Roman Byst
Fri, Aug-11-06, 06:15
http://www.healthsentinel.com/org_news.php?event=org_news_pri-
nt_list_item&id=105
Roman Bystrianyk, "Leafy green vegetables reduces cancer
risk", Health Sentinel, August 11, 2006,
Epidemiological studies have shown the protective effect of
vegetables, particularly cruciferous vegetables, such as
broccoli, are protective against colon cancer. In Asia the
lower incidence of degenerative diseases, such as cancer and
heart disease, are believed to be due to the high consumption
of fruits and vegetables. Green vegetables are widely consumed
in Asia and are a major source of antioxidant and antioxidant
like compounds. In addition, these green vegetables contain
compounds that aid in the body's natural detoxification
pathways to remove potential carcinogens.
A study in the World Journal of Gastroenterology, examines the
antioxidant and the detoxification inducing ability of green
leaf vegetables consumed in Asia.
Free radicals are generated in the body by many mechanisms
including response to inflammation, normal metabolism, and
exposure to radiation. At places in the body where there is
inflammation the immune system dispatches white blood cells,
called neutrophils, to fight infections. These neutrophils use
hydrogen peroxide (H2O2) and hypochlorous acid (HOCl) to kill
foreign invaders such as bacteria and fungus.
Although neutrophils use these chemical mechanisms quite
effectively to protect the body the resultant chemicals also
can cause damage to the body through oxidative stress. "HOCl
and species derived from it can oxidize lipids, proteins, DNA,
and carbohydrates." In fact, the generation of these chemicals
in the body is "implicated in a wide range of human diseases
ranging from cancer and cardiovascular disease to chronic
inflammation."
Antioxidants help neutralize free radical damage to the
body. However, as they neutralize these free radicals the
antioxidant levels in the body are depleted. The depletion
of antioxidants allows for other free radicals to cause
more damage that can lead to disease because they
"participate in the carcinogenesis by inducing genetic
mutations." Antioxidants have been shown to "reduce oxidant
induced damage."
In this study the authors examined the ability of a variety of
vegetables frequently consumed in Asia, such as broccoli,
Rorripa, Sio Pek, Pa Po, Pheuy leng, and Choi Sum to help
protect the body from damage caused by free radicals. The
authors also wanted to examine detoxification mechanisms of
these vegetables that help protect the body in other ways.
The authors found that these cruciferous vegetables do in fact
reduce genetic damage from free radicals by being a "potent
source of antioxidants that may offer protection against
oxidant induced damage in human beings."
The authors also found that in addition to neutralizing free
radicals that there is a secondary mechanism of protection
against oxidative damage by stimulating the body's own
detoxification mechanisms. "The induction of phase 2
detoxification enzymes provides protection against
electrophilic [electron-deficient molecules] and oxidant
induced damage."
Cruciferous vegetables contain phytochemicals known as
glucosinolates that are converted in the body to bioactive
substances called isothiocyanates or ITCs. "ITCs are potent
inducers of phase II detoxification enzymes in mammals."
ITCs act to prevent cancer at three different stages. First,
ITCs prevent carcinogenic activation by stopping certain
cancer promoting enzymes. Second, they help with phase II
enzymes that result in the elimination of potential
carcinogens from the body. Third, ITCs can induce apoptosis,
or cell death of damaged cells. These ITC mechanisms are
consistent with the results of many studies "which have
suggested a reduced risk of cancer, particularly of the
gastrointestinal tract, through the consumption of cruciferous
vegetables."
Examining the vegetables they authors found that the different
vegetables had different effects on their ability to detoxify.
Both broccoli and Rorripa were found to be the strongest in
helping to form enzymes that help rid the body of carcinogenic
chemicals.
The authors conclude, "Green leaf vegetables are potential
sources of antioxidants and phase II detoxification enzyme
inducers in the Asian diet. It is likely that consumption of
such vegetables is a major source of beneficial phytochemical
constituents that may protect against colonic damage."
