Herbal Wonders » anti cancer food

Guyabano or Soursop is a Miracle Fruit that may be able to cure Cancer Naturally

Saint — Sun, 01 Aug 2010 19:40:33 +0000

The Soursop or Guyabano is a fruit from the Graviola tree that is known as a miraculous natural cancer cell killer, it is said to be 10,000 times stronger than Chemo. This plant is a proven cancer remedy for cancers of all types. Besides being a cancer remedy, graviola is a broad spectrum antimicrobial agent for both bacterial and fungal infections, it is very effective against internal parasites and worms, lowers high blood pressure and is used for depression, stress and nervous disorders.

Guyabano (Soursop) belongs to the family of Annonaceae, (A. muricata L.). The flesh of the fruit consist of a white edible pulp that is high in carbohydrates and considerable amounts of Vitamin C, Vitamin B1, Vitamin B2, Potassium and fiber. Guyabano is also low in cholesterol, saturated fat and sodium which is good for our body. Not only is guyabano a healthy fruit, its a delicious fruit. The tree and fruit is known in various names, for Filipinoes they call it Guyabano, in English its Soursop, in Brazil its called Graviola and for Spanish people they called it Guanabana.

Research shows that with extracts from this miraculous tree it now may be possible to:

Attack cancer safely and effectively with an all-natural therapy that does not cause extreme nausea, weight loss and hair loss
Protect your immune system and avoid deadly infections
Feel stronger and healthier throughout the course of the treatment
Boost your energy and improve your outlook on life

The source of this information is just as stunning: It comes from one of America’s largest drug manufacturers, the fruit of over 20 laboratory tests conducted since the 1970’s! What those tests revealed was nothing short of mind numbing… Extracts from the tree were shown to:

Effectively target and kill malignant cells in 12 types of cancer, including colon, breast, prostate, lung and pancreatic cancer..
The tree compounds proved to be up to 10,000 times stronger in slowing the growth of cancer cells than Adriamycin, a commonly used chemotherapeutic drug!
What’s more, unlike chemotherapy, the compound extracted from the Graviola tree selectively hunts down and kills only cancer cells.

Various parts of the Graviola tree–including the bark, leaves, roots, fruit and fruit-seeds–have been used for centuries by medicine men and native Indians in South America to treat heart disease, asthma, liver problems and arthritis.

Traditional Uses

Graviola leaves have been used for centuries by indigenous tribes of American rainforests. They are praised for their antispasmodic, hypotensive and sedative properties. Often they are mixed with the roots, bark, fruit juice, and oils of the graviola leaves to make teas and solutions. Teas are used as heart tonics, mood elevators and to cure flu, coughs and inflammatory conditions. Mixtures made with graviola leaves are applied externally to cure arthritis pain, rheumatism and neuralgia. Crushed leaves are also spread on beds to help with sleep.

Modern Uses

Today, medications containing graviola leaf are prescribed to treat bacterial and fungal infections, parasites, worms, high blood pressure, stress, nervous disorders, and most commonly, depression and cancer. Graviola may interfere with cardiac depressant, antihypertensive and MAO inhibiting drugs, but these interactions are rare and usually not harmful. Capsules and tinctures made from graviola leaf have more powerful healing properties than unprocessed leaves.

Cancer

Annonaceous acetogenins found in graviola leaf and other parts of the graviola plant have the ability to destroy cancerous cells without affecting healthy ones. While there has yet to be a patented cancer drug made from graviola, many patients and health professionals have included graviola as a supplement to their cancer therapy regiments.

Garlic Boost Immune system and Cancer Prevention

Saint — Sun, 24 Jan 2010 10:58:29 +0000

Garlic Boosts Antioxidant Levels and Blocks Cancer

Garlic is probably nature’s most potent food. It is one of the reasons people who eat the Mediterranean diet live such long healthy lives. Garlic is also a powerful performer in the research lab. Several new studies have documented its ability to promote heart and cardiovascular health, prevent and treat cancer, and create a healthy lipid profile. Others have shown garlic prevents platelet aggregation and reduces high blood pressure. Garlic has strong anti-inflammatory properties. One of the most interesting of the recent findings is that garlic increases the overall antioxidant levels of the body.

Cancer Fighting Substance in Garlic called Allium Compounds.

