ProstaCaid (33-ingredient comprehensive polyherbal preparation) against prostate cancer......

We have seen  many benefits of natural products rich in  Quercetin,   Epigallocatechin gallate (EGCG) and many other polyphenol antioxidant from natural products like green tea, broccoli peaches and plums. Interestingly, now researchers from  Columbia University have come up with an interesting finding, i.e., ProstaCaid is a 33-ingredient comprehensive polyherbal preparation with supplements of vitamin C, vitamin D3, zinc, selenium, quercitin, 3,3′-diinodolymethane (DIM), and lycopene was able to stop abnormal cell growth and induce apoptosis (programmed cell death) in both hormone sensitive and hormone resistant prostate cancer cell lines at unusually low concentrations, which makes the findings more significant...

Herbal extracts include the extracts from turmeric root, saw palmetto berry, grape skin, pomegranate, pumpkin seed, pygeum bark, sarsaparilla root, green tea, and Japanese knotweed. Hence, it is rich in natural polyphenols, including quercetin, resveratrol, epigallocatechin gallate (EGCG), and ellagic acid, which have previously demonstrated anticancer potential. The unique formula contains 3 medicinal mushrooms grown on an herbal-enhanced medium. The mushrooms included are Phellinus linteus, Ganoderma lucidum, and Coriolus versicolor, each with known anticancer properties.

Researchers claim that, ProstaCaid was designed based on constituents that exhibit antiprolifetaive, antioxidant, and apoptotic activities; however, its efficacy and the mechanisms of action are yet to be examined. Researchers looked at the effectiveness of the preparation in suppressing several types of prostate cancer cell lines in culture and attempt to delineate the mechanism of action for justification in pursuing animal to determine efficicacy invivo.

Researchers conclude that, the anticancer activity of ProstaCaid may be ascribed to its polyphenolic flavonoids and curcuminoids derived from various herbs as well as other supplements, such as DIM. The preparation contains supplements such as quercetin (15%), Curcuma longa root extract complex with enhanced bioavailability (BCM-95; 20%), DIM (3%), and resveratrol (0.2%). Some of these components have shown a strong doseand time-dependent growth inhibition and apoptotic death in prostate cancer cells; 25 mM of quercetin inhibited about 50% PC3 cell growth for 72 hours. At 24 hours, 50 mM and 100 mM quercetin induced G2/M arrest and apoptosis, manifested by the decrease in G2/M-related protiens.

Researchers summarise  that,    ProstaCaid has anti-cancer activities in both AD and AI prostate cancer cells at very low concentrations (25 mg/mL). It also suggests that ProstaCaid inhibits cell growth and survival, at least through the inhibition of AKT and MAPK signaling. The effect on AI cell lines is especially of importance as there is presently no curative therapy for hormone refractory prostate cancer.

Researchers postulate that ProstaCaid may affect activity of Cdc2/cyclin B1 kinase by reducing this complex formation. Cdc2 could be dephosphorylated by Cdc25C and become inactive or be phosphorylated by protein kinase, such as Wee1, and then converted into an inactive form. They also suggest that more studies are needed in the future to test it and to define its upstream events in PC3 cells.

Ref : Jun Yan and Aaron E. Katz, Integr Cancer Ther 2010 9: 186

Polyphenols in red wine and green tea halt prostate cancer growth, study suggests

In continuation of my update on Green Tea and EGCG........

"The profound impact that the antioxidants in red wine and green tea have on our bodies is more than anyone would have dreamt just 25 years ago," Weissmann added. "As long as they are taken in moderation, all signs show that red wine and green tea may be ranked among the most potent 'health foods' we know." ....

Polyphenols in red wine and green tea halt prostate cancer growth, study suggests

Maple Syrup and Maple water contain abscisic acid.....

It has recently been reported that maple syrup contains polyphenols  and shows ORAC (Oxygen Radical Absorbance Capacity, a unit of measurement for antioxidants developed by the NIH)  values which compare to commonly eaten fruits and vegetables such as broccoli. Now, further research on maple syrup and its original form, maple water, conducted by Dr Yves Desjardins and his colleagues (at  Institut des neutraceutiques et des aliments fonctionnels), has revealed that both products contain equally important quantities of terpenes, and in particular, abscisic acid (see structure), a phytohormone whose health benefits have only recently been discovered. 

