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Tuesday, January 12, 2016

Women Health: The Simple and Easy Smoothie Broccoli, Cranberry and Green Tea for reduced Risk and Treatment of Ovarian Cancer Back by Respectable Institutions

Kyle J. Norton(Scholar, Master of Nutrients), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

The smoothie for reduced risk  and Treatment of Ovarian Cancer

Yield: 2 serving (about 8 ounce each)
1/2 Broccoli
1 cup Cranberry
1 cup green tea drink (Make from 4 grams(2 tea bags) of green tea, a slice of ginger and a cup of hot water lipped for 5 minutes, and set aside for cooling to room temperature)

1. Place whole food papaya, cinnamon and green tea drink in a blender and puree about 1 minute
2. Blend on high speed about 1 minute or until the mixture is thick and the ice is well crushed.
3. Serve immediately

The finding of a natural source for reduced risk and treatment of ovarian cancer has encountered many obstacles, many ingredients showed initially the promising result in animal studies have not produced same potentials in either large sample size and mutli centers human trials.

Recent study suggested that broccoli(1), cranberry(5) and green tea(8) may process phytochemicals and ingredients effectively in reduced risk and treatment of ovarian cancer.

Ovarian cancer is defined as a condition of abnormal cells growth of ovarian cells as that have become cancerous. It is one of most common cancer in US, according to the statistics adapted from the American Cancer Society's publication, Cancer Facts & Figures 2010, an estimated 21,880 women in the United States will be diagnosed with ovarian cancer and 13,850 deaths.

Broccoli is a mustard/cabbage plant, belong to the family Brassicaceae. It has large flower heads, usually green in color and the mass of flower heads is surrounded by leaves and evolved from a wild cabbage plant on the continent of Europe. According to the review of data base studies of Medline (Pubmed), Embase and Web of Science databases intake of cruciferous vegetables is associated to reduce risk of cancer.(4).

Sulforaphane, a major chemical constituent found in cruciferous vegetables, including broccoli, has exerted its anti ovarian cancer effects through induction of apoptosis and cell-cycle arrest in various mechanism which induced cancer cells growth(1). According to the Mount Sinai School of Medicine, the phytocemical inhibited cancer cell cycle phase progression through a decrease in the cell division in S and G2M phases with 18% of the cells underwent apoptosis after 2 days, 42% of the cells apoptosis after 3 days of incubation(2).In ovarian cancer cell lines SKOV3, C3, and T3 cells, sulforaphane exhibited antiproliferative effects in all 3 ovarian cancer cell lines through tageting the signal transduction pathway Akt which promotes survival and growth of ovarian cells(3).

Cranberry is a species of Vaccinium oxycoccos, belong9ngs to the family Ericaceae, found in the cooler part of Northern America. The fruit has been found to process certain phytochemicals including flavonols and flavan-3-ols for SKOV-3 and OVCAR-8 in inhibiting reduction ovarian cancer cells, through cytotoxic and anti-proliferative properties(5).

According to the Women and Infants Hospital of Rhode Island study, proanthocyanidins isolated from cranberry, exerted significant potent anti ovarian cancer and anti-angiogenic properties, through blocking the vascular endothelial growth factor (VEGF) in blood circulation(6).

Furthermore, the fruit's polyphenolic extracts, also exhibited cell-line specific cytotoxicity, induced apoptosis of platinum-resistant ovarian cancer cells, SKOV-3 ovarian cancer cells(7).

Green tea has been a precious drink in traditional Chinese culture and used exceptional in socialization for more than 4000 thousand years. Because of their health benefits, they have been cultivated for commercial purposes all over the world.

Functional mutations in BRCA (breast cancer-gene) 1 or 2 is found to associated to 60 % risk of ovarian cancer. The Curtin University of Technology, drinking tea daily and drinking tea for >30 years exhibited a greatest risk declined in the development of ovarian cancer, in a study of a total of 652 controls comprised 340 hospital visitors, 261 non-neoplasm hospital outpatients conducted in China during 1999-2000(9).
According to the review of data based of Medline, EMBASE and SciVerse (last researched: July 2011), green tea inhibited the epithelial ovarian cancer cell lines, by downregulating the expression of inflammation, cell signalization, cell motility and angiogenesis proteins(8).
In a cohort study included 254 patients recruited during 1999-2000 with histopathologically confirmed epithelial ovarian cancer, after followed up for a minimum of 3 years, drinking green tea enhances survival of epithelial ovarian cancer in does dependent-manner(10).

Taking all together, women with high risk of ovarian cancer due to family history and gene mutation should drink at least a serving daily and those with ovarian cancer should drink as much as possible depending to the digestive toleration.

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(1) Sulforaphane induces cell cycle arrest by protecting RB-E2F-1 complex in epithelial ovarian cancer cells by Bryant CS1, Kumar S, Chamala S, Shah J, Pal J, Haider M, Seward S, Qazi AM, Morris R, Semaan A, Shammas MA, Steffes C, Potti RB, Prasad M, Weaver DW,Batchu RB.(PubMed)
(2) Sulforaphane induces growth arrest and apoptosis in human ovarian cancer cells by Chuang LT1, Moqattash ST, Gretz HF, Nezhat F, Rahaman J, Chiao JW.(PubMed)
(3) Antiproliferative activity of sulforaphane in Akt-overexpressing ovarian cancer cells by Chaudhuri D1, Orsulic S, Ashok BT.(PubMed)
(4) Intake of cruciferous vegetables is associated with reduced risk of ovarian cancer: a meta-analysis by Hu J1, Hu Y1, Hu Y1, Zheng S2.(PubMed)
(5) The cranberry flavonoids PAC DP-9 and quercetin aglycone induce cytotoxicity and cell cycle arrest and increase cisplatin sensitivity in ovarian cancer cells by Wang Y1, Han A2, Chen E2, Singh RK2, Chichester CO3, Moore RG2, Singh AP1, Vorsa N1.(PubMed)
(6) Anti-angiogenic activity of cranberry proanthocyanidins and cytotoxic properties in ovarian cancer cells by Kim KK1, Singh AP, Singh RK, Demartino A, Brard L, Vorsa N, Lange TS, Moore RG.(PubMed)
(7) Cranberry proanthocyanidins are cytotoxic to human cancer cells and sensitize platinum-resistant ovarian cancer cells to paraplatin by Singh AP1, Singh RK, Kim KK, Satyan KS, Nussbaum R, Torres M, Brard L, Vorsa N.(PubMed)
(8) Green tea for ovarian cancer prevention and treatment: a systematic review of the in vitro, in vivo and epidemiological studies by Trudel D1, LabbĂ© DP, Bairati I, Fradet V, Bazinet L, TĂȘtu B.(PubMed)
(9) Tea consumption and ovarian cancer risk: a case-control study in China by Zhang M1, Binns CW, Lee AH.(PubMed)
(10) Green tea consumption enhances survival of epithelial ovarian cancer by Zhang M1, Lee AH, Binns CW, Xie X.(PubMed)

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