Many studies show the benefits you can get from garlic. In fact, garlic is the most researched and studied medicinal plant because of its great potential in the field of medicine. One of these is the ability to fight against certain types of cancer. So what is it in garlic that’s responsible for its healing properties? Well, it is the allium compounds.

The allium compounds actually come from Allium sativum, which is commonly known as garlic. In the making of the allium compounds, the fresh garlic bulb is usually dehydrated, and crushed into a powder. After that, it is then compacted to produce a tablet. It is the tablet form that is most regularly applied as a commercial preparation of garlic.

Garlic is a powerful cancer blocker

A number of the new studies on garlic that have recently appeared deal with garlic and cancer. One from the Republic of Korea cites diallyl disulfide (DADS) as the most prevalent oil-soluble sulfur compound in garlic, inhibiting cell proliferation in many cell lines. Scientists there examined DADS ability to kill cells in a process involving free radical production. They found that the famous tumor suppressor gene, p53, arrested the cell cycle when DADS treatment was present. Cancer cells died following 24 hour DADS treatment that activated the p53 gene. They also found that DADS induced cell death was prevented by treatment with a compound known to prevent p53 dependent cell death by reducing free radical levels in the mitochrondria, the cellular furnaces. Their results showed that mitochrondrial free radicals may serve as second messengers in DADS-induced cell death, which requires activation of p53. This study can be found in the January Journal of Biochemical and Molecular Toxicology.

Always buy organic garlic when possible

When buying garlic, make sure the bulbs are dry with plenty of papery covering. If any green shoots are present, the garlic is old and its valuable compounds have degraded. Garlic sold in traditional outlets has been chemically treated to keep it from sprouting, so technically it is no longer a live food. Always buy organic garlic when possible.

The stronger the taste of the garlic, the more sulfur content it has and therefore the greater are the medicinal benefits. Organic garlic tends to have a stronger but finer flavor than conventionally produced garlic, suggesting a higher sulfur content.

Enhancing Garlic’s Cancer fighting Effect

While studies have shown that eating garlic is linked to decreasing the risk of prostate, stomach, colon and possibly breast cancers, you’ll only reap the benefits if you prepare this culinary favorite just right.

To enhance garlic’s cancer-fighting properties you should chop or crush it and then let it rest for 10 to 15 minutes before cooking. Preparing it this way allows garlic’s anticarcinogen agents-allyl sulfide compounds to form and makes them stable for heating.

If you heat garlic immediately after chopping or cook garlic whole, you’ll negate almost all of its health benefits.

Green Tea – Cancer Prevention & Treatment

Saint — Sat, 23 Jan 2010 10:48:00 +0000

Tea drinking appears to have originated in Asia and dates back over 5000 years. There has been a lot of news about green tea and its health benefits in fighting diseases of aging and other conditions but did you know about green tea cancer prevention and fighting ability?

Green tea is full of antioxidants; in fact up to one third of dry green tea is composed of antioxidants known as Catechins. The antioxidant activity in green tea has been shown to fight damage caused by free radicals and increase cardiovascular health, organ health, fight infection and even lose weight but one of the most important things that green tea offers is the presence of Catechins which are proving to be important in the fight against cancer.

Two of these green tea Catechins important in cancer treatment are the compounds epigallocatechingallate (EGCG) and epigallocatechin (EGC). These phytochemicals have been shown to dramatically slow tumor growth, protect the body against toxic agents that may cause cancer and may also prevent genetic damage caused by cancer and chemotherapy. Many research studies have been done showing that EGCG and EGC are proving to be beneficial in both the treatment of cancer and the prevention of cancers such as:

lung
breast
colon
prostate
liver
skin
stomach
uterine
esophageal
pancreas

Cancer Treatment

Green tea may be of benefit in the treatment of existing cancer tumors through the antioxidant ECGC both preventing tumor growth and reducing the size and spread of existing tumors. EGCG is thought bind to a tumor chemical known as Dihydrofolate reductase (DHFR) which promotes tumor cell growth.

By binding to DHFR, green tea can inhibit tumor cell growth and cause tumor cell death. This property of green tea may reduce folic acid levels within the body; however reduced folic acid can easily be remedied by eating foods rich in folic acid such as chicken, beans and green leafy vegetables.

