Amazing Discovery: Plant Blood Enables Your Cells to Capture Sunlight Energy

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What if conventional wisdom regarding our most fundamental energy requirements has been wrong all along and we can directly harness the energy of the Sun when we consume ‘plant blood’?

Plants are amazing, aren’t they? They have no Continue reading

Parsley Is a Powerful Detoxifier

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Did You Know…

… that a popular food garnish is actually a powerful kidney and liver detoxifier?

No more shoving parsley to the side of your plate as an un-edible garnish.  This little green herb is actually far more than decorative.  It’s loaded with vitamins, minerals, antioxidants, Continue reading

Wheatgrass

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Did You Know…

… that wheatgrass rejuvenates aging cells and helps fight tumors, cleanse the blood and tighten loose and sagging skin?

Say what you will about the taste, which can be chased away with something fruity and sweet, wheatgrass is total body nutrition in one gulp. Prominent research scientist Dr. Earp-Thomas says that,“15 pounds of wheatgrass is the equivalent of 350 pounds of carrots, lettuce, celery and so forth.”

Made up of 17 essential amino acids, 90 minerals, 13 vitamins and 80 enzymes, Continue reading

Chlorophyll Can Help Prevent Cancer – but Study Raises other Questions

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A recent study at Oregon State University found that the chlorophyll in green vegetables offers protection against cancer when tested against the modest carcinogen exposure levels most likely to be found in the environment. Continue reading

Eat Greens for St. Patrick’s Day

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Why not have the luck of health and eat green! The color green symbolizes growth, harmony, nature, freshness, and fertility–and we can thank our lucky charms for Mother Nature’s abundance of delicious green antioxidant-rich plants. Plus, foods that are green boast a bonanza of phytonutrients and cancer-fighting compounds. Get in the spirit of the shamrock season by eating greens that will boost your longevity.

Why Go Green?

Popeye was certainly onto something with his love of spinach. We all know how important it is to eat our greens, and countless studies prove the power of these cancer-fighting plants. One health-giving compound found in plants is chlorophyll,  Continue reading

Natural Compounds in Vegetables Make Chemotherapy More Effective

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PORTLAND- Natural compounds present in plants and some vegetables may help treat cancer even more effectively, when used side-by-side with chemotherapy drugs, according to new research.

A study published in the International Journal of Cancer has found that chlorophyllin-a water-soluble derivative of chlorophyll that makes possible the process of photosynthesis and plant growth from the sun’s energy-is, on a dose-by-dose basis, 10 times more potent at causing death of colon cancer cells than the chemotherapeutic drug hydroxyurea.

Experts in the Linus Pauling Institute at Oregon State University say that the study has also shown that chlorophyllin kills cancer cells by blocking the same phase of cellular division that hydroxyurea does, but by a different mechanism.

Based on that finding, the researchers suggest that it may be possible to developed to have a synergistic effect with conventional cancer drugs, helping them to work better or require less toxic dosages.

“We conclude that chlorophyllin has the potential to be effective in the clinical setting, when used alone or in combination with currently available cancer therapeutic agents,” the researchers wrote in their study report.

They, however, stressed the need for both in laboratory and animal studies, with combinations of chlorophyllin and existing cancer drugs, before it would be appropriate for human trials.

Other studies published in the journals Carcinogenesis and Cancer Prevention Research have explored the role of organic selenium compounds in killing human prostate and colon cancer cells.

During the studies, a form of organic selenium found naturally in garlic and Brazil nuts was converted in cancer cells to metabolites that acted as “HDAC inhibitors” – a promising field of research in which silenced tumor suppressor genes are re-activated, triggering cancer cell death.

Rod Dashwood, professor and director of the Cancer Chemoprotection Program in the Linus Pauling Institute, says that the concept of combining conventional or new cancer drugs with natural compounds, which have been shown to have anti-cancer properties, is very promising.

“Most chemotherapeutic approaches to cancer try to target cancer cells specifically and do something that slows or stops their cell growth process. We’re now identifying such mechanisms of action for natural compounds, including dietary agents. With further research we may be able to make the two approaches work together to enhance the effectiveness of cancer therapies,” Dashwood said.

Chlorophyll Compounds may Help Treat Cancer

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PORTLAND – Natural food compounds, previously studied for their ability to prevent cancer, may play a more potent role in treating it, says a new study.

Conducted by the Linus Pauling Institute, Oregon State University (OSU), the study found that chlorophyllin (water-soluble derivative of chlorophyll) was 10 times more effective in killing colon cancer cells than hydroxyurea, a drug commonly used in cancer treatment.

Moreover, chlorophyllin kills cancer cells by blocking the same phase of cellular division that hydroxyurea does, but by a different mechanism, according to an OSU release.

This opens the possiblity of developing other cocktails of natural products, to produce a synergistic effect with conventional cancer drugs, helping them to work better or require less toxic dosages, researchers said.

The concept of combining conventional cancer drugs with natural compounds that have been shown to have anti-cancer properties is very promising, said Rod Dashwood, professor and director of the Cancer Chemoprotection Program at the institute.

Most chemotherapeutic approaches to cancer try to target cancer cells specifically and do something that slows or stops their cell growth process, Dashwood said.

We conclude that chlorophyllin has the potential to be effective in the clinical setting, when used alone or in combination with currently available cancer therapeutic agents, the researchers wrote.

Chlorophyllin is a water-soluble derivative of chlorophyll — the green pigment found in most plants and many food products that makes possible the process of photosynthesis and plant growth from the sun’s energy.

The study was published in the International Journal of Cancer.