* INOSITOL HEXAPHOSPHATE aka IP-6, NOT SO STRANGE

If I saw INOSITOL HEXAPHOSPHATE as an ingredient I would wonder with concern just what purpose it served and would be hesitant to buy that product. Who reads labels? Simple things like pastries have lists of ingredients that one would expect to see in an auto mechanics shop. If whatever it is that requires twenty strange ingredients and something questionably called “natural flavor” then what is the point of buying it?

There are many ways of getting cancer. Just because some of them haven’t been proven yet doesn’t mean that the addition of them to a food product is “safe”. Following are the notes on one more phytonutrient that has BEEN PROVEN in some way to make it harder for cancer to ruin your day. These notes are “raw” from my research, more detailed discussion of the supporting studies will have to occur at a later date.

–found abundantly in cereals and legumes
–decreases cellular proliferation
–causes the differentiation of malignant cells which can result in a reversion to a normal phenotype: Works in a number of ways: tumor suppressor genes, differentiation genes, cell cycle regulatory genes
–PHYTIC ACID (aka IP-6) and GREEN TEA are synergists.
–is rapidly absorbed through the stomach and upper small intestine
–significantly reduced large intestine cancer in rats even though treatment was begun five months after carcinogenic induction
–activates natural killer cells
–“differentiation” is a word used to describe the “normalization” of cancer cells. Cancer cells display an unspecialized, atypical structure very dissimilar to the tissue that they originated in. Return to specialization indicates that the degree of malignancy or virulence is decreasing.
–IP-6 shown to inhibit growth and induce differentiation in HT-29 cell line of human colon cancer cells.
–IP-6 also strongly inhibited growth and induced differentiation in human prostate cancer cells (PC-3)
in both vivo and vitro studies.
–IP-6 has been effective against every cancer cell type it has been tested against. (Can that be any clearer?)
–cancer was induced in laboratory animals. IP-6 was used either orally, injected at the site of the induced tumor, or injected intraperitoneally. Tumors were 2/3rds smaller under all methods.
–p53 is a tumor suppression gene. It acts on cells undergoing stress, experiencing DNA damage. IP-6 increases the activity of this gene by up to “17 fold”. The activity of IP-6 upon the p53 gene makes it very useful as an adjunct to chemotherapy.
–IP-6 has some side effects: lesser incidences of kidney stones and fatty liver. Also lower cholesterol.
–suggested dosage 1 to 3 grams a day. Powder is available for those who require larger doses.
–thermal processing of soy milk (as common in the industry) did affect the phytonutrient profile, there was increased PHYTIC ACID ….lowered antioxidant activity…compared to “raw” soy milk…yet both processed and raw were able to exhibit antiproliferative activity against HL-60 leukemia cells, AGS gastric tumor cells and DU145 human prostate cancer cells….in a dose dependent manner.
–effective against human PC-3 and C4-2B cells through regulation of the P13K-Akt pathway.
–in a special strain of mice that were subjected to tumor cell implantation (“xenografts”): “2% IP-6 feeding in drinking water inhibited tumor growth by 52% to 59%. IP-6 suppresses cell survival proliferation and angiogenesis (and this is just the “short story” regarding this particular study and the effects, numerous, of IP-6
–study: threatment of PC-3, DU145 and LNCaP prostate cancer cell lines were strongly inhibited by IP-6. It suppressed growth and proliferation. It decreases cell (cancer) viability.
–causes “G(1) cell cycle arrest, and increases cyclin-dependent kinase inhibitors p21/Cip1 and p27/Kip1 protein levels in human prostate cancer DU145 cells”
–study: IP-6 suppresses tumor growth at the neoplastic stage….reducing incidence of adenocarcinoma through antiproliferative and proapoptotic effects
–IP-6 major constituent of most cereals, legumes, nuts, oil seeds and soybeans.
–IP-6 and MYO-INOSITOL are synergistic together regarding inhibition of cell growth…caspase 3 activity increased. Apoptosis was NOT increased by the two together
–IP-6 is the principal storage form of phosphorus in many plant tissues.
–found within the hulls of nuts seeds and grains.
–cooking will reduce PHYTIC ACID to some degree.
–more effective is soaking in an acid medium, lactic acid fermentation, and sprouting
–on the minus side: it has a strong binding capacity with minerals such as calcium magnesium iron and zinc. Binding with IP-6 causes the mineral to become insoluble and inabsorpable in the intestines. This can be a problem in some developing countries.
–one study indicated conversely that IP-6 was associated with a reduction on osteoporosis
–it acts as an acid chelating niacin
–food sources:
sesame seeds flour
brazil nuts
almonds
tofu
linseed
oat meal
pinto beans
soy protein concentrate
soybeans
corn
peanuts
wheat flour
wheat
soy beverage
oats
wheat germ
whole wheat bread
brown rice
chickpeas
lentils
–IP-6 is one of several forms of INOSITOL. Inositol is a type of sugar formed by 6 carbon atoms, 6 oxygen atoms, and 12 hydrogen atoms. This combination can also form glucose, with a different arrangement of the atoms. (this gives me a moment of thought: Glucose (a poison, go ahead argue with me if you dare) and IP-6 found in so many easy at hand foods: Sugary snacks or peanuts? Sugary snacks or hummus? Sugary snacks or a can of mixed nuts? If you are going to consume the calories why the heck not do it in a more healthy manner?!!!!)

