Tuesday, November 4, 2008

Cancer Fighting Properties in Jam

Researchers from the U.K.’s Institute of Food Research found that a gelling agent used in jams and jelly, a pectin they call it, has anti-cancer properties.

Pectin is a natural fiber found in fruits and vegetables and is used in the manufacturing of jelly, jam, yogurts and milk drinks.

Pectin has properties that block the growth of cancer, according to one study from the Institute. Under the right conditions, it releases a molecular fragment with anti-cancer properties that binds to galectin 3 (gal3). Gal3 is the protein that promotes cancer growth.

The study was published in the Federation of American Societies for Experimental Biology Journal and pointed out that the modified pectin used in jellies and jams was likely to produce the anti-cancer effect.

It's time to have more jam and jelly in our diets. Mayhaps breakfast would be a great spot to start.

Though this isn't a fix all, cure all kind of discovery, and it's early in the stages of scientific acceptance across the board.

I think it's a nice glimmer of hope for some who may otherwise feel disconcerted about their situations.

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Hi - sorry for the confirmation but I need to weed out the noise from the well intended comments. Thanks for leaving a note... - Bruce