In research trials, green tea extract was able to target cancer cells by making them more mature and easier to kill. It also caused them to bind more tightly together, making it harder for the cancer to spread to other parts of the body. This facet of green tea cancer ability also has promise when used with other more traditional treatments because the tumor cells are kept in place and are therefore easier to treat.

Green tea may also prove of some use in blocking estrogen receptors. This will be beneficial in estrogen dependent cancers such as uterine and breast cancers. It may also help to reduce blood supply to cancer tumors, further limiting growth and spread of the cancer cells.

In research studies it has been made clear that the agents in green tea were able to target the cancer cells, without affecting the healthy cells. This is important because traditional cancer treatments such as chemotherapy target cancer cells and healthy tissue alike. Green tree cancer treatment appears to be different.

Cancer Prevention

The Catechins in Green Tea are powerful antioxidants which may prevent genetic cell damage caused by both cancers and chemotherapy. They are also thought to protect the body against toxic agents which may cause cancer such as cigarette smoke and dioxin.

EGCG binds to a genetic receptor known as the aryl hydrocarbon (AH) receptor which has the ability to turn on genes that can initiate cancer development. Blocking this receptor will help ensure that this receptor remains in the “off” position so that cancer does not start. This is important in cancers which have a high genetic pattern such as breast and colon cancers.

EGCG also activates a type of enzyme known Glutathione S Transferase (GST) which acts to break down toxic chemicals that may cause cancer. EGCG helps to increase the activity of GST which decreases the chance that a person will get cancer from environmental toxins.

In addition to damaging chemicals found in the environment such as pollution and cigarette smoke, the human body produces its own free radicals. To become stable, these molecules steal electrons from body proteins and genetic material. This damage from free radicals may leave body cells susceptible to the development of tumors. Green tea cancer antioxidants may protect the body from free radicals and may actually target and repair cells that are already damage. This will help to prevent the development and spread of cancer.

Though all tea has some antioxidant activity, unlike black tea and green tea are unfermented and minimally processed and has 3 times the antioxidant activity of black tea. Green tea continues to be widely studied for its cancer therapy properties. Whether used as a cancer prevention tool or for the treatment of existing cancer, to realize the full effects of green tea cancer fighting properties, two to three cups should be consumed daily along with folate rich foods.

Cancer Fighting Foods Drinks and Spices

Saint — Sat, 23 Jan 2010 10:11:47 +0000

The National Cancer Institute estimates that roughly one-third of all cancer deaths may be diet related. What you eat can hurt you, but it can also help you. Many of the common foods found in grocery stores or organic markets contain cancer-fighting properties, from the antioxidants that neutralize the damage caused by free radicals to the powerful phytochemicals that scientists are just beginning to explore. There isn’t a single element in a particular food that does all the work: The best thing to do is eat a variety of foods.

The following foods have the ability to help stave off cancer and some can even help inhibit cancer cell growth or reduce tumor size.

Avocados are rich in glutathione, a powerful antioxidant that attacks free radicals in the body by blocking intestinal absorption of certain fats. They also supply even more potassium than bananas and are a strong source of beta-carotene. Scientists also believe that avocados may also be useful in treating viral hepatitis (a cause of liver cancer), as well as other sources of liver damage.

Broccoli, cabbage, and cauliflower have a chemical component called indole-3-carbinol that can combat breast cancer by converting a cancer-promoting estrogen into a more protective variety. Broccoli, especially sprouts, also have the phytochemical sulforaphane, a product of glucoraphanin – believed to aid in preventing some types of cancer, like colon and rectal cancer. Sulforaphane induces the production of certain enzymes that can deactivate free radicals and carcinogens. The enzymes have been shown to inhibit the growth of tumors in laboratory animals. However, be aware that the Agriculture Department studied 71 types of broccoli plants and found a 30-fold difference in the amounts of glucoraphanin. It appears that the more bitter the broccoli is, the more glucoraphanin it has. Broccoli sprouts have been developed under the trade name BroccoSprouts that have a consistent level of sulforaphane – as much as 20 times higher than the levels found in mature heads of broccoli.

Carrots contain a lot of beta carotene, which may help reduce a wide range of cancers including lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Some research indicated beta carotene may actually cause cancer, but this has not proven that eating carrots, unless in very large quantities – 2 to 3 kilos a day, can cause cancer. In fact, a substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly when exposed to falcarinol. This substance is a polyacethylen, however, so it is important not to cook the carrots.

