Reaping the fruits of cancer battlers
Pigments that give some fruit and vegetables their dark colour may contain powerful cancer-fighting properties, slowing and even killing unhealthy cells in Ohio State University studies. Anthocyanins, found in the likes of radishes, black carrots and bilberries, slowed the growth of human and rat cancer cells by up to 80 per cent and killed as many as one out of every five. 'These foods contain many compounds, and we're just starting to figure out which ones provide the most health benefits,' says team leader Monica Giusti. The anthocyanin pigments seem to be particularly effective in slowing colon cancer cells, BBCi reports.
Green tea boosts detox defence
People given daily caffeine-free green tea extract boosted their production of detoxification enzymes that may help fight cancer, researchers at the University of Arizona, Tuscon, have found. Levels of glutathione S-transferase (GST) enzymes, which appear to help ward off toxic and cancer-causing compounds, vary depending on genetic and environmental factors, Reuters reports. The study tested the effect on healthy adults of drinking the equivalent of eight to 16 cups of green tea a day for four weeks. GST enzymes in those with the lowest levels before the study were boosted by as much as 80 per cent. 'More clinical testing is under way to confirm the cancer-preventive activities of green tea,' says team leader Sherry Chow.
The skinny on cuppa care
And researchers at the Medical College of Georgia say green tea may help treat psoriasis and other inflammatory skin conditions, including dandruff and lupus-related lesions. Green tea slowed the growth of skin cells in rats genetically predisposed to psoriasis, an autoimmune disease in which skin gets thicker because cells grow out of control, healthday.com reports. Team leader Stephen Hsu says green tea may help affect a protein called Caspase-14, which helps regulate skin cells.
Asthma sufferers win exhaust payout