Vegetable physiologists and botanical researchers have known about the physiological properties of abscisic acid in the vegetable kingdom for a long time, but its health benefits for humans has only recently come to light. Along with other effects, it is known to stimulate insulin release through pancreatic cells and to increase sensitivity of fat cells to insulin, which makes it a potent weapon against  metabolic syndrome and diabetes. So its good to see that maple products contain a whole host of complementary active elements. The sugar molecules which provide the energy and sweetness in maple products are inherently complemented by abscisic acid molecules because they encourage insulin homeostasis. 

The authors conclude that, further studies are obviously needed before one can more accurately understand how eating maple products affects insulin behavior......

Ref : Dr Yves Desjardins et.al., (Emerging Topics in Health Effects of Fruits and Vegetables symposium which forms part of the 28th International Horticultural Congress in Portugal, August 22-27, 2010.)

Baked rhubarb may help fight cancer....

Rhubarb (herbaceous perennial plants growing from short, thick rhizomes) is a  group of plants that belong to the genus Rheum in the family Polygonaceae.  They have large leaves that are somewhat triangular shaped with long fleshy petioles and small flowers. While the leaves are toxic, the plants have medicinal uses, but most commonly the plant's stalks (see picture, source : Wikipedia) are cooked and used in pies and other foods for their tart flavour.  A number of varieties have been domesticated for human consumption, most of which are recognised as Rheum x hybridum by the Royal Horticultural Society.

Rhubarb (stem & roots) has been used as a strong laxative (the two  - anthraquinones emodin and rhein are responsible). Rubarb has been used in traditional Chinese medicine & medieval Arabic and European prescriptions. The rhizomes ('roots') contain stilbene compounds (including rhaponticin) which seem to lower blood glucose levels in diabetic mice.

Now,  researchers from Biomedical Research Center at Sheffield Hallam University, lead by Dr. Nikki Jordan-Mahy, have come up with new findings. Researchers found that baking British garden rhubarb for 20 minutes dramatically boosted levels of anti-cancer chemicals called polyphenols. Previous research has shown that polyphenols selectively kill or prevent the growth of cancer cells.

This is the first study to examine the benefits of British rhubarb, specifically a variety grown in South Yorkshire. Earlier research has studied Oriental medicinal rhubarb, which has been used in traditional Chinese medicine for thousands of years. 

Baking and slow stewing offered the best maintenance of colour through preservation of anthocyanin and the highest antioxidant capacity. Baking for 20 min provided well-cooked rhubarb with the highest antioxidant capacity and the highest anthocyanin content, which is important for the aesthetic quality of the dish.  

As per the claim by the researchers, LC–MS analysis putatively identified over 40 polyphenol components in raw rhubarb (including anthraquinone, stilbene, anthocyanin and flavonol derivatives.) Baking caused selective effects on the stability of the different polyphenol components. Initially, the yield of all components increased but there was a drastic decline in the relative stability of anthraquinone aglycones with increasing cooking time and initial evidence for the turnover of other anthraquinone derivatives was obtained. Researchers now plan to study the effect of rhubarb's polyphenols on leukemia.....

Ref : Dr. Nikki Jordan-Mahy, et. al., Food Chemistry, Vol. 119, Issue 2, 15 March 2010, Pages 758-764

Bitter melon (gourd) extract inhibits breast cancer cell proliferation.....

Momordica charantia (picture, source : wikipedia) is a tropical  and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the most bitter of all vegetables. English names for the plant and its fruit include bitter melon or bitter gourd.  Extract of this vegetable is being popularized as a dietary supplement in Western Countries, since it is known to contain additional glycosides such as mormordin, vitamin C, carotenoids, flavanoids and polyphenols.

Momordica charantia has a non-nitrogenous neutral principle charantin (see structure  an insulin-like chemical that can lower blood sugar and cholesterol), and on hydrolysis gives glucose and a sterol.

Now researchers from Saint Louis University, have come up with an in interesting finding, i.e., bitter melon extract, a common dietary supplement, exerts a significant effect against breast cancer cell growth and may eventually become a chemopreventive agent against this form of cancer.

