries are less likely to get moldy than supermarket varieties because they're fresher. You might want to buy berries from a farmers' market—and buy only as much as you'll use in the next few days.

Sometimes I see mold on the door seal of my refrigerator. Could that spread to the food inside?

Yes. Mold that grows inside the grooves of the refrigerator door seal could eventually migrate to the inside of the refrigerator. Wash the seal and the inside of the fridge with a mild bleach solution.

Also, wash the inside of crisper drawers if any moldy produce has been in them. (If gaskets on food-storage containers have mold, wash those, too.)

If food in your fridge seems to get moldy quickly, check the internal temperature of the refrigerator with a thermometer. The ideal temperature is between 35˚F and 38˚F.

If adjusting the temperature setting doesn't help, you might need to repair or replace your refrigerator. If the door seal has gone bad, or if the air inside isn't circulating the way that it's supposed to, you might notice that your refrigerator is "sweating." The increased moisture is ideal for mold growth.

Source: C. Leigh Broadhurst, PhD, research scientist at a government agriculture research lab and research associate in the department of environmental and civil engineering at University of Maryland, College Park. She is author of Natural Relief from Asthma: Breathe Freely, Naturally (Alive).

http://www.bottomlinepublications.com/content/article/health-a-healing/the-danger-growing-in-your-fridge

The Truth about Wheatgrass

By Maylin Rodriguez-Paez, RN

Wheatgrass is all over the Internet these days. It’s sold in powders and pills and even makes for a pretty tasty juice. It’s currently being touted by many as a cure-all for just about anything that ails you.

Some websites even claim it cures cancer. But how much of this is true?

Is this young, green plant of wheat really as magical as some people are claiming? Let’s take a look.

Wheatgrass Doesn’t Replace Vegetables

Wheatgrass is rich in plant-based nutrients, like flavonoids and carotenoids. It’s a good source of protein, vitamins, and minerals. But one shot of it doesn’t equal a typical serving of vegetables, as some claim it does.

So don’t skip eating your vegetables. Remember, it’s important to eat a balanced diet containing several servings of fruits and vegetables. This remains the ideal method for getting all of your daily vitamins, minerals, and antioxidants.

But one thing that wheatgrass does supply better than your favorite veggie is chlorophyll. This green pigment is believed to be a powerful detoxifying agent and may even protect against abnormal cell growth, better known as cancer.

Cancer Cells Probably Don’t Like Wheatgrass

Cancer is a complex disease. That’s why you should always be a little suspicious when health professionals claim they have a cure. Truth be told, wheatgrass looks promising as a treatment for some cancers, but it’s far from a cure.

For instance, a laboratory study showed that wheatgrass killed human leukemia cells.¹ How this would actually play out in real life, in a real human, is yet to be seen.

In a another study, mice exposed to cancer-causing chemicals were less likely to develop skin cancer when wheatgrass was a part of their diets.²

Now, as we mentioned before, wheatgrass is rich in chlorophyll: a DNA protector and potential anticancer compound. Different studies indicate that it protects against DNA mutations, the initial step in cancer development.³

Also, chlorophyll binds to carcinogenic substances found in foods (such as polycyclic aromatic hydrocarbons, heterocyclic amines, and aflatoxin-B1) and prevents these compounds from reaching areas of the body where they might contribute to cancer development.^4-6

Detoxify your Body with Wheatgrass

Okay, so there is some truth to this one. One study showed that wheatgrass reduced the toxicity of chemotherapy for breast cancer patients.⁷
Its detoxifying effects may be due to its chlorophyll content. Chlorophyll activates enzymes in your liver that help to detoxify and remove harmful substances from the body.^8,9
Also, wheatgrass has been shown to boost levels of glutathione, the body’s primary antioxidant.¹⁰ Glutathione is used by the liver in all of its detox duties.

Try Wheatgrass if You’re Anemic

The molecular structure of chlorophyll, found abundantly in wheatgrass, is extremely similar to hemoglobin, the oxygen carrying compound in human blood. One theory is that the resemblance of chlorophyll to hemoglobin is the reason wheatgrass juice may seem to benefit anemia patients.¹¹

Several studies have shown wheatgrass use may help to restore hemoglobin levels in patients with thalassemia, a special form of anemia that may require blood transfusions.

