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Docosahexaenoic acid suppresses arachidonic acid-induced proliferation of LS-174T human colon carcinoma cells. Habbel P, Weylandt KH, Lichopoj K, Nowak J, Purschke M, Wang JD, He CW, Baumgart DC, Kang JX. World J Gastroenterol. 2009 Mar 7;15(9):1079-84. PMID: 19266600 doi: 10.3748/wjg.15.1079.

Calorie-restricted diets are thought to protect against cancer and slow tumor growth, and a new study published in this week's Nature begins to tease out why the measure works for some tumors, and not for others. For almost a century, researchers have known that fasting helps animals live longer and avoid some cancers, "but which type of cancers would be amenable to this approach, from a therapeutic standpoint, is still an open question," said Pier Paolo Pandolfi, a cancer geneticist at Harvard Medical School and Beth Israel Deaconess Cancer Center in Boston, Mass., who was not involved in the study. The study is exciting because it is one of the first to start answering that question at the genetic level, he said.

Research just published in the American Association for Cancer Research's Cancer Prevention Research identifies a class of flavonoids called anthocyanins in black raspberries that's been shown to inhibit cancer cell growth and stimulate apoptosis (the death of cancer cells) in the esophagus of rats treated with an esophageal carcinogen

Vitamin K2 is produced by animal tissues, including the mammary glands, from vitamin K1, which occurs in rapidly growing green plants. A growing body of published research confirms Dr. Price's discoveries, namely that vitamin K2 is important for the utilization of minerals, protects against tooth decay, supports growth and development, is involved in normal reproduction, protects against calcification of the arteries leading to heart disease, and is a major component of the brain. Vitamin K2 works synergistically with the two other "fat-soluble activators" that Price studied, vitamins A and D. Vitamins A and D signal to the cells to produce certain proteins and vitamin K then activates these proteins. Vitamin K2 plays a crucial role in the development of the facial bones, and its presence in the diets of nonindustrialized peoples explains the wide facial structure and freedom from dental deformities that Weston Price observe

Artemisinin (pronounced /ɑːtə'misinən/) is a drug used to treat multi-drug resistant strains of falciparum malaria. The compound (a sesquiterpene lactone) is isolated from the plant Artemisia annua. Not all plants of this species contain artemisinin. Apparently it is only produced when the plant is subjected to certain conditions, most likely biotic or abiotic stress. It can be synthesized from artemisinic acid.[1] The drug is derived from a herb used in Chinese traditional medicine, though it is usually chemically modified and combined with other medications. Artemisinin is under early research and testing for treatment of cancer, primarily by researchers at the University of Washington.[7][8] Artemisinin has a peroxide lactone group in its structure. It is thought that when the peroxide comes into contact with high iron concentrations (common in cancerous cells), the molecule becomes unstable and releases reactive oxygen species. It has been shown to reduce angiogenesis and the expression of vascular endothelial growth factor in some tissue cultures.

"This chart comes from Russell Jaffe, MD, and he retains all rights. Prepared by Dr. Russell Jaffe, Fellow, Health Studies Collegium. Reprints available from ELISAIACT Biotechnologies. 14 Pidgeon Hill, #300, Sterling,VA 20 165. Sources include USDA food data base (Rev 9 & 10), Food & Nutrition Encyclopedia; Nutrition Applied Personally by M.Walczak; Acid & Alkaline by H.Aihara. Food growth, transport, storage, processing, preparation, combination, & assimilation influence effect Intensity. Thanks to Hank Liers for his original work. (Rev 6/0 1]"

"Researchers from the University of Alabama at Birmingham (UAB) have discovered that restricting consumption of glucose, the most common dietary sugar, can extend the life of healthy human-lung cells and speed the death of precancerous human-lung cells, reducing cancer's spread and growth rate. The research has wide-ranging potential in age-related science, including ways in which calorie-intake restriction can benefit longevity and help prevent diseases like cancer that have been linked to aging, said principal investigator Trygve Tollefsbol, Ph.D., D.O., a professor in the Department of Biology. "These results further verify the potential health benefits of controlling calorie intake." Tollefsbol said. "Our research indicates that calorie reduction extends the lifespan of healthy human cells and aids the body's natural ability to kill off cancer-forming cells.

