Functional properties of edible mushrooms

Article Abstract:

Many mushrooms may have anti-cancer properties. The shiitake mushroom is the most commonly consumed mushroom, especially in the East. It contains several chemicals that can modulate the immune system, lower lipid levels and inhibit infections. They include lentinan, Lentinus edodes mycelium (LEM), and eritadenine. Animal studies have confirmed the anti-cancer potential of lentinan. Another chemical extracted from shiitake is thioproline, which inhibits the formation of nitrosamines.

Research, Antineoplastic agents, Edible mushrooms, Mushrooms, Edible

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Garlic: its anticarcinogenic and antitumorigenic properties

Article Abstract:

Garlic appears to have the ability to prevent the initiation and progression of cancer. The most likely component is the allyl sulfur compounds. Animal studies have found that garlic compounds can inhibit many types of cancer, including lung, breast, skin, colon, and esophageal cancer. They have been shown to reduce the formation of nitrosamines, which are formed from the diet. They also inhibit the alkylation of DNA, which is an important step in carcinogenesis.

Garlic

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Procarcinogenic and anticarcinogenic effects of beta-carotene

Article Abstract:

Beta-carotene may act as an anticarcinogen, while its oxidized products may encourage cancer growth. The beta-carotene molecule's instability increases in the presence of free radicals, such as exist in the lungs of cigarette smokers. Antioxidants may help lower cancer risk.

Care and treatment, Cancer, Cancer treatment, Beta carotene

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