 Laboratory
and clinical studies have unveiled several benefits of turmeric (Curcuma Longa,
curcuma domestica), the chemical that has a strong yellow colour. The root is
normally dried and crushed to form a powder which is added to food as a
flavouring
and is ubiquitous in Asian and Middle Eastern cooking. It is also popular in
traditional Chinese medicine remedies to treat inflammation, burns and disorders
of the digestive track and it has a high concentration of polyphenols
which have anti-inflammatory properties.
Why
are antioxidants and plant polyphenols important?
Polyphenols are natural plant based
chemicals found in healthy foods which enhance our health and protect us from
illnesses. Their antioxidant properties protect us from environmental and
ingested chemicals which damage our DNA via a process called oxidation. Many
studies have linked anti-oxidant rich foods with a lower risk of cancer and
other chronic illnesses such as high cholesterol, dementia, arthritis, skin
aging and macular degeneration (blindness). There are studies which report that
anti-oxidants in broccoli have an anti-cancer effect.
Anti-cancer
properties of turmeric
It has been shown to reduce prostate cancer cell growth by blocking cells in
part of the cell cycle, increase the rate of apoptosis, prevent the invasion and
migration of malignant cells [Somasundaram 2002,]. Research conducted at the
University of Michigan found that turmeric helped halt the growth of stem cells
that give rise to breast cancer and did not harm normal breast cells. This
effect was further enhanced when turmeric was combined with piperine the main
anti-oxidant found in black pepper. A
team from Columbia University found that curcumin combined with ginger reduced
prostate cancer cell growth and increased the rate of apoptosis. Researchers
at Leicester University postulated that the antioxidants found in curcumin and
spices such as capsaicin, the chemical responsible for the heat in chillies,
could be responsible for the low levels of colon cancer in the Asian community
[Steward 2008].
Safety
issues
Curcurmin (Turmeric)
is recognised as safe by the FDA as a food additive. Serious adverse effects
have not been reported in humans even taking up to 8 g/day for three months (Chung et al 2001). There is no evidence that turmeric adversely affects
pregnancy, although the safety of curcumin supplements in pregnancy and
lactation has not been established. Curcumin has been found to inhibit platelet
aggregation in vitro suggesting a potential to increase the risk of bleeding in
people taking anti-platelet medication [Shah 1999] but
no reports have been found in humans including those in the Pomi-T study.
Many polyphenols including those in curcumin, green tea pomegranate and
broccoli extract are thought to inhibit apoptosis of cells grown in a laboratory
induced by some chemotherapy drugs [Somasundaram 2002]. However, in humans this has not been
demonstrated clinically and on the contrary one study combining turmeric with
the chemotherapy agent taxotere showed no interference and found this to be safe
[ Bayet-Robert 2010]. In
view of this potential interaction taking regular extra turmeric during chemotherapy is
best avoided in excess.
Our
recommendation: Turmeric
extract combination
 Eating
turmeric can be pleasant and tasty in certain dishes but taking a supplement ensures a higher daily
dose and not everyone likes the taste of this spice. There are many
turmeric extracts are available on the open market
but it would be advisable to take a tablet which has been combined with other
anti-oxidant rich foods and been manufactured with the higher quality control.
Pomi-T® contains
a broad range of healthy plant based polyphenols and antioxidants within four
natural super food green tea | broccoli
| pomegranate | turmeric. The whole food ingredients have been dried, concentrated
then squeezed into a tablet for a convenient way to boost daily intake. The
rationale for combining four different foods types (berry, vegetable, spice and
leaf) was to provide a wide spectrum of naturally healthy polyphenol nutrients,
whilst at the same time avoiding over-consumption of one particular type.
Ingredients were also selected to avoid foods with high phytoestrogenic or
hormonal properties. Each
supplement tablets contains:
Active ingredients:
No
additives bulking
or caking agents:
Broccoli Powder 150mg
Turmeric Powder 150mg
Pomegranate seed powder 150mg
Green Tea 5:1 extract 30mg equivalent to 150mg
Pomi-T®
has been investigated in a UK Government approved national scientific
study which has the highest possible scientific design, the gold standard of all
trials - A double blind, randomised (RCT) placebo controlled trial. The study is
sponsored by the charity Prostate Action, has been adopted by the National
Cancer Research Network (NCRN), has UK Ethics Committee certification and is
independently audited to ensure adherence to European Good Clinical Practice
Guidelines (GCP). The chief investigator Professor Robert Thomas is Chair of
McMillan Survivorship Expert Advisory Committee and is a consultant Oncologist
at Bedford, Cranfield and Cambridge University Hospitals. The trial is currently
the world’s largest RCT of a food supplement to date and the full results will
be available in early 2013.
