Watercress Blocks Cancer and DNA Damage

Increasing evidence is finding that watercress inhibits the development of cancer in the body. As the research has matured, active anticancer compounds in watercress are getting more attention among researchers

Cancer development in smokers is slowed

Posted on: 

Wednesday, August 9th 2017 at 8:00 am

Written By: 

Case Adams, Naturopath

Originally published at Heal Naturally

Researchers from the University of Minnesota tested 82 smokers for what is called NNK activation. NNK is a carcinogen - long form is also known as 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone. It is a leading cause of cancer from smoking. The smokers were given either the active compound in watercress - phenethyl isothiocyanate - or a placebo for a week. Previous research has established that phenethyl isothiocyanate or PEITC is significantly anticancer.

The researchers gave the smokers special cigarettes so they could measure NNK metabolism. They found that in just one week, NNK activation was reduced by 7.7 percent. That's not bad for chain-smokers!

The researchers concluded:

The results of this trial, while modest in effect size, provide a basis for further investigation of PEITC as an inhibitor of lung carcinogenesis by NNK in smokers."

The evidence has been mounting

As hinted at above, this is not the first study showing watercress' anticancer ability.

A 2012 study from Scotland’s Edinburgh Napier University found that watercress reduces DNA damage and oxidative stress - two main components of cancer development.

The researchers studied ten healthy young men (average age 23) for four months. The men were tested before and after the study, and on a daily basis, before and after exhausting aerobic exercise. During one eight-week period, the subjects took 85 grams of watercress supplements daily. They took the supplements two hours before exercise. During the other eight-week period, they worked out without the supplements.

When given the watercress supplement, the men showed a significant reduction in reactive oxygen species levels, and reduced DNA damage. Blood samples also revealed that levels of lipid peroxidation - the major cause for artery disease - were also significantly lower when taking the watercress.

Strenuous exercise typically produces DNA damage, which the body will hopefully repair. The ability of watercress to reduce DNA damage confirms earlier research showing that watercress reduces mutation and cancer growth.

The researchers commented on this aspect of the study:

The study demonstrates that exhaustive aerobic exercise may cause DNA damage and lipid peroxidation; however, these perturbations are attenuated by either short- or long-term watercress supplementation, possibly due to the higher concentration lipid-soluble antioxidants following watercress ingestion."

A 2014 study from China's First Affiliated Hospital of Guiyang Medical College found that Phenethyl isothiocyanate halted the growth of leukemia cancer cells.

Another 2014 study from the University of Pittsburgh found that isothiocyanate and sulforaphane - also present in watercress as well as broccoli and other cruciferous vegetables - can halt the growth of prostate cancer.

Georgetown University researchers established in 2011 that isothiocyanate inhibited the growth of cervical cancer and breast cancer cells.

There are other anticancer agents in watercress

Cancer researchers love to hone in on one special anticancer agent. They are looking for single bullets. But nature doesn't work like that. Nature's anticancer foods like watercress will contain other anticancer agents to fight cancer. Yes, nature fights cancer.

Besides isothiocyanate and sulphorophane, watercress contains a host of antioxidant nutrients, including xanthophyll, beta-carotene, alpha-tocopherol and gamma-tocopherol (two forms of vitamin E), each of which have been shown to slow free radical formation in the body. As other studies have shown, this in turn can reduce the rate of DNA damage and cancer formation in the body. Learn more about watercress on the GreenMedInfo database: Watercress Research.

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Reference

Yuan JM, Stepanov I, Murphy SE, Wang R, Allen S, Jensen J, Strayer L, Adams-Haduch J, Upadhyaya P, Le C, Kurzer MS, Nelson HH, Yu MC, Hatsukami D, Hecht SS. Clinical Trial of 2-Phenethyl Isothiocyanate as an Inhibitor of Metabolic Activation of a Tobacco-Specific Lung Carcinogen in Cigarette Smokers. Cancer Prev Res (Phila). 2016 May;9(5):396-405. doi: 10.1158/1940-6207.CAPR-15-0380.

Fogarty MC, Hughes CM, Burke G, Brown JC, Davison GW. Acute and chronic watercress supplementation attenuates exercise-induced peripheral mononuclear cell DNA damage and lipid peroxidation. Br J Nutr. 2012 Apr 5:1-9.

