Vitamin C lowers blood pressure in people with type 2 diabetes

Taking vitamin C supplements can help diabetics by lowering elevated blood sugar levels throughout the day, a study has found. The research, also found that vitamin C lowered blood pressure in people with type 2 diabetes, suggesting benefits for heart health too.

According to a researcher, the results may help millions currently living with the health condition.

'We found that participants had a significant 36 per cent drop in the blood sugar spike after meals. This also meant that they spent almost three hours less per day living in a state of hyperglycaemia," he said.

"This is extremely positive news as hyperglycaemia is a risk factor for cardiovascular disease in people living with type 2 diabetes," he said.

"We also found that the proportion of people with hypertension halved after taking the vitamin C capsules, with both their systolic and diastolic blood pressure levels dropping significantly," he added.

The dose of vitamin C used in the study was about 10 times the normal dietary intake and readily available from most health food stores, researchers said.

"Vitamin C's antioxidant properties can help counteract the high levels of free radicals found in people with diabetes, and it's encouraging to see this benefits a number of the disease's common comorbidities, such as high blood pressure," he said.

"While physical activity, good nutrition and current diabetes medications are standard care and very important for managing type 2 diabetes, some people can find it tough to manage their blood glucose levels even with medication," he added. 

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How sambar can prevent colon cancer

Piping hot sambar is often suggested as a home remedy for various ailments by family elders and now we have a research by the scientist to validate the same. Sambar, that most popular of south Indian curries, has been proved to prevent colon cancer and medical experts say that it is the mixture of spices in the sambar powder that contributes to its effectiveness.

Sambar powder has anti-tumorigenic properties, that is, it counteracts the formation of tumours. Sambar powder consists of coriander seeds, fenugreek seeds, turmeric rhizomes, black pepper, curry leaves, cumin seeds and asafoetida. An oncologist, says that if properly made, sambar is a very nutritious dish. “The properties of the spices used helps bowel movement thereby reducing the risk of colon cancer. Sambar is not a spicy dish and therefore doesn’t affect the lining of the intestine and actually prevents development of dimethylhydrazine, which is a factor of colon cancer.”

Cancer Researchers have conducted studies on the chemo-preventive action of agents from Indian foods such as turmeric. A senior researcher from the preventive oncology department says, “Instead of taking sambar as a whole, if we split it into components, we see the many benefits of all the ingredients that go into it. All the components facilitate good digestion which is crucial to prevent colon cancer.”

Instances of colon cancer are higher in north India. Medical experts claim that this is because of the prevalent diet, which consists of more wheat and that leads to constipation. The diet followed in South India, of rice and curry, supposedly helps in bowel movement. An oncologist, says, “Seventy per cent of colon cancer cases are in north India. Turmeric, which is an active ingredient in sambar powder, has anti-cancerous properties. It prevents the formation of free radicals which can be carcinogenic. South Indian curries and especially sambar, is cooked using primarily spices. In North India, we see more grilled food which has tar and free radicals due to the manner of its preparation.”

Sambar is prescribed by gastroenterologists not only for the spices but also for the vegetables added to it. A gastroenterologist says, “Indian food is always rich in fibre. Sambar, especially, uses many vegetables like carrot, bitter gourd, ladies finger, drum stick, tomatoes and others, which have their own individual healthy properties, as do lentils that are also used in the preparation. The mix of spices and other ingredients leads to more fat absorption that increases motility and therefore can prevent colon cancer.” A diet high in fat and low in fibre often leads to colon cancer.

A nutritionist, says, “Although the study is very preliminary, the health aspects of sambar cannot be ignored which is why it is such a popular dish.Turmeric and fenugreek that is added in sambar is said to reduce the risk of colon cancer. It prevents the effect on inflammatory mediators and prevents negative stress on colonic tissues.”

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Eating Ginger, Chili Peppers Could Lessen Cancer Risk

A new study revealed that the compounds found in ginger and chili peppers could interact with each other and could lower the risk of cancer.

The study, published in the Journal Of Agricultural and Food Chemistry, showed that the pungent compound in ginger, 6-ginergol, could counteract the harmful effects of the compound capsaicin found in chili peppers.

According to the press release of the American Chemical Society, ginger has been widely accepted to be a promising health-promoting ingredient. On the other hand, a diet rich with capsaicin is linked to the development of stomach cancer. Interestingly, the researchers discovered that the both the capsaicin and 6-ginergol bind to the same cellular receptor, one that is related to tumor growth.

For the study, the researchers conducted an experiment involving mice that are prone to lung cancer. The mice were given either capsaicin or 6-ginergol alone, or combination of both. After 20 weeks, the researchers observed that the all the mice receiving capsaicin alone developed lung carcinomas, while only half of the mice fed with 6-ginergol did. Surprisingly, only 20 percent of the mice that were fed with the combination of capsaicin and 6-ginergol developed cancer.

The researchers discovered that the cancer-inducing effect of capsaicin is due to the increased epidermal growth-factor receptor (EGFR) level by decreased transient receptor potential vanilloid type-1 (TRPV1), resulting to decrease levels of nuclear factor-κB (NF-κB) and cyclin D1. On the other hand, 6-ginergol has the ability to promote TRPV1 level and drastically decreased the levels of EGFR, NF-κB, and cyclin D1, counteracting the cancer-promoting effect of capsaicin.

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With their findings, the researchers want to conduct further research to have deeper understanding of the apparent contradiction between the two compounds.

 According to the Centres For Disease Control And Prevention, more than 1.5 million people in the United States were diagnosed with cancer in 2011. These include more than 575,000 cases of cancer that resulted to death, making it the second leading cause of death in the country, following heart disease.