Contact information: Pomi-T
is manufactured in the UK, from natural
ingredients, to the highest quality assurance standards and EU compliance
regulations. Pomi-T is owned by natureMedical
Products. Website:
www.pomi-t.com | Email:
support@pomi-t.com
References
Al-Dujaili
et al. Benefits of pomegranate consumption (2012). Endocrine Abstracts 28, 313.
Beyet-Robert et al Phase 1 study of curcumin and taxotere. Cancer Biol Ther
9:8-14 2010.
Carducci et al. A phase II study of
pomegranate extract for men with rising PSA (2011). JCO, 29: 7, 11.
Chan et al. Role of diet in prostate cancer development and progression (2005).
JCO, 23(32): 8152.
Choi et al. The structure of pomegranate has no hormonal component (2006). Mass
Spec Food Chem, 96; 4, 562.
Davigulus et al. Vitamin C diet and prostate cancer risk. Epidemiology 2006, (5)
474-7.
Giovannucci et al . A prospective study of tomato products, lycopene, and cancer
risk (2002). Journal NCI, 94, 391-398.
Hellhammer D et al Salivary testosterone and stress.
Psychoneuroendocrinology (1985) Vol.10, p77.
Heinen
MM et al. Intake of antioxidant nutrients and the risk of skin cancer (2007) EJC
43; (18) pp 2707.
Joseph MA, et
al Cruciferous vegetables, genetic
polymorphisms and prostate cancer risk. Nutr Cancer. 2004;50(2):206-213.
Jatoi A et al. A phase II trial of green tea in patients with metastatic
prostate carcinoma. Cancer. 2003;97(6):1442.
Khan N et al Pomegranate inhibits growth of primary lung tumors in mice.
Cancer Res 2007;67:3475-82.
McLarty
J Tea Polyphenols – biochemical
mode of action (2009). Cancer
Prev Res: 1940-6207.CAPR-08-0167.
McMillan
M, et al.
The
effect of dietary brussels sprouts on thyroid function." Human Toxicol.
1986;5:15.
Moysich et al
. Cruciferous Vegetables, Genetic Polymorphisms in GST and Cancer Risk (2007).
Nutrition & Can 50(2), 206.
Ogunleye AA
et al. Green tea and breast cancer risk of recurrence: A meta-analysis.(2010) Breast
Cancer Res &Treat; 119(2):477.
Pisters KM et al. Phase I trial of oral green tea extract in adult patients with
solid tumors. J Clin Oncol. 2001;19(6):1830.
Retitig et al
Pomegranate extract inhibits growth in androgen specific cell lines Mol Cancer
Ther 2008: 7:2662.
Sarkar et al. Indole-3-carbinol and
prostate cancer (2004). J Nutr. 134 (12) 349 (8s).
Shah BH et al. Inhibitory effect of curcumin, on platelet-activating
factor (1999) Biochem Pharmacol. 58(7):1167.
Somasundaram et al. Curcumin inhibits chemotherapy-induced apoptosis in models
of cancer. Cancer Res. 2002;62(13):3868.
Sonn et al Impact of diet on prostate
cancer: A review (2005). Prostate cancer and prostate disease, 8: p. 304.
Steward et al Curcurmin in cancer management(2008). Molecular Nutrition
& Food Research, 52 (9) pp 1005.
Shanafelt TD
et al Phase I Trial of tea extract Daily in
patients with CLL. (2009). J Clin Oncol; 27(23): 3808–3814.
Sun CL et al Green
tea and cancer risk: The Singapore Chinese Health Study. (2007) Carcinogenesis;
28(10):2143
Thomas et al. Can dietary intervention alter prostate cancer
progression. 2007. Nutrition & Food Science, 37, 1, 24-36.
Thomas et al. A double blind RCT of lifestyle in patients with prostate
cancer. (2009) Nutrition & Food
Science, 39(3):295 – 305.
Wilkinson et
al Critical review of complementary therapies for prostate cancer (2003). JCO,
21(11): p. 2199-2210.
Wu AH et al. Tea, hormone-related cancers and endogenous hormone levels (2006). Molecular
Nutrition & Food Res; 50(2):160.
Rezai-Zadeh K et al. Green tea reduces
amyloid mediated cognitive impairment in mice (2008) Brain
Res.12;1214:177
|
