GlobalSpa
22-May-2019
A recent study from Beth Israel Deaconess Medical Center shows that cancer can be prevented by eating broccoli. According to a new study from Beth Israel Deaconess Medical Center, broccoli, Brussels sprouts, kale, cauliflower, cabbage & collard greens contain a substance which could inactivate a vital gene that plays a role in cancers. The authors of the study, led by Pier Paolo Pandolfi, Director of the Cancer Center & Cancer Research Institute at Beth Medical Center, have numerous theories that show the cancer-protective effects of broccoli & other vegetables of the same family. These vegetables contain a small but powerful molecule that deactivates the gene responsible for cancerous tumor growth known as WWP1. This ingredient could be the "Achilles' heel" of cancer. Potent tumor suppressive gene, PTEN, the team explains is a common tumour suppressor gene that commonly undergoes mutations and is deleted or down regulated or silenced. This means that this gene is unable to stop the onset and progression of the cancers. Persons who inherit a mutated version of this gene have a greater risk of getting cancers as well as developmental defects. Each individual carries two copies of the gene – each from either parent. If they carry one defective suppressor gene the activity of PTEN might be reduced. Researchers speculated that if they could increase the activity of the existing PTEN, they could suppress the tumours or cancers. Aiming at finding molecules that could regulate and increase PTEN activity the team set on carrying series of experiments on cancer susceptible lab mice and on human cells in the lab. Now, no more escaping from Broccoli!
Dr. Rohan Palshetkar
