Eating live whole 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.
Today, it seems that science has come full circle. They have gone back in time…… only to discover the future! Make sure you follow the ancients and have adequate quantities of live whole foods every day?