Flavonoids

Embrace milk thistle’s anticancer flavonoids

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Another study credits silymarin with the ability to attack cancer by interfering with a critical pathway the disease needs to spread.  As if that weren’t impressive enough, research shows that silymarin from milk thistle can strengthen the therapeutic action of chemotherapy drugs while simultaneously easing their toxic side effects.  Not that we “promote” the use of chemotherapy, but – it illustrates milk thistle’s fantastic ability to protect our health.

Silymarin inhibits the spread of stomach cancer cells

In a study conducted at Kongju National University and published in Oncology Reports, researchers found that silymarin significantly decreased the survival and migration of cancer cells – thereby interfering with the ability of the disease to spread to other locations in the body.

Silymarin also caused apoptosis – or programmed “cell suicide”- in stomach cancer cells.  The team discovered that silymarin worked by interfering with the MAP-Kinase pathway, a chain of proteins involved in cancer cell growth.

Clearly, this is good news!  The scientists noted silymarin’s potential for development as a cancer treatment and called for more study.

Silymarin fights cancer through multiple methods

Why, exactly, are researchers so impressed with silymarin’s therapeutic potential?  For one thing, silymarin has powerful antioxidant and anti-inflammatory capabilities, allowing it to scavenge harmful free radicals and limit disease-causing oxidative damage.

In addition, silymarin protects and preserves glutathione, the “master antioxidant” and keystone of the body’s defense system.  Silymarin also prevents toxins from binding to cell membrane receptors – thereby helping to protect against the cancer-causing mutation of cells.

Finally, silymarin decreases the production of matrix metalloproteinases (MMPs), enzymes that promote cancer metastasis.  In research published in Carcinogenesis, scientists credited silymarin with suppressing the invasiveness of bone cancer by interfering with the production of MMPs.

In a separate study, researchers noted that silymarin prevented the progression of liver cancer, also by inhibiting MMPs.

Clinical and case studies highlight silymarin’s potential against hormone-sensitive cancers

Silymarin shows particular promise in preventing and treating cancers that depend on hormones to grow, such as cancers of the breast and prostate.

The flavonoid has been shown to block migration in breast cancer cells – even those of triple-negative breast cancer, which is particularly invasive.  Silymarin also decreases levels of telomerase, which promotes breast cancer cell survival.

In a promising study published in Cancer Research, 160 mg of silymarin a day reduced the size of prostate cancer tumors by up to 64 percent.  Silymarin can also help prevent prostate cancer by boosting levels of proteins that destroy potentially pre-cancerous cells and suppressing the production of inflammatory molecules linked to prostate cancer spread.

In one study, a protocol of silymarin with vitamins C and E, along with the cancer-fighting mineral selenium, significantly reduced markers of cancer in prostate cancer patients.

Milk thistle extracts increase the power of conventional cancer drugs while alleviating toxic effects

In addition to its other gifts, silymarin can help diminish the adverse effects of anticancer drugs.  In one randomized, placebo-controlled study involving children with acute lymphoblastic leukemia, 160 to 320 mg a day of silymarin for 28 days reduced liver toxicity from chemotherapy.

The flavonoid also helped to restore liver function in breast cancer patients treated with the chemodrug carboplatin.  As if that weren’t impressive enough, silymarin also seems to promote and intensify the cancer-fighting properties of other medications and therapies.

In one study, silibinin (a type of silymarin) made brain cancer cells more susceptible to trial cancer treatments.  Other studies have demonstrated silymarin’s ability to increase the effectiveness of photodynamic theory on bladder cancer cells.

Non-toxic milk thistle features an excellent safety profile

Milk thistle is available in tablets, capsules, and powders – and can even be sipped as a tea.  Holistic healthcare providers may advise 100 mg to 450 mg a day – with about 150 mg advised for general liver support.

Note: It’s best to consult with a doctor who has experience with herbs before trying milk thistle.  Don’t attempt to treat cancer or any other medical condition with milk thistle extract unless under the supervision of a medical professional.