Chili peppers and jalapenos contain a chemical, capsaicin, which may neutralize certain cancer-causing substances (nitrosamines) and may help prevent cancers such as stomach cancer.

Cruciferous vegetables – broccoli, cauliflower, kale, Brussels sprouts, and cabbage contain two antioxidants, lutein and zeaxanthin that may help decrease prostate and other cancers.

Figs apparently have a derivative of benzaldehyde. It has been reported that investigators at the Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly effective at shrinking tumors, though I haven’t seen this report. In addition, the U.S. Department of Agriculture says figs, which contain vitamins A and C, and calcium, magnesium and potassium, may curtail appetite and improve weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube studies.

Flax contains lignans, which may have an antioxidant effect and block or suppress cancerous changes. Flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease.

Garlic has immune-enhancing allium compounds (dialyl sultides) that appear to increase the activity of immune cells that fight cancer and indirectly help break down cancer causing substances. These substances also help block carcinogens from entering cells and slow tumor development. Diallyl sulfide, a component of garlic oil, has also been shown to render carcinogens in the liver inactive. Studies have linked garlic — as well as onions, leeks, and chives — to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at the UNC-CH (University of North Carolina at Chapel Hill) schools of public health and medicine and colleagues analyzed a number of studies and reported their findings in the October 2000 issue of the American Journal of Clinical Nutrition. According to the report, people who consume raw or cooked garlic regularly face about half the risk of stomach cancer and two-thirds the risk of colorectal cancer as people who eat little or none. Their studies didn’t show garlic supplements had the same effect. It is believed garlic may help prevent stomach cancer because it has anti-bacterial effects against a bacterium, Helicobacter pylori, found in the stomach and known to promote cancer there.

Grapefruits, like oranges and other citrus fruits, contain monoterpenes, believed to help prevent cancer by sweeping carcinogens out of the body. Some studies show that grapefruit may inhibit the proliferation of breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and folic acid.

Grapes, red contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks enzymes that are necessary for cancer cells – this appears to help slow the growth of tumors.

Kale has indoles, nitrogen compounds which may help stop the conversion of certain lesions to cancerous cells in estrogen-sensitive tissues. In addition, isothiocyanates, phytochemicals found in kale, are thought to suppress tumor growth and block cancer-causing substances from reaching their targets.

Licorice root has a chemical, glycyrrhizin, that blocks a component of testosterone and therefore may help prevent the growth of prostate cancer. However, excessive amounts can lead to elevated blood pressure.

Mushrooms – There are a number of mushrooms that appear to help the body fight cancer and build the immune system – Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus Versicolor. These mushrooms contain polysaccharides, especially Lentinan, powerful compounds that help in building immunity. They are a source of Beta Glucan. They also have a protein called lectin, which attacks cancerous cells and prevents them from multiplying. They also contain Thioproline. These mushrooms can stimulate the production of interferon in the body.
Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.

Nuts contain the antioxidants quercetin and campferol that may suppress the growth of cancers. Brazil nut contains 80 micrograms of selenium, which is important for those with prostate cancer. (Note: Many people are allergic to the proteins in nuts, so if you have any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating nuts, stop. Consider taking a selenium supplement instead or work with someone on how to eliminate this allergy.)

Oranges and lemons contain Iimonene which stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break down cancer-causing substances.

Papayas have vitamin C that works as an antioxidant and may also reduce absorption of cancer-causing nitrosamines from the soil or processed foods. Papaya contains folacin (also known as folic acid), which has been shown to minimize cervical dysplasia and certain cancers.

Raspberries contain many vitamins, minerals, plant compounds and antioxidants known as anthocyanins that may protect against cancer. According to a recent research study reported by Cancer Research 2001;61:6112-6119, rats fed diets of 5% to 10% black raspberries saw the number of esophageal tumors decrease by 43% to 62%. A diet containing 5% black raspberries was more effective than a diet containing 10% black raspberries. Research reported in the journal Nutrition and Cancer in May 2002 shows black raspberries may also thwart colon cancer. Black raspberries are rich in antioxidants, thought to have even more cancer-preventing properties than blueberries and strawberries.

