WHAT FOOD CAN CURE CANCER?
Cancer is a complex disease that involves abnormal cell growth and can spread to other parts of the body. Although there is no single food that can cure cancer, research suggests that some dietary polyphenols may have chemopreventive and protective functions that can help maintain human health and reduce the risk of chronic diseases, including cancer.
Dietary polyphenols are a diverse group of plant-based compounds that include phenolic acids, flavonoids, catechins, tannins, lignans, stilbenes, and anthocyanidins. They are widely found in grains, cereals, pulses, vegetables, spices, fruits, chocolates, and beverages like fruit juices, tea, coffee, and wine. The antioxidant action of dietary polyphenols can protect against reactive oxygen species (ROS) and cellular oxidative stress (OS) that can damage DNA, tissues, and organs, and lead to various diseases.
In recent years, scientists have focused on the chemopreventive potential of some specialty sorghums that have high phenolic contents. Sorghum is a gluten-free grain that is widely cultivated in Africa, Asia, and America, and has been used for food, feed, and fuel. Sorghum phenolic compounds have been associated with cell growth inhibition through cell cycle arrest and apoptosis in human hepatocarcinoma and colorectal adenocarcinoma cells.
A recent study published in Foods journal found that total phenolic contents of 13 selected sorghum accessions with black pericarp ranged from 30 to 64 mg GAE/g DW in the phenolic extracts, compared with the control F10000 hybrid with white pericarp at 2 mg GAE/g DW. Treatment of HepG2 cells with the extracted phenolics at 0-200 μM GAE up to 72 h resulted in a dose- and time-dependent reduction in cell numbers. The values of IC50 varied from 85 to 221 mg DW/mL, while the control of F10000 was 1275 mg DW/mL. The underlying mechanisms were further examined using the highest phenolic content of PI329694 and the lowest IC50 of PI570481, resulting in a non-cytotoxic decrease in cell number that was significantly correlated with increased cell cycle arrest at G2/M and apoptotic cells in both HepG2 and Caco-2 cells.
These results indicated, for the first time, that inhibition of either HepG2 or Caco-2 cell growth by phenolic extracts from 13 selected sorghum accessions was due to cytostatic and apoptotic but not cytotoxic mechanisms, suggesting some specialty sorghums are a valuable, functional food, providing sustainable phenolics for potential cancer prevention.
Sorghum bicolor supplement made from a West African variety of Sorghum leaf sheath extracts has been listed in the drug dictionary of the National Cancer Institute and defined as an herbal-based nutritional supplement containing phenolic acids and polyphenols such as proanthocyanidins. Sorghum bicolor supplement is particularly rich in 3-deoxyanthocyanins such as luteolinidin and apigeninidin, and appears to induce apoptosis and inhibit cell proliferation in cancer cells through the stimulation of various apoptosis promoter genes and the downregulation of certain apoptosis inhibitor genes. In addition, due to the strong antioxidant nature of the phytochemicals, these compounds are able to scavenge free radicals and prevent tissue damage. Also, intake of this supplement modulates the immune system by both increasing the activity of natural killer (NK) cells and initiating the activation of macrophages.
Therefore, while there is no single food that can cure cancer, increasing the intake of foods containing polyphenols, such as sorghum, may reduce the extent of chronic oxidative cellular damage, DNA damage, tissue inflammations, viral/bacterial infections, and neurodegenerative diseases, and offer protection against the development of various chronic diseases such as cancer, neurodegenerative diseases, cardiovascular diseases (CVDs), diabetes mellitus, inflammatory disorders, and infectious diseases.
However, more research is needed to confirm the efficacy, safety, and optimal dosage of sorghum and other polyphenol-rich foods and supplements for cancer prevention and treatment.e functions in the maintenance of human health and diseases. It is believed that dietary polyphenols/flavonoids exert powerful antioxidant action for protection against reactive oxygen species (ROS)/cellular oxidative stress (OS) towards the prevention of OS-related pathological conditions or diseases. Pre-clinical and clinical evidence strongly suggest that long term consumption of diets rich in polyphenols offer protection against the development of various chronic diseases such as neurodegenerative diseases, cardiovascular diseases (CVDs), cancer, diabetes, inflammatory disorders and infectious illness. Increased intake of foods containing polyphenols (for example, quercetin, epigallocatechin-3-gallate, resveratrol, cyanidin etc.) has been claimed to reduce the extent of a majority of chronic oxidative cellular damage, DNA damage, tissue inflammations, viral/bacterial infections, and neurodegenerative diseases. It has been suggested that the antioxidant activity of dietary polyphenols plays a pivotal role in the prevention of OS-induced human diseases. In this narrative review, the biological/pharmacological significance of dietary polyphenols in the prevention of and/or protection against OS-induced major human diseases such as cancers, neurodegenerative diseases, CVDs, diabetes mellitus, cancer, inflammatory disorders and infectious diseases have been delineated.
● A powerful supplement made of sorghum bicolor leaf extract
Several clinical and in vitro studies have been done on Sorghum polyphenols and their potential benefits for autoimmune disorders
Try it now. :
Polyphenols: The Last Nutritional Frontier Increase Health Span, Boost Athletic Performance