Flavonoids nanostructures promising therapeutic efficiencies in colorectal cancer.

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Abstract

Colorectal cancer is among the frequently diagnosed cancers with high mortality rates around the world. Polyphenolic compounds such as flavonoids are secondary plant metabolites which exhibit anti-cancer activities along with anti-inflammatory effects. However, due to their hydrophobicity, sensitivity to degradation and low bioavailability, therapeutic effects have shown poor therapeutic effect. Nano delivery systems such as nanoliposomes, nanomicelles, silica nanoparticles have been investigated to overcome these difficulties. This review provides a summary of the efficiency of certain flavonoids and polyphenols (apigenin, genistein, resveratrol, quercetin, silymarin, catechins, luteolin, fisetin, gallic acid, rutin, and curcumin) on colorectal cancer models. It comprehensively discusses the influence of nano-formulation of flavonoids on their biological functions, including cellular uptake rate, bioavailability, solubility, and cytotoxicity, as well as their potential for reducing colorectal cancer tumor size under in vivo situations.

Lose excess body weight: Can these tiny seeds tip the scale in your favor?

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tiny-seeds

As more people prioritize holistic approaches to well-being, the interest in functional foods has surged.  Recent research published in the Journal of Medical and Health Sciences suggests that chia seeds may offer surprising benefits.

Formally referred to as “salvia hispanica,” chia seeds are packed with nutrients and have gained popularity for their potential role in promoting weight loss.  Let’s delve into the recent scientific findings surrounding chia seeds and their connection to weight management.

Small but mighty chia may aid in weight loss

The research linked above details how consuming chia in combination with a low-calorie diet leads to considerable weight loss.  The review encompassed seven studies.  Significant weight loss was documented in four of the studies in which participants consumed a hypocaloric diet.  Even more notably, two of the studies revealed participants also lost weight when consuming a regular diet.

Previous studies from 2007 and 2013 determined the consumption of chia spurred significant weight loss in individuals suffering from type 2 diabetes who were also saddled by excessive body weight.  The studies were limited to chia seed consumption strictly added to baked bread.

Another study centered on the consumption of yogurt with varying amounts of chia seeds.  Those who consumed 7 grams and 14 grams of chia seeds on a daily basis indicated less hunger and also consumed less food.

The addition of chia seeds to food spurred a 25% decrease in daily caloric intake.  As a result, researchers concluded that chia seeds are effective at boosting satiety to the point that people feel less hungry.

A little-known functional food that enhances health and beauty

Chia is revered as a “functional food,” meaning its consumption is linked to extensive health benefits that decrease the risk of disease while supporting optimum health.

Chia seeds originated in Guatemala and Mexico, yet they have become popular in the United States, Europe, and Asia.  Even the cosmetics industry jumped on the bandwagon and began incorporating these tiny seeds in substances used for aesthetic improvement.

Are chia seeds the missing piece to your personal health puzzle?

Beyond their diminutive size, chia seeds boast a potent arsenal of properties that can improve your health.  Consumers worldwide are increasingly drawn to these seeds, captivated by their unique chemical composition enriched with a plethora of vitamins, polyphenols, and essential amino acids.  Among these, polyphenols, encompassing stilbenes, lignans, phenolic acids, and flavonoids, contribute to the seeds’ robust health profile.

The impact of chia seeds extends far and wide, with notable benefits for the heart, brain, and more.  Remarkably, these minuscule seeds even wield anti-inflammatory properties, adding another layer to their holistic appeal.

The study cited earlier sheds light on the diverse array of vitamins and elements packed within chia seeds, including calcium, magnesium, potassium, phosphorous, vitamin A, vitamin E, vitamin C, and the B-complex vitamins (B1, B2, and B3).  Beyond their nutritional richness, chia seeds supply the body with essential carbohydrates, a source of sustained energy.  Moreover, they offer a protein punch, serving as the fundamental building blocks of human life.  Not to be overlooked is their contribution to digestive health, thanks to the dietary fiber content that promotes optimal digestion.