Wang X, Govind S, Sajankila SP, Mi L, Roy R, Chung FL. Phenethyl isothiocyanate sensitizes human cervical cancer cells to apoptosis induced by cisplatin. Mol Nutr Food Res. 2011 Oct;55(10):1572-81.

Gerhauser C. Epigenetic impact of dietary isothiocyanates in cancer chemoprevention. Curr Opin Clin Nutr Metab Care. 2013 Jul;16(4):405-10. doi: 10.1097/MCO.0b013e328362014e.

Wang Y, Wei S, Wang J, Fang Q, Chai Q. Phenethyl isothiocyanate inhibits growth of human chronic myeloid leukemia K562 cells via reactive oxygen species generation and caspases. Mol Med Rep. 2014 Jul;10(1):543-9. doi:
10.3892/mmr.2014.2167.

Sakao K, Vyas AR, Chinni S, Amjad AI, Parikh R, Singh SV. CXCR4 Is a Novel Target of Cancer Chemopreventative Isothiocyanates in Prostate Cancer Cells. Cancer Prev Res (Phila). 2015 Feb 23. pii: canprevres.0386.2014.

Case Adams is a California Naturopath with a PhD in Natural Health Sciences, and Board Certified Alternative Medicine Practitioner. He has authored 26 books on natural healing strategies. His focus is upon researching, writing about and authenticating traditional therapies with clinical evidence. Some of his books can also be found on the Greenmedinfo store.

Key Research Topics

Substance

Watercress

Disease

Cancers: All

Pharmacological Actions

Anti-cancer

Therapeutic Actions

anti-cancer

https://www.greenmedinfo.health/blog/watercress-blocks-cancer-and-dna-damage

Foods that help liver regeneration

Did you know there are foods that can help promote liver regeneration? Did you also know the liver is the only organ in the body which can regenerate? It’s true. You may have heard that a starfish can grow back a missing limb, and lizards can grow back their tails; similarly, if a part of the liver is damaged it can partake in liver regeneration.

Written by Dr. Victor Marchione
Published on September 14, 2015

In a study published in The Journal of Biological Chemistry researchers uncovered that liver regeneration functions much simpler than once believed. In the past it was shown that cells which are part of regeneration act as they would if they were in an embryo. In the fairly recent study scientists uncovered specific proteins that induce regeneration. They felt that by being able to stimulate such proteins they would be able to better help those with severe liver damage or those who have had portions of their liver removed.

After extensive testing, the scientists uncovered that previous theories of cells acting as they would in embryos was actually not true, but rather liver regeneration occurs due to an increase in cells which multiply through regular cell division. Therefore, researchers believe stimulating liver regeneration is possible by activating identified proteins.

Foods useful for liver regeneration process

Although the liver is able to regenerate itself, it’s important you keep it healthy and eat foods which can further help promote liver regeneration. The following foods can help boost liver health as well as function.

Garlic: Garlic has been shown to help reduce bad cholesterol which is associated with poor liver health; eating garlic regularly can help promote good liver health. Enzymes in garlic also help the liver remove toxins, contributing to a healthier body overall.

Grapefruit: Grapefruit is packed with powerful antioxidants and fiber. Grapefruit can contribute to good cholesterol and boost the liver-cleansing process. One word of caution is that grapefruit can negatively interact with medications, so speak to a doctor before incorporating grapefruit into your diet.

Leafy green vegetables: Spinach, broccoli and kale are just some examples of leafy green vegetables. Leafy green vegetables all work to assist your liver in the cleansing process and help improve its function. Furthermore, they provide the body with chlorophyll which protects the body from toxins.

Avocados: Avocados pack nearly 20 essential nutrients and vitamins; not only are they good for your body, but they feed your liver all the right stuff. Avocados can help neutralize free radicals as well as promote the production of glutathione which helps with toxin removal.

Apples: We know apples are good for overall health; you should continue with your apple-a-day trend as they can help promote liver cleansing and remove toxins in the digestive tract.

Brussels sprouts: Brussels sprouts are similar to garlic because they also contain sulfur, so that alone is enough to promote a healthier liver. Furthermore, Brussels sprouts contain antioxidants which fight free radical damage. For maximum benefits cook Brussels sprouts with garlic for an optimal liver-cleaning meal.

Other foods for liver regeneration

Aside from the above mentioned foods, there are others which can keep the liver healthy, promote liver cleansing and ensure you stay the healthiest you can be. The next time you opt for a meal or a snack make sure you also add these foods into your diet for a healthy liver.

