Amazing things truly do come in small packages. One of your most powerful weapons against cancer is chlorella -- a unicellular, green algae.
Tuesday, June 14, 2005 by: Dani Veracity
This tiny algae packs a powerful punch. In Prescription for Dietary Wellness, Phyllis A. Balch explains, "Chlorella…contains the highest chlorophyll level per ounce of any plant, as well as protein (nearly 58 percent), carbohydrates, all of the B vitamins, vitamins C and E, amino acids (including all nine essential ones), enzymes and rare trace minerals." Due to its dense and nutrient-rich nature, chlorella offers your body a two-fold attack against cancer. You can access these benefits by taking only one or two teaspoons of chlorella once or twice daily, according to Michael Tierra's Treating Cancer with Herbs.
To grasp chlorella's benefits in fighting cancer, you must first understand cancer's connection to immune system dysfunction. Cancer cells develop in all of our bodies, even in those of us who have never "had cancer." When these cancer cells develop, our immune systems naturally and efficiently destroy them before cancer symptoms appear. On the other hand, when cancer symptoms do appear, these symptoms are an indication of the immune system's sudden inability to effectively fight cancer cells that had been appearing all along. In this sense, cancer is an immune system malfunction more than anything else.
You can find in-depth information about the cancer/immune system link on News Target's Cancer page. With that in mind, one of your best defenses against cancer is to strengthen your immune system. This is where chlorella comes in.
Although Western medicine has largely ignored chlorella, Japanese scientists have been widely researching chlorella's benefits since the atomic bombings of Hiroshima and Nagasaki.
As Dr. Ralph W. Moss describes in Cancer Therapy, "Japanese scientists studied Chlorella pyrenoidosa as a biological response modifier … Since chlorella does not directly kill cancer cells, the scientists concluded that its effects were caused by boosting the immune response."
In one Japanese study, scientists placed lab mice on a chlorella regimen for ten days, then injected the mice with three types of cancer. According to Dr. Moss, over 70 percent of the chlorella-strengthened mice did not develop cancer, while all of the untreated mice died within 20 days.
Research regarding chlorella's immune-boosting effect is not limited to animal studies. According to Herbal Medicine, Healing Cancer by Dr. Donald R. Yance, Jr., a Virginia-based study treated 15 glioblastoma patients with powdered and liquid chlorella combined at times with standard chemotherapy and/or radiation therapy. Although glioblastoma patients normally display a two-year survival rate of 10 percent, the 15 chlorella-treated patients exhibited a survival rate of 40 percent.
This is only one of the many successful studies linking chlorella to strengthened immune response, thus making chlorella a necessary component of effective and well-rounded cancer treatment. In Treating Cancer with Herbs, Michael Tierra, ND, writes, "I recommend chlorella to all cancer patients regardless of any other green drink they might use … It is virtually a complete food in itself. It acts as both a powerful nutrient and a detoxifying food."
In addition to strengthening the immune system's response to cancer cells, the mighty chlorella acts as a preventative measure against cancer by raising blood levels of the protein albumin.
According to Earl Mindell's Supplement Bible, by Earl Mindell, RPh, PhD, "Numerous studies have documented that a low albumin level is a marker for serious illnesses such as cancer and heart disease. They point to test-tube studies confirming that raising albumin levels can both prevent cancerous changes and extend the life span of human cells."
If you have already developed cancer, we urge you to talk with your heath care provider, preferably a naturopath, about adding chlorella to your diet. If you are cancer-free, chlorella can potentially help prevent you from developing cancer.
According to natural healers everywhere, chlorella can also reduce fatigue, making you feel both stronger and healthier. This single-celled algae is a small, but mighty, weapon against disease.
The experts speak on chlorella and cancer
Chlorella is green algae, which, in a study by Fukada, was observed to have immune-stimulating qualities. It's another herb whose healing properties have not been of much interest to Western medicine.
