Flavones and flavonols linked to lower kidney cancer risk
Filed Under News January 29, 2007
Increased intake of flavonoids, particularly, flavones and flavonols could cut the risk of kidney cancer by 32 and 31 per cent, respectively, says a new study from Italy.
More than 80 per cent of all kidney cancers are accounted for by renal cell carcinoma (RCC). According to the charity Cancer Research UK, kidney cancer is the tenth most common form of the disease, with a male:female incidence ratio of 5:3. In the UK alone, around 6,600 new cases of kidney cancer are diagnosed each year, and the disease results in around 3,600 deaths.
Age, sex, obesity, smoking and several genetic and medical conditions are believed to be risk factors, but epidemiological data to support the role of diet in kidney cancer aetiology have yielded mixed results.
The multi-centre case-control study, published in the Cancer Epidemiology Biomarkers & Prevention, assessed the dietary intakes of 767 renal cell cancer patients (494 men and 273 women) and 1,534 controls (988 men and 546 women) using a 78-item food frequency questionnaire (FFQ) from which micronutrient intakes were calculated.
The researchers, led by Cristina Bosetti from Milan’s Istituto di Ricerche Farmacologiche, “Mario Negri”, then applied published data to calculate the six major classes of flavonoids – isoflavones, anthocyanidins, flavan-3-ols, flavanones, flavones, and flavonols – from the participant’s food and beverage intake.
After adjusting the results to eliminate possible confounding factors, such as age, BMI, sex, smoking habits and alcohol consumption, the researchers calculated that the highest intake of total flavonoids was associated with a 20 per cent reduction in the risk of RCC, compared to the lowest intake of all flavonoids.
Full Story
Red Wine Flavonoid - Resveratrol
Filed Under News January 23, 2007
Regular, moderate red wine consumption has been linked to decreased risk of various cancers and heart disease. The antioxidant flavonoids in wine are from its red grape origins. Specifically, phytoalexin resveratrol from red grapes has been shown in cell studies to not only bolster immune defense, but also reduce tumor incidence and stall growth of many cancer cells. This flavonoid has anti-inflammatory properties that have been studied as chemopreventive against three stages of the cancer process—initiation, promotion and progression. Proanthocyanins have exhibited similar abilities to stifle carcinoma cells and counteract chemotherapy effects on normal cells.
Resveratrol
Certain proprietary grape extracts containing various degrees of resveratrol, anthocyanins and proanthocyanins have demonstrated in research to impact CHD by reducing cell adhesion to the endothelium, influencing lipid peroxidation, reducing LDL oxidation, preventing aortic atherosclerosis and lowering systolic blood pressure in hypertensive rats.
Further research on grape flavonoids has shown benefits to people suffering HIV, dementia and diabetes.
USDA Flavonoid Database
Filed Under News January 21, 2007
From January 10 the first update of the USDA Database for the Flavonoid Content of Selected Foods, Release 2 (2006) is available.
For the update, scientists with the Agricultural Research Service (ARS) analyzed the flavonoids in nearly 60 representative fruits, nuts and vegetables taken from a nationwide sampling. In addition, data from nearly 100 new scientific papers on the flavonoid content of various foods were evaluated for inclusion.
The update project was led by nutritionists David Haytowitz and Seema Bhagwat at ARS’ Nutrient Data Laboratory (NDL). They collaborated with colleagues at the ARS Food Composition Laboratory, led by chemist James Harnly. Both laboratories are among seven units at ARS’ Beltsville (Md.) Human Nutrition Research Center. ARS is the chief scientific research agency of the U.S. Department of Agriculture.
