Cranberries aren't only good for preventing urinary tract infections (UTIs). A recent study in Molecular Nutrition and Food Research finds that these bright red fruits may also have potent anticancer properties.

Just like blueberries and apples, cranberries are high in natural plant compounds called flavonoids and phenolic acids. These antioxidants protect cells against inflammation, and help prevent damage caused by harmful molecules known as free radicals, which can trigger cells to turn cancerous.

Researchers at the University of Massachusetts-Dartmouth found that extracts of cranberry fruit inhibited the growth of several different types of cancer cells in the lab, including breast and colon cancers. The researchers also reviewed the cancer-fighting capabilities of some of the individual antioxidants in cranberries, including quercetin, anthocyanins, and proanthocyanidins, and found that they all had an effect on certain types of cancer cells. Some of these effects included preventing tumor cell growth, limiting the processes that cause tumors to spread, and triggering the natural process of cell death (apoptosis). Several components in cranberries, such as ursolic acid, also have anti-inflammatory properties, blocking the activity of COX, an enzyme that is involved in inflammation and is produced in large quantities in tumor tissues.

Most of the studies conducted so far have been performed on cells in laboratories. In the one animal study that was published, a cranberry extract significantly slowed tumor growth in mice compared to a control treatment. "Those results were encouraging, but more animal models are needed," says Catherine C. Neto, PhD, associate professor of Chemistry at the University of Massachusetts-Dartmouth.

Future studies will help researchers better understand how phytochemicals work together to prevent cancer, and how well they can be absorbed by the body's tissues (bioavailability). "Once it is established whether the compounds in cranberry are bioavailable enough, and if they have a significant effect on tumors in vivo [in the body] in animal models, the next step would be to plan human clinical trials," Dr. Neto says.

It is still too early to recommend cranberries solely for cancer prevention, but their other health benefits make them a worthwhile addition to any diet. "The UTI-protective benefits are established in humans," Dr. Neto says. "So if individuals consume cranberry juice or fruit for UTI prevention as part of a healthy diet, there could be an added benefit of potential protection against cancers and other diseases."

It's not clear how much you'd need to eat to get the most benefit, but most studies suggest that eating whole cranberries is preferable to drinking their juice. "It's a more complex mixture of phytochemicals than the juice," explains Dr. Neto. "Some of the tumor-inhibiting compounds are only present in whole-fruit products, so I think those would have a greater benefit."

Source:

Neto CC, Amoroso JW, Liberty AM. Anticancer activities of cranberry phytochemicals: An update. Mol Nutr Food Res. 2008.52.

A vitamin found in milk, eggs, and fish could play a big role in preventing cancer. A new study in the journal Nutrition and Cancer finds that people who increase their intake of vitamin D might reduce their risk of colorectal cancer by as much as 30 percent.

"Vitamin D may be an important factor in colon cancer prevention, and is a potentially modifiable [risk] factor," says lead study author Loren Lipworth, ScD, senior epidemiologist at the International Epidemiology Institute in Rockville, Maryland.

Lipworth and her colleagues conducted a large-scale study in six areas of Italy. They collected health and diet information via face-to-face interviews with 1,953 patients who had colon or rectal cancer, and compared them to 4,154 non-cancer patients from the same hospital.

The more vitamin D patients got through diet, the lower their risk of colon cancer, the researchers discovered. People with the highest dietary vitamin D intake (more than 4.29 micrograms a day) had a 30 percent lower risk of colon cancer than people with the lowest intake. The benefit was more pronounced among women than men.

Vitamin D didn't appear to have any significant effect on lowering rectal cancer risk. The reason for this remains unknown.

The specific location of the colon cancer seemed to affect how well vitamin D reduced risk. Although about two-thirds of colorectal cancers are in the transverse and descending colon, this study found that vitamin D had more of a protective effect on cancers located in the ascending colon.

The evidence seems to suggest that vitamin D may lower colon cancer risk, although Lipworth cautions that several large studies, including randomized trials, have not found the same association. Also, in the past, many other single nutrients failed to live up to their cancer-preventing potential.

Still, vitamin D is worth incorporating into your diet for its many other known health benefits, including bone strength. Eggs, cheese, fish, and fortified dairy products are all good dietary sources. Vitamin D is also produced in sun-exposed skin (but limit your time outside or put on sunscreen after about 20 minutes to reduce your skin cancer risk). Experts say that getting 1,000 IU a day of vitamin D may help reduce colon cancer risk, although no "optimal" dose has been established.

Despite the increasing evidence that vitamin D might help prevent certain types of cancer, more than half of Americans still aren't getting enough of the nutrient. Boosting our collective vitamin D intake might ultimately help prevent 250,000 colorectal cancer cases worldwide each year, the study authors say. If you are interested in taking vitamin D speak to your licensed healthcare practitioner.

Source:

Lipworth L, Bender TJ, Rossi M, Bosetti C, Negri E, Talamini R, et al. Dietary vitamin D intake and cancers of the colon and rectum: A case-control study in Italy. Nutrition and Cancer. 2009;60:70-75.

