A recent study concluded, consumption of vegetables, such as kale and broccoli, can reduce the risk of colon cancer.
The results of research conducted by the Francs Crick Institute, London are published in the medical journal Immunity.
It explores the health benefits of an indole-3-carbinol (I3C) rich diet.
Mentioned, I3C is produced by the body when we eat vegetables from the genus brassica.
These vegetables come from the brassica genus, including broccoli, cabbage, Brussels sprouts, cabbage and kale.
This study used genetically modified mice and gave them rich I3C foods.
Also learned about rat intestinal organs, which are small and made from stem cells.
Well, the results of the study reveal, the I3C content is able to prevent inflammation of the large intestine and cancer by activating proteins called aryl hydrocarbon receptors (AHR).
The main benefit of these compounds is to stop intestinal inflammation. Because, AHR is able to send signals to immune cells and epithelial cells in the intestinal lining. This compound also makes mice tend not to have an increased risk of colon cancer.
According to Dr. Amina Metidji, as research leader, genetically modified mice cannot produce or activate AHR in their intestines.
In fact, rats are classified as easy to experience the development of intestinal inflammation which then develops into colon cancer. “However, when we gave them a diet enriched with I3C, mice did not experience inflammation or cancer,” he said.
Interestingly, when mice with cancer had developed and switched to an I3C-rich diet, Metidji said, there was a reduction in tumor volume, and mice became more benign.
The results of the study concluded that consuming certain foods can play an important role in preventing certain types of cancer. “The effects of the diet on intestinal inflammation and colon cancer are extraordinary,” said Dr. Gitta Stockinger, group leader at Francis Crick Institute and senior researcher.
He also admitted, so far many experts think colon cancer as a disease caused by a western-style diet that is rich in fat and low in vegetable content. “Our research shows the mechanism behind this observation,” he added. Dr. Stockinger said, although environmental and genetic factors can still affect a person’s chances of having cancer, eating healthy foods is a very effective form of prevention.