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Is lemon juice good for the prostate?

According to research carried out in the US, and published in the June issue of the Journal of Agriculture and Food Chemistry, a natural chemical found in citrus pectin may help prevent prostate and other cancers.

theguardian.com - The answer is a lemon | Science | The Guardian

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When you are next diligently munching away on your recommended five daily portions of fruit and vegetables, make sure one is a citrus fruit, especially if you are a man. It could help protect against the UK's second biggest mankiller - prostate cancer.

We are bombarded with advice as to which foods are good for us and those that are bad. But there are foods that some advocates claim don't just help keep you fit but could fight off that most feared of diseases, cancer. It is easy to ignore the foody "dos and don'ts" in health magazines, which never seem to come with much scientific backing to persuade us to swap cholesterol and calories for apples and antioxidants. Apples may not be the answer, but what if opting for grapefruit, or a juicy orange could definitely cut your chances of cancer? Would you be persuaded?

According to the UK's Cancer Research Campaign, there is increasing evidence that different eating habits can affect the risk of prostate cancer, but much more detailed information is needed before clear advice about diet can be provided. The puzzle is, however, gradually being pieced together. According to research carried out in the US, and published in the June issue of the Journal of Agriculture and Food Chemistry, a natural chemical found in citrus pectin may help prevent prostate and other cancers. Pectin, a carbohydrate found in many plants, is responsible for making jams set and is found in large quantities in citrus fruits, such as lemons, grapefruit, oranges and tangerines. This research is not the first time the health credentials of pectin with respect to cancer have come up trumps, though. Earlier researchers had shown that pectin can help reduce cholesterol levels and maintain blood sugar at the right concentration. It is the effects of pectin on cancer cells that hold the most promise of a dietary preventative for the disease. Bhimu Patil, of the Texas A&M university citrus centre, and his colleagues have isolated pectin from four citrus varieties and studied their effects on particular molecular targets involved in the development of cancer. Healthy cells talk to each other, which limits their growth. When communication breaks down, signals get crossed and relationships turn sour. Cells reproduce uncontrollably, adding extensions left, right and centre, leading to tumour growth.

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Team member Wallace McKeehan, of the Institute of Biosciences and Technology, a member of the health science centre at the university, explains that certain chemicals can act as mediators, re-opening the communication channels and stopping unlimited cell growth. The Texas team has found that, in the laboratory, citrus pectin can act as a negotiator between wayward cells. Indeed, their research suggests that the presence of pectin could be the difference between a life-threatening malignancy developing or a cancer being stopped. Patil emphasises that the research is still in early stages. The next step is to single out the chemically active ingredient, or ingredients, that led to the positive laboratory test results. Once identified, it should be possible to boost the appropriate pectin content in citrus fruits by altering growing and harvest ing practices. Alternatively, the active ingredients could be extracted from pectin and used to add health benefits to food products or make it available as a supplement. "It's best to eat the whole fruit since the highest concentrations from pectin are found in the meat of the fruit and in the membrane," Patil advises. The most bitter of the citric fruits could also be the most beneficial, with the lemon having the most effect in Patil's experiments. So forget the sausage, egg and black pudding and opt for the healthy choice in the morning. For the sake of your prostate!

theguardian.com - The answer is a lemon | Science | The Guardian

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