In an animal model of esophageal cancer, researchers were able to show that freeze-dried black raspberry powder was able to restore some of the genetic alterations brought about by a chemical carcinogen, N-nitrosomethylbenzylamine.

To conduct this study, Stoner and his colleagues fed rats either a normal diet or a diet containing 5 percent black-raspberry powder. During the third week, half the animals in each diet group were injected three times with a chemical carcinogen, N-nitrosomethylbenzylamine. The animals continued consuming the diets during the week of carcinogen treatment.

After the third week, the researchers examined the animals esophageal tissue, thereby capturing gene changes that occur early during carcinogen exposure. Their analyses included measuring the activity, or expression levels, of 41,000 genes. In the carcinogen-treated animals, 2,261 of these genes showed changes in activity of 50 percent or higher.

In the animals fed berry powder, however, a fifth of the carcinogen affected genes exactly 462 of them showed near-normal levels of activity, when compared with controls.

Lastly, of the 462 genes restored to normal by the berries, 53 of them were also returned to normal by a second chemoprevention agent tested during a companion study.

These results imply several things:

First, they were able to demonstrate the chemopreventive effects of black raspberries. Second, they believe that the early deregulation of the 53 genes may play a crucial role in the development of esophageal cancer. And thirdly, while black raspberries confer anti-cancer properties, they are not powerful enough to achieve 100% cancer chemoprevention. A second agent is needed to boost the chemopreventive activities of berries.

Photo Credit: fsgm via Flickr

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Time to kit out your spice rack! Research say spices are loaded with antioxidant-rich compounds known as phenols that can help prevent the formation of compounds that contribute to damage caused by diabetes and aging.

Hargrove explained that when blood sugar levels are high, a process known as protein glycation occurs in which the sugar bonds with proteins to eventually form what are known as advanced glycation end products, also known as AGE compounds. The acronym is fitting because these compounds activate the immune system, resulting in the inflammation and tissue damage associated with aging and diabetes.

The researchers found a strong and direct correlation between the phenol content of common herbs and spices and their ability to inhibit the formation of AGE compounds. Spices such as cloves and cinnamon had phenol levels that were 30 percent and 18 percent of dry weight, respectively, while herbs such as oregano and sage were eight and six percent phenol by dry weight, respectively. For comparison, blueberries which are widely touted for their antioxidant capabilities contain roughly five percent phenol by dry weight.

In one sitting I can easily eat about a hundred grams of blueberries, but I don’t think I use more than a gram of spices and herbs in any one dish. However, I do use herbs and spices quite regularly, especially oregnao, basil, thyme, and rosemary. Any ideas for sage-recipes?

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Time to kit out your spice rack! Research say spices are loaded with antioxidant-rich compounds known as phenols that can help prevent the formation of compounds that contribute to damage caused by diabetes and aging.

Hargrove explained that when blood sugar levels are high, a process known as protein glycation occurs in which the sugar bonds with proteins to eventually form what are known as advanced glycation end products, also known as AGE compounds. The acronym is fitting because these compounds activate the immune system, resulting in the inflammation and tissue damage associated with aging and diabetes.

The researchers found a strong and direct correlation between the phenol content of common herbs and spices and their ability to inhibit the formation of AGE compounds. Spices such as cloves and cinnamon had phenol levels that were 30 percent and 18 percent of dry weight, respectively, while herbs such as oregano and sage were eight and six percent phenol by dry weight, respectively. For comparison, blueberries which are widely touted for their antioxidant capabilities contain roughly five percent phenol by dry weight.

In one sitting I can easily eat about a hundred grams of blueberries, but I don’t think I use more than a gram of spices and herbs in any one dish. However, I do use herbs and spices quite regularly, especially oregnao, basil, thyme, and rosemary. Any ideas for sage-recipes?

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The Kopali Supergood Superfoods. They’re loaded with antioxidant phytonutrients and fiber that, as you know, have been repeatedly proved to have a wide range of health benefits. But best of all, they are organic, and certified to be manufactured under Fair Trade.

Their organic dried fruits (mango, pineapple, goldenberry, and mulberry) are wonderful for snacks, or as a yogurt topping for a better breakfast. But for me, the clear winner are the organic, fair trade dark chocolate-covered bananas, goji berries, mulberries, cacao nibs and espresso beans. Antioxidant boost!

Am sure these packets will cost a bit more than the regular stuff you get off the grocery shelf, but I think it’s all worth it.

Image from Kopali Organics

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As I was researching herbal remedies for sore throat, I came across this article on South Asian home remedies which recommends a tea made of holy basil, black peppercorns, crushed cloves and a bit of crushed ginger, to relieve symptoms of common colds and flu.

Basil? Apparently, aside from its antibacterial and other health benefits, basil contain volatile oils that has anti-inflammatory properties, which basically act the same way as your over the counter aspirin, ibuprofen, or acetaminophen (source). Want more scientific proof? Check out this animal trial published in Fitoterapia.

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