A recent study in the Journal of Medicinal Food finds that red yeast rice can significantly slow the growth of prostate cancer cells.

Rice that has been fermented with the red yeast, Monascus purpureus, contains compounds called monacolins, one of which - monacolin K - has the same chemical structure as the cholesterol-lowering drug, lovastatin (Mevacor). In fact, studies have shown that Chinese red yeast rice lowers cholesterol as well as lovastatin.

Because cholesterol is needed to produce the sex hormones that fuel the growth of certain cancers, researchers have been investigating whether statins, and similarly, red yeast rice might be effective cancer treatments. One study published last year found that red yeast rice triggered the death of colon cancer cells. The same team of researchers wanted to learn whether red yeast rice might have a similar effect on prostate cancer cells, and particularly on prostate cancer cells that are not dependent on male hormones to grow (androgen-independent prostate cancers).

The early stages of prostate cancer are typically androgen dependent-meaning that they need male hormones to grow. These early cancers are usually first treated with a type of hormone therapy that attempts to reduce or remove androgens. "However, after successful treatment, the emergence of androgen-independent prostate cancer is common," says lead study author Mee Young Hong, PhD, an assistant professor at the School of Exercise and Nutritional Sciences at San Diego State University. "These androgen-independent prostate tumors are more difficult to treat, and they lead progressively to metastasis [cancer spread] and death."

Dr. Hong and her colleagues compared the drug lovastatin to red yeast rice on both androgen- dependent and androgen-independent prostate cancer cells. The lovastatin decreased prostate cancer cell growth by 20 percent in the androgen- dependent cancer cells, and by 15 percent in the androgen-independent cells. The same dose of red yeast rice inhibited androgen-dependent prostate cancer cells by 47 percent, and androgen- independent cells by 62 percent. When treatment was extended for another day, red yeast rice inhibited prostate cancer cell growth even more - by 77 percent and 65 percent, respectively.

Even a form of red yeast rice that did not contain monacolin K reduced prostate cancer growth, suggesting that red yeast rice contains other components that are active against cancer cells. Among these components are red pigments, which are thought to have anti-cancer effects.

The authors say that by affecting cholesterol, red yeast rice can reduce androgen production in prostate cancer cells. This may not only halt cancer cell growth, but also help prevent early, androgen-dependent prostate cancers from progressing to the more advanced and harder-to-treat androgen-independent cancers. "Our current study proves that red yeast rice is protective against androgen-independent, as well as androgen-dependent prostate cancers," Dr. Hong says. "Therefore, the use of red yeast rice would be a novel approach to treat advanced androgen- independent prostate cancer in order to reduce overall prostate cancer mortality."

Right now this therapy is still experimental. Animal studies, and ultimately human trials need to be conducted before red yeast rice can be recommended as a cancer treatment.

In 1998, the U.S. Food and Drug Administration (FDA) pulled red yeast rice supplements from the market because they contain an ingredient that is identical to an approved drug (statin), and because they can cause side effects similar to those of statins (muscle weakness and liver damage). You can still buy red yeast rice supplements in your local health food store; however, these supplements are produced using a different strain of yeast or fermentation process than those used in this study. Before using any dietary supplement, talk to your doctor to make sure that it is safe and appropriate.

Source:

Hong MY, Seeram NP, Zhang Y, Heber D. Chinese red yeast rice versus lovastatin effects on prostate cancer cells with and without androgen receptor overexpression. Journal of Medicinal Food. 2008;11:657-666.

Other Sources:

Hong, Mee Young, et al. Anticancer effects of Chinese red yeast rice versus monacolin K alone on colon cancer cells. Journal of Nutritional Biochemistry. 2008:19:448-458

Graaf MR, et al. The risk of cancer in users of statins. Journal of Clinical Oncology, 2004. 22;2388-2394.

Red Yeast Rice and Cholesterol. http://www.medicinenet.com/red_yeast_rice_and_chol esterol/article.htm More Cancer Monthly News Stories

The spice turmeric is best known for giving Indian curries and chutneys their distinctive flavor and yellow tint. Yet this herb is almost as well-known for its many health benefits, including its anti-inflammatory properties, which may help combat cancer. A recent study in the journal Nutrition and Cancer finds that curcumin-a compound in turmeric-halts the growth of pancreatic cancer, particularly when combined with omega-3 fatty acids.

Pancreatic cancer is one of the deadliest of all cancers. Only about three percent of patients survive five years after being diagnosed. "One major challenge is the lack of appropriate technologies for early diagnosis, and most pancreatic cancer patients will be diagnosed at a very late stage," explains Chinthalapally V. Rao, PhD, professor in Medical Oncology and Director of the Cancer Chemoprevention Program at the University of Oklahoma Cancer Institute.

Currently chemotherapy with gemcitabine is the main treatment for pancreatic cancer, but doctors are anxious to find new therapies that will improve survival and reduce side effects. "Our aim is to develop alternative strategies to prevent and treat high-risk pancreatic cancer patients using non-toxic, naturally occurring agents," Dr. Rao says.