In one study, thalassemia patients taking wheatgrass tablets experienced increased levels of hemoglobin in their blood and required fewer blood transfusions.¹²
So as you can see, wheatgrass has several benefits especially related to its chlorophyll content. Based on the research, it’s probably worth the cost to add to your daily supplement regimen.

References:

1. Pak J Pharm Sci. 2011 Jul;24(3):243-50.
2. Asian Pac J Cancer Prev. 2011;12(1):143-8.
3. Environ Mol Mutagen. 1993;22(3):164-71.
4. Mutat Res. 1994;308(2):191-203.
5. Environ Mol Mutagen. 1996;27(3):211-8.
6. Mutat Res. 2003;523-524:209-16.
7. Nutr Cancer. 2007;58(1):43-8.
8. Carcinogenesis. 2005 Jul;26(7):1247-55. Epub 2005 Mar 17.
9. Nutr Cancer. 2003;46(2):212-21.
10. Methods Find Exp Clin Pharmacol. 2010 May;32(4):233-5.
11. Indian Pediatr. 2006 Jan;43(1):79-80.
12. Indian J Pediatr. 2010 Jan;77(1):90-1. Epub 2010 Feb 5.

http://blog.lef.org/2012/09/the-truth-about-wheatgrass.html

Improve Immunity, Lifestyle Changes and Cancer Prevention

Reprinted with permission of Life Extension®.

• Gene Mutation and Cancer
• How Cancer Cells Form
• Preventing Gene Mutation
• Summary

Just a few years ago, the federal government released an optimistic report stating that the rate of cancer was leveling off or declining. In late 2002, the National Cancer Institute disclosed that the data used to prepare this report was seriously flawed. According to the National Cancer Institute, the incidences of some of the most deadly cancers are actually sharply increasing.

The American Cancer Association responded to these startling statistics by urging that more research be devoted to ascertain why prevention programs are failing. It has become strikingly apparent that the most respected cancer institutions have no explanation for why more Americans than ever before are contracting this devastating disease.

Regrettably, most cancer cases occur needlessly. Thousands of published scientific findings provide a clear road map as to what one can do to reduce their risk of developing cancer. The problem is that people are overwhelmed by the volume of cancer prevention data and have largely failed to take the necessary steps to reduce their personal risk.

In this protocol, we will reveal the fundamental factor that causes all cancers. We will then suggest relatively simple lifestyle changes that can help keep normal cells from transforming into malignant cells.

GENE MUTATION AND CANCER

• Causes
• What Causes Genes to Mutate

Causes

Cancer is a disease caused by genetic mutation. Most people have a difficult time grasping the molecular complexities of genes and their relationship to cancer. To bring this down to the simplest level, the following definition from the New England Journal of Medicine (Haber 2000) should enable lay persons to understand how genes are intimately involved in cancer processes: "Cancer results from the accumulation of mutations in genes that regulate cellular proliferation."

This one sentence description enlightens us to the critical importance of maintaining gene integrity if we are to prevent cancer from developing in our bodies.

Cells operate under the direction of genes located in the DNA. Our existence is dependent on the precise genetic regulation of all cellular events. Healthy young cells have nearly perfect genes. Aging and environmental factors cause genes to mutate, resulting in cellular metabolic disorder. Gene mutations can turn healthy cells into malignant cells. As gene mutations accumulate, the risk of cancer sharply increases.

What Causes Genes to Mutate

Human studies show that about 70% of gene mutations are environmental and, thus, relatively controllable based on what we eat, whether we smoke, or exposure to genotoxins or radiation (Ljungquist et al. 1995; Herskind et al. 1996; Finch et al. 1997). Antioxidant supplements have become popular because they reduce gene damage inflicted by free radicals. However, it takes more than antioxidants to adequately protect genes against environmental mutation.

The most prevalent cause of environmental genetic mutation is the food we eat every day. While certain foods are particularly genotoxic, even healthy foods result in the body being exposed to small amounts of carcinogens. A consistent finding in epidemiological studies is that people who consume the most calories have significantly higher incidences of cancer (Kuska 2000; Winick 1991). There are several mechanisms that explain why overeating causes cancer, but one reason is that more gene mutations occur in response to higher food intake.

