Breast cancer cells - even the most aggressive type - died after treatments with peach and plum extracts in lab tests at Texas AgriLife Research recently, and scientists say the results are delicious. Not only did the cancerous cells keel over, but the normal cells were not harmed in the process, and researchers say the results come from a compound in peaches and plums. AgriLife Research scientists say two phenolic compounds are responsible for the cancer cell deaths in the study, which was published in the Journal of Agriculture and Food Chemistry. "It was a differential effect which is what you're looking for because in current cancer treatment with chemotherapy, the substance kills all cells, so it is really tough on the body," said Dr. David Byrne, AgriLife Research plant breeder who studies stone fruit. "Here, there is a five-fold difference in the toxic intensity. You can put it at a level where it will kill the cancer cells - the very aggressive ones - and not the normal ones." Dr. David Byrne and Dr. Luis Cisneros-Zevallos originally studied the antioxidants and phytonutrients in plums and found them to match or exceed the blueberry which had been thought of as superior to other fruits in those categories. "The following step was to choose some of these high antioxidant commercial varieties and study their anticancer properties," Cisneros-Zevallos said. "And we chose breast cancer as the target because it's one of the ones with highest incidence among women. So it is of big concern." The World Health Organization reports that breast cancer accounts for 16 percent of the cancer deaths of women globally. Cisneros-Zevallos, an AgriLife Research food scientist, said the team compared normal cells to two types of breast cancer, including the most aggressive type. The cells were treated with an extract from two commercial varieties, "Rich Lady" peach and "Black Splendor" plum. "These extracts killed the cancer cells but not the normal cells," Cisneros-Zevallos said. A closer look at the extracts determined that two specific phenolic acid components - chlorogenic and neochlorogenic acids- were responsible for killing the cancer cells while not affecting the normal cells, Cisneros-Zevallos said. The researchers said the two compounds are very common in fruits, but the stone fruits such as plums and peaches have especially high levels. "So this is very attractive from the point of view of being an alternative to typical chemotherapy which kills normal cells along with cancerous ones," Byrne added. The team said laboratory tests also confirmed that the compounds reduced the rate of cancer growth in animals given the compounds. Byrne plans to examine more fully the lines of the varieties that were tested to see how these compounds might be incorporated into his research of breeding plums and peaches while Cisneros-Zevallos will continue testing these extracts and compounds in different types of cancer and further study the molecular mechanisms involved. The work documenting the health benefits of stone fruit has been supported by the Vegetable and Fruit Improvement Center at Texas A&M University, the U.S. Department of Agriculture, and the California Tree Fruit Agreement.

For ages, apples have been known to be healthy for our body. It is the fruit advised nearly by every doctor in the world. The great number of health benefits which it possesses makes it the original health food.

Wonder why?

Apple pectin, apple juice extracts shown to have anticarcinogenic effects in the colon

Apples and apple juice may have positive effects in one of the most unlikely places in the body - in the colon. New research by German researchers Dr. Dieter Schrenk, M.D. and his colleagues has demonstrated that components in both apple pectin and apple juice actually enhance biological mechanisms that have anticarcinogenic effects in the colon.

Using human fecal matter as the test substance hypothesized that the compound butyrate could be increased in the presence of apple pectin and apple juice extracts. Butyrate not only serves as a major nutrient for the colon epithelia but is also thought to play an important role in the protective effect of natural fibre against colorectal cancer.

There is more to it!!

• Over the past several years, apple consumption has been linked with reduced cancer risk in many studies. A 2001 Mayo Clinic study indicated that quercetin, a flavonoid abundant in apples, helps prevent the growth of prostate cancer cells.
• A Cornell University study indicated phytochemicals in the skin of an apple inhibited the reproduction of colon cancer cells by 43 percent.
• The National Cancer Institute has reported that foods containing flavonoids like those found in apples may reduce the risk of lung cancer by as much as 50 percent.

To get maximal cancer preventative benefits, eat the apple whole, without removing the peel. When you discard the skin, you're eliminating cancer fighting triterpenoids as well as the heart-healthy fibre.

The bottom line? To reduce your risk of cancer, eat more apples and enjoy the many health benefits this humble fruit has to offer.

Remember that the food you eat is the main source of energy for your baby growing inside. There is no special diet for a pregnant woman, but eating foods that provide all the nutrients to your baby to develop and grow is recommended. For the first 3 months, the diet of a pregnant woman should include foods rich in iron, folic acid and calcium. Prunes are of immense value during pregnancy for several reasons. Pregnant women usually experience constipation because the entire digestive system is influenced by hormonal changes during pregnancy. During pregnancy, the body produces more oestrogen than normal to ensure proper fetal growth; however, these hormones tend to slow down the intestinal movements leading to constipation and hard stools. One of these hormones, called progesterone, acts by relaxing muscle. The outside wall of the bowels is made up of muscle which relaxes and is, therefore, less able to move food and bodily waste along. Fiber is important because it pushes the intestines to work harder. It also absorbs liquid and ensures that the stool is soft. Prunes provide the critical amount of fiber required to help intestinal movement. Nausea (often accompanied by reflux) is common in the first trimester of pregnancy and may even carry forward to the advanced stages of pregnancy. Prunes can provide a tasty and nutritive snack while providing several essential nutrients in significant quantities. Iron is a key nutrient that is needed to develop a healthy baby. Prunes contain high levels of iron that help build hemoglobin in both the mother and baby, which not only prevents anemia but builds immunity, and combats fatigue. Prunes help maintain energy levels and calm the nerves. Iron requirements go up significantly during pregnancy (from 18 mgs to 27 mgs) and because it is usually not possible to get this from your diet, it is recommended that an iron supplement be taken. However, this can lead to gastro intestinal irritation and further aggravate the situation. Prunes and prune juice are a safe way of combating this issue. Potassium in prunes is known to reduce high blood pressure and act as a natural depressant as anxiety levels can be extremely high during pregnancy. Beta-carotene and Vitamin A is proven to promote eye development and healthy skin, boosting the immune system and assisting with blood production and prunes are known to be a good source of both. Prunes are a portable fat-free snack and can be easily had when hunger pangs strike during pregnancy.