Skip to comments.Curry-derived Molecules Might Be Too Spicy For Colorectal Cancers
Posted on 11/06/2007 2:48:30 PM PST by blam
Curry-derived Molecules Might Be Too Spicy For Colorectal Cancers
ScienceDaily (Nov. 6, 2007) Curcumin, the yellowish component of turmeric that gives curry its flavor, has long been noted for its potential anti-cancer properties. Researchers from Tohoku University in Sendai, Japan, report on an apparent improvement upon nature: two molecular analogues of curcumin that demonstrate even greater tumor suppressive properties. The team presented their findings from the first test of these molecules in a mouse model of colorectal cancer November 5 at the American Association for Cancer Research Centennial Conference on Translational Cancer Medicine.
Fresh turmeric roots. Curcumin, the yellowish component of turmeric that gives curry its flavor, has long been noted for its potential anti-cancer properties. (Credit: iStockphoto/Kelly Cline)
According to Tohoku University researcher Hiroyuki Shibata, M.D., curcumin is one of the most widely studied plant-based chemicals with anti-cancer properties. Research has associated curcumin with several distinct actions, including the suppression of genes that promote cell growth (for example, the destruction of the pro-cancerous protein alpha-catenin), and induction of programmed cell death (apoptosis) in colorectal cancer.
Unfortunately, natural curcumin has what researchers term "low bioavailability" -- the molecule quickly loses its anti-cancer attributes when ingested, Shibata says. With the aim of improving the therapeutic potential of curcumin, Shibata and his colleagues synthesized and tested 90 variations of the molecule's structure. Two, GO-Y030 and GO-Y031, proved to be more potent and bioavailable, than natural curcumin.
"Our new analogues have enhanced growth suppressive abilities against colorectal cancer cell lines, up to 30 times greater than natural curcumin," said Shibata, associate professor in the Department of Clinical Oncology at the Institute of Development, Aging and Cancer at Tohoku University. "In a mouse model for colorectal cancer, mice fed with five milligrams of GO-Y030 or GO-Y031 fared 42 and 51 percent better, respectively, than did mice in the control group."
In 2006, the researchers published basic safety and structural data for GO-Y030 and GO-Y031 in Molecular Cancer Therapeutics, a publication of the American Association for Cancer Research, and they continue to study the mechanisms behind the molecules' apparent potencies. In its natural form, the curcumin molecule is composed of two ring structures linked by a chain of seven carbon atoms. The active ring structures of GO-Y030 and GO-Y031, however, are linked by a shorter, five-carbon chain, which Shibata says might -- for reasons still under investigation --account for their enhanced potency.
Like curcumin, the researchers believe the new analogues have clinical potential that extends beyond colorectal cancer. "In addition to colorectal cancer, the â catenin-degrading abilities of these molecules could apply to other forms of cancer, such as gastric cancer," said Shibata. "Like curcumin, these analogues also down-regulate a number of gene products, such as NF-kappa B, ErbB2, K-ras, that are also implicated in breast, pancreas and lung cancers among other diseases."
"In addition to their chemopreventative abilities, these molecules might also form the basis of a potent chemotherapy, either alone or in combination with other modes of therapy," said Shibata.
According to Shibata, the next step for the researchers is to further examine the drug delivery mechanisms, toxicology and pharmacokinetics of these analogues, before extending the research to clinical trials. Their studies were funded by the Japanese Society for the Promotion of Science and the Miyagi Health Service Association.
Adapted from materials provided by American Association for Cancer Research.
It also seems to prevent Alzheimer’s. Rural people in India have the lowest rates in the world.
The best chicken and rice curry soup in the world.
1 Stick Butter 2 Qts. Chicken Stock
1 Cup Onion (Finely Chopped) 1/2 Cup Cornstarch
¼ tsp Garlic Powder 1 Tbs. Salt
4 Tbs. Flour Freshly Ground Pepper
2 Tbs. Curry Powder 4 Cups Diced Chicken
2 Pts. Half & Half 2 Cups Cooked Rice
Melt butter in pot you are going to cook soup in. Add onion and cook over low heat until onion is soft. Add flour, garlic powder and curry powder and cook 2 minutes. Dissolve cornstarch in cold half & half. Add milk and chicken stock to flour mixture and cook until smooth and thickened. Season with salt and freshly ground pepper. Add diced chicken and cooked rice.
From my mom’s cookbook.
Also, this is not for the non-calorie people.
I also use Spice Island’s chicken stock. I don’t like Swanson.
“Might Be Too Spicy For Colorectal Cancers”
That’s why they’re called GO-YO 30 and GO-YO 31. Refers to the required number of bathroom stops!
The quality of responses to date boggles the mind. Thank you for posting good news about a possible cancer breakthrough. I hope those who have never experienced the death from cancer of a loved one will refrain from stupid jokes on the rest of this thread.
Fry: Are you crazy? I cant swallow that.
Professor Hubert Farnsworth: Well, then good news. It's a suppository.
I’ll stick to all the other anti cancer foods out there.....curry gives me really bad heartburn for some reason.
But more power to the rest of you curry lovers!
That looks delicious. Could you confirm that it really calls for 1/2 CUP of cornstarch as well as 4TB of flour? That sounds like a lot to me for just 3 quarts of liquid.
Lighten up, Francis.
BTW, an eleven year old girl I know died of bone cancer this morning. Life goes on and the posters don’t mean disrespect or to belittle the tragedy of cancer.
That's probably because most Asian and East Indian restaurant dishes add a lot of hot spices to the Curry which can be tough on the stomach.
Buy Turmeric in it's pure powdered form (most health food stores)and add it to some of your home meals. You'll find that by itself it does not have a spicy taste.
It is one of the most healthy food you can take.
I am confirming. This is the old way to cook. LOL When you put in the cornstarch; make sure you stir real well to remove any lumps.
It is a really good recipe. I also have chocolate cake and tartoni dessert recipes that will absolutely melt in your mouth. A lot of people have variations of the chocolate cake; but they are dry. Not this one. E-mail me if you want them.
My mother was a fabulous cook. They wanted to publish her cookbook; but she was shy and didn’t want to.
LOL I was raised in a Filipino family we didn’t did use curry but later on as an adult I got into a hobby of cooking dishes from all Asian cultures.
That’s when I found out not all Asian cuisine is alike.
Roasted whole Pig, pancit, lumpia and the like is yu uhm my!
Perhaps you got here after those two deleted posts, Francis.
This type of research will only result in expensive drugs and force the elderly to choose between eating cat food or dying.
Outlaw it and destroy the labs immediately. (Sarcasm Over)
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