It is well known that foods cooked at high temperatures inflict massive damage to the genes. Women who eat very well cooked hamburgers have a 50% greater risk of breast cancer than women who eat rare or medium hamburgers. A nested, case-control study among 41,836 cohort members of the Iowa Women's Health Study found that women who consistently consumed well cooked beef steak, hamburgers, and bacon had a 4.62-fold increased risk of breast cancer (Zheng et al. 1998).

Cooking foods at high temperatures causes the formation of gene-mutating heterocyclic amines. This is one reason why eating deep-fried foods is dangerous.

Heterocyclic amines have been linked to prostate, breast, colorectal, esophageal, lung, liver, and other cancers. While health-conscious people try to avoid foods that are known carcinogens, even grilled salmon contains a potent dose of gene-mutating heterocyclic amines (Madrigal-Bujaidar et al. 1997).

While one can reduce his exposure to cancer-causing heterocylic amines, it may be impossible to prevent them from forming in the body. This is because enzymatic activities that naturally occur in the liver can inadvertently manufacture heterocyclic amines from otherwise harmless organic compounds (Guengerich et al. 1991). The carcinogenic dangers of heterocyclic amines have been thoroughly discussed in the scientific literature, yet the public is largely unaware of these dangers and continues to consume foods that inflict massive numbers of gene mutations.

Studies indicate that heterocyclic amines cause more cases of cancer than previously indicated (Terry et al. 2003; Turesky 2002). However, heterocyclic amines are not the only dietary culprit involved in gene mutation. Other mutagenic agents found in food are nitrosamine preservatives, aflatoxin molds, and pesticide/herbicide residues.

The bottom line is that we need to eat a certain number of calories, and this inevitably exposes us to agents that mutate our genes. Because avoiding all dietary carcinogens is impossible, identifying methods to protect genes against mutation becomes a critical part of a life extension program.



HOW CANCER CELLS FORM

As quoted earlier in this text, "Cancer results from the accumulation of mutations in genes that regulate cellular proliferation" (Haber 2000). A common pathway toward cancer occurs when dietary mutagenic agents cause adducts to be formed on DNA genes.

Adducts (gene alterations) are formed when a carcinogen binds to DNA. When a high enough percentage of DNA adducts form along critical gene segments, normal cells can be transformed into cancer cells (Strauss et al. 1991).

Roughly 90% of DNA adducts are removed within a 24-hour period by DNA repair enzymes and other natural gene protective mechanisms (Hart et al. 1974). Humans possess the most efficient DNA repair mechanisms in the entire animal kingdom. Mice and other small mammals, on the other hand, have a 0-13% repair rate over 24 hours (which correlates with the mouse average lifespan of only 3.4 years) (Hart et al. 1974).

DNA adducts represent genetic mutation. If the adducts are not repaired, this can lead to tumor formation. Preventing these adducts from forming in the first place would dramatically lower cancer risk.


PREVENTING GENE MUTATION

• History of Chlorophyllin
• Detoxifying Dietary Mutagens
• When to Take Chlorophyllin
• Chlorophyllin Side Effects/Contraindications
• Choosing a Chlorophyllin Product

The first line of defense against the many carcinogens in the human diet are agents that prevent gene mutation. Many antimutagenic agents have been identified in fruits and vegetables, the most potent being the indole-3-carbinols, the chlorophylls, and chlorophyllin (Negishi et al. 1997). The traditional dietary antioxidants should be considered only as a secondary line of defense against cancer because it is more important to inactivate or neutralize carcinogens in the first place than to try to protect the cells and proteins downstream from their effects.

Chlorophyllin is the modified, water-soluble form of chlorophyll that has been tested as an antimutagenic agent for more than 20 years. In one of the great ironies of natural product science, we now have a very large body of data concerning the anticancer, antimutagenic, antioxidant, and potentially life-extending benefits of chlorophyllin but much less information on the effects of natural chlorophyll itself (Negishi et al. 1997; Tsunoda et al. 1998).