Simple ways to incorporate chia seeds into your diet

Unlocking the health benefits of chia seeds lies not just in their consumption but in the artful integration into your meals.  It’s crucial to note that the quality of chia seeds can undergo changes under heat, especially through processes like roasting, which may diminish their bioactive compounds.

The essence of incorporating chia seeds is centered on function rather than form.  Despite their lack of inherent tastiness, these small wonders won’t compromise the flavors of your favorite foods and beverages.  Consider enhancing your culinary creations by seamlessly integrating chia seeds into various dishes.

For heartwarming soups and hearty stews, a generous sprinkle of chia seeds adds both texture and nutritional value.  Elevate your salad game by effortlessly incorporating chia seeds as a wholesome topping.  If smoothies are your go-to, blend in these nutritional powerhouses for an extra boost.

Venture into the realm of chia seed tea – an innovative option to infuse your preferred tea flavor with added health benefits.  Be mindful of potential clumping; allow your chia seed tea to chill in the fridge for a couple of hours before indulging.

Start your day on a nutritious note by adding chia seeds to your breakfast staples like oatmeal or cereal, enhancing both taste and fulfillment.  For the more adventurous health enthusiasts, incorporate chia seeds into homemade salad dressings or craft your own chia seed protein bars.

In mastering the delicate balance of incorporating chia seeds into your meals, you savor the culinary experience and harness the full spectrum of health boosts these tiny seeds offer.

Dietary flavonoids may mitigate some risk for smoking-related COPD

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Higher intake of dietary flavonoids may mitigate some risk for COPD in current and former smokers, according to a study published in European Respiratory Journal.

“Fruit and vegetables, as well as tea, cocoa and other plant-based foods and beverages, are dietary sources of flavonoids, which are bioactive compounds that reduce oxidative stress and systemic inflammation,” Nicola P. Bondonno, PhD, apostdoctoral research fellow at the School of Medical Health Sciences at Edith Cowan University in Perth, Australia, and colleagues wrote. “… Although epidemiological studies investigating the association between flavonoid intakes specifically and COPD are missing, there is some evidence that flavonoid intakes are favorably associated with pulmonary function parameters and less age-related decline in lung function.”

High intake of dietary flavonoids was associated with
Data were derived from Bondonno NP, et al. Eur Respir J. 2022;doi:10.1183/13993003.02604-2021.

The prospective cohort study included 55,413 participants in Denmark without COPD aged 50 to 65 years at baseline (mean age, 56 years; 47.6% men). Flavonoid intakes were estimated using a food frequency questionnaire. Daily median flavonoid intake was 496 mg.

During a median follow-up of 21 years, 5,557 participants were diagnosed with COPD, of whom 4,013 were current smokers, 1,062 were former smokers and 482 were never smokers.

Participants with the highest total flavonoid intakes had a 20% lower risk for COPD compared with participants with the lowest intakes in multivariable analyses (HR = 0.8; 95% CI, 0.74-0.87). In addition, in each flavonoid subclass, researchers identified a 6% to 22% lower risk for COPD.

The researchers reported that the inverse association between flavonoid intake and risk for COPD remained among men and women, but only among current smokers (HR = 0.77; 95% CI, 0.7-0.84) and former smokers (HR = 0.82; 95% CI, 0.69-0.97), not never smokers. In addition, higher flavonoid intakes appear to have lessened the higher risk for COPD associated with smoking intensity, according to the researchers.

“While the findings of this study suggest an importance of dietary flavonoids in partially mitigating the risk of COPD in people who smoke, both current and former smokers remained at a substantially higher risk of COPD than nonsmokers, indicating that dietary modifications should be secondary to smoking cessation,” the researchers wrote.

More Flavonoids, Better Parkinson’s Outcome

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Flavan-3-ols and anthocyanins consistently linked to lower mortality

Strawberries, blueberries, grapes, red wine corks, and a bottle of balsamic vinegar

A diet higher in flavonoid-rich foods like berries, apples, tea, and red wine was tied to lower mortality risk in people with Parkinson’s disease.

