Tocotrienols, members of the vitamin E family, may exert their anti-cancer benefits by accumulating in cancer cells and delaying tumour growth, says a new study from Japan.
Vitamin C may reduce the effectiveness of chemotherapy by protecting the cancer cells, suggests new research that adds to the ongoing debate on the use of supplements by cancer patients.
Consumption of broccoli and soy has been linked to lower risk of
certain cancers, and researchers have now proposed a mechanism to
explain how such foods may offer protection.
Water-soluble compounds from garlic reduced the size of liver
cancer cells by a factor of three, research that adds to other
anti-cancer studies with garlic, says a new laboratory study from
Italy.
A pharmaceutical company has suggested that the addition of a
phosphorylated variant of gamma-tocopherol to lycopene-rich foods
like tomato sauce might boost the carotenoid's anti-cancer
activity.
A natural compound found in cocoa deactivates a number of proteins
that are probably behind the continual division of cancer cells,
report researchers.
UK and Spanish scientists have explained why the active compound in
green tea, EGCG, can stop cancer cells growing even in people that
only drinks two cups of the beverage a day.
The Asian plant galangal, often used to flavour Thai curries,
appears to both kill cancer cells and boost the cancer-fighting
capacity of healthy cells, say researchers in the UK.
Gamma-tocopherol, a form of vitamin E found in many plant seeds but
not widely available in nutritional supplements, might halt the
growth of prostate and lung cancer cells, say US researchers.
Scientists in the US have isolated the compound primarily
responsible for the associated health benefits of red wine and have
discovered its function in the prevention of cancer.
Chemicals produced by some vegetables when they are chopped, chewed
or otherwise processed could kill colon cancer cells - new evidence
that diet could play an important role in fighting - and indeed
preventing - the disease.
The active component in green tea, epigallocatechin-3-gallate
(EGCG), already shown to fight several types of cancer, also
appears to kill cells of the most common form of leukemia, reports
a US team this week.
A combination of vitamin C, L-lysine, L-proline and a polyphenol
fraction of green tea is highly effective in preventing the spread
of cancer cells, according to new research.
Two bioengineering researchers at the University of Washington have
discovered a promising potential treatment for cancer among the
ancient arts of Chinese folk medicine.
Israeli researchers have found that pomegranates could have
important implications for breast cancer treatment and the safety
of oestrogen replacement therapy.