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Compound Found in Chocolate can Reduce Cancer Growth
Laboratory studies suggested that the cocoa chemical should be tested further for cancer chemoprevention or even treatment, say researchers at Georgetown University Medical Center.
"We have all heard that eating chocolate is good for you; this study suggests one reason why that might be true," says the study's lead author Min Kim, Ph.D., a research scientist in the Department of Oncology at Lombardi Comprehensive Cancer Center.
The researchers describe how four different human tumor cells lines out of 16 tested were sensitive to the chemical, known as GECGC. The strongest response was seen in two different colon cancers; growth was cut in half and most of the tumor cells were damaged. Normal cells were not affected by GECGC, which makes the chemical a candidate for cancer chemoprevention, says Kim.
"This chemical seems to be safe, which makes sense because it has a structure similar to a natural product in cocoa beans - the same beans that are used to make chocolate," he says.
The researchers have long studied the beneficial effects of flavanols, which are molecules in vegetables and fruits that exhibit potent anti-oxidant and, potentially, anti-tumor properties. As part of these studies, investigators have been testing a new synthetic version of natural procyanidins, a class of flavanols, created and patented by the confectionery company, Mars Incorporated. (The company provided GECGC as a gift, and this project was funded in part by Mars Incorporated.)
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guest
06/26/2008
i think this is a very good thing to the people with cancer so now its something that can help them and they really like it!!
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