Vitamin D-induced up-regulation of tumour necrosis factor alpha (TNF-alpha) in prostate cancer cells. Golovko O, Nazarova N, Tuohimaa P. Life Sci. 2005 Jun 17;77(5):562-77. Epub 2005 Feb 25. PMID: 15904673 doi:10.1016/j.lfs.2004.10.072 Combined addition of human recombinant TNF-alpha with calcitriol or CB1093 cause enhanced effect in induction of apoptosis. We conclude that under physiological conditions vitamin D activates only the transcription of TNF-alpha gene, for TNF-alpha protein synthesis additional cofactors are required. Therefore a cooperation of vitamin D and TNF-alpha may play an important role in the control of cell growth in prostate cancer.

"COLLEGE STATION - Mango. If you know little about this fruit, understand this: It's been found to prevent or stop certain colon and breast cancer cells in the lab. That's according to a new study by Texas AgriLife Research food scientists, who examined the five varieties most common in the U.S.: Kent, Francine, Ataulfo, Tommy/Atkins and Haden. Though the mango is an ancient fruit heavily consumed in many parts of the world, little has been known about its health aspects. The National Mango Board commissioned a variety of studies with several U.S. researchers to help determine its nutritional value. "If you look at what people currently perceive as a superfood, people think of high antioxidant capacity, and mango is not quite there," said Dr. Susanne Talcott, who with her husband, Dr. Steve Talcott, conducted the study on cancer cells. "In comparison with antioxidants in blueberry, acai and pomegranate, it's not even close." But the team checked mango against cancer cells anyway, and found it prevented or stopped cancer growth in certain breast and colon cell lines, Susanne Talcott noted. "It has about four to five times less antioxidant capacity than an average wine grape, and it still holds up fairly well in anticancer activity. If you look at it from the physiological and nutritional standpoint, taking everything together, it would be a high-ranking super food," she said. "It would be good to include mangoes as part of the regular diet." The Talcotts tested mango polyphenol extracts in vitro on colon, breast, lung, leukemia and prostate cancers. Polyphenols are natural substances in plants and are associated with a variety of compounds known to promote good health."

"Apigenin is described as a nonmutagenic bioflavonoid which is presented in leafy plants and vegetables (e.g., parsley, artichoke, basil, celery) and has significant chemopreventive activity against UV-radiation. Current research trials indicate that it may reduce DNA oxidative damage; inhibit the growth of human leukemia cells and induced these cells to differentiate; inhibit cancer cell signal transduction and induce apoptosis; act as an anti-inflammatory; and as an anti-spasmodic or spasmolytic. "

"(NaturalNews) The emu, a native of Australia, is a large, ostrich looking bird that doesn't fly. The Australian Aborigines first discovered the benefits of emu oil and have been using it for thousands of years for bone, muscle and joint pain, as an anti-inflammatory and for many skin conditions. The west is finally taking notice of this remarkable oil. Red Meat with No Worries Although a bird, the emu meat is red and a healthy alternative to traditional red meat. It's naturally 97% fat free, high in iron and vitamin B12 and low in calories and cholesterol. As the meat is packaged and sold, the oil is purified and sold separately. Benefits of Emu Oil Emu oil consists of oleic acid (a mono-unsaturated omega-9 fatty acid), linoleic acid (omega-6 fatty acid) and linolenic acid (an omega-3 fatty acid). The benefits are thought to be due to the ability of the oil to deeply penetrate the skin layers. Linoleic acid (omega-6 fatty acid) is believed to ease muscle aches and joint pain. Oleic acid (omega-9 fatty acid) is considered to have local anti-inflammatory effect (similar to ibuprofen). Studies suggest emu oil is bacteriostatic (does not promote growth of bacteria) and hypoallergenic (won`t cause irritation); it does not leave a greasy feel, and it is non-comedogenic, which means it won`t clog pores. Side effects are virtually unknown with emu oil. Several small clinical studies reported successful results for temporary relief of muscle and joint pain, specially related to arthritis. Emu Oil and Burn Wounds A long-term study by Dr. John Griswold, Director of the Timothy J. Harner Burn Center (affiliated with Texas Tech University Medical Center, Lubbock, Texas) in 1995 found that there was statistically significant difference in scar reduction and inflammation of the emu oil treated wounds. Other benefits found from studies from Department of Dermatology, at Texas Medical School in Houston, proved emu oil does not clog skin pores and has anti-aging properties."