Aids A Second Opinion by Gary Null PhD with James Feast, page 528
Most research has been done on a one-celled alga known as chlorella. This has been shown to have powerful anti-tumor effects. An oral administration of chlorella protected between 73 and 80 percent of mice against several kinds of cancer. However, all the mice that received chlorella that had been deprived of its protein, died.
Cancer Therapy by Ralph W Moss PhD, page 203
Chlorella can neutralize and eliminate some of the contaminating heavy metals and strengthen the immune system, and GLA, which enhances prostaglandin production and possesses anti-inflammatory abilities.
Complete Encyclopedia Of Natural Healing by Gary Null PhD, page 135
Japanese scientists studied chlorella (pyrenoidosa) as a biological response modifier. First, experimental mice were given chlorella every other day for ten days. Then one of three kinds of cancer—breast, leukemia or Ehrlich ascites—were injected into them. All of the untreated mice died within 20 days. But over 70 percent of the treated ani-
Cancer Therapy by Ralph W Moss PhD, page 203
Natural healers recommend chlorella for nonspecific complaints such as fatigue and for anyone who generally wants to feel stronger or healthier. It is also used by alternative physicians as part of an overall cancer treatment program.
Earl Mindell's Supplement Bible by Earl Mindell RPh PhD, page 24
Since chlorella does not directly kill cancer cells, the scientists concluded that its effects were caused by boosting the immune response.
Cancer Therapy by Ralph W Moss PhD, page 204
Chlorella does not contain the biliprotein phycocyanin found in blue-green algae such as spirulina and wild blue-green; therefore it does not have this anti-cancer dimension. Those who benefit from the immune-strengthening value of CGF and also want phycocyanin can simply add a blue-green alga. Any two or more micro-algae combine well, especially if both are needed.
Healing With Whole Foods by Paul Pitchford, page 194
In another experiment, a group of scientists took a hot water extract of chlorella and injected it into the body cavities of mice that had first been inoculated with tumor cells. They found that "survival times were strikingly prolonged." Furthermore, when they gave mice injections of chlorella, their cells still exhibited "an anti-tumor effect" 24 hours later. This effect remained intact even after 'T' type white blood cells and macrophage (scavenger) cells were destroyed, but it was effectively wiped out by irradiation. Chlorella's anticancer effect was thus dependent on the portion of the immune system most sensitive to x-rays.
Cancer Therapy by Ralph W Moss PhD, page 204
Many reports have come from Japanese research studies that followed the nuclear catastrophe resulting from atomic bombs that were dropped on the cities of Hiroshima and Nagasaki in 1945. In a report to the General Meeting of the Pharmaceutical Society of Japan on an early study in animals, Ichimura (1973) reported that chlorella (8 grams daily) increased elimination of cadmium: threefold in feces and sevenfold in urine. Other researchers from Japan showed that chlorella helped detoxify uranium and lead (Horikoshi et al. 1979). chlorella has detoxification potential for similar compounds, such as dioxin and polychlorinated biphenyls. (PCBs are chemical compounds used in plastics, insulation, and flame retardants, with potential to cause cancer and liver damage.) Other research indicates that chlorella is useful in detoxification of high levels of mercury in the body caused by removal of mercury amalgam. Some dentists recommend chlorella to patients who are having mercury amalgams replaced (as well as to themselves and staff who can incur accidental exposure from day-to-day exposure to amalgam filling procedures) (O'Brien 2001).
Disease Prevention And Treatment by Life Extension Foundation, page 859
Japanese researchers recently discovered that chlorella could raise blood levels of the protein albumin. Albumin is one of the body's most powerful antioxidants as well as its main transport system, carrying vitamins, minerals, fatty acids, hormones, and other essential substances throughout the body. Albumin is also instrumental in carrying toxins away from cells and into the liver, where they are broken down and later excreted from the body. Without adequate levels of albumin, the kidneys, liver, and other vital organs cannot do their jobs as well, and the immune system cannot function as efficiently. Numerous studies have documented that a low albumin level is a marker for serious illnesses such as cancer and heart disease. They point to test-tube studies confirming that raising albumin levels can both prevent cancerous changes and extend the life span of human cells. Although no such studies have been done on humans, it makes sense that raising albumin levels would help to restore health.
