Cancer Prevention and Phytochemicals

Curated By Jacob Van Putten The term “phytochemicals” refers to a wide variety of compounds made by plants, but is mainly used to describe those compounds that may affect human health. They are found in plant-based foods such as fruits, vegetables, beans, and grains. Source: cancer.org Phytochemicals are promoted for the prevention and treatment of many health conditions, including cancer, heart disease, diabetes, and high blood pressure. There is some evidence that certain phytochemicals may help prevent the formation of potential carcinogens (substances that cause cancer), block the action of carcinogens on their target organs or tissue, or act on cells to suppress cancer development. Many experts suggest that people can reduce their risk of cancer significantly by eating more fruits, vegetables, and other foods from plants that contain phytochemicals. Antioxidant Activities of Flavonoids Source: lpi.oregonstate.edu Flavonoids are phytochemical compounds found in fruits, vegetables, and certain beverages that have diverse beneficial biochemical and antioxidant effects. Limonoids- the Citrus Cancer Beaters Source: news.bbc.co.uk Limonoids are compounds found in citrus fruits, usually in the peels. They are responsible for the familiar bitter taste. Scientists are exploring their use more fully after preliminary research found limonoids could prevent and halt cancer under laboratory conditions. They produced anti-cancer effects in animals and prevented the spread of human breast cancer in a cell culture. Some scientists think they may be able to halt the spread oral cancer, while some advocates of the compound suggest limonoid creams could be used to defeat skin cancer. Glucosinolates Source: ncbi.nlm.nih.gov Epidemiological studies suggest that brassica vegetables are protective against cancers of the lungs and alimentary tract. Cruciferous vegetables are the dietary source of glucosinolates, a large group of sulfur-containing glucosides. These compounds remain intact unless brought into contact with the enzyme myrosinase by pests, food processing, or chewing. Myrosinase releases glucose and breakdown products, including isothiocyanates. These highly reactive compounds are potent inducers of Phase II enzymes in vitro. Isothiocyanates also inhibit mitosis and stimulate apoptosis in human tumor cells, in vitro and in vivo. Isoflavones Source: lpi.oregonstate.edu Phytoestrogens have become one of the more topical areas of interest in clinical nutrition. These non-nutrient bioactive compounds are ubiquitous to the plant kingdom and possess a wide range of biological properties that contribute to the many different health-related benefits reported for soy foods and flaxseeds—two of the most abundant dietary sources of phytoestrogens. Reviewed is the recent knowledge related to their pharmacokinetics and clinical effects, focusing mainly on isoflavones that are found in high concentrations in soy foods. Arguments are made for considering soy isoflavones as natural selective estrogen receptor modulators (SERMs) based upon recent data of their conformational binding to estrogen receptors. Rebuttal is made to several key and important issues related to the recent concerns about the safety of soy and its constituent isoflavones. Lignans Source: smart-publications.com Lignans are compounds that form the building blocks of plant cell walls. They contain phytoestrogens that help regulate the body’s estrogen production. When we eat plant foods the lignan compounds are converted in our intestines by good bacteria to produce a form that the body can assimilate. Enterolactone—the primary lignan metabolite (a substance produced by metabolism) that circulates in our blood—produces weak estrogenic activity. Dozens of reports have revealed that high levels of enterolactone in our blood help to reduce risk of breast, prostate and colon cancers, and cardiovascular disease. Studies have also shown that high levels of lignans can support healthy weight and glucose metabolism, reducing the risk of insulin sensitivity, metabolic syndrome and diabetes. Polyphenols Source: wikihow.com Polyphenols have recently been termed “lifespan essentials”, and they actively work in the body to prevent certain disease mechanisms from occurring. Polyphenols are antioxidants from plant foods that work in the body to enhance health in complex ways, and as such they are not simply antioxidants. Their specific health-promoting actions are still being actively researched, and it is generally recognized that they can reduce the risk factors for cardiovascular disease and basically help to protect many body systems from the risks or ravages of many types of chronic disease. Boosting one's intake of antioxidant polyphenols on a daily basis is easy to do, and can be a tasty, gourmet adventure. Plant Sterols Source: experiencelife.com Research has shown a direct line between plant sterols and lowering LDL, or “bad,” cholesterol. New studies have also indicated that increasing your intake of plant sterols may help battle three of the most common types of cancer. And there are definitely enough sterols to go around – food chemists have recently discovered how to make an almost infinite variety of sterol-fortified foods, the result of which has been a spate of products eagerly advertising their cholesterol-lowering abilities. Coumarin Source: kylenorton.healthblogs.org Coumarin is a phytochemical in the class of Lignans (phytoestrogens), belonging to the flavonoid in Flavonoids (polyphenols), found abundantly in citrus fruits, maize, etc, with many health benefits. Benefits of Carotenoids: What Colors Are on Your Plate? Source: huffingtonpost.com Have some carotenoids for dinner, for lunch and for breakfast and you may improve your immune function and even possibly lower your risk of cancer. Carotenoids, natural antioxidants and immune modulators, contribute to protecting our cells from the damage that is part of the physiology of both aging and cancer. Nature provides these potent and colorful molecules. To find foods rich in carotenoids, just look for richly colored red, yellow, orange and dark green fruits, vegetables and herbs. This will lead you right to alpha and beta carotene, lutein, lycopene and zeaxanthine -- to name just a few of more than 600 known types of carotenoids found in foods of plant origin. Luckily you don't have to remember the chemical names because nature is literally waving a brightly colored flag to get your attention.