Phytochemials are defined as a group of chemical compound found naturally in plants, including fruits, vegetables, beans, grains, etc.
Cancer is a class of diseases in which a group of cells growing and
multiplying disordered and uncontrollable way in our body, have become
progressively worse and damaged other healthy tissues, sometimes spreads to
other organs in the body via lymph or blood and results in death.
Food intake can help to prevent and treat cancers. Many studies have
proven that they can because of certain phytochemicals, but for what
ever reason, there are either no clinical trials follow through or the
studies can not make to stage of clinical trials. Do not expect the
pharmateutical or foods industrial companies to pay for the researches,
as the discovery of the phytochemicals to cure cancers can only dampen
the profits of both industries as phytochemicals can not be patented.
Many studies have
proven that they can treat diseases and cancers because of certain
phytochemicals, but for what
ever reason, there are either no clinical trials follow through or the
studies can not make to stage of clinical trials. Do not expect the
pharmaceutical or foods industrial companies to pay for the researches,
as the discovery of the phytochemicals to cure diseases and cancers can
only dampen
the profits of both industries as phytochemicals can not be patented.
Larynx
Larynx is also known
as voice box, located between the pharynx and the trachea. Its function
is to ensure the airways are open and when we breath and talk and
closed when we swallow to ensure no food gets into the trachea.
Larynx Cancer or Laryngeal Cancer
Larynx
cancer is also known as cancer of the larynx or laryngeal carcinoma
and can develop in any part of the larynx. Most larynx cancers are squamous cell carcinomas as a result of uncontrolled multiplication of transformed malignant cells in the laryngeal epithelium originated in the glottis.
Types of Foods to prevent and treat Larynx Cancer or Laryngeal Cancer
1. Green tea
In the study to evaluated the potential cytotoxic and prooxidative effects of green tea
extract and its two main flavonoid constituents epigallocatechin gallate
(EGCG) and epicatechin gallate (ECG) on human laryngeal
carcinoma cell line (HEp2) and its cross-resistant cell line CK2,
showed that EGCG and green tea extract increased the DNA damage in the
CK2 cell
line during short exposure. The cytotoxicity of EGCG and ECG increased
with the time of incubation. Green tea extract induced lipid
peroxidation in the CK2 cell line(1).
2. Grape and Red Wine
Flavonoids found abundantly in wine have exerted the potential effect
in preventing and treating Laryngeal Cancer. Dr. Garavello W and the
research team at the Istituto di Ricerche Farmacologiche Mario Negri,
indicated that Significant inverse relations were found for the highest
versus the lowest quintile of intake for flavan-3-ols (OR = 0.64), flavanones
(OR = 0.60), flavonols (OR = 0.32) and total flavonoids (OR = 0.60),
although the overall trends in risk were significant only for flavanones
and flavonols. No consistent associations were observed for
isoflavones, anthocyanidins and flavones. The estimates did not differ
substantially across strata of alcohol drinking, tobacco smoking, body
mass index and education, and tended to persist even after controlling
for vegetable and fruit intake(2).
3. Romaine lettuce and mustard greens
Romaine lettuce, mustard greens and other green vegetable contains a
highest amount of folate among other vegetable and fruits. Folate
deficiency has been linked to risk of several cancers, In the study of
Folate intake and risk of oral and pharyngeal cancer, showed that the protective role of folate against oral and pharyngeal
carcinogenesis. Compared with low folate intake, a consistent reduction
in risk was already observed from intermediate levels of intake,
suggesting that cancer risk may be related to relative folate deficiency(3).
Other researchers suggested that the addition of a serving per day of fruit or vegetables was associated with an about 50% reduction in oral cancer risk. The most favourable diet for oral cancer
risk is therefore given by infrequent consumption of red and processed
meat and eggs and, most of all, frequent vegetable and fruit intake.
Diet diversity was inversely related to oral and pharyngeal cancer:
ORs were 0.35 for the highest tertile of total diversity, 0.24 for
vegetable and 0.34 for fruit diversity. In terms of attributable risk,
high meat intake accounted for 49% of oral and pharyngeal cancers in
this population, low vegetable intake for 65% and low fruit intake for
54%(4).
4. Olive oil
In the study of the role of foods and nutrients on oral and pharyngeal cancer risk, found that the results were not consistent for other foods, including meat, fish,
eggs, milk and dairy products, but it is now possible to exclude a
strong relation with oral and pharyngeal cancer
risk. Data are also reassuring for coffee and tea, while hot maté
drinking has been related to increased risk in studies from Argentina
and Brazil. There is no consistent association with total fat intake,
but monounsaturated fats (and olive oil) have resulted inversely related
to risk. In developed countries, selected aspects of diet may account
for 20% to 25% of oral and pharyngeal cancers(5).
5. Etc.
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Sources
(1) http://www.ncbi.nlm.nih.gov/pubmed/21705301
(2) http://www.ncbi.nlm.nih.gov/pubmed/17372161
(3) http://www.ncbi.nlm.nih.gov/pubmed/14581278
(4) http://www.ncbi.nlm.nih.gov/pubmed/9688303
(5) http://www.ncbi.nlm.nih.gov/pubmed/19234434
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