Earl Mindell's Supplement Bible by Earl Mindell RPh PhD, page 24
The law of similars ("like cures like") offers another approach to understanding the immune-strengthening quality of chlorella: an organism with a tough outer cell wall may well possess the basic properties which strengthen our own cellular structure against invading organisms and toxins.
Healing With Whole Foods by Paul Pitchford, page 193
Since chlorella has a true nucleus, it is a more evolved organism than the other common green micro-algae and therefore may offer superior-quality RNA/DNA. This particular aspect of its RNA/DNA, measured by the CGF, strengthens immunity by improving the activity of T- and B-cells, which defend against viruses and other invading microorganisms, and macrophages, which destroy cancer and cellular debris in general.
Healing With Whole Foods by Paul Pitchford, page 194
For cancer, AIDS, Epstein-Barr syndrome, multiple sclerosis, rheumatoid arthritis, tumors, Candida overgrowth, excessive mucus, edema, and other conditions associated with dampness, wild blue-green is generally the most useful. Individuals who are not particularly excessive will benefit from a moderate dosage of 1.5-2 grams. The upper dosage ranges of cereal grass, chlorella (excellent for disorders with immune malfunction), spirulina, and dunaliella are also beneficial additions (often spirulina and dunaliella are used together). One may choose the one or two most appropriate of these green foods based on their properties.
Healing With Whole Foods by Paul Pitchford, page 204
Chlorella helps protect the body in its fight against both viruses and cancer. A series of studies during the 1980s showed that tumor growth in mice could be reduced or stopped by injecting a water solution of chlorella…
Herbal Medicine Healing Cancer by Donald R Yance Jr, page 231
This research, says Tim Sara, president of Nature's Balance, a major U.S. supplier of chlorella, "has confirmed that serum levels of albumin are extremely accurate indicators of overall health status and that low albumin levels exist at the onset and progression of virtually every nonhereditary, degenerative disease process, including cancers and cardiovascular heart disease." A series of studies with rats demonstrated that chlorella supplementation increases albumin levels by 16% to 21%.
Heart Disease by Burton Goldberg, page 131
Some micro-algae have very favorable nutritional profiles for cancer and immune therapies. Spirulina, chlorella, and wild blue-green (Aphanizomenon flos-aquae) provide cellular protection with exceptional amounts of beta carotene (provitamin A) and chlorophyll; dunaliella is the highest known natural source of beta carotene. chlorella, the alga to emphasize in those with the greatest deficiency, stimulates immunity in the treatment of all degenerative diseases by means of the "chlorella Growth Factor" (CGF). These bitter micro-algae often work well with chlorella or spirulina.
Healing With Whole Foods by Paul Pitchford, page 378
Chlorella is a one-cell blue-green alga that is highly nutritive as a food and also stimulates the immune system. It increases macrophage activity and has shown antitumor effects. Chorellan is a substance found in chlorella that stimulates interferon production. There are several papers on the prevention and/or inhibition of cancer using chlorella as well as documentation of its DNA repair mechanism.24 one of the many benefits of chlorella is its ability to increase serum albumin levels. A drop in albumin level has many negative effects on the body. Of all the super green foods, chlorella is the one that impresses me the most.
Herbal Medicine Healing Cancer by Donald R Yance Jr, page 71
A study on chlorella published in Japan in 1992 showed that chlorella has impressive effects on blood chemistry. It increased red blood cells, white blood cells, platelets, and albumin. The ability of chlorella to increase albumin is vitally important because so many people with cancer have a decreased level of albumin. This decreased level correlates with a poor prognosis; chlorella is a truly important supplement for anyone whose albumin level is low.
