Tuesday, 29 August 2017

Food Therapy: Black Bean, A Potent Anti Liver Cancer Legume

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.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

People who turn to alternative medicine for treatment of disease in avoidance of adverse effects induced by conventional medicine should be patient. In compared to herbal medicine; food therapy even takes longer than six months to ease symptoms, depending to stage of the treatment which directly address to the cause of disease.

Intake of black bean regularly may have a profound effects in reduced risk and treatment of liver cancer, a renowned institute study proposed.

Liver cancer is a condition of the abnormal growth of the cells in the liver's tissue. According to statistics approximated 40,710 adults (29,200 men and 11,510 women) in the United States will be diagnosed with primary liver cancer this year.

Black bean, a small roughly ovoid legumes with glossy black shells, genus Phaseolus, belongings to the family Fabaceae can bought in most grocery stores all around the year in dried and canned forms. It is believed that black bean was first domesticated growth in South America.

According to the Stocking Hall, Cornell University, phytochemicals isolated from black bean such as triterpenoids, flavonoids, and other compounds exhibited antiproliferative activities against the HepG2 cells, the human liver cancer cell line. 

The efficacy of black bean in ameliorated growth of liver cancer may be attributed to the presence of some potent antioxidants in expression of apoptosis.

Furthermore, consumption of bean not only played a prominent role of gene expression involved the regulation of gene Hspa8 in reduced risk of liver disease developed, but also addressed the important issue of attenuated hepatic stress or toxicity in rat model.

In fact, increased bean consumption in rats exhibits changes indicative of hepatic damamge,  Dr. Daniell EL, the lead author said, "Dry bean (Phaseolus vulgaris L.) consumption is associated with reduced risk for a number of chronic diseases", such as liver cancer.

More interestingly, dietary bean concentrations.is found to associate to the cholesterol 7α hydoxylase and UDP-glucuronosyltransferase genes increased with connection to the development of liver cancer, in a dose-dependent manner.

These findings suggested that dietary black(dried) bean may have a potential effect in reduced risk and treatment of liver cancer through antioxidant activity and regulated genes involved early onset of the disease.

(1) Phytochemicals of black bean seed coats: isolation, structure elucidation, and their antiproliferative and antioxidative activities by Dong M1, He X, Liu RH.(PubMed)
(2) Dietary dry bean effects on hepatic expression of stress and toxicity-related genes in rats by Daniell EL1, Ryan EP, Brick MA, Thompson HJ.(PubMed)

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