"ScienceDaily (Dec. 17, 2009) - Researchers from the University of Alabama at Birmingham (UAB) have discovered that restricting consumption of glucose, the most common dietary sugar, can extend the life of healthy human-lung cells and speed the death of precancerous human-lung cells, reducing cancer's spread and growth rate. The research has wide-ranging potential in age-related science, including ways in which calorie-intake restriction can benefit longevity and help prevent diseases like cancer that have been linked to aging, said principal investigator Trygve Tollefsbol, Ph.D., D.O., a professor in the Department of Biology. "These results further verify the potential health benefits of controlling calorie intake." Tollefsbol said. "Our research indicates that calorie reduction extends the lifespan of healthy human cells and aids the body's natural ability to kill off cancer-forming cells.""

"(NaturalNews) Regularly eating high levels of tofu may increase the risk of the memory loss associated with dementia, according to a new study conducted by researchers from Loughborough University in the United Kingdom, and published in the journal Dementias and Geriatric Cognitive Disorders. Prior research has found that women over the age of 65 who receive hormone therapy may double their risk of dementia. This may occur because estrogen promotes cell growth, which may actually do damage to the aging brain, Hogervorst said. Alternately, high levels of estrogen might enhance the cell-damaging effects of free radicals. Hogervorst also noted that much of tofu consumed by study participants might have been preserved with formaldehyde, a common practice in Indonesia. Formaldehyde has been strongly linked to various forms of cell damage, and might be responsible for the memory effects observed. Prior research has found that older Japanese-American men who consumed high levels of tofu are also at an elevated risk for dementia, however. Researchers investigated the connection between memory loss and diet for 719 elderly urban and rural residents of Java, Indonesia. The found that those who ate tofu at least once per day performed significantly worse on memory tests than those who ate tofu less frequently. The effect was particularly strong among those over the age of 68."

"Eating high levels of some soy products - including tofu - may raise the risk of memory loss, research suggests. The study focused on 719 elderly Indonesians living in urban and rural regions of Java. ' The latest study suggests phytoestrogens - in high quantity - may actually heighten the risk of dementia. Lead researcher Professor Eef Hogervorst said previous research had linked oestrogen therapy to a doubling of dementia risk in the over-65s. She said oestrogens - and probably phytoestrogens - tended to promote growth among cells, not necessarily a good thing in the ageing brain. Alternatively, high doses of oestrogens might promote the damage caused to cells by particles known as free radicals. A third theory is that damage is caused not by the tofu, but by formaldehyde, which is sometimes used in Indonesia as a preservative. The researchers admit that more research is required to ascertain whether the same effects are found in other ethnic groups. However, previous research has also linked high tofu consumption to an increased risk of dementia in older Japanese American men. The researchers found high tofu consumption - at least once a day - was associated with worse memory, particularly among the over-68s. "

"ScienceDaily (Dec. 26, 2009) - Going back for a second dessert after your holiday meal might not be the best strategy for living a long, cancer-free life say researchers from the University of Alabama at Birmingham. That's because they've shown exactly how restricted calorie diets -- specifically in the form of restricted glucose -- help human cells live longer. They found that the normal cells lived longer, and many of the precancerous cells died, when given less glucose. Gene activity was also measured under these same conditions. The reduced glucose caused normal cells to have a higher activity of the gene that dictates the level of telomerase, an enzyme that extends their lifespan and lower activity of a gene (p16) that slows their growth. Epigenetic effects (effects not due to gene mutations) were found to be a major cause in changing the activity of these genes as they reacted to decreased glucose levels. "Western science is on the cusp of developing a pharmaceutical fountain of youth" said Gerald Weissmann, M.D., Editor-in-Chief of The FASEB Journal. "This study confirms that we are on the path to persuading human cells to let us to live longer, and perhaps cancer-free, lives.""

