A new article on phytochemicals in cancer management from our Medical Director, Catherine Zollman, together with Robart Thomas, Dorothy Yang and Madeleine Williams from the Department of Oncology, The Primrose Oncology Unit in Bedford Hospital.
What are phytochemicals
Phytochemicals are compounds found in plants and are responsible for the colour, taste, and aroma of many foods. An increasing number of well conducted studies are linking higher intake of phytochemical-rich foods with lower risks of chronic disorders ranging from arthritis to Type 2 Diabetes, as well as a lower risk of cancer and its relapse after initial treatments.
Phytochemicals’ protective properties
Emerging evidence suggests that phytochemicals protect us from environmental and ingested carcinogens by arming antioxidant enzymes, enhancing DNA repair pathways, reducing chronic inflammation, and directly affecting the biological processes that underlie the fundamental hallmarks of cancer progression and metastasis.
It is not a surprise, then, that the World Cancer Research Fund (WCRF) and other academic bodies report that individuals eating phytochemical-rich foods have a lower risk of cancer or relapse after treatments. The debate lies in whether concentrating these into nutritional supplements or topical creams can boost their health attributes without causing significant adverse effects.
You can read the full article on ISSUU below