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Curry vs. Cancer vs Naturopathic Medicine
Jan. 12th, 2007 12:11 pmA Curry A Day Keeps The Doctor Away?
Science Daily
January 11, 2007
Excerpts:
"A study by the scientists, published online in the journal Biochemical and Biophysical Research Communications, has proven for the first time that the chemical compound capsaicin -- which is responsible for the burning sensation when we eat chillies -- can kill cells by directly targeting their energy source."
"The Nottingham study has shown that the family of compounds to which capsaicin belongs, vanilloids, can kill cancer by attacking the mitochondria of the tumour cell, commonly known as its 'powerhouse', which produces ATP, the major energy-containing chemical in the body. By binding proteins in the cancer cell mitochondria the compound triggers apoptosis, or natural cell death, without harming the healthy surrounding cells."
"The compound has been tested in the laboratory on H460 human lung cancer cells, approved by the National Cancer Institute as a member of its 60 cell panel which is the 'gold standard' for testing new anti-cancer drugs, and produced startling results. Dr Bates' research team also tested similar compounds on pancreatic cancer, producing similar cell death to that observed with the lung cancer cells. These results are highly significant, as pancreatic cancer is one of the most difficult cancers to treat and which has a five-year survival rate of less than one per cent."
Sounds like a good excuse to eat a lot of curry, to me. If nothing else, it may help prevent mouth, throat, stomach, intestinal, and colo-rectal cancers. :) The results published in this study are not new, but build on similar previous research published in the last few years. The latest and most substantial in a series of investigations into the anti-cancer properties of vanilloids, and capsaicin in particular. Not only as a treatment, but possibly as a preventative as well. Previous tests involved prostate, GI tract, and skin cancers; and demonstrated considerable positive results. This latest test is notable in that it is the first to test types of lung cancer which are known to be most resistant to treatment, and have the lowest survival rate.
Empirical observation of populations that consume significant levels of capsaicin-rich foods also demonstrate substantially reduced instances of GI tract cancers. Other food-derived substances have been tested with regard to specific cancers, most notably the cruciferous-vegetable-derived Indole-3-Carbinol and Sulphoraphane; but nothing that's shown the promise for more generalized cancer treatment than capsaicin. Capsaicin is also unusual in that it's highly effective in its natural form, unlike most other food-derived treatments being investigated.
This also points up my objections to "alternative" medicine, and the fact that about 99% of naturopathic and 75% of herbal medicine is complete crap. Prior to the investigation of this class of compounds by mainstream medical researchers, capsaicinoids (or any vanilloids for that matter) were not featured in the various anti-cancer diets or treatments. In the few instances that chile peppers were included in cancer treatments, it was explicitly for the "beta carotenes", which have never been demonstrated to be particularly effective at either treating or preventing cancers.
In fact, some major naturopathic organizations even try to downplay the results of these studies. "Note however that there is overwhelming scientific evidence that animal testing results are frequently not transferable to humans," is a not-uncommon dismissal from some; and comments of ths nature are frequently linked to statements of opposition to animal testing. Never mind the fact that the most important research results used human tissue tests, not animals. Sounds like sour grapes to me.
Another problem is that many Complimentary and Alternative Medicine practitioners and advocates recommend using the "whole foods" to treat cancer, and oppose the singling out of certain compounds. The problem with many of these whole-food-based anti-cancer treatment is that they do not have sufficient concentration or bio-availability of the cancer-suppressing substances in their natural form to be effective. In the case of Sulphoraphane, present in broccoli, it has a very low bio-availability in it's natural state. Sulphoraphane is found in combination with a sugar molecule, and requires activation of an enzyme present in the broccoli to release it. But once released, it is bound by the epithiospecifier protein in the broccoli and rendered useless. It doesn't work at all if raw, or if overcooked. So broccoli typically needs to be cooked at temperatures sufficiently high and long for it to kill the protein; but low and short enough to avoid destroying the enzyme, since the body is incapable of releaseing the Sulphorophane on its own. And even then, the concentration can be so low that substantial amounts would need to be eaten daily.
This is particularly true of another compound in broccoli and other cruciferous vegetables, Indole-3-Carbinol, which shows some promise as a treatment in certain types of breast and prostate cancers. It is obtained by enzymatic action on a larger molecule after maceration of the vegetable prior to ingestion (maceration by chewing during ingestion doesn't provide enough time for the enzyme to act). Unfortunately for the "natural food treatment" folks, it's present in such small concentrations that huge amounts of foods would need to be eaten -- something on the order of 5 cabbages a day at a minimum -- since the recommended dosages range from 200mg to 800mg a day. In order to have a consistent and predictable effect, supplementation with the extracted or synthesized compound is the preferred alternative.
The other problem is that they typically don't tell you about the drug and food interactions common with "natural" substances. Indole-3-Carbinol utilization is negatively impacted by antacids, even natural ones, H2 blocker, and proton-pump inhibitors, as well as highly alkaline foods. Capsaicin may have a negative interaction with aspirin and related compounds (like the salycillic acid in white willow bark). Sulphoraphane so far has not been sufficiently investigated to determine what interactions exist.
It's interesting to note that in China, Traditional Chinese Medicine is gradually losing popularity in favour of Western evidence-based medicine. It's contiuned support comes predominantly from the Chinese government, and is opposed by most medical, particularly medical research, organizations. A few research bodies are involved in investgating TCM treatments using modern scientific methods to determine which are actually effective, and how they achieve their efficacy.