Herbal Medicine Healing Cancer by Donald R Yance Jr, page 232
Chlorella is useful in a wide variety of maladies and conditions, including chronic gastritis, high blood pressure, some forms of cancer, diabetes, constipation, anemia, and high cholesterol. It helps clear toxic metals from the body. Chlorella has antitumor and anti-inflammatory properties and strengthens the immune system. The microalgae support normal growth and help maintain health in old age. They reduce pitta and kapha and, in moderation, are healing for vata.
New Whole Foods Encyclopedia by Rebecca Wood, page 81
There have been dozens of animal studies on chlorella and chlorella extracts involving immune response to cancer. One such study involved mice given chlorella prior to transplantation of mammary carcinoma. The results were a 70 percent sixty-day survival of the chlorella group versus no survival in the control group. Mice in the control group were also transplanted with tumors but did not receive chlorella.
Herbal Medicine Healing Cancer by Donald R Yance Jr, page 232
Green foods refers to chlorophyll-rich supplements from sources such as microalgae (including spirulina, blue-green algae, and chlorella) and the young grasses of cereal plants (particularly barley, wheat, and alfalfa). Chlorophyll acts as an antioxidant and may have medicinal benefits against cancer and immune problems. Many people also take green-food concentrates to boost energy levels and physical and mental performance.
Off The Shelf Natural Health How To Use Herbs And Nutrients To Stay Well By Mark Mayell, page 291
In 1990, a study on chlorella was performed at the Medical College of Virginia. Fifteen glioblastoma patients were administered 20 grams of powdered chlorella and 150 ml of liquid chlorella, in some cases combined with standard chemotherapy and/or radiation therapy. There was a significant increase in health and immune status immediately, and a striking 40 percent two-year survival rate was reflected in follow-up studies. This is extremely rare for this type of tumor, which normally might yield a 10 percent survival rate after two years.
Herbal Medicine Healing Cancer by Donald R Yance Jr, page 232
There are other beneficial algaes, such as spirulina, a blue-green alga, and other super green foods, but I believe chlorella is the best, particularly for people with cancer and/or a weak constitution.
Herbal Medicine Healing Cancer by Donald R Yance Jr, page 232
Lactoferrin, lipoic acid, and chlorella are the three best supplements I have found for enhancing the nutritional status and raising the albumin level of those with cancer or any chronic illness. Lactoferrin, an iron-binding protein, is a vital element to the human body. It retrieves iron from the foods we eat and delivers it to areas of the body where it is needed. Many people, particularly those with cancer, become anemic because their body is not assimilating iron properly.
Herbal Medicine Healing Cancer by Donald R Yance Jr, page 238
Green-food concentrates are chlorophyll-rich supplements. Most are derived from microalgae (such as spirulina, blue-green algae, or chlorella) or from the young grasses of cereal plants (such as barley, wheat, and alfalfa). Chlorophyll acts as an antioxidant and may have medicinal benefits against cancer and immune problems
Off The Shelf Natural Health How To Use Herbs And Nutrients To Stay Well By Mark Mayell, page 229
A chlorella extract has demonstrated antitumor and antime-tastatic effects in animal experiments. Chlorella has shown some experimental antiatherogenic activity and some radio-protective and chemo-detoxifying effects. It has shown some preliminary benefit in immune function and in some with fibromyalgia.
PDR For Nutritional Supplements by Sheldon Saul Hendle and David Rorvik, page 89
Chlorella. A freshwater single-celled green algae consisting of 60 percent protein, high levels of chlorophyll and vitamin A, and dozens of other nutrients. It's being researched as both an antiaging supplement and a cancer preventive.
