Brown
Rice Kills 78% of Breast Cancer Cells in Vitro and Reduces Risk in
Women: In this study, researchers showed that brown rice extract killed
up to 78% of br
east cancer cells (and
also 63% of colon cancer cells). Interestingly, the crude brown rice
extract was much more effective in killing cancer cells than any of its
individual compounds taken on their own (whole foods are always better).
But is this lab study result relevant to women? A recent study out of
Korea would suggest yes: women eating the most mixed brown rice (350
grams daily) were shown to have 58% less breast cancer (24% less risk
for every 100 grams of brown rice eaten daily). In that study, white
rice had no effect, or even slightly raised breast cancer risk. Brown
rice is a natural, whole food rich in anti-cancer compounds such as
tricin, caffeic acid, ferulic acid, gamma-oryzanol and others. It’s also
high in fiber which slows down digestion and gives it a lower (and
healthier) glycemic index compared to white rice. Other studies have
also shown that brown rice may reduce the risk of colon and pancreatic
cancers. Brown rice makes a great addition to a healthy diet rich in
organic vegetables, fruit, herbs and whole foods, and can be used in
almost any recipe that calls for white rice. It just may take a little
longer to cook, but the health benefits are clearly worth it
#Brownrice #BreastCancer #Rice
http://www.ncbi.nlm.nih.gov/pubmed/11097223
Characterization of potentially chemopreventive phenols in extracts
of brown rice that inhibit the growth of human breast and colon cancer
cells.
Abstract
Rice
is a staple diet in Asia, where the incidence of breast and colon
cancer is markedly below that in the Western world. We investigated
potential colon and breast tumor-suppressive properties of rice, testing
the hypothesis that rice contains phenols that interfere with the
proliferation or colony-forming ability of breast or colon cells. Brown
rice, its white milled counterpart, and bran from brown rice were boiled
and extracted with ethyl acetate. The extracts were analyzed by high
pressure liquid chromatography-mass spectrometry. Eight phenols,
protocatechuic acid, p-coumaric acid, caffeic acid, ferulic acid,
sinapic acid, vanillic acid, methoxycinnamic acid, and tricin, were
identified in the extracts of bran and intact brown rice. These extracts
were separated into nine fractions by column chromatography. The effect
of bran extract and its fractions at 100 microg/ml on cell viability
and colony-forming ability of human-derived breast and colon cell lines
was assessed. Bran extract decreased numbers of viable MDA MB 468 and
HBL 100 breast cells and colon-derived SW 480 and human colonic
epithelial cells as judged by the
3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4
-sulfophenyl)-2H-tetrazolium assay. It also reduced colony formation of
SW 480 colon and MDA MB 468 breast cells. Of the eight phenols
identified in the brown rice bran, when applied at 50 microM, caffeic
acid decreased numbers of all cell types except HBL 100. Tricin, ferulic
acid, and methoxycinnamic acid interfered with cell viability in one or
more cell lines. Tricin (50 microM) and the other phenols (200 microM)
inhibited colony formation of SW 480 cells. Clonogenicity of MDA MB 468
cells was inhibited by caffeic acid, ferulic acid, and tricin (50
microM). Tricin was the most potent anticlonogenic of the compounds with
IC50s of 16 microM in the SW 480 colon cells and 0.6 microM in the MDA
MB 468 breast cells. The results suggest that: (a) brown rice and bran
contain compounds with putative cancer chemopreventive properties; (b)
certain phenols contained in brown rice bran, e.g., tricin, may be
associated with this activity; and (c) these phenols are present at much
lower levels in white than in brown rice. Thus, the consumption of rice
bran or brown rice instead of milled white rice may be advantageous
with respect to cancer prevention
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