As with anything this is only part of the story. Research continues. Knowledge continues to be expanded. But some of us continue to live (figuratively speaking) in the Dark Ages of the abnormal American Diet.
These are very simple choices. It is not rocket science. That mega bag of candy shipped from China, may cost less in the beginning than a can of Virginia Peanuts, but what price do you add for cancer? By the way if you havent tried Virgina Peanuts, if you think all peanuts are the same…you havent lived ..
One more feather ….

slightly tongue in cheek, with a smile
martin

*,+ PROANTHOCYANIDIN

PROANTHOCYANIDIN

Initially it appeared to be an easy “What is” definition. Within moments it became clear that I’d need a degree in organic chemistry. Some of the data offered in the first few hits on Google seemed contradictory such as PROANTHOCYANIDINS (aka tannins) having such large molecules that they essentially could not be absorbed through the human intestinal wall, while another commentary indicated that they are the “principle vasoacative polyphenols in red wine”. The preponderance of information offered seemed to indicate that tannins are very large molecules but that some PROANTHOCYANIDINS were smaller, clearly small enough to be effective in human health through…absorption. Clearly there is a variance in size among PROANTHOCYANIDINS, and one article/comment gave a hint as to why they can be and are effective: “PROANTHOCYANIDIN clusters must have a certain molecular size to be effective”. A little more research and reading clarified the confusion: slightly smaller ones such as OLIGOMERIC PROANTHOCYANIDINS, indeed, are clusters of five or fewer “hexamers”, while tannins are more than five hexamers. (Hexamers are the repeated building blocks of these compounds). Tannins are described as the bulls in the china shop when it comes to human ‘chemistry’ and health unlike the “OPC’s” which are protective.

Found in many plant sources, particularly in APPLES, GRAPE SEEDS, GRAPE SKIN, COCOA BEANS, CINNAMON, MARITIME PINE BARK, BILBERRY, CRANBERRY, BLACK CURRANT, and GREEN TEA.

some interesting bits and pieces gleaned from the internet:

–COCOA BEANS contain the highest concentrations
–can be isolated from the species of oaks that wine barrels are made from (apparently how it gets into wine!)
–APPLES contain on average approximately eight times the amount found in wine. Red delicious and Granny Smith varieties containing the highest amounts.
–some of us have heard of something called PYCNOGENOL a patented extract, and also somewhat expensive, made from maritime pine bark, there are some “store brands” or generic products but I cannot say how they compare to the patented name brand. PYCNOGENOL is described as having a 65 to 75% concentration of PROANTHOCYANIDINS.
–it was believed that the ingredient in red wine that was responsible for its health benefits was RESVERATROL. One source describes that as “premature” because of the “negligible amount of RESVERATROL in red wine”. Greater concentrations of PROANTHOCYANIDINS are found in the red wines of southwestern France and Sardinia and are believed to be associated with increased longevity in those populations.
–PROANTHOCYANIDIN antioxidant are “20x more powerful than VITAMIN C and 50x more powerful than VITAMIN E”
–these compounds strenthen blood vessels and improve transport of oxygen to cells.
–have affinity for cell membranes
–reduce capillary permeability and fragility (no citation offered)
–optimize the production of nitric oxide
–the PROANTHOCYANIDINS found in PYCNOGENOL are said to be particularly effective in optimizing the production of “nitric oxide in artery walls so as to relax them and allow greater blood flow”

