(May 29, 2008) — New research suggests that the form of tomato product one eats could be the key to unlocking its prostate cancer-fighting potential, according to a report in the June 1 issue of Cancer Research, a journal of the American Association for Cancer Research.
Une nouvelle recherche suggère que la forme du produit de la tomate qu'une personne mange peut être la clé pour ce qui est de ses propriétés pour protéger contre le cancer."Processing of many edible plants through heating, grinding, mixing or drying dramatically increases their nutrition value, including their cancer prevention potential. It appears that the greatest protective effect from tomatoes comes by rehydrating tomato powder into tomato paste," said Valeri V. Mossine, Ph.D., research assistant professor of biochemistry at the University of Missouri.
"les processus de mélange, de broiement, de séchage etc. augmente de façon drastique leur valeur nutritive incluant leur potentiel de prévention du cancer. Le plus grand effet protecteur vient des tomates séchées et réhhydratées dansune pâte de tomates" selon Mossine. The protective effect of tomato products against prostate cancer has been suggested in many studies, but researchers remain uncertain about the exact mechanisms. Mossine and colleagues demonstrated that FruHis, an organic carbohydrate present in dehydrated tomato products, exerts a strong protective effect.
Les effets protecteurs de la tomates contre le cancer de la ont été soulignés dans plusieurs études mais les chercheurs demeuraient incertains sur le mécanisme exacte de cette protection. Mossine a démontré que le FruHis, un carbonate organique présent dans la tomate déshydraté exerce un effet positif.Researchers divided rats into groups of 20 and fed them a control diet or a diet that included tomato paste, tomato powder or tomato paste plus additional FruHis. All animals were then injected with prostate cancer-causing chemicals.
Animals fed the tomato paste plus FruHis diet had the longest survival from cancer at 51 weeks compared with 50 weeks in the tomato powder group, 45 weeks in the tomato paste alone group and 40 weeks in the control group.
51 semaine pour le groupe avec la pâte de tomate + du Fruhis, 50 semaines pour le groupe de rats avec la poudre de tomate, 45 avec la pâte de tomate seul et 40 pour le groupe témoin. On post-mortem exam, prostate tumors were found in 10 percent of the rats that had been given a combination of tomato paste and FruHis, compared with 30 percent of animals in the tomato powder group, 25 percent in the tomato paste alone group and 60 percent in the control group.
Dans l'examen postmortem 10 % avec des tumeurs de la :prostate pour les rats avec la pâte de tomate plus le FruHis, 30 % pour le groupe avec la pâte plus la poudre, 25% pour la pâte seul et 60 % pour le groupe témoin.
Mossine said the protective effect of tomato-based products was restricted to prostate tumors, which is consistent with other research on tomatoes and cancer. Incidence of other tumors was too small to examine.
In vitro, Mossine and colleagues evaluated the anti-cancer properties of FruHis and 14 other D-fructose amino acids and found that FruHis in a concentrated form protected against DNA damage known to lead to prostate cancer. When combined with lycopene, FruHis stopped cancerous cell growth more than 98 percent of the time.
Lorsque combiné avec le lycopene le Fruhis arrête la croissance des cellules cancéreuses dans 98% des cas. "Before this study, researchers attributed the protective effect of tomatoes to ascorbic acid, carotenoids, or phenolic compounds," Mossine said. "FruHis may represent a novel type of potential dietary antioxidant. Experiments like these suggest that a combination of FruHis and lycopene should be investigated as a potential therapeutic anti-tumor agent, not just a prevention strategy."