Power Aging by Gary Null, page 149
Additional beneficial foods are chlorella and pearl barley. These foods contain germanium, a trace element beneficial for the immune system. It is also a good idea to include kelp in your diet in the form of giant red kelp…
Prescription For Dietary Wellness by Phyllis A Balch, page 10
I also recommend the use of chlorella and/or Green Magma as a twice-daily green drink. Chlorella is a highly nutritive one-celled blue-green algae that is a powerful immune system stimulant that has also demonstrated anti-tumor effects. Research has shown that chlorella is able to repair the DNA system and increase serum albumin levels.
Treating Cancer With Herbs by Michael Tierra ND, page 304
Chlorella is a tiny single-celled water-grown green alga that contains the highest chlorophyll level per ounce of any plant, as well as protein (nearly 58 percent), carbohydrates, all of the B vitamins, vitamins C and E, amino acids (including all nine essential ones), enzymes, and rare trace minerals. Chlorella strengthens the immune system.
Prescription For Dietary Wellness by Phyllis A Balch, page 33 72
I also recommend the use of chlorella, which is a highly nutritive one-cell blue-green algae that is a powerful immune system stimulant that also has demonstrated anti-tumor effects. Research has shown that chlorella is able to repair DNA and increase serum albumin levels.
The Way Of Herbs by Michael Tierra, page 309
Green chlorophyll is the main coloring matter in all green plants, and it relates most closely to Qi, the life force. Green plants and algae are high in chlorophyll, include spirulina and chlorella. Foods and herbs that contain high levels of chlorophyll show pharmacological evidence of cancer prevention, perhaps because pigments in green vegetables such as spinach, kale, broccoli, and lettuce bind with and thus stimulate excretion of cancer-causing chemicals. Even more interesting is a report from one researcher that "Given their exclusive dietary origin, . . . chlorophyll metabolites may represent essential nutrients that coordinate cellular metabolism (through nuclear receptors)."
The One Earth Herbal Sourcebook by Alan Keith Tillotson, page 84
Chlorella: 1 to 2 teaspoons two or more times daily. Dense and nutrient rich in vitamins, minerals and easily assimilable protein, it supports the immune system of patients undergoing chemo and radiation therapy, increases phagocytes, T-cells and cancer killing B cells.
Treating Cancer With Herbs by Michael Tierra ND, page 268
In all anticancer diets, one should incorporate chlorophyll-rich foods derived from the juice of wheat grass, barley grass or a special green algae known in the trade as chlorella. Chlorella, has been found to have greater anticancer properties than any other anticancer supplement. Of course, these 'green foods' are very rich in a wide variety of vitamins, minerals and other health-giving constituents as well.
Treating Cancer With Herbs by Michael Tierra ND, page 309
I recommend chlorella to all cancer patients regardless of any other green drink they might use. Chlorella is a small, one-celled algae containing a nucleus and a large amount of chlorophyll. Its protein content is approximately 58% with the balance made up of carbohydrates, all the B Vitamins, Vitamin C and E, amino acids and valuable trace minerals. It has more B12 than liver and a substantial amount of beta-carotene. Because it has a strong cell wall, it requires processing in order to make all of its nutrients available. It is virtually a complete food in itself. It acts as both a powerful nutrient and a detoxifying food.
Treating Cancer With Herbs by Michael Tierra ND, page 361
Source: http://www.naturalnews.com/008527_chlorella_superfoods.html
Showing posts with label Chlorophyllin. Show all posts
Showing posts with label Chlorophyllin. Show all posts
Tuesday, 1 September 2015
Saturday, 7 June 2014
Spirulina can help treat pancreatic cancer
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Thursday, June 05, 2014 by: Michael Ravensthorpe
(NaturalNews) Along with the single-celled green algae chlorella, spirulina is one of the most widely studied foods on the planet. In fact, studies in the last decade alone have shown that the regular consumption of spirulina can enhance brain function, improve white blood cell count, stimulate antibodies, boost liver health and more. Spirulina can also help remedy almost any nutrient deficiency due to its incomparable concentrations of vitamins and minerals.
