DO RED AND PURPLE FRUITS PREVENT BREAST CANCER?

Made works; It shows that breast cancer is the second most deadly disease in women in the world. In the type of breast cancer that develops dependent on the female hormone estrogen, treatments are applied to prevent the formation and effect of this hormone. However, this hormone-dependent (estrogen receptor negative) The utility of such approaches remains limited. Therefore, studies are continuing to discover more effective agents.

Field studies reveal that diet, especially the use of fruits and vegetables, plays an important role in the development of breast cancer, as in many cancer types. In this regard, the effect of anthocyanins, which are plant components with antioxidant effects and phenolic structure, is remarkable. These types of plant components, which give fruits and vegetables their red, purple and shades of colour, have protective effects against the development of cardiovascular diseases as well as cancers due to their experimentally demonstrated anti-inflammatory, antioxidant and chemopreventive effects. Studies have shown that it kills cancer cells by preventing the proliferation and vascularization of cancer cells.

Likapa fruit, which is one of the richest sources of anthocyanin content and attracts attention with its purple colored fruits close to black, is unfortunately not in demand in our country, although it is grown in the Eastern Black Sea Region. In a newly published study, the effect of extract prepared from fresh fruits on breast cancer cells was examined. It is reported that the anthocyanin extract of the fruit kills breast cancer cells at concentrations that are not toxic to the cells, and this effect is independent of the estrogen hormone.

Alcohol consumption may increase breast cancer risk

Both field studies and experimental studies have found a direct relationship between the development of breast cancer and excessive alcohol consumption. It has also been experimentally observed that free radicals accumulate in the intercellular space with alcohol intake. It is claimed that cyanidin-3-glycoside, which is one of the anthocyanins in red-purple fruits such as likapa, destroys these harmful radicals due to its strong antioxidant effect, thus preventing oxidative damage in breast cells, thus providing protection against cancer. On the other hand, studies have shown that the effect of vitamin C or other antioxidants in removing these harmful radicals caused by alcohol is limited.

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