Previous research has shown Momordica charantia, to have hypoglycemic and hypolipidemic effects. Because of these effects, the extract is commonly used in folk medicines as a remedy for diabetes in locales such as India, China and Central America, as per  the claim by  researchers.

Using human breast cancer cells and primary human mammary epithelial cells in vitro, Dr. Ratna  Ray (Professor in the Department of Pathology at Saint Louis University) and colleagues found the bitter melon extract significantly decreased proliferation, of cell growth and division, and induced death in breast cancer cells. These early results offer an encouraging path for research into breast cancer. Researchers claim that, "this study may provide us with one more agent as an extract that could be used against breast cancer if additional studies hold true". 

Ray and colleagues are currently conducting follow-up studies using a number of cancer cell lines to examine the anti proliferative effect of the extract. They are also planning a preclinical trial to evaluate its chemopreventive efficacy by oral administration. Hope they come up with positive results.......

Ref : Dr. Ratna Ray et.al., Cancer Research, 10.1158/0008-5472, February 23, 2010.

Pomegranates May Prevent Growth of Breast cancer cells.....

We know that Pomegranate aril juice provides about 16% of an adult's daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B₅ (pantothenic acid), potassium and antioxidant polyphenols.  The most abundant polyphenols in pomegranate juice are the hydrolyzable tannins called punicalagins which have free-radical scavenging properties in laboratory experiments. Punicalagins are absorbed into the human body and may have dietary value as antioxidants. Other phytochemicals include polyphenols catechins, gallocatechins, and anthocyanins such as prodelphinidins, delphinidin, cyanidin, and pelargonidin.   Many food and dietary supplement makers have found advantages of using pomegranate phenolic extracts as ingredients in their products instead of the juice. One of these extracts is ellagic acid which may become bioavailable only after parent molecule punicalagins are metabolized. However, ingested ellagic acid from pomegranate juice does not accumulate in the blood in significant quantities and is rapidly excreted. Accordingly, ellagic acid from pomegranate juice does not appear to be biologically important in vivo.

Now researchers lead by Dr Shiuan Chen, director of the Division of Tumour Cell Biology, and Dr Lynn Adams, a research fellow at the centre's Beckman Research Institute have found that Pomegranates contain a group of compounds called ellagitannins ( glucosidesof elligacic acid) may prevent the growth of breast cancer cells. Researchers tried to determine whether chemicals in pomegranates could block the action of an enzyme called aromatase. Aromatase plays a key role in driving the growth of some forms of breast cancer by helping the body produce the female sex hormone oestrogen. Breast cancer drugs like anastrozole are designed to block its action.

The researchers screened ten ellagitannin-like compounds and found that one in particular, Urolithin B, (see above structure) significantly inhibited breast cancer cell growth in the laboratory. Its interesting to note that phytochemicals in pomegranates to exhibit this property (earlier the same authors have reported the inhibition of aromatase by grapes (phytochemicals).

Though further studies like in vivo are essential to further substantiate the in vitro studies (relatively high levels of ellagitannin compounds were required to demonstrate an anti-proliferative effect on cultured breast cancer cells) are essential (because of the fact that  the ellagitannins are not well absorbed into blood when provided in the diet), still in my opinion its a good finding......

^{Ref : http://cancerpreventionresearch.aacrjournals.org/cgi/content/abstract/3/1/108}

Fruits better than prviously thought !.......

Polyphenol content in fruits usually refers to extractable polyphenols, but a Spanish scientist working at the Institute of Food Research in Norwich analysed apple, peach and nectarine. She found that nonextractable polyphenol content is up to five times higher than extractable compounds. Its really interesting and that might be the reason why our forefathers used to insist to eat whole fruits (though they might not have studied so exhaustively... !).  

The interesting findings like,  "polyphenols need to be treated with acid to extract them from the cell walls of fruit in the lab" will help at least now onwards to collect all the useful polyphenols (proanthocyanidins, ellagic acid and catechin)  which without this new findings might have gone as waste.  Dr Paul Kroon from IFR explains: “In the human body these compounds will be fermented by bacteria in the colon, creating metabolites that may be beneficial, for example with antioxidant activity. 

Hope these  nonextractable polyphenols, (which mostly escape analysis and are not usually considered in nutritional studies),  will play a major part of bioactive compounds in the diet  in the days to come. Congrats Professor Saura-Calixto, for this  achievement.....