• Bitter gourd
• Probiotic yogurt
• Onions
• Lemon
• Berries
• Arugula
• Artichokes
• Leeks

How proteins may help in liver regeneration

Similar to the previous research mentioned, scientist at UC Davis further explored the use of proteins in liver regeneration. The identified protein is called PPARα and in mice models they found it to work quite quickly in liver regenerations.

What the researchers did uncover, though, is to boost PPARα in humans for quicker liver regeneration we require protein fibroblast factor 21 (FGF21). Author of the paper Yu-Jui Yvonne Wan said, “We found that FGF21 is a good rescuing molecule that facilitates liver regeneration and perhaps tissue repair. Our data suggests that FGF21 could help with liver regeneration, either after removal or after damage caused by alcohol or a virus.”

Through testing the researchers found that PPARα was more effective in liver regeneration in mice livers than in human ones. What they did find was that by adding FGF21, liver regeneration was boosted by making PPARα more effective. FGF21 is also beneficial in reducing insulin resistance, accelerating fat metabolism and reducing fatty liver disease in some animals.

Wan added, “We found that FGF21 is a good rescuing molecule that facilitates liver regeneration and perhaps tissue repair. Our data suggests that FGF21 could help with liver regeneration, either after removal or after damage caused by alcohol or a virus.”

Cell fundamental for liver regeneration found

Although it has been established that proteins work to promote liver regeneration, as of late more findings suggest a cell, too, is fundamental for liver regeneration.

Published in the journal Cell researchers uncovered cells called hybrid hepatocytes which are able to generate new tissues. By exposing mice to toxins researchers observed the role of hybrid hepatocytes. What they found was cancer did not develop in the new cells which were created by the hybrid hepatocytes. This prompted the researchers to further explore opportunities of hybrid hepatocytes.

Until science is capable of fully regenerating livers it’s important to maintain the health of yours as best as you can. Waiting lists for liver transplants are extremely long, so in order to keep your name off the list, enjoy the foods listed above which can promote a healthy liver and a healthy you.

SOURCE: 

http://www.boldsky.com/health/nutrition/2013/effective-foods-for-liver-regenerationr
http://www.ucdmc.ucdavis.edu/publish/news
http://www.eurostemcell.org/factsheet/regeneration-what-does-it-mean-and-how-does-it-work
http://www.medicalnewstoday.com/releases

https://www.belmarrahealth.com/foods-that-help-liver-regeneration/

RELATED READING:

New cells proof of liver regeneration: Study

Liver or hepatic cysts: Causes, symptoms, and natural treatments

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Liver detoxification: Foods and lifestyle changes to cleanse liver naturally

The Best Cancer Fighting and Immune Boosting Food Choices

The right food choices can greatly increase the odds of beating cancer and nature offers a multitude of foods which have intrinsic cancer fighting and immune boosting properties. 

By Tony Isaacs
April 9, 2015

Here are some of the very best cancer fighting and immune boosting superstars:

Cruciferous Vegetables – Cruciferous vegetables such as broccoli, brussels sprouts, cabbage, cauliflower and kale are among the most powerful cancer fighting foods to be found. Cruciferous vegetables are high in fiber, vitamins, minerals and important antioxidants such as beta carotene and the sulforaphane compound. Cruciferous vegetables contain isothiocyanates; phytochemicals which help break down potential carcinogens. They also contain indole-3-carbidol (I3C), which help prevent estrogen driven cancers. Other cruciferous vegetables are: arugula, bok choy, swiss chard, Chinese cabbage, collard greens, daikon, kohlrabi, mustard greens, radishes, rutabagas, turnips and watercress.

Curcumin (turmeric) – Curcumin, the major ingredient of the spice turmeric, has been a rising star against cancer in recent years. Numerous studies have reported curcumin’s cancer fighting abilities and prevention abilities, including one study which found that curcumin helps prevent lung cancer for tobacco smokers.

Mushrooms – There are a number of mushrooms known as “medicinal mushrooms” which can help the body fight cancer and build the immune system. These mushrooms contain a number of valuable cancer fighting and immune boosting compounds including polysaccharides such as lentinan, beta glucan, lectin and thioproline. These compounds attack cancerous cells, prevent them from multiplying and boost immune activity – including stimulating the body’s natural production of interferon.