For example, chlorophyllin can cross cell membranes, organelle membranes, and the blood-brain barrier while chlorophyll cannot. Chlorophyllin even enters into the mitochondria, the energy-producing organelles of the cell where 91% of oxygen reduction occurs and where the majority of free radicals are produced (Boloor et al. 2000; Kamat et al. 2000).

Chlorophyllin quenches all major reactive oxygen species, such as the superoxide radical, hydrogen peroxide, singlet oxygen, and even the most dangerously reactive hydroxyl radical at very low doses (Kamat et al. 2000).

Chlorophyllin has been shown to be a potent mitochondrial antioxidant that not only protects mitochondria from their own auto-oxidation (considered to be one of the major causes of aging), but also protects mitochondria from a variety of external chemical, biological, and radiation insults (Boloor et al. 2000; Kamat et al. 2000; Wei et al. 2001).



History of Chlorophyllin

The Life Extension Foundation introduced its members to the antimutagenic effects of chlorophyllin in 1989. Life Extension based its recommendation to supplement with chlorophyllin on a study in the journal Mutation Research, showing that this plant extract was more effective than all other known anticancer vitamins at that time (Ong et al. 1989).

An earlier study also in Mutation Research reported that chlorophyllin suppressed the mutagenic activity of carcinogens such as fried beef and pork, red wine, chewing tobacco and snuff, cigarette smoke, diesel emissions, and coal dust by more than 90% (Ong et al. 1986)! No other supplement came close to the ability of chlorophyllin to inhibit deadly gene mutations.

In 1989, the cost of chlorophyllin was exorbitant, and only relatively low amounts could be used in dietary supplements. The good news is that the price of chlorophyllin has plummeted, enabling consumers to obtain high potencies at affordable prices.



Detoxifying Dietary Mutagens

The great majority of studies about chlorophyllin's health benefits concern its antimutagenic and anticarcinogenic properties. Unlike other antioxidants, which merely quench free radicals, chlorophyllin traps heterocyclic hydrocarbon carcinogens by reacting with their backbone, making it impossible for them to form adducts with DNA (Dashwood et al. 1996; Hernaez et al. 1997).

There are more than 50 cancer-causing agents known to occur in the human diet that chlorophyllin has been shown to protect against, including benzopyrene, dimethylbenzanthracene (DMBA), dibenzopyrene, TRP-P2, aflatoxin B-1 and aflatoxin B-2, 2-aminoanthracene, 2-nitrofluorene, 1-nitropyrene, 1-methyl-6-phenylimidazo [4,5-pyridine] (PHIP), and 2-amino-3-methylimidazo [4,5-f] quinoline (IQ). Tea epigallocatechins have no effect on the degradation rate of N-hydroxy IQ, but chlorophyllin rapidly degrades it by combining with it (Hernaez et al. 1997; Madrigal-Bujaidar et al. 1997; Negishi et al. 1997; Tang et al. 1997; Breinholt et al. 1999; Cabera et al. 2000; Chung et al. 2000; Kamat et al. 2000; Egner et al. 2001).

Many of these carcinogens are found in ordinary broiled, boiled, baked, and otherwise high-temperature cooked foods (Guengerich et al. 1991). For instance, PHIP is considered the most abundant heterocyclic amine in fried ground beef. It causes colon cancers in F344 rats and is considered a leading cancer suspect agent in humans (Guengerich et al. 1991; Guo 1995). Chlorophyllin 0.1% in the drinking water of rats reduced aberrant crypt foci 50% in the colon when exposed to PHIP (Guo 1995). In another study with F344 rats, a diet with 2000-ppm chlorophyllin significantly protected them from diethylnitrosamine-induced liver neoplasms (Sugie 1996). Diethylnitrosamine is commonly found in many types of distilled spirits and beers (Guengerich et al. 1991).

The most notorious of all human dietary carcinogens is aflatoxin B-1. Aflatoxins occur all over the world in fungus-infected rice, wheat, rye, and other staple grains. They have also been found in a variety of U.S. crops. Aflatoxin-infected crops are more of a problem in developing countries such as China where, in certain provinces, the farmers experience the highest liver cancer rates in the world (Egner et al. 2001). In a landmark study entitled "Chlorophyllin Intervention Reduces Aflatoxin-DNA Adducts in Individuals at High Risk for Cancer," researchers demonstrated a 55% reduction in aflatoxin urinary bio-markers compared to controls by giving the farmers 100 mg of chlorophyllin 3 times a day with their meals (Egner et al. 2001).

