Saturday, September 30, 2006

Blackberries fighting cancer

A recent study conducted by researchers at the US Agricultural Research Service and the US National Institute for Occupational Safety and Health found that a certain compound in fresh blackberries may reduce the size and spread of cancerous tumors. The particular compound is a flavonoid, the water-soluble flavonoid cyanidin-3-glucoside (C3G) more exactly.

Flavonoids are a class of naturally occurring plant compounds that function as antioxidants. They are plant pigments and, even if they are not labeled as essential nutrients, they enhance the processing of vitamin C, which is itself a powerful antioxidant. Flavonoids are also needed to maintain capillary walls and protect against infections. Deficiency of flavonoids may lead to easily bruising.

Earlier studies highlighted the cancer-fighting potential of blueberries and strawberries, and now blackberries (Rubus occidentalis)—also know as black raspberries—have been found to be equally as potent.

The cyanidin-3-glucoside flavonoid in blackberries reduced the growth and inhibited the spreading of malignant tumors in skin and lung cancer.

Source: JBCL

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