The database contains values for 392 food items for five subclasses of flavonoids:
FLAVONOLS: Quercetin, Kaempferol, Myricetin, Isorhamnetin
FLAVONES: Luteolin, Apigenin
FLAVANONES: Hesperetin, Naringenin, Eriodictyol
FLAVAN-3-OLS: (+)-Catechin, (+)-Gallocatechin, (-)-Epicatechin, (-)-Epigallocatechin, (-)-Epicatechin 3-gallate, (-)-Epigallocatechin 3-gallate, Theaflavin, Theaflavin 3-gallate, Theaflavin 3′-gallate, Theaflavin 3,3′ digallate, Thearubigins
ANTHOCYANIDINS: Cyanidin, Delphinidin, Malvidin, Pelargonidin, Peonidin, Petunidin
Download Database Here
Soya Bean Phytoestrogens
Filed Under News January 20, 2007
Soya beans, like many vegetables and pulses, contain phytoestrogens - plant oestrogens.
Research has shown that soya consumed in the diet or as isoflavone-containing supplements can reduce cholesterol levels, though not by the amounts achieved with cholesterol lowering drugs, such as statins. Reductions are closer to those achieved with cholesterol lowering spreads, such as Flora pro-activ and Benecol.
The principal isoflavones in the soya bean are genistein, daidzein and glycetin. These are usually found in the form of glycosides, which after ingestion are hydrolysed in the large intestine by the action of bacteria to release isoflavones.
Soya protein and supplements containing isoflavones have been investigated for their role in cardiovascular risk reduction. Several studies in animals and humans have shown that soya can reduce both total and low- density lipoprotein (LDL) cholesterol, particularly in people with raised cholesterol levels. The mechanisms by which soya foods could reduce cholesterol are being investigated and may include enhancement of bile acid secretion and reduced cholesterol metabolism.
Green Tea Flavonoids
Filed Under News January 19, 2007
For centuries, the benefits of green tea diets have been the subject of many writings and scientific investigations.
For over four thousand years, green tea has become a staple beverage for many Asians because of its countless health and medicinal benefits. It is said that the Chinese Emperor Shen Nung was the first one to have discovered green tea diet. Emperor Shen Nung was reported to have been boiling water when some leaves of a nearby plant fell into his pot. The leaves actually came from Camellia sinensis, the herb from which green tea is extracted.
When producing teas such as oolong tea and black tea, the leaves are allowed to oxidize, during which enzymes present in the tea convert some or all of the catechins to larger molecules. However, green tea is produced by steaming the fresh-cut leaf, which inactivates these enzymes, and oxidation does not significantly occur.
Having a green tea diet is associated with several health benefits. One of the benefits of drinking green tea is providing a potential cure for cancer. According to some studies, certain substances in green tea can destroy cancer cells without harming any neighboring healthy tissues. This substance in green tea is called epigallocatechin gallate (EGCG).
Epigallocatechin gallate belongs to the family of catechins. It contains 3 phenol rings and has strong antixoidant properties.
Epigallocatechin Gallate Structure
It may provide health effects by protecting cells from oxidative damage from free radicals. A number of chronic disease have been associated with free radical damage, including cancer, arteriosclerosis, heart disease and accelerated aging.
Epigallocatechin gallate may protect the DNA in human cells from ultraviolet and visible radiation-induced damage. It may also be effective in promoting fat oxidation and lowering body weight.
Wine Flavonoids protect against Dementia
Filed Under News January 13, 2007
People who drink wine occasionally may have a lower risk of developing dementia, including Alzheimer’s disease, research suggests.
Scientists found people who drank wine weekly or monthly were more than two times less likely to develop dementia.
The lead researcher was Dr Thomas Truelsen, of the Institute of Preventive Medicine at Kommunehospitalet in Copenhagen, Denmark.
Dr Truelsensaid: “These results don’t mean that people should start drinking wine or drink more wine than they usually do.
“But they are exciting because they could mean that substances in wine reduce the occurrence of dementia.
“If that’s the case, we could potentially develop treatments or prevention methods based on these substances.”
Dr Truelsen’s team believe the key to beneficial effect are a group of compounds called flavonoids which are found in wine, particularly red wine.
Pomegranate Flavonoids
Filed Under News January 1, 2007
Pomegranates are being touted for their abundance of vitamin C, heart-healthy polyphenols and high levels of flavonoids, antioxidants that also seem to protect against heart disease and cancer.
According to some studies, drinking pomegranate juice can be better for you than red wine, green tea, or cranberry and orange juice.
