Could a simple fruit extract really help kill cancer? Recent research certainly seems to suggest just that. Modified citrus pectin may help to inhibit the expression of galectin-3 — a type of protein that has been recognized as a biomarker of cancer.
Galectins are a group of proteins that belong to the lectin family, characterized by their galactose-specific carbohydrate recognition domain. Galectin-3 is one of the most studied galectins, and research continues to show that it is both directly and indirectly connected to cancer cell activity and may contribute to cancer progression in a number of different ways, including cancer progression and metastasis.
Galectin-3 is not all bad, though. It is produced by the human body and is necessary for tissue growth and repair. Excessive production of the protein, however, is likely to become problematic. An excessively high level of galactin-3 is a biomarker for cancer, as well as a strong indicator of heart disease and kidney disease. Researchers now believe that in addition to being an indicator of disease, galectin-3 is also capable of encouraging the growth and spread of cancer.
One of the functions of galectin-3 is to actually stoke immune system response and create inflammation, to help destroy invading pathogens after tissue damage. In cases of injury, galectin-3 serves to help “seal off” the area by causing chronic inflammation.
Galectin-3 promotes cancer growth and proliferation in a few different ways. Essentially, it makes it easier for cancer cells to adhere to the walls of blood vessels, and in this way, helps the cancer spread. The protein is also produced by cancer cells themselves, which can further their proliferation. Galectin-3 is also said to help malignant cells escape apoptosis, or programmed cell death. In turn, these cancerous cells can continue to multiply, and produce more galectin-3.
Fortunately, there appears to be a natural way to curb this vicious cycle.
Modified citrus pectin: what it is, and how it can help
Modified citrus pectin, or MCP for short, is a complex carbohydrate, similar to the natural pectin found in fruit. Pectin contains galactosides (sugar molecules), which are capable of bonding with galectin-3. The binding activity of MCP’s galactosides to galectin-3 blocks the protein’s damaging behavior and disrupts its signaling abilities. To put it simply, MCP essentially shuts down the galectin-3 protein and stops its harmful effects in their tracks. This could be useful not just in cancer treatment, but in other areas as well.
In an animal study, MCP not only inhibited the levels of galectin-3, it also reversed inflammation, fibrosis and thickening of blood vessel walls. This finding suggests that in the instance of heart disease, MCP can help to reverse the damaging effects of excessive galectin-3, and undo the changes that can often lead to heart failure. (RELATED: Learn more about the disease prevention properties of natural remedies at Remedies.news)
Studies have also shown that MCP can stimulate the immune system and boost production of natural killer cells, which can locate and destroy cancer cells. Several different studies have illustrated these potential cancer-killing effects. For example, a study published in 2015 by the journal PLOS One found that MCP induced cell death in two different types of cancer cells. Another study, published by BMC Complementary and Alternative Medicine in 2011 found that MCP activated natural killer cells that were then able to target and destroy leukemic cancer cells.
Other studies have also shown that MCP may be able to help stop cancer from spreading to other areas. In animals, MCP has been shown to prevent skin cancer from spreading to the lungs, and has also prevented colon cancer from spreading to the liver.
Perhaps citrus pectin will prove to be the next all-natural cancer cure. While this research is only the beginning, it is certainly promising. Who knows what independent science could reveal next.
One of the greatest controversies in oncology may have been resolved: Researchers may have discovered the reason that research into the effectiveness of high-dose vitamin C as a cancer treatment has been so mixed.
When taken orally, massive quantities of vitamin C are either broken down or excreted unused by the body. In contrast, intravenous administration of vitamin C produces blood levels 100 to 500 times higher than oral administration.
This could explain why many clinical trials on vitamin C and cancer — most of which have used oral administration — failed to support the results seen in laboratory studies using cancer cells.
