(NaturalHealth365) If you love strawberries and eat them on a daily basis you are better protected against cancer – especially from esophageal cancer. A recent study showed that patients with precancerous lesions walked away without a trace of the disease after eating strawberries every day for 6 months.
Conventional cancer treatments involve drugs and chemotherapy as a solution. This causes undesirable side effects and weakens the immune system. But, new research suggests that that fruits, especially berries, fight cancer better without the harmful side effects. According to the researchers of this study, strawberries brought the scale of disease from severe to moderate; moderate to mild and mild to complete absence of lesions.
Strawberries prove to be a powerful cancer killer
In this randomized double-blind study – 75 patients with diagnosed malignant lesions were randomly placed into two groups. One group received 30g of freeze-dried strawberries, each day, and the other received 60g each day. After 6 months of strawberry intake – the patients were checked for changes in the precancerous lesions.
Researchers found that the group that received 60 grams per day showed reduced grade of lesions with no toxic effects or side effects. At a dose of 60 grams, strawberries suppressed major cancer biomarkers – nitric oxide synthase (iNOS), cyclooygenase-2 (COX-2) and phospho-nuclear factor kappa B-p65 (NfkB-p65). In plain terms, there was a powerful suppression of cancer cell proliferation, inflammation and gene transcription – which blocked the growth of cancerous lesions.
The outstanding finding was that the by the end of 6 months, most lesions either regressed from moderate to mild or disappeared completely. Statistical analysis showed that half of those on the high dose of strawberries walked away disease-free. The findings were declared as groundbreaking in an editorial in the journal of the American Association for Cancer research.
Why are strawberries so effective at preventing cancer
Strawberries are rich in beneficial nutrients that individually and collectively offer therapeutic effects. They are abundant in flavonoid compounds (ellagic acid, ferulic acid, coumaric acid, quercetin, and the anthocyanins); vitamins – A, C, E and folate; minerals – calcium, selenium and zinc. Among these nutrients ellagic acid, anthocyanins, ascorbic acid, calcium and selenium demonstrate strong antioxidant and anti-inflammatory properties – that protect against cancer.
The study used a dosage of 60 grams of freeze-dried strawberry powder which is a 10-fold concentration of these vital nutrients. Keep in mind, 60 grams of ‘freeze-dried’ strawberries equal 1.3 lbs of fresh strawberries.
However, the good news is that researchers say you can achieve the protective benefits by consuming a wide variety of phytonutrient-rich fruits and vegetables. Epidemiological studies show that populations that consumed more fruits and vegetables had a very low risk for cancer and other diseases.
Why is ‘organic’ so important – when choosing produce?
Strawberries, in particular, are featured among the ‘dirty dozen’ foods laced with toxic pesticides. Generally speaking, organic produce will have many more vitamins, minerals, folate and antioxidants. Conventional fruits and veggies – grown in depleted (poisoned) soil are deficient in these vital nutrients.
Remember, a diet that is too low in plant-based foods (fruits and vegetables) are the primary cause for cancer. A number of studies – including a recent 2012 study – confirm that if you eat primarily foods of animal origin, low in fiber and phytonutrients – your risk of cancer tends to go up. Balance is the key. Eat a wide variety of non-starchy vegetables and fruits, limit meat, avoid alcohol and tobacco to reduce your risk for all types of cancer.
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1. T. Chen, F. Yan, J. Qian, M. Guo, H. Zhang, X. Tang, F. Chen, G. D. Stoner, X. Wang. Randomized phase II trial of lyophilized strawberries in patients with dysplastic precancerous lesions of the esophagus. Cancer Prev Res (Phila) 2012 5(1):41 – 50
2. J. Sun, Y.-F. Chu, X. Wu, R. H. Liu. Antioxidant and antiproliferative activities of common fruits. J. Agric. Food. Chem. 2002 50(25):7449 – 7454
3. F. Bravi, V. Edefonti, G. Randi, W. Garavello, C. La Vecchia, M. Ferraroni, R. Talamini, S. Franceschi, A. Decarli. Dietary patterns and the risk of esophageal cancer. Ann. Oncol. 2012 23(3):765 – 770
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