The scientists estimated that the induction period needed for this type of cancer to develop was extended from 20-40 years by supplementing with chlorophyllin. Chlorophyllin tablets were found to be the least expensive and most cost effective means of preventing these types of cancers (Egner et al. 2000; 2001). Several studies have noted that there is a powerful relationship between dietary aflatoxin reduction, DNA adducts, and lowering of cancer rates in both humans and animals (Dashwood et al. 1998; Kensler et al. 1998; Breinholt et al. 1999; Egner et al. 2001).

The effective dose of chlorophyllin as an antimutagenic agent is far lower than teas and other antioxidants, usually in the range of 0.5-4 mg per kilogram of body weight, making chlorophyllin the most potent antimutagen available on a weight basis. The best results in animals at suppressing carcinogenesis are in the 2-4 mg per kilogram range (Madrigal-Bujaidar et al. 1997), the same as the dosage used in the human intervention trials (Egner et al. 2000, 2001). At this dose range, it protected mouse bone marrow from benzopyrene toxicity 80.9% and 77.5%, respectively.

The anticancer properties of green tea, black tea, and chlorophyllin were compared, and it was found that chlorophyllin is a far more potent antimutagenic agent, protecting against a wider range of carcinogens than tea (Hernaez et al. 1997). In one study, teas did not degrade the mutagen IQ found in cooked meat, while chlorophyllin rapidly degraded IQ.

In human breast cell studies, chlorophyllin was one of the most effective compounds protecting against DNA adduct formation. Chlorophyllin inhibited adduct formation 65% at 30 micromolar concentrations, and it was also a very effective inhibitor at 15 micromoles/L, a level obtainable in vivo in the tissues of humans (Smith et al. 2001).

In vitro studies with chlorophyllin show it to be an inhibitor of the cytochrome P-450 liver enzymes (Tachino et al. 1994). All in vivo [whole animal] studies where cytochrome P-450 enzyme activity is reduced resulted in lower cancer rates and longer life span (Guengerich et al. 1991). In Stage II liver detoxification, enzymes called glutathione transferases cause glutathione to react with the carcinogens formed from cytochrome P-450 activity to produce harmless byproducts, but this process is not very efficient (Finch et al. 1997). Chlorophyllin, however, makes this conversion more efficient by lowering cytochrome P-450 enzyme activity in the first place and by reacting with carcinogens to produce harmless complexes in a similar manner to the glutathione transferases. Thus, chlorophyllin is not an inducer of glutathione transferases but mimics glutathione transferase activity.



When to Take Chlorophyllin

The primary purpose of taking chlorophyllin supplements is to neutralize dietary carcinogens before they can mutate our DNA genes. People are exposed to more carcinogens in their diet than from cigarette smoke. It has been established that overcooked meat, fried meat, meat containing nitrosamine, and aflatoxin-contaminated plants contain known carcinogens. There are, however, mutagenic agents in virtually all foods. The benefit of eating fresh fruits and vegetables is that they often provide more antimutagenic phytochemicals (such as chlorophyll) than harmful ones.

There is a considerable amount of animal research, and some human data to recommend that a 100-mg capsule of chlorophyllin should be taken with each meal or at least with meals that are known to contain a lot of carcinogens. While some people may not be able to take chlorophyllin with every meal, there would appear to be considerable benefit in taking at least a 100-mg chlorophyllin capsule with the most dangerous meal of the day, that is, the meal that contains the most carcinogens. If your dinner consists of grilled fish or barbecued steak, it might be wise to take 200-300 mg of chlorophyllin to help neutralize the heterocyclic amines and many other carcinogens formed in the cooking process. Because the main benefit of supplementing with chlorophyllin is to detoxify dietary mutagens, it should be taken with food and not wasted on an empty stomach.