Surprisingly, the most recent study on the topic from researchers at the University of Iowa (UI), published in the journal Redox Biology, suggests that vitamin C’s cancer-fighting potential might come not from its antioxidant capabilities, as previously assumed. On the contrary, vitamin C appears to generate free radicals that tear apart cancer cells while leaving healthy cells unharmed. (RELATED: Learn more about the benefits of nutritional supplements at SupplementsReport.com)
Targeting a weakness of cancer cells
In prior research, the same scientists found that high-dose vitamin C selectively killed cancer cells in the laboratory, and had the same effect in mice … if the vitamin C was administered intravenously. In the new study, researchers sought to discover the causes behind this effect.
They found that in the body, vitamin C quickly breaks down, generating the free radical hydrogen peroxide as a byproduct. This is a paradoxical effect, because free radicals are the very cell- and DNA-damaging chemicals that antioxidants such as vitamin C remove from the body.
But the researchers further found that healthy cells seemed to have defensive mechanisms that easily allowed them to resist the oxidizing effects of hydrogen peroxide (hydrogen peroxide is, in fact, used as a defense mechanism by the body’s own immune system). Tumor cells, however, were much more likely to be damaged and destroyed by the chemical.
“In this paper we demonstrate that cancer cells are much less efficient in removing hydrogen peroxide than normal cells. Thus, cancer cells are much more prone to damage and death from a high amount of hydrogen peroxide,” lead researcher Garry Buettner said.
“This explains how the very, very high levels of vitamin C used in our clinical trials do not affect normal tissue, but can be damaging to tumor tissue.”
Treatment on the horizon?
The researchers found that healthy cells use various mechanisms to remove hydrogen peroxide, and that one of the primary mechanisms is the enzyme catalase. They found that the lower cells’ catalase activity, the more damage they suffered from hydrogen peroxide exposure.
“Our results suggest that cancers with low levels of catalase are likely to be the most responsive to high-dose vitamin C therapy, whereas cancers with relatively high levels of catalase may be the least responsive,” Buettner said.
The researchers are planning future research to develop ways to measure tumors’ catalase levels and test this hypothesis further.
UI researchers also conducted clinical trials using intravenous, high-dose vitamin C in patients with pancreatic and lung cancer. Earlier, smaller trials suggested that this treatment had limited side effects and might improve patient outcomes. The larger study hopes to establish whether vitamin C, in conjunction with other cancer treatments, actually boosts patient survival. (RELATED: Discover more medical breakthroughs news at Medicine.news)
Research continues to uncover new and surprising mechanisms by which vitamin C attacks cancer cells. A 2007 study by researchers from Johns Hopkins University found that many tumor cells rely on a protein known as HIF-1 for their survival, which allows them to continue growing in the absence of oxygen — which cancer cells tend to use up through their out-of-control reproduction. But HIF-1 only functions in high concentrations of free radicals, which vitamin C removes.
A 2015 study published in the journal Science found that in colorectal cancer cells with particular cell growth-related mutations, vitamin C induces oxidative stress and shuts down an enzyme that the cells use for reproduction. This finding was particularly promising, since cancer cells with this mutation are almost entirely immune to chemotherapy.
Editor’s note: We strongly recommend sourcing non-GMO vitamin C where possible. Most vitamin C is currently made from GMO corn. Very few providers currently offer non-GMO vitamin C.
In this video, I’m going to walk you through the five top foods to avoid that are highest in estrogen. High estrogen foods can be really harmful to your health by destroying your hormone balance. A lot of these foods with too much estrogen today can lead to health issues like hypothyroidism, autoimmune disease, chronic fatigue, and ovarian cancer. So, eliminate the following foods from your diet, and add more fruits and vegetables to naturally decrease estrogen in your body.
Foods to avoid: 1.) Soy 2.) Sugar 3.) Conventional meat 4.) Conventional dairy 5.) BPA plastic and Teflon Pans
If you want to start detoxing your body of estrogen, consume more cruciferous vegetables like broccoli, cauliflower, kale, collard greens, and brussels sprouts. Also milk thistle and dandelion supplements are great to support your body in the detox from estrogen as well.