Some of the very best cancer fighting and immune boosting mushrooms are: agaricus blazei murrill (ABM mushroom), coriolus versicolor (Asian turkey tail mushroom), shitake, reishi, maitake, cordyceps oglossoides and phellinus linteus.

Garlic – Garlic, as well as onions, leeks and chives, have immune-enhancing allium compounds that increase the immune cell activity, help break down cancer causing substances and block carcinogens from entering cells. Studies have linked garlic to lowering the risk of stomach and colon cancer. Diallyl sulfide, a compound found in garlic oil, has also been shown to incapacitate carcinogens in the liver.

Flax – Flax contains lignans, compounds which block or suppress cancerous changes in cells. Flax is also high in omega-3 fatty acids, which protect against colon and other cancers. Notably, flax is part of the famous and highly successful Budwig Cancer Diet.

Hot Peppers – Hot peppers such as cayenne (chili peppers) and jalapenos contain capsaicin, a chemical which fights cancer and helps neutralize certain cancer-causing nitrosamines. Hot peppers are especially valuable for helping prevent stomach cancers.

Dark Green Leafy Vegetables – Spinach, turnip greens and other cancer fighting dark green leafy vegetables are rich in folic acid. Folic acid helps maintain the cell’s genetic code and regulate normal cell division.

Dark Seeded Grapes – Dark red grapes contain powerful bioflavonoid antioxidants that work as cancer preventatives. Grapes are also a rich source of resveratrol and ellagic acid, a compound that slows the growth of tumors by blocking enzymes needed by cancer cells. Eat the entire grape, seeds and all.

Brown Seaweed – Brown seaweeds such as kombu contain the polysaccharide compound fucoidan. Fucoidan has been found to kill cancer tumors including lymphoma, different kinds of leukemia, stomach cancer and colon cancer. Notably, the people of Okinawa, who consume the highest per capita amount of kombu, have some of the highest life expectancies in Japan as well as the lowest cancer death rate.

Other powerful cancer fighting foods are:

• Carrots
• Green and black tea
• Fermented organic soy
• Tomatoes
• Blueberries
• Raspberries
• Purple corn
• Extra virgin olive oil
• Avocados
• Nuts
• Sweet potatoes
• Apples

https://thetruthaboutcancer.com/the-best-cancer-fighting-and-immune-boosting-food-choices-for-beating-and-avoiding-cancer/

The surprising foods better for you when eaten RAW - and why tomatoes and carrot should always be enjoyed cooked

• When it comes to nutrition, understanding the best way to prepare foods is key 
• Some vegetables are better for you when cooked as they release more nutrients 
• While others such as broccoli, garlic and red peppers are healthier eaten raw
• This guide of 10 foods looks at which foods benefit from heat, and which don't 

By EMILIA MAZZA FOR DAILY MAIL AUSTRALIA 

PUBLISHED: 00:56 BST, 4 October 2019 | UPDATED: 07:51 BST, 4 October 2019

The way your food is cooked depends on how nutritious it is for your body - and there are a surprising number of foods that are actually better for you when eaten raw. 

According to Australian nutritionist Lee Holmes, some foods like garlic and beetroot are better for you when eaten uncooked.

This guide takes a look at 10 foods that are better for your health in their raw state - and those more nutritious once they've been cooked.

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According to Australian nutritionist Lee Holmes (pictured), while some struggle to digest raw food due to sensitive digestive systems, maximum nutrition is accessed when foods like beetroot and garlic are consumed raw 

Foods you should be eating raw

1. Beetroot

As far as healthy vegetables go, the humble beetroot is a powerhouse.

It comes packed with fibre, vitamin C, potassium, manganese, and the B vitamin folate - nutrients that all help boost the immune system, increase energy and fight inflammation.

According to Lifehack, beetroots are much better for you when uncooked as heat can reduce the concentration of folate (a B vitamin) by 25 per cent.

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Beetroot is much healthier for you when eaten raw as cooking can reduce folate (a B-vitamin) by as much as 25 per cent

Be inspiralized and learn how to spiralize a beetroot

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What is folate? 

* Folate is one of the B-vitamins and is needed to make red and white blood cells in the bone marrow, convert carbohydrates into energy, and produce DNA and RNA.

Adequate intake is extremely important during periods of rapid growth such as pregnancy, infancy, and adolescence.

 Source: Medical News Today

2. Broccoli

Steamed broccoli may be delicious, but it's better for you when eaten raw. 

