Eating oily fish could cut breast cancer risk

Eating oily fish could cut breast cancer risk including triple-negative breast cancer, said scientists from Fox Chase Center. Oily fishes including Sardines and Salmon contains abundant levels of Omega-3 fatty acids that can either stop or slow growth of breast cancer cells. However, Omega-3 fatty acids are least effective against luminal cancer cells.                                                                                                                                                  
Several published reports documented the beneficial effects of Omega-3 fatty acids against several cancers. However, the present study confirmed the efficacy of Omega-3 fatty acids present in oily fishes against triple-negative breast cancer cell lines. In-vitro studies confirmed nearly 90% killing of cancer cells by omega-3 fatty acids.
Vegetarian sources such as hemp and flax seeds are also the good source of Omega-3 fatty acids.
Cancer cells are characterized by immortality and abnormal rapid proliferative nature. Cancer cells evade programmed cell death (Apoptosis) by tweaking or evading the self-suicidal mechanism of cell cycle process. Several molecular mechanisms of cancer cells are unknown. The cancer targeting nature of Omega-3 fatty acids adversely affect the abnormal proliferation and programmed cell death of the cell.
According to Dr. Thomas Pogash, Scientific Technician at Fox Chase Cancer Center Lab, the present study confirmed the importance of natural foods that keep dreadful diseases such as cancer at bay.
When compared Western diets with Mediterranean diets, oily fish dishes are of immense importance in the latter. The incidences of cancers are uncommon among Mediterranean dieters, said Thomas.
Cancer cells rapidly uptake Omega-3 fatty acids and digested into smaller biomolecules called active metabolites.

The research team tested the efficacy of large Omega-3 fatty acids and its metabolites on human cell lines including basal-type triple negative cancer cells and luminal cancer cells.

Parent Omega-3 fatty acid molecules and its metabolites effectively prevented cancer cell line proliferation in all cancers. However, dramatic effectiveness was observed in triple-negative cancer cell lines.

Metabolites significantly prevented the motility and proliferative of triple-negative basal cancer cell lines by 20-60%.

Unroasted coffee beans can control diabetes and body weight

Chlorogenic acids present in unroasted coffee bean can control diabetes and body weight, according to a report submitted by Dr. Joe Vinson at the American Chemical Society (ACS). Chlorogenic acids are being marketed widely as a nutritional supplement, and it is naturally present in plums, cherries, apples and dried plums.                                                                                        
Type-2 diabetes is a global public healthcare problem and treatments such as oral medications, insulin shots with dietary and lifestyle modifications are the available options for type-2 diabetics. However, problems like insulin resistance and obesity are the foremost problems of type-2 diabetes.

A naturally-occurring compound could help us to control the elevated blood sugar and accelerate weight loss that is helpful for the treatment of type-2 diabetes, Dr. Vinson said. Present and previously published studies confirmed the benefits of green coffee beans and existing epidemiological reports confirmed that coffee consumption can reduce type-2 diabetes risk.

Large population studies confirmed that risk of type-2 diabetes is lowered by 50% in participants who drank 7 cups of coffee, daily. However, no such benefits were observed in participants who drank just 2 cups of coffee. Chlorogenic acids present in coffee could cut the risk in normal, pre-diabetic and diabetic individuals, said Dr. Vinson.

Chlorogenic acids are present in green and unroasted coffee beans. However, the roasting process can degrade chlorogenic acids and only meager amounts are present in coffee prepared with roasted coffee beans.

A previous study conducted by Dr. Vinson reported that people who consumed green coffee lost about 10% of body mass in just 5 months. The benefits of commercial green coffee extract in reduction of blood glucose levels have been tested. Nearly 56 normal participants were asked to consume green coffee extract, and glucose tolerance test (GTT) was assessed. The participants received 100, 200, 300 or 400 mg of commercial green coffee extract. The GTT levels were significantly controlled by green coffee extracts.

According to Dr. Vinson, a significant dose-response effect has been observed in the study, and gastrointestinal side effects such as duodenal ulcers have been reported. All the tested doses of green coffee extract demonstrated a significant reduction in blood glucose levels and the GTT challenge have been reverted to normal with, normal peak, values, he said.

Maximum blood glucose levels were observed at 30 minutes. However, the range in participants who consumed 400 mg green coffee extract was 24% lower than the original. The blood sugar levels at 120 minutes were 31% lower than the control group, he added.