Chlorophyllin Side Effects/Contraindications

The only reported side effects with chlorophyllin after 40 years of experience are occasional reports of diarrhea (transient), a green color imparted to the stool, and a pale green color conferred to serum (Egner et al. 2000, 2001). When this coloring of sera was first noticed, the authors of the study noted it to be a good sign. In other words, chlorophyllin is probably acting as an antioxidant and antimutagenic agent in the bloodstream, having been shown to be an inhibitor of ascorbate-iron induced lipid peroxidation (Kamat et al. 2000). Chlorophyllin is sold as an expensive prescription drug to reduce fecal odors in nursing home patients. Some institutions mandate that the chlorophyllin drug be given to every patient to suppress unpleasant odors. When taken by healthy people, chlorophyllin has been reported to reduce fecal aroma and possibly halitosis (Ui et al. 1991; Hideshi et al. 1996).

Persons who have Wilson's disease should avoid chlorophyllin supplements. Wilson's disease is a genetic defect that causes toxic amounts of copper to accumulate in the blood because the body lacks the ability to metabolize copper. Persons with Wilson's disease should avoid any copper supplement because of the excess copper already in their bodies. Those with active cancer may also want to avoid chlorophyllin based on a current theory that copper may promote angiogenesis. Physicians who subscribe to this theory often attempt to reduce copper to extremely low levels to better enable the patient to gain control over their active cancer. Healthy people do not have this concern because most of the copper in chlorophyllin is in the bound form and is not bioavailable to the body.



Choosing a Chlorophyllin Product

There are many chlorophyllin products sold on the supplement market. They can all be expected to provide benefits in reducing fecal odor and possibly halitosis (Ui et al. 1991; Hideshi et al. 1996). In order to derive the maximum antimutagenic effects of chlorophyllin, a supplement should contain standardized potencies of these specific constituents.

A 100-mg capsule of chlorophyllin should contain very little or no free copper. The copper that is naturally part of the chlorophyllin should be tightly sequestered (bound) in the chlorophyllin molecule (Meydani et al. 2002) so that it is not freely available to the body. Consumers should insist on a standardized chlorophyllin supplement that provides optimal percentages of active chlorophyll constituents and verifies that the free copper is very low. To reduce the absorption of any free copper that may be in the product, 10 mg of zinc could be taken with chlorophyllin or be included in the supplement itself.



SUMMARY

The evidence presented here clearly shows that avoiding substances known to inflict gene mutations can reduce one's risk of developing cancer. Epidemiological studies document that people who expose themselves to gene-mutating toxins develop cancer far more frequently than those who follow a healthier lifestyle.

Each human cell sustains about 10,000 DNA gene mutations every day (Seo et al. 2002). If it were not for DNA repair enzymes, these mutations would quickly lead to cancer or functional cell failure. There is a limit to the cell's ability to repair these multiple DNA alterations. That is why protecting genes against mutation is so important.

Most gene mutations occur from environmental factors, the most prevalent being the food we eat (Guengerich et al. 1991; Herskind et al. 1996; Finch et al. 1997). While a healthy diet helps protect our genes, it has been established that gene mutations occur as a part of normal metabolic processes. If we live long enough, the accumulation of gene mutations can result in cancer, neurological disorders, and other degenerative diseases.

While it is possible to reduce exposure to substances that mutate genes, it is impossible to avoid them altogether. Even if one consumed the perfect diet and minimized environmental mutagen exposure, the aging process itself results in gene mutations that can lead to cancer. It, thus, becomes imperative to both detoxify dietary mutagens as well as protect one's genes against mutagenic transformation into cancer cells.

Antioxidants help to protect genes against mutation. This is one reason why humans who consume higher levels of antioxidants and other plant extracts often have lower incidences of cancer. A number of published studies show that chlorophyllin may be the most effective antimutagenic agent ever discovered.

Because the accumulation of gene mutations is the underlying cause of cancer and a host of other diseases, it appears logical to add chlorophyllin to one's supplement program. Chlorophyllin is an antioxidant that quenches a wide variety of reactive oxygen species and exhibits a multitude of anticancer effects at very low doses.

