Cabbage inhibits the Risk of Gastric Cancer in Vitro

By Kyle J. Norton

The stomach located between the esophagus and the small intestine is a muscular, hollow and important organ of the digestive tract.

The stomach besides serving the container to holding food and the mixer and grinder of food. also makes acid and powerful enzymes that break the food down and change it to a liquid or paste.

Gastric/Stomach cancer is a chronic condition characterized by irregular cell growth in the tissues of the stomach.

Most cases of gastric cancer start in the cells on the surface of the inner lining of stomach tissue.
Due to the small size at the early stage, gastric cancer is asymptomatic.

However, at the later stage, after penetrating into the deeper layers of the stomach, the cancer cell may travel a distance away to infect other healthy tissues and organs, leading to secondary metastasis.

Most people with primary cancer have an increased risk of secondary cancers of the thyroid and small intestine.

Gastric cancer affects 2.1% of male cancer patients and 1.3% of female cancer patients in Canada.

In the later stages, stomach cancer has a 5-year survival rate of only 23%, meaning that 77% of stomach cancer patients die within 5 years of diagnosis.

The most common risk factor of gastric cancer is infection with a common bacteria, H. pylori, which were found to cause ulcers and Inflammatory gastritis.

Cabbage is a species of Brassica oleracea belongings to the family Brassicaceae (or Cruciferae), native to the Mediterranean region along the seacoast. The veggie has a short stem of which is crowded a mass of leaves, usually green but in some varieties, it may be red or purplish.

With an aim to find natural food that treats chronic diseases, researchers examined the effects of white cabbage on gastric cancer.

According to the selected studies, organic fresh cabbage, compared to the conventional one, contained significantly less total flavonoids in both years of experiments (3.95 ± 0.21 mg/100 g FW and 3.71 ± 0.33 mg/100 g FW), several flavonoid compounds, total chlorophylls (1.51 ± 0.17 mg/100 g FW and 1.30 ± 0.22 mg/100 g FW) carotenoids, nitrites (0.55 ± 0.04 mg/kg FW and 0.45 ± 0.02 mg/kg FW), and nitrates (0.50 ± 0.13 g/kg FW and 0.47 ± 0.11 g/kg FW).

The organic sauerkraut juice, compared to the conventional one, contained significantly more total polyphenols (5.39 ± 0.22 mg/100 g FW and 9.05 ± 1.10 mg/100 g FW) as well as several flavonoids.

Only CONV sauerkraut juice produced with the highest N level of fertilization induced a statistically significant increase in the level of necrosis of human stomach gastric adenocarcinoma cell line AGS.

In other words, organic processes anti colon cancer through its antioxidant compounds compared to CONV sauerkraut juice processed the highest production of N level of fertilization involved in the increase of the level of necrosis of the human stomach gastric adenocarcinoma cell line AGS.

Taken altogether, organic cabbage and kimchi may be considered an anti-gastric cancer functional food, pending to the confirmation of the larger sample size and multicenter human study.


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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.

Sources
(1) The Nutritive Value of Organic and Conventional White Cabbage (Brassica Oleracea L. Var. Capitata) and Anti-Apoptotic Activity in Gastric Adenocarcinoma Cells of Sauerkraut Juice Produced Therof by Hallmann E1, Kazimierczak R1, Marszałek K2, Drela N3, Kiernozek E3, Toomik P4, Matt D5, Luik A5, Rembiałkowska E. (PubMed)