Eating foods like broccoli
and soy has now been linked to
lower cancer rates, and
California researchers recently
reported that they may have
discovered the biological
mechanism behind the protective
effect.
Using cells in a lab dish,
researchers at the University of
California, Los Angeles, found
that diindolymethane (DIM), a
compound resulting from
digestion of cruciferous
vegetables such as Broccoli,
along with genistein, an
isoflavone in soy, reduce the
production of two proteins
needed for breast and ovarian
cancers to spread.
“We think these compounds
might slow or prevent the
metastasis of breast and ovarian
cancer, which would greatly
increase the effectiveness of
current treatments,” said Erin
Hsu, a UCLA graduate student in
molecular toxicology.
The findings highlight “an
entirely unique mechanism ...
Preventing the invasion and
metastasis of cancer cells is
crucial,” said Dr. Alan Kristal,
associate head of the cancer
prevention program at Fred
Hutchinson Cancer Research
Center in Seattle.
Cancer cells express very
high levels of a surface
receptor known as CXCR4, while
the organs to which the cancers
spread secrete high levels of
CXCL12, a ligand that binds to
that particular receptor.
This attraction stimulates
the invasive properties of
cancer cells and acts like a
homing device, drawing the
cancer cells to organs like the
liver or brain.
The study found that when
cancer cells were treated with
either DIM or genistein,
movement toward CXCL12 is
reduced by at least 80 percent
compared to untreated cells.
As the modern day
researchers continue to confirm
the wisdom of the
ancients, we
encourage you to embrace this
wisdom. Ancient civilizations
such as the Greeks and the
Essenes knew the recipe for good
health. They partook of pure air
and water, sunshine, and
nutrient-dense whole foods.
Today, it seems that science has
come full circle. They have
arrived “back in time”…… only to
discover the future!