While cholorophyllin is an important nutrient to prevent excess gene mutations, there are other supplements that protect against cancer via different mechanisms.

http://www.lifeextensionvitamins.com/capr.html

http://www.lifeextensionvitamins.com/chwizi.html

Improve your Immune System with Chlorophyllin

Life Extension Magazine

LE Magazine February 2003

Chlorophyllin and Cancer Prevention

Preventing cancer is a lot easier than trying to stop it once it occurs. Research shows that there are several different ways of preventing the disease, which occurs in stages that take years to unfold.

The first stage involves damage to DNA. Cancer cells are essentially the body's own cells. However, they contain a corrupted version of normal DNA. DNA damage is caused by a loss of methylation patterns, and from attacks on the structure itself. Corrupted DNA gets replicated over and over as new cells are made. That's why it is critically important to prevent the damage from occurring in the first place.

The human body is constantly bombarded with damaging free radicals, not only from the environment, but from the body itself. The immune system, for example, creates free radicals to help kill pathogens. Mechanisms have evolved to counteract the damage and protect DNA. Antioxidants are the main defense. They're found both in food, and the body makes its own.

Because they protect DNA, antioxidants are an important defense against cancer. They block free radicals that can damage DNA. The degree to which they are able to neutralize free radicals can be detected in a laboratory, and many compounds have been tested for their ability to stop various types of free radicals. However, not all antioxidants are good at stopping all types of free radicals.

An anti-cancer supplement with power

One of the most potent antioxidants that has been discovered is a form of chlorophyll known as chlorophyllin. Chlorophyllin is a semi-synthetic form of the natural chlorophyll that makes plants green. It has better effects than chlorophyll, and has been extensively tested for many years.

Chlorophyllin, it turns out, is very good at blocking two types of free radicals that occur in food: heterocyclic amines and aflatoxin. Aflatoxin is a toxin from a fungus that grows on grains such as corn and rice. It is highly carcinogenic, and causes liver cancer. It cannot be seen on food, but if present, can harm a person without them knowing it.

Heterocyclic amines are chemicals created when food is cooked, particularly at high temperature. According to the Cooked Food Mutagen Reference List and a report in Food Chemistry and Toxicology, food exposes the human body to as many carcinogens as cigarette smoke. Grilled meat, fried potatoes, broiled fish-these foods contain heterocyclic amines. Ironcially, when the body metabolizes these by-products in an attempt to get rid of them, it converts them into carcinogens.

One way heterocyclic amines and aflatoxin cause cancer is by generating DNA-damaging free radicals. Vitamin C is an antioxidant most people are familiar with. And while it's very good for many things, vitamin C doesn't have what it takes to stop this kind of damage. Chlorophyllin and I3C (a phytochemical from cruciferous vegetables) have been proven the most powerful against aflatoxin and heterocyclic amines. It appears that they work in different ways, and may also work in a complimentary way. They are very powerful-more powerful, even, than the body's own antioxidant, glutathione.

Chlorophyllin also goes after free radicals generated by other things such as x-rays and sunlight. It reduced a type of DNA damage from x-rays 90% in one study. This is remarkable protection.

Chemotherapeutic drugs are another source of free radicals. Free radicals from chemotherapy damage healthy tissue; sometimes a chemo drug cannot be used because of this side effect. In a study on cyclophosphamide, chlorophyllin significantly reduced bone marrow damage without interfering with the drug's anticancer effect.

Neutralizes carcinogens

But that's not all chlorophyllin can do. Studies show that in addition to being a powerful antioxidant, chlorophyllin can actually latch onto carcinogens such as heterocyclic amines and prevent them from binding to DNA. For this reason, it has been called an "interceptor molecule". When chemicals attach themselves to DNA, it causes an "adduct". Adducts prevent DNA from being replicated normally when cells divide. It's important to prevent this type of damage so that DNA will replicate normally and not create the potential for cancer. Chlorophyllin is able to intercept cancer-causing agents because of its unique chemical structure.

It's one thing to know chlorophyllin has anti-cancer effects at the molecular level; it's another to know that these effects will translate into something visible. Will an "excess of chlorophyllin in the diet" prevent cancer, as researchers at the New York Medical College predict it will?

Liver cancer

The highest rate of aflatoxin-induced liver cancer in the world occurs in the Qidong province in China. If chlorophyllin's benefits are going to show up, they'll show up here. Researchers from the Johns Hopkins School of Public Health are in the process of doing a study to see if chlorphyllin supplements will make a difference. So far they have determined that if chlorophyllin is taken three times a day with meals, it reduces aflatoxin carcinogens in the body by 55%.