Diets with the highest quartile of total flavonoid intake before Parkinson’s diagnosis were associated with lower future risk for all-cause mortality in men (HR 0.53, 95% CI 0.39-0.71, P trend<0.001), but not in women (HR 0.93, 95% CI 0.68-1.28, P trend=0.69), compared with the lowest quartile, after adjusting for age, smoking status, total energy intake, and other covariates, reported Xiang Gao, MD, PhD, of Pennsylvania State University in University Park, and co-authors.

After Parkinson’s disease diagnosis, higher intakes of total flavonoid and several subclasses including flavonols, anthocyanins, flavan-3-ols, and flavonoid polymers were associated with lower mortality risk (pooled adjusted HR 0.78, 0.66, 0.59, 0.75, and 0.65, respectively, P<0.05 for all), they wrote in Neurology.

Anthocyanins (found in berries and red wine) and flavan-3-ols (found in apples, tea, and red wine) were consistently associated with lower risk of death, both before and after Parkinson’s diagnosis.

For flavonoid-rich foods, a higher intake of berries and red wine after Parkinson’s diagnosis was associated with lower mortality risk (pooled HR comparing three or more servings/week versus less than one serving per month 0.74 and 0.60, respectively, P<0.05 for both).

“This is the first study to examine the risk of mortality among individuals with Parkinson’s disease in relation to the habitual diet,” Gao and co-authors noted. “Although direct comparison with other studies cannot be made, our results are in line with those from previous studies on related topics, e.g., an association between flavonoids intake and risk of developing Parkinson’s disease, and flavonoids intake and mortality in general populations.”

“Oxidative stress can lead to alpha synuclein aggregation found in Lewy bodies, a hallmark of Parkinson’s disease,” noted Thomas Holland, MD, of Rush University in Chicago, who wasn’t involved with the study. “Further, inflammation from microglial activation in response to an immune reaction can lead to dopaminergic neuronal loss,” he told MedPage Today.

“Flavonoids, as we know them, have antioxidant and anti-inflammatory properties,” Holland said. “Thus, a higher dietary intake of flavonoids through a diet diverse in fruits and vegetables has the potential to be protective and perhaps slow disease progression.”

“It’s currently understood that most, if not all, neurodegenerative disease processes involve a degree of inflammation and oxidative stress, to some extent,” he added. “Given the inherent properties of flavonoids, it’s important to ensure our diets are rich in foods that have a diverse quantity and quality of nutrients and bioactives. Additional lifestyle factors like physical activity, cognitive activity, and appropriate sleep quality have the capability to bolster these protective aspects.”

The analysis was based on participants in two longstanding, ongoing cohorts — 599 women from the Nurses’ Health Study and 652 men from the Health Professionals Follow-Up Study — who were newly diagnosed with Parkinson’s disease during follow-up.

The researchers assessed dietary intake of total flavonoid and its subclasses and major flavonoid-rich foods using food frequency questionnaires every 4 years until June 2018. They determined mortality through the National Death Index and state vital statistics records.

Mean ages at Parkinson’s diagnosis were 73 for men and 72 for women. In both groups, people who consumed more flavonoids were more likely to never smoke, have higher physical activity levels, and higher intake of vitamin C, vitamin E, and beta-carotene.

Adjusting for vitamin C, vitamin E, and beta-carotene intake did not substantially alter overall findings in both pre- and post-diagnosis analyses, Gao and co-authors said.

People in the highest quartile consumed an average of 673 mg of flavonoids each day; the lowest quartile consumed 134 mg.

During 34 years of follow-up, 944 people (528 men and 416 women) died. Overall, 513 people died from Parkinson’s, 112 died from cardiovascular diseases, and 69 died from cancer.

The study had several limitations, the researchers acknowledged. Severity of Parkinson’s disease was unknown, which may confound results. Both cohorts included predominantly white healthcare professionals, and findings may not apply to others. In addition, food frequency questionnaires may not have captured flavonoid intake accurately.