[Follow the Wikipedia links]
This is the second of 8 essays on new berry science reported at the
2nd International Symposium on Berry Health Benefits,
Oregon State University, Corvallis
June 11-12, 2007
First a review of background from Part 1...
A pandemic of poor diets and lifestyle practices linked to rising rates of obesity, diabetes, cancer, and chronic inflammation, pain and cardiovascular diseases has swept across the world in recent decades.
Recognizing the urgent need to redirect consumer attention toward healthier eating habits and lifestyles, various scientific and consumer organizations have released advisories
for eating higher amounts of whole natural foods, including color-rich plants like berries.
Health Power of Pigments
Discussed previously from the Berry Doctor's Journal
Every one of 27 presentations at the Oregon Berry Health Benefits Symposium
discussed the potential health values of anthocyanins.
What are anthocyanins?
Anthocyanins (from Greek: anthos = flower + kyanos = blue) are water-soluble
pigments that appear in a general range of red to blue, according to acidity.
In response to ripening maturity and environmental stressors,
they are synthesized by plants and bacteria, occurring in all tissues of higher plants, providing color in leaves, stems, roots, flowers, and fruits.
Read other background about anthocyanins in Part 1 of this series (click!)
Strawberries in double cream, celebrating Wimbledon, July 2007
Anthocyanin Intake for Prevention of Cancer
Effective at both the initiation and promotion/progression stages of tumor development, black raspberries are a practical research tool and a promising therapeutic source, as they contain the richest contents of anthocyanins among native North American berries.
From research to date, berries showing this potential benefit:
Black raspberries
Strawberries
Blackberries
Cranberries
Research from Drs. Gary Stoner and Laura Kresty , The Ohio State University, Columbus
Black raspberries in the early ripening stage when anthocyanin content is relatively low.
Content of anthocyanins increases progressively during ripening as the berries
synthesize more anthocyanins and become blacker.
From Wikipedia [follow the links below]
In animal models and in vitro studies, black raspberry anthocyanins
- stalling the growth of pre-cancerous cells
- accelerating the rate of cell turnover, called apoptosis, effectively making the cancer cells die faster
- reducing inflammatory mediators that may have a role in stimulating tumors to form
- inhibiting the growth of new blood vessels that nourish tumors, a process called angiogenesis
- minimizing cancer-induced DNA damage.
On a molecular level, berry anthocyanins turn off genes involved with proliferation, apoptosis, inflammation and angiogenesis.
Stoner's group has taken the black raspberry to the next pivotal level of research – the human clinical trial – for which they have several approved studies underway to examine anti-cancer effects of black raspberries and cranberries on tumors in the esophagus (throat), breast, prostate and colon.
Similar anti-cancer studies of anthocyanins from blackberry, black raspberry, blueberry, cranberry, red raspberry and strawberry at UCLA are under the direction of Drs. N. Seeram and D. Heber.
The UCLA group has shown enhanced anti-cancer activity when berry anthocyanins are combined with other berry antioxidants called proanthocyanidins and flavonols.
Recent publication on cancer from Ohio State University by Dr. Stoner
Recent publication on cancer from UCLA by Dr. Seeram
Courtesy of the US National Berry Crops Initiative
Upcoming Essays from the
2007 Symposium on Berry Health Benefits
- Obesity and Diabetes
- Cancer
(today)
- Bacterial Infections
- Neurological Diseases and Aging
- Inflammation
- Interpreting Anti-Disease Benefits from Preliminary Research
- Processing and Storage Effects on Nutrients
- A Dietary Guide
ARCHIVES (click!)
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Dr. Paul
The Berry Doctor |
