Sunday, September 4, 2016

Phytochemicals for Treatment of Larynx (Voice Box) Cancer/Laryngeal Cancer

Kyle J. Norton(Scholar, Master of Nutrients), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Phytochemials are defined as a group of chemical compound found naturally in plants, including fruits, vegetables, beans, grains, etc. Many studies have proven that they can because of certain phytochemicals, but for what ever reason, there are either no clinical trials follow through or the studies can not make to stage of clinical trials. Do not expect the pharmateutical or foods industrial companies to pay for the researches, as the discovery of the phytochemicals to cure cancers can only dampen the profits of both industries as phytochemicals can not be patented.

Cancer is a class of diseases in which a group of cells growing and multiplying disordered and uncontrollable way in our body, have become progressively worse and damaged other healthy tissues, sometimes spreads to other organs in the body via lymph or blood and results may be in death.
Food intake can help to prevent and treat cancers.

             Larynx (Voice Box) Cancer/Laryngeal Cancer

Larynx is also known as voice box, located between the pharynx and the trachea. Its function is to ensure the airways are open and when we breath and talk and closed when we swallow to ensure no food gets into the trachea.

Larynx Cancer or Laryngeal Cancer
Larynx cancer is also known as cancer of the larynx or laryngeal carcinoma and can develop in any part of the larynx. Most larynx cancers are squamous cell carcinomas as a result of uncontrolled multiplication of transformed malignant cells in the laryngeal epithelium originated in the glottis.

Types of Foods to prevent and treat Larynx Cancer or Laryngeal Cancer
1. Green tea
In the study to evaluated the potential cytotoxic and prooxidative effects of green tea extract and its two main flavonoid constituents epigallocatechin gallate (EGCG) and epicatechin gallate (ECG) on human laryngeal carcinoma cell line (HEp2) and its cross-resistant cell line CK2, showed that EGCG and green tea extract increased the DNA damage in the CK2 cell line during short exposure. The cytotoxicity of EGCG and ECG increased with the time of incubation. Green tea extract induced lipid peroxidation in the CK2 cell line(1).

2. Grape and Red Wine
Flavonoids found abundantly in wine have exerted the potential effect in preventing and treating Laryngeal Cancer. Dr. Garavello W and the research team at the Istituto di Ricerche Farmacologiche Mario Negri, indicated that Significant inverse relations were found for the highest versus the lowest quintile of intake for flavan-3-ols (OR = 0.64), flavanones (OR = 0.60), flavonols (OR = 0.32) and total flavonoids (OR = 0.60), although the overall trends in risk were significant only forflavanones and flavonols. No consistent associations were observed for isoflavones, anthocyanidins and flavones. The estimates did not differ substantially across strata of alcohol drinking, tobacco smoking, body mass index and education, and tended to persist even after controlling for vegetable and fruit intake(2).

3. Romaine lettuce and mustard greens
Romaine lettuce, mustard greens and other green vegetable contains a highest amount of folate among other vegetable and fruits. Folate deficiency has been linked to risk of several cancers, In the study of Folate intake and risk of oral and pharyngeal cancer, showed that the protective role of folate against oral and pharyngeal carcinogenesis. Compared with low folate intake, a consistent reduction in risk was already observed from intermediate levels of intake, suggesting that cancer risk may be related to relative folate deficiency(3).
Other researchers suggested that the addition of a serving per day of fruit or vegetables was associated with an about 50% reduction in oral cancer risk. The most favourable diet for oral cancer risk is therefore given by infrequent consumption of red and processed meat and eggs and, most of all, frequent vegetable and fruit intake. Diet diversity was inversely related to oral and pharyngeal cancer: ORs were 0.35 for the highest tertile of total diversity, 0.24 for vegetable and 0.34 for fruit diversity. In terms of attributable risk, high meat intake accounted for 49% of oral and pharyngeal cancers in this population, low vegetable intake for 65% and low fruit intake for 54%(4).

4. Olive oil
In the study of the role of foods and nutrients on oral and pharyngeal cancer risk, found that the results were not consistent for other foods, including meat, fish, eggs, milk and dairy products, but it is now possible to exclude a strong relation with oral and pharyngeal cancer risk. Data are also reassuring for coffee and tea, while hot maté drinking has been related to increased risk in studies from Argentina and Brazil. There is no consistent association with total fat intake, butmonounsaturated fats (and olive oil) have resulted inversely related to risk. In developed countries, selected aspects of diet may account for 20% to 25% of oral and pharyngeal cancers(5).

5. Etc.


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