Adding a dose of turmeric to your daily diet can help keep colon cancer at bay, say scientists.
A study has shown that curcumin – the connection that turmeric gives its bright orange color – can block the growth of early cancer cells in the intestine.
Experts from the University of Leicester say that the herb seems to disarm villain cells before they can multiply and form tumors, which may prevent the disease.
They discovered that curcumin sticks to an important protein that is used by these dangerous cells to spread – and stop working.
In laboratory tests, the team applied supplement level doses to bowel tissue doses.
The results showed that the connection stopped the growth of cancer stem -like cells, which it is believed to be behind the development and repetition of tumors.
The findings, published in the magazine Cancer Letters, suggest that curcumin pushes these cells into a more benign state – so that their ability to distribute and retain.
Although more research is needed, experts say that the study strengthens the evidence that turmeric can be part of the prevention of colon cancer in a day, especially in people with a higher risk.
A study has shown that curcumin – the connection that turmeric gives its bright orange color – can block the growth of early cancer cells in the intestine
The scientists also conducted individual tests and studies at mice that were deliberately infected with cancer cells.
They discovered that curcumin tumor growth delayed and extended the life of the animals.
The equivalent human dose for that in the tests would be between one and a half and two grams of curcumin per day.
Turmeric powder contains approximately two to five percent curcumin per weight – it means that a person between 40 g and 100 g has to consume to get 2 g of pure curcumin.
This is much more than realistic to be found in a normal diet – and for this reason, most studies use supplements that are much more concentrated.
The researchers added that turmeric has ‘low toxicity and is cheap and meets many of the requirements of an ideal preventive therapy’.
Turmeric, usually used in Indian, Southeast Asian and Middle Eastern cooking, has long been considered a super-feed for cancer control.
It is also a popular supplement, after countless studies suggested that it can have painful qualities-especially when relieving the symptoms of knee arthritis.
Cancer research UK Does it agree that Curcumin could have enormous potential in the fight against cancer, but more research was needed, especially in dosage.
On its website it reads: ‘There is some proof that curcumin, a substance in turmeric, can kill cancer cells with certain cancers.
‘At the moment there is no clear evidence in people to show that turmeric or curcumin can prevent or treat cancer. Larger studies are needed. ‘
In the UK, around 44,000 people are diagnosed with colon cancer every year – one person and 17,000 die from the disease every 12 minutes.
As far as concerned, The Lancet It reported that there was an increase of 3.6 percent in cases in England, and an increase in younger adults (younger than 50) was told that they have the disease.
Colorectal (intestinal) cancer, long considered as a disease of old age, is increasingly striking people in the twenty, 30s and 40s in the US and the UK in a phenomenon that surprises doctors.
The disease still mainly influences the elderly, with risks, including a bad diet, obesity, eating too much processed meat and not enough fiber.
In April, researchers from the University of California San Diego revealed that a potential link had found between colon cancer and E. Coli, a bacteria transferred by food that infects around 75,000 to 90,000 Americans every year and at least 1500 British.
By analyzing DNA of young colon cancer patients, the team found unique genetic changes in their digestive opportunities that seem to increase the risk that it forms – probably activated during childhood when the body still develops.
They also detected traces of colibactin, a cancer-connected toxin produced by certain tribes of E. coli, lurking in tumors of patients under 40.
The most common source of E. coli is not cooked ground beef, where bacteria can spread during processing.
But leafy vegetables such as Romaine and spinach are another major culprit, often polluted in the field due to contaminated water or contact with cattle.
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