New Study Shows Cancer-Fighting Properties of Horseradish
A research team at the University of Illinois was the first to document the activation of cancer-fighting enzymes called glucosinolates, which are found in horseradish and other cruciferous vegetables.
From Digital Journal:
“Glucosinolates constitute a natural class of organic compounds that contain sulfur and nitrogen and are derived from glucose and an amino acid. …
“Early indications are that glucosinolates activate enzymes that help remove cancer-associated free-radicals from the body. In a sense, breakdown of glucosinolates in the body leads to the detoxification of cancer-causing molecules.
“Free radicals are highly reactive chemicals that have the potential to harm cells. While free radicals are formed naturally in the body, at high concentrations they can be hazardous to the body and damage all major components of cells, including DNA, proteins, and cell membranes. This may play a role in the development of cancer.”
Horseradish contains 10x more cancer-fighting glucosinolates than broccoli
What makes horseradish particularly promising in fighting cancer is the fact that it contains ten times as many glucosinolates as broccoli, and up to 90 percent of its beneficial compounds are absorbed when ingested.
The researchers had previously identified the active cancer-fighting compounds found in horseradish, but the new study focused on measuring the products of glucosinolate hydrolysis, which “activate enzymes involved in detoxification of cancer-causing molecules.”
They also measured the amounts of activity found in 11 different strains rated U.S. Fancy, U.S. No. 1, or U.S. No. 2 by the USDA.
“There was no information on whether the USDA grade of the horseradish root is associated with cancer preventive activity, so we wanted to test that,” said crop scientist, Mosbah Kushad.
“The group found that the higher-grade U.S. Fancy accessions had significantly more glucosinolates than U.S. No. 1. Concentrations of various glucosinolate hydrolysis products differed according to USDA grade, with U.S. Fancy having greater allyl isothiocyanate (AITC) and U.S. No. 1 having greater 1-cyano 2,3-epithiopropane (CETP).
“The two compounds differ, with CETP being a comparatively weaker cancer-fighter than AITC. Still, the detection of CETP in horseradish is noteworthy, according to Kushad. ‘To our knowledge, this is the first detection and measurement of CETP from horseradish,’ he says.”
Some studies have suggested that eating large amounts of cruciferous vegetables can lead to hypothyroidism, but having several servings a week should cause no problems.
From the Linus Pauling Institute:
“One study in humans found that the consumption of 150 g/day (5 oz/day) of cooked Brussels sprouts for four weeks had no adverse effects on thyroid function.
“Although many organizations, including the National Cancer Institute, recommend eating a variety of fruit and vegetables daily … separate recommendations for cruciferous vegetables have not been established. Much remains to be learned regarding cruciferous vegetable consumption and cancer prevention, but the results of some epidemiological studies suggest that adults should aim for at least five weekly servings of cruciferous vegetables.”
Beating cancer the natural way
The bottom line is that more and more studies are proving that natural foods are key in the prevention and treatment of cancer. Many of these superfoods have been shown to be more effective than chemotherapy and radiation in fighting and preventing the return of cancer.
Even mainstream scientists are finally admitting that natural cures for cancer exist, and often perform better than toxic drugs and radiation treatments.
The Big Pharma cancer industry is finally being exposed as a fraud. Nature offers us everything we need to remain healthy.
By minimizing exposure to carcinogens in our environment, and through eating the right types of foods, we can live long, healthy and cancer-free lives.