- Nuts are involved in activating the body's own defence for detoxifying reactive oxygen species which are created by ultraviolet radiation, various chemicals and food metabolites.
- These reactive oxygen species can cause damage to the DNA that leads to cancer development.
- Macadamia nuts, hazelnuts, walnuts, almonds and pistachios stimulate a whole series of protective mechanisms that render reactive oxygen species harmless.
Nuts are one of the most healthy foods that almost anyone can enjoy. They possess numerous health benefits and there are scientific evidence for some of the properties.
Dr Wiebke Schlörmann and her colleagues from the Department of Nutritional Toxicology at the University of Jena have studied the protective effect of nuts against colon cancer.
In a publication in the specialist journal Molecular Carcinogenesis, they present results from a recent study, which throw light on the molecular mechanisms of this protective effect.
Some studies have also indicated a protective effect against colon cancer, she adds. "What we have not known in detail up to now is what this protective effect of nuts is based on."
According to this study, nuts have a positive effect on health because, among other things, they are involved in activating the body's own defence for detoxifying reactive oxygen species. Such substances, which are created by ultraviolet radiation, various chemicals or distinct food metabolites, for example, can cause DNA damage that leads to cancer development.
"The body has a whole series of protective mechanisms that render reactive oxygen species harmless," explains Dr Schlörmann. The nutritionists in Jena have now shown that these mechanisms are stimulated by nuts and the substances they contain.
The researchers investigated the effect of five different types of nuts: macadamia nuts, hazelnuts and walnuts, as well as almonds and pistachios. The nuts were artificially 'digested' in test tubes and the effects of the resulting digestion products on cell lines were then analysed.
The researchers established that the activity of the protective enzymes catalase and superoxide dismutase increases in the cells that are treated. In addition, the digestion products induce what is called programmed cell death in the cancer cells thus treated.
"We were able to show this effect is mediated by all the types of nuts studied," noted Prof. Michael Glei, who led the study. In the next stage, he and his team want to find out whether this protective effect is reduced by roasting the nuts. As most of the nuts investigated are predominantly consumed in roasted form, this further research might enable scientists to give appropriate nutritional advice based on the results.
- Wiebke Schlormann et al., Chemopreventive potential of in vitro fermented nuts in LT97 colon adenoma and primary epithelial colon cells, Molecular Carcinogenesis (2017) 10.1002/mc.22606.