They estimate that this simple, cost-effective approach will delay the development of liver cancer in Qidong province by 20 years. That's 20 years on top of the approximate 20 years it takes for the cancer to develop in the first place. (This "pushing back" of cancer's appearance for two decades could save the U.S. millions of lives, and billions of dollars in healthcare costs.)

The Johns Hopkins study relates to aflatoxin, but chlorophyllin prevents liver cancer caused by other things as well. It has been proven in rodents that chlorophyllin also prevents liver cancer caused by a nitrosamine found in beer and hard liquor. Nitrosamines are extremely potent carcinogens that also turn up in "lunch meat," hotdogs and the like.

Other cancers

Another cancer that has been studied in conjunction with chlorophyllin is colon cancer. Both chlorophyllin and I3C are powerful at stopping this type of cancer in the early stages. Research shows that chlorophyllin inhibits a precancerous condition known as "aberrant crypt foci" by about 90% in rats treated with the most prevalent heterocyclic amine in fried beef (i.e., hamburgers). I3C was 100% effective in the same study. Both work by keeping the heterocyclic amine from being metabolized. Stopping the metabolism of dangerous chemicals so that they don't become carcinogenic is another way that chlorophyllin works against cancer-in addition to stopping free radicals and intercepting toxins.

Chlorophyllin has been tested in human breast cancer cells. Researchers at the University of Kentucky tested eight cancer-preventive agents, including chlorophyllin, against chemically-induced DNA adducts. Chlorophyllin was one of the top three DNA defenders, inhibiting adducts by greater than 65%. Genistein and ellagic acid came in second at greater than 45% inhibition.

The effective dose of chlorophyllin needed to protect DNA is low, making it the most potent DNA protection available in such a small package. According to the studies done so far, a person should take 2 to 4 mg per kilogram of body weight. (Note: a kilogram is 2.2 pounds).

---

References

Ardelt B, et al. 2001. Chlorophyllin protects cells from the cytostatic and cytotoxic effects of quinacrine mustard but not of nitrogen mustard. Int J Oncol 18:849-53.

Boloor KK, et al. 2000. Chlorophyllin as a protector of mitochondrial membranes against gamma-radiation and photosensitization. Toxicology 155:63-71.

Cho YS, et al. 1996. Chemopreventive effect of chlorophyllin on mutagenicity and cytotoxicity of 6-sulfooxymethylbenzo[a]pyrene. Cancer Lett 107:223-8.

Dashwood RH. 1999. Early detection and prevention of colorectal cancer. Oncol Rep 6:277-81.

Dashwood R, et al. 1996. Study of the forces of stabilizing complexes between chlorophylls and heterocyclic amine mutagens. Environ Mol Mutagen 27:211-18.

Egner PA, et al. 2001. Chlorophyllin intervention reduces aflatoxin-DNA adducts in individuals at high risk for liver cancer. Proc Natl Acad Sci USA 98:14601-6.

Guo D, et al. 1995. Protection by chlorophyllin and indole-3-carbinol against 2-amino-1-methyl-6-phenylmidazo[4,5-b]pyridine (PhIP)-induced DNA adducts and colonic aberrant crypts in the F344 rat. Carcinogenesis 16:2931-7.

Kumar SS, et al. 1999. Inhibition of radiation-induced DNA damage in plasmid pBR322 by chlorophyllin and possible mechanism(s) of action. Mutat Res 425:71-9.

Kumar SS, et al. 2001. Scavenging of reactive oxygen species by chloropyllin: an ESR study. Free Rad Res 35:563-74.

Smith WA, et al. 2001. Effect of chemopreventive agents on DNA adduction induced by the potent mammary carcinogen dibenzo[a,l]opyrene in the human breast cells MCF-7. Mutat Res 480:97-108.

Te C, et al. 1997. In vivo effects of chlorophyllin on the antitumour agent cyclophosphamide. Int J Cancer 70:84-9.

http://www.lef.org/magazine/mag2003/feb2003_report_prevent_01.html