SOURCE: World Journal of Gastroenterology, December 2005
nt_list_item&id=105
Roman Bystrianyk, "Leafy green vegetables reduces cancer
risk", Health Sentinel, August 11, 2006,
Epidemiological studies have shown the protective effect of
vegetables, particularly cruciferous vegetables, such as
broccoli, are protective against colon cancer. In Asia the
lower incidence of degenerative diseases, such as cancer and
heart disease, are believed to be due to the high consumption
of fruits and vegetables. Green vegetables are widely consumed
in Asia and are a major source of antioxidant and antioxidant
like compounds. In addition, these green vegetables contain
compounds that aid in the body's natural detoxification
pathways to remove potential carcinogens.
A study in the World Journal of Gastroenterology, examines the
antioxidant and the detoxification inducing ability of green
leaf vegetables consumed in Asia.
Free radicals are generated in the body by many mechanisms
including response to inflammation, normal metabolism, and
exposure to radiation. At places in the body where there is
inflammation the immune system dispatches white blood cells,
called neutrophils, to fight infections. These neutrophils use
hydrogen peroxide (H2O2) and hypochlorous acid (HOCl) to kill
foreign invaders such as bacteria and fungus.
Although neutrophils use these chemical mechanisms quite
effectively to protect the body the resultant chemicals also
can cause damage to the body through oxidative stress. "HOCl
and species derived from it can oxidize lipids, proteins, DNA,
and carbohydrates." In fact, the generation of these chemicals
in the body is "implicated in a wide range of human diseases
ranging from cancer and cardiovascular disease to chronic
inflammation."
Antioxidants help neutralize free radical damage to the
body. However, as they neutralize these free radicals the
antioxidant levels in the body are depleted. The depletion
of antioxidants allows for other free radicals to cause
more damage that can lead to disease because they
"participate in the carcinogenesis by inducing genetic
mutations." Antioxidants have been shown to "reduce oxidant
induced damage."
In this study the authors examined the ability of a variety of
vegetables frequently consumed in Asia, such as broccoli,
Rorripa, Sio Pek, Pa Po, Pheuy leng, and Choi Sum to help
protect the body from damage caused by free radicals. The
authors also wanted to examine detoxification mechanisms of
these vegetables that help protect the body in other ways.
The authors found that these cruciferous vegetables do in fact
reduce genetic damage from free radicals by being a "potent
source of antioxidants that may offer protection against
oxidant induced damage in human beings."
The authors also found that in addition to neutralizing free
radicals that there is a secondary mechanism of protection
against oxidative damage by stimulating the body's own
detoxification mechanisms. "The induction of phase 2
detoxification enzymes provides protection against
electrophilic [electron-deficient molecules] and oxidant
induced damage."
Cruciferous vegetables contain phytochemicals known as
glucosinolates that are converted in the body to bioactive
substances called isothiocyanates or ITCs. "ITCs are potent
inducers of phase II detoxification enzymes in mammals."
ITCs act to prevent cancer at three different stages. First,
ITCs prevent carcinogenic activation by stopping certain
cancer promoting enzymes. Second, they help with phase II
enzymes that result in the elimination of potential
carcinogens from the body. Third, ITCs can induce apoptosis,
or cell death of damaged cells. These ITC mechanisms are
consistent with the results of many studies "which have
suggested a reduced risk of cancer, particularly of the
gastrointestinal tract, through the consumption of cruciferous
vegetables."
Examining the vegetables they authors found that the different
vegetables had different effects on their ability to detoxify.
Both broccoli and Rorripa were found to be the strongest in
helping to form enzymes that help rid the body of carcinogenic
chemicals.
The authors conclude, "Green leaf vegetables are potential
sources of antioxidants and phase II detoxification enzyme
inducers in the Asian diet. It is likely that consumption of
such vegetables is a major source of beneficial phytochemical
constituents that may protect against colonic damage."
SOURCE: World Journal of Gastroenterology, December 2005