No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Tiny Compound Reduces Colon Inflammation, Inhibits Cancer

Celiac.com 02/17/2009 - Texas AgriLife Research scientist Dr. Nancy Turner has recently discovered that a microscopic compound commonly found in plant-based foods reduces inflammation and prevents the formation of cancerous lesions in the colon. The tiny molecule, called quercetin, is easily absorbed when people eat fruits and vegetables, and so requires no specialized supplements or drugs.

Quercetin is a tiny, but powerful compound that is easily absorbed from onions, peppers, tomatoes and most other common produce. According to Turner, nearly all plant-based foods offer "some level of quercetin," including "fun things like wine."

Previous laboratory research has shown quercetin to be effective in reducing rates of colon cancer, but Turner's study is the first to illuminate the mechanism by which quercetin works its magic.

These results offer researchers another line of inquiry into other inflammatory bowel diseases such as Crohn's and celiac disease, as it's quite likely that quercetin can offer some measure of protection against those conditions as well.

According to Turner, the levels of quercetin used in the study are comparable to those "achieved in diets around the world such as...the Mediterranean-style diets." As such, reaching such levels in American diets is "not an unachievable goal," she said.

In the study, Turner's research team observed the responses of rats to quercetin-supplemented diets. Some of the rats were in the early stages of colon cancer formation, while others were cancer-free. In people, as in animal models, early colonic lesions represent some of the very first pre-cancerous changes that can be seen visually. These so called  "aberrant crypts," are thought to mark or predict tumor formation.

Ads by Google:

Earlier studies have shown quercetin to reduce the number of these crypts, but Turner "wanted to know how it might be protecting."

Cancer is commonly understood as uncontrolled cell growth, but researchers are now realizing that the normal action of cell death, a process called "apoptosis," plays a crucial role in allowing cancer to develop. Healthy bodies generally maintain equilibrium between the generation of new cells and sloughing off cells that have completed their job. Quercetin seems to play a beneficial role in both cases. It decreases the number of cells being generated in the colon [and] increases the number of cells that were undergoing apoptosis. In all, quercetin helps to maintain a normal number of cells.

The research team then turned its attention to the relatively new discovery that inflammation is one of the prime instigators of colon cancer. The team focused on two enzymes, called Cox-1 and Cox-2. Cox-1 is a standard protein that the body usually exhibits. But Cox-2 has a potential role in a number of diseases. Turner explains that Cox-2 is an "inducible protein that is expressed in the body when there is some kind of external stimulus to a cell." Scientists consider high levels of Cox-2 "as being a bad thing."

Research shows that not only are elevated levels of Cox-2 present in colon cancer, but that the Cox-1 levels become elevated before Cox-2 levels rise. According to Turner, it seems that Cox-1 exerts some sort of influence over whether Cox-2 expression.

Both the control groups and the carcinogen-injected groups that consumed dietary quercetin had lower levels of both Cox-1 and Cox-2, suggests that there may be chance for quercetin to prevent tumor growth.

Clearly, further study is needed to better understand the links. But Turner encourages people to consume lots of fruits and vegetables. She points out that, in addition promising benefits for colon cancer, quercetin has demonstrated positive influence in fighting other chronic ailments such as cardiovascular disease.


*Turner's research was funded by the U.S. Department of Agriculture . Source: http://agnews.tamu.edu/showstory.php?id=972

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



Comments




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Hello and welcome I don't have an answer, like you I'm eating rice in processed foods as well as a side dish so I'm also wondering if I'm eating too much. If the rice is in a product like flour there's no way to tell how its prepared etc However for this: You can pre soak and rinse the rice in advance and change the way you cook it to reduce your exposure by up to 80% Details: http://www.bbc.co.uk/programmes/articles/2F1MDzyW55pg97Tdpp7gqLN/should-i-be-concerned-about-arsenic-in-my-rice