A new study published in the March-April 2014 issue of the Annals of Hepatology, however, has given us another reason to love spirulina: It contains a number of bioactive compounds that can help treat one of the most aggressive and feared cancers of all -- pancreatic cancer.
A new study published in the March-April 2014 issue of the Annals of Hepatology, however, has given us another reason to love spirulina: It contains a number of bioactive compounds that can help treat one of the most aggressive and feared cancers of all -- pancreatic cancer.
Substantial results
The Czech researchers sought to determine the anticancer effects of spirulina when they realized that it contained large numbers of tetrapyrrolic compounds, a class of chemical compounds that are closely related to the cancer-fighting antioxidant bilirubin. Consequently, they decided to test the effects of these compounds -- specifically, phycocyanobilin and chlorophyllin -- on both human pancreatic cancer cell lines and mice that were suffering from pancreatic cancer. All test subjects were treated with one of the following doses in vitro: 0.16 g•L-1 of spirulina, 60 µM of phycocyanobilin or 125 µM of chlorophyllin. The researchers also monitored a control group comprised of untreated cells.After the test period was over, the results were undeniable: Compared to the control group, all subjects that were treated with the spirulina or its tetrapyrrolic compounds demonstrated significant anti-proliferative activity, with phycocyanobilin proving to be the most effective of the compounds. "In conclusion, [spirulina] and its tetrapyrrolic components substantially decreased the proliferation of experimental pancreatic cancer," the researchers reported. They proceeded to recommend spirulina as a dietary supplement for its "chemopreventive role."
Choosing the best spirulina
If you're suffering from a disease (cancer or otherwise) and aim to treat it with spirulina, it's important to understand that algae is one of those foods that needs to be sourced very carefully. Like chlorella, spirulina is basically a freshwater sponge that absorbs everything in its nearby environment -- good and bad. Therefore, it's essential that your spirulina is obtained from a clean source, and "certified organic" doesn't necessarily mean that it's clean. As a general rule, spirulina from the United States (especially Hawaii) and Europe tends to be cleaner than spirulina from Asia, while spirulina from China remains the most contaminated.Sources for this article include:
http://www.ncbi.nlm.nih.gov
http://science.naturalnews.com
http://www.ncbi.nlm.nih.gov
http://www.naturalnews.com/045445_spirulina_pancreatic_cancer_microalgae.html
Friday, 8 November 2013
Taiwan tycoon grilled over food scandal
POSTED: 07 Nov 2013 19:05
TAIPEI: The head of a leading Taiwanese food company has been questioned in a widening food scandal involving several major cooking oil retailers, prosecutors said Thursday.
Wei Yin-chun is chairman of Wei Chuan Foods Corp, the Taiwanese unit of Ting Hsin International Group which owns the Master Kong instant noodle brand.
He was released on bail of NT$10 million (US$340,000) following an overnight interrogation on suspicion of fraud and violating the food safety law, prosecutors said.
Wei and five company executives are being investigated after a supplier that makes Wei Chuan-brand cooking oil was accused of using adulterated oil obtained from Changchi Foodstuff Co, which is at the centre of the growing scandal.
Wei has insisted that his company was unaware until recently that the oil purchased from Changchi contained the banned colouring agent copper chlorophyllin.
The Taiwanese-owned Ting Hsin International Group apologised on Tuesday after its Taiwan units were ordered to recall tens of thousands of bottles of cooking oil tainted with copper chlorophyllin.
The agent can legally be added to some processed foods, but is banned from use in cooking oil.
Ting Hsin was fined NT$3 million for failing to provide health officials with the list of adulterated oil items during their recent check of a plant.
It will face an additional fine of NT$300 million if it is found to have known beforehand that the oil from Changchi was laced with the banned agent.