Science Daily
January 11, 2007
Excerpts:
"A study by the scientists, published online in the journal Biochemical and Biophysical Research Communications, has proven for the first time that the chemical compound capsaicin -- which is responsible for the burning sensation when we eat chillies -- can kill cells by directly targeting their energy source."
"The Nottingham study has shown that the family of compounds to which capsaicin belongs, vanilloids, can kill cancer by attacking the mitochondria of the tumour cell, commonly known as its 'powerhouse', which produces ATP, the major energy-containing chemical in the body. By binding proteins in the cancer cell mitochondria the compound triggers apoptosis, or natural cell death, without harming the healthy surrounding cells."
"The compound has been tested in the laboratory on H460 human lung cancer cells, approved by the National Cancer Institute as a member of its 60 cell panel which is the 'gold standard' for testing new anti-cancer drugs, and produced startling results. Dr Bates' research team also tested similar compounds on pancreatic cancer, producing similar cell death to that observed with the lung cancer cells. These results are highly significant, as pancreatic cancer is one of the most difficult cancers to treat and which has a five-year survival rate of less than one per cent."
Sounds like a good excuse to eat a lot of curry, to me. If nothing else, it may help prevent mouth, throat, stomach, intestinal, and colo-rectal cancers. :) The results published in this study are not new, but build on similar previous research published in the last few years. The latest and most substantial in a series of investigations into the anti-cancer properties of vanilloids, and capsaicin in particular. Not only as a treatment, but possibly as a preventative as well. Previous tests involved prostate, GI tract, and skin cancers; and demonstrated considerable positive results. This latest test is notable in that it is the first to test types of lung cancer which are known to be most resistant to treatment, and have the lowest survival rate.
Empirical observation of populations that consume significant levels of capsaicin-rich foods also demonstrate substantially reduced instances of GI tract cancers. Other food-derived substances have been tested with regard to specific cancers, most notably the cruciferous-vegetable-derived Indole-3-Carbinol and Sulphoraphane; but nothing that's shown the promise for more generalized cancer treatment than capsaicin. Capsaicin is also unusual in that it's highly effective in its natural form, unlike most other food-derived treatments being investigated.
This also points up my objections to "alternative" medicine, and the fact that about 99% of naturopathic and 75% of herbal medicine is complete crap. Prior to the investigation of this class of compounds by mainstream medical researchers, capsaicinoids (or any vanilloids for that matter) were not featured in the various anti-cancer diets or treatments. In the few instances that chile peppers were included in cancer treatments, it was explicitly for the "beta carotenes", which have never been demonstrated to be particularly effective at either treating or preventing cancers.
In fact, some major naturopathic organizations even try to downplay the results of these studies. "Note however that there is overwhelming scientific evidence that animal testing results are frequently not transferable to humans," is a not-uncommon dismissal from some; and comments of ths nature are frequently linked to statements of opposition to animal testing. Never mind the fact that the most important research results used human tissue tests, not animals. Sounds like sour grapes to me.
Another problem is that many Complimentary and Alternative Medicine practitioners and advocates recommend using the "whole foods" to treat cancer, and oppose the singling out of certain compounds. The problem with many of these whole-food-based anti-cancer treatment is that they do not have sufficient concentration or bio-availability of the cancer-suppressing substances in their natural form to be effective. In the case of Sulphoraphane, present in broccoli, it has a very low bio-availability in it's natural state. Sulphoraphane is found in combination with a sugar molecule, and requires activation of an enzyme present in the broccoli to release it. But once released, it is bound by the epithiospecifier protein in the broccoli and rendered useless. It doesn't work at all if raw, or if overcooked. So broccoli typically needs to be cooked at temperatures sufficiently high and long for it to kill the protein; but low and short enough to avoid destroying the enzyme, since the body is incapable of releaseing the Sulphorophane on its own. And even then, the concentration can be so low that substantial amounts would need to be eaten daily.
This is particularly true of another compound in broccoli and other cruciferous vegetables, Indole-3-Carbinol, which shows some promise as a treatment in certain types of breast and prostate cancers. It is obtained by enzymatic action on a larger molecule after maceration of the vegetable prior to ingestion (maceration by chewing during ingestion doesn't provide enough time for the enzyme to act). Unfortunately for the "natural food treatment" folks, it's present in such small concentrations that huge amounts of foods would need to be eaten -- something on the order of 5 cabbages a day at a minimum -- since the recommended dosages range from 200mg to 800mg a day. In order to have a consistent and predictable effect, supplementation with the extracted or synthesized compound is the preferred alternative.
The other problem is that they typically don't tell you about the drug and food interactions common with "natural" substances. Indole-3-Carbinol utilization is negatively impacted by antacids, even natural ones, H2 blocker, and proton-pump inhibitors, as well as highly alkaline foods. Capsaicin may have a negative interaction with aspirin and related compounds (like the salycillic acid in white willow bark). Sulphoraphane so far has not been sufficiently investigated to determine what interactions exist.
It's interesting to note that in China, Traditional Chinese Medicine is gradually losing popularity in favour of Western evidence-based medicine. It's contiuned support comes predominantly from the Chinese government, and is opposed by most medical, particularly medical research, organizations. A few research bodies are involved in investgating TCM treatments using modern scientific methods to determine which are actually effective, and how they achieve their efficacy.