Because inflammation plays a key role in pancreatic cancer development, scientists have recently focused on anti-inflammatory medications such as nonsteroidal anti-inflammatory drugs (NSAIDs). Yet these drugs can pose serious heart risks, and researchers have been on the hunt for treatments with a better safety profile.

Curcumin has been shown to inhibit enzymes linked to inflammation. Omega-3 fatty acids, found in cold- water fish such as salmon and sardines, also have anti-inflammatory properties. Past studies have found that both curcumin and omega-3s can help prevent cancer. Dr. Rao and his colleagues wanted to find out whether combining the two substances might have a cumulative effect, enhancing the cancer-fighting abilities of both substances.

First, the researchers tested out the effects of curcumin and the omega-3 docosahexaenoic acid (DHA) on pancreatic cancer cells in the laboratory. Both DHA and curcumin inhibited pancreatic cell growth and triggered the process of programmed cell death (apoptosis). When the two substances were combined, the effect was far more pronounced, increasing cancer cell death four- to eightfold.

Then, the researchers fed mice with pancreatic cancer tumors fish oil and curcumin separately, and together. The fatty acids reduced the tumor growth by 25 percent, and the curcumin by 43 percent. But when the two were combined, they reduced tumor growth by more than 70 percent. Both the fish oil and curcumin also reduced the activity of inflammation factors that are known to decrease survival in pancreatic cancer patients.

The researchers didn't note any side effects from the treatment. "In fact, curcumin is one of the safest agents ever tested in cancer prevention," Dr. Rao says.

Human clinical trials are in the works. Until the results are available, patients being treated for pancreatic cancer can discuss the benefits of this therapy with their doctor. Both fish oil and curcumin are available in supplement form, and are used to prevent a variety of diseases. Before using any supplement you should speak to your licensed healthcare practitioner.

Source:

Swamy MV, Citineni B, Patlolla JMR, Mohammed A, Zhang Y, Rao CV. Prevention and treatment of pancreatic cancer by curcumin in combination with omega-3 fatty acids. Nutrition and Cancer. 2008;60:81- 89.

When your mother urged you to eat your veggies all those years ago, she probably couldn't tell you exactly why they were so healthy-she just inherently knew they were good for you. Today, researchers are finding more and more evidence as to why vegetables need to be a staple on every plate. One new study in the Journal of Nutrition suggests that eating more vegetables can dramatically cut a woman's risk of getting endometrial cancer (cancer of the uterine lining).

Researchers in Buffalo, New York compared health and diet histories among two groups-541 women who had endometrial cancer, and a matched number of women who had no history of cancer. The results were striking: Women with the highest amount of vegetables in their diets had a 50 percent lower risk of endometrial cancer than those with the lowest vegetable intake.

"With endometrial cancer there are several reasons why diet may be important," explains lead author Susan E. McCann, PhD, RD, Associate Professor of Oncology in the Department of Cancer Prevention and Control at Roswell Park Cancer Institute. "One of the main reasons is obesity. Obesity is a very strong risk factor for endometrial cancer, and it's related to diet." Women who are overweight tend to have higher levels of estrogen, a hormone that has been implicated in endometrial cancer development. A vegetable-based diet that is high in fiber and low in fat may actually help lower estrogen levels. Also, vegetables are high in natural compounds called phytochemicals, which have been shown to help prevent cells from turning cancerous.

The researchers didn't see much of an individual risk reduction from cruciferous vegetables such as broccoli and cauliflower, which are thought to defend the body against cancer. However, that finding may have been due to the low overall consumption of cruciferous vegetables among the study participants, Dr. McCann says.

Diets highest in individual nutrients, such as fiber, vitamin E, beta-carotene, lutein and folate were linked to a lower endometrial cancer incidence-not surprising, considering that vegetables are naturally high in these nutrients. More surprising was that high vitamin D intake was actually associated with an increased risk of endometrial cancer. However, Dr. McCann says this might have been a chance finding and shouldn't be cause for concern, especially given the nutrient's many other health benefits.

Although individual nutrients like vitamin E appeared to reduce cancer incidence in the study, Dr. McCann says you won't get the same benefit from taking vitamins or supplements. "Any one food has substances in it that we don't know about, and you're consuming these substances as a package," she says. "It's really better to eat the whole food than to take any one vitamin or nutrient, because you just can't combine them the way nature does."

Even getting plenty of fruits and vegetables in your diet won't guarantee a cancer-free life, but this and other studies point to a real benefit from eating a plant- heavy diet. "A diet high in fruits and vegetables can decrease your chances of getting chronic disease, including endometrial cancer," Dr. McCann says. "A plant-based diet is also good for weight control, cardiovascular disease, and diabetes. It's healthy for a lot of reasons."

Source:

Yeh M, Moysich KB, Jayaprakash V, Rodabaugh KJ, Graham S, Brasure JR, McCann SE. Higher intakes of vegetables and vegetable-related nutrients are associated with lower endometrial cancer risks. The Journal of Nutrition. December 11, 2008 [Epub ahead of print].

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