Wei has said that all the oil used by Master Kong to produce instant noodles in China was palm oil from Malaysia. Master Kong is the biggest instant noodle brand in China, selling hundreds of thousands of packets a year.
The Changchi food scandal surfaced last month, after it was found to have adulterated olive oil with cheap cottonseed oil and the banned colouring agent for many years.
Changchi chairman Kao Chen-li has been charged with violating the food safety law and making huge illegal profits through false labelling.
http://www.channelnewsasia.com/news/asiapacific/taiwan-tycoon-grilled/878406.html
The head of a leading Taiwanese food company has been questioned in a widening food scandal involving several major cooking oil retailers, prosecutors said Thursday.
TAIPEI: The head of a leading Taiwanese food company has been questioned in a widening food scandal involving several major cooking oil retailers, prosecutors said Thursday.
Wei Yin-chun is chairman of Wei Chuan Foods Corp, the Taiwanese unit of Ting Hsin International Group which owns the Master Kong instant noodle brand.
He was released on bail of NT$10 million (US$340,000) following an overnight interrogation on suspicion of fraud and violating the food safety law, prosecutors said.
Wei and five company executives are being investigated after a supplier that makes Wei Chuan-brand cooking oil was accused of using adulterated oil obtained from Changchi Foodstuff Co, which is at the centre of the growing scandal.
Wei has insisted that his company was unaware until recently that the oil purchased from Changchi contained the banned colouring agent copper chlorophyllin.
The Taiwanese-owned Ting Hsin International Group apologised on Tuesday after its Taiwan units were ordered to recall tens of thousands of bottles of cooking oil tainted with copper chlorophyllin.
The agent can legally be added to some processed foods, but is banned from use in cooking oil.
Ting Hsin was fined NT$3 million for failing to provide health officials with the list of adulterated oil items during their recent check of a plant.
It will face an additional fine of NT$300 million if it is found to have known beforehand that the oil from Changchi was laced with the banned agent.
Wei has said that all the oil used by Master Kong to produce instant noodles in China was palm oil from Malaysia. Master Kong is the biggest instant noodle brand in China, selling hundreds of thousands of packets a year.
The Changchi food scandal surfaced last month, after it was found to have adulterated olive oil with cheap cottonseed oil and the banned colouring agent for many years.
Changchi chairman Kao Chen-li has been charged with violating the food safety law and making huge illegal profits through false labelling.
- AFP/ec
http://www.channelnewsasia.com/news/asiapacific/taiwan-tycoon-grilled/878406.html
Sunday, 16 September 2012
The Truth about Wheatgrass
By Maylin Rodriguez-Paez, RN
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:
- Pak J Pharm Sci. 2011 Jul;24(3):243-50.
- Asian Pac J Cancer Prev. 2011;12(1):143-8.
- Environ Mol Mutagen. 1993;22(3):164-71.
- Mutat Res. 1994;308(2):191-203.
- Environ Mol Mutagen. 1996;27(3):211-8.
- Mutat Res. 2003;523-524:209-16.
- Nutr Cancer. 2007;58(1):43-8.
- Carcinogenesis. 2005 Jul;26(7):1247-55. Epub 2005 Mar 17.
- Nutr Cancer. 2003;46(2):212-21.
- Methods Find Exp Clin Pharmacol. 2010 May;32(4):233-5.
- Indian Pediatr. 2006 Jan;43(1):79-80.
- Indian J Pediatr. 2010 Jan;77(1):90-1. Epub 2010 Feb 5.
Wednesday, 8 August 2012
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
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.
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
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).
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).
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).
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.
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.
Improve your Immune System with Chlorophyllin
Life Extension Magazine
LE Magazine February 2003
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.
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.
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?
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.
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
Dashwood R, et al. 1996. Study of the forces of stabilizing complexes between chlorophylls and heterocyclic amine mutagens. Environ Mol Mutagen 27:211-18.
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
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
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
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.
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