Red wine, even without alcohol, has polyphenols that may protect against various types of cancer. Polyphenols are potent antioxidants, compounds that help neutralize disease-causing free radicals. Also, researchers at the University of North Carolina’s medical school in Chapel Hill found the compound resveratrol, which is found in grape skins. It appears that resveratrol inhibits cell proliferation and can help prevent cancer. However, the findings didn’t extend to heavy imbibers, so it should be used in moderation. In addition, alcohol can be toxic to the liver and to the nervous system, and many wines have sulfites, which may be harmful to your health. Note: some research indicates that alcohol is considered a class “A” carcinogen which can actually cause cancer.

Rosemary may help increase the activity of detoxification enzymes. An extract of rosemary, termed carnosol, has inhibited the development of both breast and skin tumors in animals. We haven’t found any studies done on humans. Rosemary can be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water; steep for 15 minutes.

Seaweed and other sea vegetables contain beta-carotene, protein, vitamin B12, fiber, and chlorophyll, as well as chlorophylones – important fatty acids that may help in the fight against breast cancer. Many sea vegetables also have high concentrations of the minerals potassium, calcium, magnesium, iron, and iodine.

Soy products like tofu contain several types of phytoestrogens — weak, nonsteroidal estrogens that could help prevent both breast and prostate cancer by blocking and suppressing cancerous changes. There are a number of isoflavones in soy products, but research has shown that genistein is the most potent inhibitor of the growth and spread of cancerous cells. It appears to lower breast-cancer risk by inhibiting the growth of epithelial cells and new blood vessels that tumors require to flourish and is being scrutinized as a potential anti-cancer drug. However, there are some precautions to consider when adding soy to your diet. Eating up to 4 or 5 ounces of tofu or other soy a day is probably ok, but research is being done to see if loading up on soy could cause hormone imbalances that stimulate cancer growth. As a precaution, women who have breast cancer or are at high risk should talk to their doctors before taking pure isoflavone powder and pills, extracted from soy.

Sweet potatoes contain many anticancer properties, including beta-carotene, which may protect DNA in the cell nucleus from cancer-causing chemicals outside the nuclear membrane.

Teas: Green Tea and Black tea contain certain antioxidants known as polyphenols (catechins) which appear to prevent cancer cells from dividing. Green tea is best, followed by our more common black tea (herbal teas do not show this benefit). According to a report in the July 2001 issue of the Journal of Cellular Biochemistry, these polyphenols that are abundant in green tea, red wine and olive oil, may protect against various types of cancer. Dry green tea leaves, which are about 40% polyphenols by weight, may also reduce the risk of cancer of the stomach, lung, colon, rectum, liver and pancreas, study findings have suggested.

Tapioca is derived from the cassava plant. It is one of the many plants that manufactures cyanide by producing a chemical called linamarine which releases hydrogen cyanide when it is broken down by the linamarase enzyme. Spanish researches have been studying the cassava and attempting to clone the genes from the plant which are responsible for producing the hydrogen cyanide and then transfer it to a retrovirus.

Tomatoes contain lycopene, an antioxidant that attacks roaming oxygen molecules, known as free radicals, that are suspected of triggering cancer. It appears that the hotter the weather, the more lycopene tomatoes produce. They also have vitamin C, an antioxidant which can prevent cellular damage that leads to cancer. Watermelons, carrots, and red peppers also contain these substances, but in lesser quantities. It is concentrated by cooking tomatoes. Scientists in Israel have shown that lycopene can kill mouth cancer cells. An increased intake of lycopene has already been linked to a reduced risk of breast, prostate, pancreas and colorectal cancer. (Note: Recent studies indicate that for proper absorption, the body also needs some oil along with lycopene.)

Tumeric (curcuma longa), a member of the ginger family, is believed to have medicinal properties because it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are abnormally high in certain inflammatory diseases and cancers, especially bowel and colon cancer. In fact, a pharmaceutical company Phytopharm in the UK hopes to introduce a natural product, P54, that contains certain volatile oils, which greatly increase the potency of the turmeric spice.

Consumption of fruits and vegetables has been associated with decreased risk of cancers of the colon and rectum.

Studies show that consumption of green and yellow leafy vegetables has been associated with lower levels of stomach cancer.