An ingredient found in jelly and jam could help prevent the spread of cancer, according to researchers at the Institute of Food Research.
They found that pectin, a natural fibre found in fruit and vegetables and widely used in food processing, played a role in fighting the progress of the disease.Lab tests showed that pectin binds to and is believed to inhibit galectin 3 (Gal3), a protein that plays a role in all stages of cancer progression.
"Most claims for the anticancer effects of foods are based on population studies. For this research we tested a molecular mechanism and showed that it is viable, "said Professor Vic Morris from the Institute of Food Research.
Previous studies have identified a strong link between eating lots of fibre and a lower risk of cancers of the gastrointestinal tract but exactly how fibre exerts a protective effect is unknown.
Pectin is better known for its jam-setting qualities and as being a component of dietary fibre. The present study supports a more exciting and subtle role.
Interaction between dietary carbohydrates and mammalian proteins, of which this research is an example, may provide an explanation.
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"For a whole combination of different effects it is best to consistently eat a range of fruits, vegetables and high-fibre foods. You don’t necessarily have to eat a superfood," said Morris.
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The research could result in functional foods with added bioactive pectin as well as providing more conclusive evidence for the importance of a eating at least your ''5-a-day''.
"This first step opens the way to a new and exciting area of research in bioactive carbohydrates,” said Morris.
The study is published in The FASEB Journal.
Source-ANI
RAS/SK