Researchers have found 3 powerful components in plant based food that kill cancer cells, and activate the immune system. Apigenin, fisetin, and salicylic acid found in fruits and vegetables inhibit the development of cancer cells, blocks angiogenesis (the development of blood vessels that feed tumors), induces apoptosis (cancer cell suicide) and can detoxify carcinogens while enhancing immune system function.
Nutrients that make cancer cells die
Apigenin works on cancer cells by inducing apoptosis (cancer cell suicide), and also reduces the expression of a gene known to help with the cancer’s growth, while limiting the diameter of blood vessels, restricting the nutrient flow to the tumor. This ensures that a tumor will shrink as well as paralyzing its ability to spread.
Andrea Doseff, an associated professor of internal medicine and molecular genetics at Ohio State sees apigenin as a way to normalize cancer cells.
Apigenin has been shown to have remarkable anti-inflammatory antioxidants along with its anti-carcinogenic properties, which work on the cellular and molecular levels to ensure a healthy environment for all cells.
The researchers also showed that apigenin binds with an estimated 160 proteins in the human body, suggesting other far reaching health benefits.
A great reason to consume parsley, celery, and chamomile tea
Parsley, celery, and chamomile tea are common sources of apigenin. It is a citrus bioflavonoid also found in dandelion root coffee, thyme, peppermint, lemon balm, artichoke root, basil, Chinese cabbage, bell pepper, garlic, guava, onions, garlic, oranges, and wheat sprouts.
Apigenin is abundant in the Mediterranean diet and is credited with a lower than average cancer rate for any population that adheres to it.
Since apigenin is a naturally occurring plant flavone, abundantly present in common fruits and vegetables, it is important to look to the produce section as a natural drug factory that not only takes on some of the so called horrific conditions, but rejuvenates overall health.
Why is fisetin so important?
Fisetin is a unique polyphenol flavonoid found in many plants and fruits, especially strawberries and mangoes. Its capabilities are far reaching and new studies show that fisetin has strong anti-cancer components.
The inherent benefits have been demonstrated on breast cancer cells. It has been shown to help membranes of cancer cells to rupture and interfere in how cancer cells make energy. At the same time, it has proven to activate various gene-related conditions that ensure the demise of the cancer cells, while leaving the healthy cells alone.
It is common for any type of cancer to hijack and pervert various healthy gene-signaling pathways to aid the survival of the cancer. In prostate cancer, not treatable with androgen-suppressing therapy, it was found that fisetin could reclaim an important gene pathway overcoming the hijacking mechanism and assist in the demise of the prostate cancer cells.
University of Wisconsin researchers have also shown that fisetin used similar mechanisms to help with lung cancer. It again interrupted cancer gene-signaling, other data suggest that fisetin can be an effected agent against melanoma.
The science is there and it lays a solid foundation for the intake of this nutrient to assist in prevention and reversal of cancer. While there is currently no human dose that is currently documented – it still sends the message that it is a powerful and safe addition to any diet.
Fisetin is commonly found in many fruits and vegetables including apples, persimmons, grapes, kiwis, strawberries, blueberries, onions and cucumbers.
Let’s not forget the value of salicylic acid
The Journal of Clinical Pathology published an article by a scientist in the UK that has shown salicylic acid is present in fruits and vegetables. The fact is salicylic acid is a COX-2 inhibitor and an anti-tumor agent that is now recognized by researchers as providing protection against many types of cancer.
Fruits and vegetables are natural sources of salicylic acid. By looking at this list you will see how abundant in nature salicylic acid is in nature.
The foods with the highest amounts of salicylic acid include alfalfa, broccoli, cucumber, fava beans, spinach, sweet potato, green pepper, olive, mushrooms, tomato, chicory, granny smith apples, avocadoes, cherries, red grapes, mandarin, tangelo, apricots, blackberries, blueberries, cantaloupe, dates, pine nuts, macadamia nuts, almonds, peanuts curry powder, dill, oregano, paprika, rosemary, and thyme.
Salicylic acid is a phenolic compound, related to polyphenols such as flavonoids, which have similar actions and are vital for health.
Plants possess so many other life giving chemical values not yet fully understood. A better tomorrow won’t come from chemistry, but from the newly discovered benefits of plants.
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