Anticancer properties of Ganoderma lucidum methanol extracts in vitro and in vivo. Harhaji Trajković LM, Mijatović SA, Maksimović-Ivanić DD, Stojanović ID, Momcilović MB, Tufegdzić SJ, Maksimović VM, Marjanović ZS, Stosić-Grujicić SD. Nutr Cancer. 2009;61(5):696-707. PMID: 19838944 DOI: 10.1080/01635580902898743 Anticancer activities of various extracts of the medicinal mushroom, Ganoderma lucidum, have been widely demonstrated and are mainly associated with the presence of different bioactive polysaccharides and triterpenoids. We have evaluated and compared in vitro and in vivo the antitumor effects of two preparations from Ganoderma lucidum: a methanol extract containing total terpenoids (GLme) and a purified methanol extract containing mainly acidic terpenoids (GLpme). Both extracts inhibited tumor growth of B16 mouse melanoma cells inoculated subcutaneously into syngeneic C57BL/6 mice and reduced viability of B16 cells in vitro, whereby GLme exhibited stronger effect. Furthermore, anticancer activity of GLme was demonstrated for the first time against two other rodent tumor cell lines, L929-mouse fibrosarcoma and C6-rat astrocytoma. The mechanism of antitumor activity of GLme comprised inhibition of cell proliferation and induction of caspase-dependent apoptotic cell death mediated by upregulated p53 and inhibited Bcl-2 expression. Moreover, the antitumor effect of the GLme was associated with intensified production of reactive oxygen species, whereas their neutralization by the antioxidant, N-acetyl cysteine, resulted in partial recovery of cell viability. Thus, our results suggest that GLme might be a good candidate for treatment of diverse forms of cancers.

Vitamin A - a fat soluble vitamin with an RDA of 3000 IUs for men and 2,333 IUs for women. The upper suggested limit for daily intake is 10,000 IUs. Vitamin A is used in the body for white blood cell production, white blood cell health, cell division and growth. Common food sources of the vitamin include carrots, liver, broccoli, sweet potatoes and kale.

Defining Adequate Vitamin D Intake : Cross-sectional and Intervention Studies Viljakainen, Heli Tuulikki University of Helsinki 2008-05-23 Doctoral dissertation (article-based) Vitamin D is required for normal bone growth and maintenance of the skeleton throughout life. In Finland, like in many other Western countries, the population suffers from inadequate or deficient vitamin D status, especially during winter, which is thought to increase the risk of osteoporosis. New strategies to prevent osteoporosis are actively being sought. The main objective of this thesis was to determine whether vitamin D is feasible in the primary prevention of osteoporosis; does it affect bone mineral accrual during the growth period? A second goal was to ascertain whether seasonal variation in calcitropic hormones affects bone remodelling, and to elucidate the vitamin D intake needed to overcome this variation in different age groups. In summary, vitamin D intake remains inadequate among the target groups of this thesis, as reflected by seasonal variation in calcitropic hormones and bone metabolism. Dietary intake of vitamin D should be increased to achieve at least an adequate vitamin D status (S-25-OHD>50 nmol/l) and possibly an optimal vitamin D status (S-25-OHD>80 nmol/l) throughout the year. This could be accomplished by introducing new vitamin D-fortified foods to the market."

"Vitamin D may be more important to colon cancer prevention than previously believed, according to a study published in the Journal of the American Medical Association (Vol. 290, No. 22: 2959-2967). The study examined people with no symptoms of colon cancer to determine what role diet, exercise, smoking, and other behaviors played in the development or not of colon polyps, small growths in the colon that can turn into cancer if they aren't removed."

Over acidity has been studied by many scientists as you will see here. You can help prevent the negative side effects by eating plenty of green foods and drinking green alkalizing drinks Excessive dietary intake of protein with consequent increase in metabolic acid production result in compensatory mechanisms that lead to progression of kidney stones, bone disease, renal disease and a catabolic state. Chronic metabolic acidosis is a process whereby an excess acid load is placed on the body due to excess acid generation or diminished acid removal by normal homeostatic mechanisms. Excessive meat ingestion and aging are two clinical conditions often associated with chronic metabolic acidosis. The body's homeostatic response to this pathology is very efficient. Therefore, the blood pH is frequently maintained within the "normal" range. However, these homeostatic responses engender pathologic consequences such as nephrolithiasis, bone demineralization, muscle protein breakdown and renal growth.