Eating nuts may cut risk of colon cancer

Consuming nuts such as hazelnuts, walnuts, almonds and pistachios may not only contribute to a healthy diet, but also slow down the growth of cancer cells and reduce the risk of colon cancer, researchers have found.
The findings, led by researchers from University of Jena in Germany, showed that nuts have a positive effect on health because they are involved in activating the body's own defenses for detoxifying reactive oxygen species.
These reactive oxygen species are created by ultraviolet radiation, various chemicals or distinct food metabolites and can cause DNA damage, leading to the development of cancer.

However, nuts and the substances they contain, stimulate a series of protective mechanisms in the human body to render these reactive oxygen species as harmless, said Wiebke Schlormann from the University of Jena.

For a long time now we have known that nuts are full of substances that are good for the heart and the cardiovascular system, or that protect against becoming overweight or developing diabetes," Schlormann added.

Some studies have indicated a protective effect against colon cancer, he maintained, in the paper appearing in the journal Molecular Carcinogenesis.

For the study, the team investigated the effect of five different types of nuts: macadamia nuts, hazelnuts and walnuts, as well as almonds and pistachios.
The nuts were artificially "digested" in test tubes and the effects of the resulting digestion products on cell lines were then analysed.

The researchers established that the activity of the protective enzymes catalase and superoxide dismutase increases in the cells that are treated.

In addition, the digestion products induce what is called programmed cell death in the cancer cells thus treated, the researchers noted. 

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IS VITAMIN C ANSWER TO CANCER CURE?

US researchers have found that giving Vitamin C intravenously can produce super-high concentration in the blood, which has ability to attack cancer cells.

The findings, published recently in the journal Redox Biology, revealed that vitamin C breaks down easily, generating hydrogen peroxide, a so-called reactive oxygen species that can damage tissue and DNA. 

Researchers from University of Iowa Health Care in the US also showed that tumor cells are much less capable of removing the damaging hydrogen peroxide than normal cells.

They also found that giving vitamin C intravenously--and bypassing normal gut metabolism and excretion pathways--creates blood levels that are 100 - 500 times higher than levels seen with oral ingestion.
"In this paper we demonstrate that cancer cells are much less efficient in removing hydrogen peroxide than normal cells. Thus, cancer cells are much more prone to damage and death from a high amount of hydrogen peroxide," said Garry Buettner.

"This explains how the very, very high levels of vitamin C used in our clinical trials do not affect normal tissue, but can be damaging to tumor tissue," Buettner added.

They examined how high-dose vitamin C (also known as ascorbate) kills cancer cells.

The team tested the approach in clinical trials for pancreatic cancer and lung cancer that combine high-dose, intravenous vitamin C with standard chemotherapy or radiation.

The new study shows that an enzyme called catalase is the central route for removing hydrogen peroxide generated by decomposing vitamin C.

The researchers discovered that cells with lower amounts of catalase activity were more susceptible to damage and death when they were exposed to high amounts of vitamin C.

"Our results suggest that cancers with low levels of catalase are likely to be the most responsive to high-dose vitamin C therapy, whereas cancers with relatively high levels of catalase may be the least responsive," he explained.

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