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In Cancer research - natural food supporting chemyotherapy
62Idea
APIGENIN is natural flavonoid found in some vegetables and herbs: paprika, guama, parsley, green tea... It was revealed recently, that ir could reexpress very important gene DLC1 in breast cancer cell in many cases like in some other cancers. DLC1 regulates natural cell death Appoptosis whch is usually switched out in cancer cell. So, special food support rich of APIGENINE (FRA) could help chemyotherapy. WARNING - it was found that APIGENIN blocks some medicine metabolism enzyme in human body, so the best way is to use such (FRA) between chemiotherapies. The other problem - such FRA could contain high level of Folate too, so if folate inhibitor methotrexate (MTX) is used for treatment some calcilations and doctor's decision must be done, but it seems, that unlock DCL1 is more important than stop Folate flow action.
Apoptosis regulating path
If You suppose this idea could be usefull, then look at my the other hub, named Amount of fighter against cancer Apigenin in food and important WARNING.
You can start construct Your salad rich of Apigenin You like.
it is important to calculate amount of the other fighters against cancer - GENISTAIN and SULFORAPHAN in Your salad too. Parsley, soya bean, artichoke, brokoli, Brusskes sprout...
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edited - fullfiled - strenghthen
Sulforaphane, a Dietary Component of Broccoli/Broccoli Sprouts, Inhibits Breast Cancer Stem Cells
Yanyan Li1, Tao Zhang1, Hasan Korkaya, Suling Liu, Hsiu-Fang Lee, Bryan Newman, Yanke Yu, Shawn G. Clouthier, Steven J. Schwartz, Max S. Wicha and Duxin Sun
Abstract
Purpose: The existence of cancer stem cells (CSCs) in breast cancer has profound implications for cancer prevention. In this study, we evaluated sulforaphane, a natural compound derived from broccoli/broccoli sprouts, for its efficacy to inhibit breast CSCs and its potential mechanism.
Experimental Design: Aldefluor assay and mammosphere formation assay were used to evaluate the effect of sulforaphane on breast CSCs in vitro. A nonobese diabetic/severe combined immunodeficient xenograft model was used to determine whether sulforaphane could target breast CSCs in vivo, as assessed by Aldefluor assay, and tumor growth upon cell reimplantation in secondary mice. The potential mechanism was investigated using Western blotting analysis and ?-catenin reporter assay.
Results: Sulforaphane (1-5 ?mol/L) decreased aldehyde dehydrogenase–positive cell population by 65% to 80% in human breast cancer cells (P < 0.01) and reduced the size and number of primary mammospheres by 8- to 125-fold and 45% to 75% (P < 0.01), respectively. Daily injection with 50 mg/kg sulforaphane for 2 weeks reduced aldehyde dehydrogenase–positive cells by >50% in nonobese diabetic/severe combined immunodeficient xenograft tumors (P = 0.003). Sulforaphane eliminated breast CSCs in vivo, thereby abrogating tumor growth after the reimplantation of primary tumor cells into the secondary mice (P < 0.01). Western blotting analysis and ?-catenin reporter assay showed that sulforaphane downregulated the Wnt/?-catenin self-renewal pathway.
Conclusions: Sulforaphane inhibits breast CSCs and downregulates the Wnt/?-catenin self-renewal pathway. These findings support the use of sulforaphane for the chemoprevention of breast cancer stem cells and warrant further clinical evaluation. Clin Cancer Res; 16(9); 2580–90. ©2010 AACR.
"Consumption of raw broccoli resulted in faster absorption, higher bioavailability, and higher peak plasma amounts of sulforaphane, compared to cooked broccoli," the researchers wrote.
Eight male participants were fed 200 grams of crushed raw or crushed cooked broccoli as part of a warm meal; researchers then measured the men's blood and urine levels of sulforaphane. Based on these measurements, the researchers calculated that while the sulforaphane in raw broccoli had a bioavailability of 37 percent, this dropped to only 3.4 percent when the vegetable was cooked.
Furthermore, it took longer for the sulforaphane from cooked broccoli to be absorbed by the body. Optimal levels of sulforaphane were observed in the blood and urine of participants 1.6 hours after eating raw broccoli, but these levels were not reached among consumers of cooked broccoli for six hours.
2 years ago
You are right.