I found this a surprise and interesting. Particularly that the French Paradox was not due to the effects of RESVERATROL but much more due to those of PROANTHOCYANIDINS. For the time being, I am holding this question in reserve, what I’ve read about RESVERATROL does not allow it to be pushed out of the picture.
Perhaps as with a lot of “whole foods” in nature the combination of several naturally found together phytonutrients is more important and synergistic than most single compounds alone. The whole so often IS greater than it parts. It is the “whole” that the human gut and body is used to. Not just for millenia but for all the years that humans have been “human”.

Martin

@ GREEN TEA

For some of us tea is an essential part of the daily routine. Cultures that drink more than three glasses of green tea a day as is normal in asian countries, have a lower incidence of cancer. There is much research on tea, both green and black.

My preliminary notes on green tea follow, detailed discussion of research to be done later.

-highest flavonol and proanthocyanin content, more than rooibos or honeybush teas
-contains EGCG
-contains polyphenols, the major polyphenol group in tea is called catechins, the most important of which seems to be epigallocatechin-3-gallate aka EGCG.
-EGCG may cause cancer cells to die (apoptosis) like normal cells.
-test tube studies have shown that compounds in green tea may stop blood vessels from growing (angiogenesis)
-very mixed results in studies
-steeping for five minutes releases over 80% of its catechins, iced tea has negligible amounts
-according to the National Cancer Institute study shows NO benefits. Fifty one studies, 1.6 million participants and the “jury is still out”.
-The growing consensus is that most of the useful activity is caused by EGCG
-EGCG caused the rapid shrinkage of human prostate cancer growing in mouse xenograft models
-sensitive to light, air and temperature. Tea must be brewed at 180 degrees or less.
-contains l-theanine, an amino acid with some anti-tumor activity
-study indicated that three cups a day reduced prostate cancer risk by 73%
-2004 the American Association for Cancer (NOT the American Cancer Institute) found that green tea polyphenols thwart prostate cancer development at many levels, unquote.
-2003 Australian study: Reduced PC risk by 2/3rds
-Japanese studies show lower rates of liver lung breast pancreatic esophageal and skin cancers.
-contains theanine…1 to 2% dry weight of green black and oolong teas. theanine present almost exclusively in tea, virtually no other plant.
-a novel botanical compound has been shown to have a “good safety profile and significant anticancer activities in PC3 cells and large PC3 tumors in a xenograft mouse model.” (one of the seven ingredients is green tea).
-synergistic with soy. Soy and tea decreases suppressed NKkappaB p50 binding activity also decreases prostate inflammatory infiltration among other anti-cancer effects. Soy or tea alone did not show this response.
-synergistic with sulphoraphane from cruciferous vegetables.
-citrus consumption AND green tea consumption shown to be synergistic in protection against various cancers
-ECGC induces cancer cell death in DU 145 cell line
-tea polyphenols decrease serum levels of prostate specific antigen, hepatocyte growth factor and vascular endothelial growth factor in prostate cancer patients…in vitro.
-study suggests that ECGC and zinc [Zn(2+)] induce apoptosis in the aggressive PC-3 cell line
-synergistic with ibuprofen in Du 145 prostate cancer cell lines.
-Japanese study of 49,920 men indicated that 5 cups or more a day “associated with a dose dependent decrease in the risk of prostate cancer”.
-green tea and capsicum synergistic. ratio of 25 parts green tea to one part capsicum the “resultant product exhibited efficacy in the killing of cancer cells in culture 100 times that of green tea, on a weight basis.” see Capsaicin

As I write this summary, I am sipping a large cup of tea. In my cup, brewed at less than 180 degrees, is one bag of green tea and one bag of rooibos tea. Compare that to the label on a can of Crystal Light: citric acid, maltodextrin, aspartame, modified cornstarch, less than 2% of natural flavor (by food industry definition can be any factory product as long as a similar item is found in the natural world) ascorbic acid, vitamin E acetate, Beta carotene, calcium carbonate, sodium and potassium bicarbonate,
magnesium oxide, acesulfame potassium, RED 40 and BLUE 1. Take your pick.

today is a beautiful day to sit with a cup of tea in one’s hands
listen,
to the sounds around you, life going about its business.

mm