I use almond, and coconut a lot now my bakery used to use oat and almond blends. We never used rice, or starches as our goal was to keep it low glycemic. Now days we are transitioning to cut out oats. I started having....ok I omitted and gave in after being in denial a similar reaction to oats (10% of celiacs do if I recall) over a year ago. Anyway as for flour blends premade avoiding rice and grains try simple mills at https://www.simplemills.com/collections/all I have composed a huge list of various gluten-free goods here, even recently updated with grain free, and pizza section https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/

Hello Everyone, New here and have joined because I couldn't find an answer to my question online. I was diagnosed after a long spell with anemia in 2015 and have been on the diet (and improving!) ever since. But I wonder whether how much rice I'm eating is very healthy. I have always liked to bake and it took awhile to find a flour mix I like (Cup 4 Cup - worth its weight in gold...), but a lot of gluten-free food subs in rice (white rice, brown rice, rice flour) plus I eat actual rice as a side dish. Is this too much? Keep in mind, I also eat salads like it's my job and love making vegetable soups too. Any advice on gluten-free foods (specifically flours) that don't fall back on rice as a substitute? I should add that I can't really get excited about quinoa, despite my best efforts. Thanks in advance.

I would say get retested, to be sure, do a gluten challenge with her where she eats gluten for 12 weeks, not much just a half slice of bread a day or a wheat cracker for the blood test and 2 weeks for the biopsy. You mentioned bumps, and dry patches...this might be DH from celiacs and if it is you can go to a dermatologist and they can test it. In some people with DH reactions to gluten, their intestines do not show much damage as most of the antibodies are directed elsewhere. In this case you would have your symptoms. Now Celiac is a autoimmune disease that commonly has other auto immune diseases associated with it. NOW if your daughter has the gene for it she could have another automimmune disease I am not very familiar with and someone else might be able to help you more on suggestions for testing. Now in my personal opinion it sounds like she was still getting into gluten when you said she was off of it. NOTE gluten is a tricky bugger, it is a protein smaller then a germ that can stick in cracks and scratches on all your utensils, food prep area, knifes, etc. As a flour it can hang in the air for hours and even be inhaled effecting some of us. It is present in a lot of things we do not consider, like makeup, playdough, shampoos, seasonings, sauces, even some dry wall spackles. Now if she is in a shared house hold with other kids and not everyone is on this diet she has likely been getting into gluten somewhere, like touching glutened surfaces the other kids touched after eating gluten foods then putting her hand in her mouth or on safe foods. Or just randomly eating gluten foods, note symptoms can last weeks and wane from how it is effecting you. It does not take much to trigger symptoms you might have to be more careful and move her to a whole foods only diet, and have a separate prep area, utensils, cooking zone for her if you wish to keep fixing separate meals for her vs the gluten family. I would suggest just changing the entire family over, anyway perhaps start with a separate fold out table, use freezer paper to line the prep area, a microwave, mini toaster oven, and some microwave cook ware like steamers, steam bags, etc. and using gloves to fix her meals. She will need her own condiment jars (crumbs in hte jars) and area for safe snacks. I would suggest getting her only gluten-free CERTIFIED FOODS for now. You can find some whole food healthy snacks at mygerbs.com, and a few other places. I will provide a link to gluten-free food list. PERHAPS you can change the entire family over....now days it is more like changing brands as everything you used to eat is available in a gluten-free brand. ALSO have a lot of dairy free options there. https://www.celiac.com/gluten-free/topic/117090-gluten-free-food-alternatives-list/

Hi wondering if someone could help. my daughter has mildly raised TTG levels and the gliadine levels, she has one Coeliacs gene, but her biopsy came back negative. We have kept her off gluten (and low dairy) for nearly a year to see if her symptoms improved. They haven't. But I don't know if they are related to gluten specifically. Just wondering if anyone has other suggestions that may be going on with her. Her symptoms are: - Short stature, she's nearly 9 and my 6 year old boy is nearly bigger than her - bumps on back of her arms - urine leaking and occasional soiled pants, which could be from constipation she has at time's - sticking out stomach - dry patchy rashes on her face - joint pain sporadically - vomits every 6 weeks, but hasn't had gluten and seems to be no food connection - reoccurring thrush She had gluten last night at a party and was fine today. I'm a bit lost and not sure where else to turn. Thanks for any help.