The 'superstar veggie' comes laden with vitamin C, calcium, potassium, protein and sulforaphane - a natural plant compound that helps fight cancer cells and slow ageing.

Findings from a study published in the Journal of Agricultural and Food Chemistry revealed those who consumed broccoli raw absorbed sulforaphane more quickly and in higher amounts compared to those who ate it cooked.

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Broccoli comes laden with with vitamin C, calcium, potassium, protein and sulforaphane - and is best consumed raw

3. Raspberries, blueberries and blackberries

Healthline reports berries are a great source of antioxidants, such as anthocyanins, ellagic acid, and resveratrol. 

However, if they've been through a drying process, their nutritional benefits are significantly reduced. 

Additionally, dried berries come with a sugar content that's three times higher than those in their natural state, and they're also higher in calories and carbs. 

4.  Red pepper 

If you're hoping to capitalise on the myriad of health benefits of red peppers, the vegetable is one best enjoyed raw.

Red peppers contain one of the highest levels of vitamin C and it comes with vitamin B6, vitamin E, and magnesium.

The problem with cooking peppers is that this immediately lowers the vitamin C content.

If you prefer to cook them, opt for stir-frying or roasting as this preserves more of their vitamins, advises HFC.com.au.

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Red peppers are a vegetable that contains one of the highest levels of vitamin C, however, cooking drastically reduce this naturally occurring nutrient

5. Garlic

Garlic contains two key compounds, a sulphur-rich amino acid called alliin and a protein-based enzyme called allinase.

The clove has no smell until you slice or crush it, allowing the compounds to mix and form a third compound, called allicin.

Allicin is a powerful natural antibiotic - about one-fiftieth as powerful as penicillin - and also has anti-fungal and anti-viral properties.

The compound only exists in raw garlic. Cooking kills allicin and causes it to decay into other compounds which are less effective. 

What vitamins and minerals does garlic contain? 

Garlic contains about ten different kinds of natural sugars, including fructose, glucose and insulin.

It also contains relatively high levels of the trace minerals copper, iron, zinc, tin, calcium, manganese, aluminium, germanium and selenium. 

The level of selenium in garlic is higher than in almost any other plant. 

Source: Amy Anderson via Daily Mail 

Foods you should be eating cooked

1. Tomato

While tomatoes are delicious in a fresh salad, they are better for you when cooked.

This is because tomatoes, along with other brightly coloured fruits and vegetables, come packed with a naturally occurring compound called lycopene.

Lycopene is an antioxidant which may help to protect against chronic conditions such as heart disease.

In the case of tomatoes, lycopene becomes easier to absorb when tomatoes are heated, reports Cornell University.

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Tomatoes are better cooked as this helps the compound lycopene to be more easily absorbed by the body

2. Asparagus

Asparagus comes laden with vitamins A, C, E, folate and potassium, however, it's unlikely you'll unlock the health benefits by eating it raw.

Cooking the vegetable helps break down its thick cell walls which means it becomes easier for the body to absorb its nutrients.

3. Artichoke

Artichokes come with an array of health benefits including the ability to lower blood sugar levels, improve digestion as well as assist with heart health, and liver health.

The vegetable includes vitamins B6, C, K as well as magnesium and also comes laden with powerful antioxidants.

According to HuffPost, steaming artichokes for 15 minutes increases the levels of the naturally occurring free-radical-fighting compound 15-fold.

Boiling them boosts their antioxidant levels eight-fold. Microwaving also helps. However, frying the vegetable isn't suggested as it removes flavonoids, a type of antioxidant.

4. Eggplant

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If you want to get the most from eggplants, cooking these helps increase the potency of anthocyanin, a phytonutrient found in the skin

Eggplant comes packed with vitamins, minerals, fibre and antioxidants.

As with artichokes, eggplants benefit from being cooked as this helps increase the potency of anthocyanin, a phytonutrient found in the skin.

Vegetables which are part of the nightshade group include tomatoes, peppers, chilli peppers and potatoes.

5. Carrot 

Carrots are a good source of beta-carotene, fibre, vitamin K1, potassium, and antioxidants.

Although delicious raw, the vegetable increases in potency when cooked.

Cooked carrots contain more beta-carotene, an antioxidant that gets converted in your body to vitamin A, which is good for your eyes and immune system. 

https://www.dailymail.co.uk/femail/article-7531935/10-foods-better-health-cooked-eat-raw.html