blackberries

Blackberries are recommended for breast cancer

The evidence that blackberries could be beneficial in fighting breast cancer is derived in part from studies of other berries, as well as of blackberries in particular.

Blackberries contain resveratrol, which has been shown to suppress the proliferation of breast tumor cells. This effect is independent of the estrogen receptor status (ER) of the cells. Resveratrol also induces apoptosis (cell death) of breast cancer cells. In addition, blackberries contain cyandin-3-glucoside, lignans, ellagic acid, the flavonoid myricetin and other potentially beneficial substances. Cyandin-3-glucoside has been shown to possess both chemo preventive and chemotherapeutic activity. Postmenopausal women with breast cancer and a high intake of plant lignans have been found to be less likely to die from their breast cancer than those with a low intake. Ellagic acid has been shown to inhibit cancer formation. Myricetin has antioxidant properties. The combination of chemicals in blackberries may more effectively prevent cancer than any one of the component chemicals alone.

Blackberries contain relatively high levels of phytoestrogens (in the form of lignans such as enterolactane) compared to other berries.

Marionberries are a type of blackberry (a cultivar cross between Chehalem blackberries and Olallie blackberries). Loganberries are a hybrid cross between between a blackberry and a raspberry.

Note that while we are continually searching for new evidence concerning this food, there is not much interest in it among cancer researchers so few recent studies are available.

Tags: anthocyanin, blackberries, boneHealth, ellagicAcid, enterolactone, flavonoids, lignan, phytoestrogens, proliferation, resveratrol

Effects of resveratrol on paclitaxel-sensitive and -resistant triple negative breast cancer cells Ellagic acid, a phenolic compound, exerts anti-angiogenesis effects via VEGFR-2 signaling pathway in breast cancer Influence of Berry-Polyphenols on Receptor Signaling and Cell-Death Pathways: Implications for Breast Cancer Prevention Anthocyanin-Rich Blackberry Extract Suppresses the DNA-Damaging Properties of Topoisomerase I and II Poisons in Colon Carcinoma Cells Chemoprevention of mammary carcinogenesis by sustained systemic delivery of ellagic acid Serum enterolactone levels and mortality outcome in women with early breast cancer: a retrospective cohort study The Blackberry Fruit: A Review on Its Composition and Chemistry, Metabolism and Bioavailability, and Health Benefits A combination of resveratrol and melatonin exerts chemopreventive effects in N-methyl-N-nitrosourea-induced rat mammary carcinogenesis Estimated enterolignans, lignan-rich foods, and fibre in relation to survival after postmenopausal breast cancer Serum enterolactone and postmenopausal breast cancer risk by estrogen, progesterone and HER2 receptor status Anticancer Activities of an Anthocyanin-Rich Extract From Black Rice Against Breast Cancer Cells In Vitro and In Vivo Characterization of Blackberry Extract and Its Antiproliferative and Anti-Inflammatory Properties Anthocyanin-rich berry extracts and epigallocatechin gallate reduce the enhanced invasiveness of estrogen-negative human breast carcinoma cells elicited by serum Inhibition of cancer cell proliferation and suppression of TNF-induced activation of NFkappaB by edible berry juice Blackberry, Black Raspberry, Blueberry, Cranberry, Red Raspberry, and Strawberry Extracts Inhibit Growth and Stimulate Apoptosis of Human Cancer Cells In Vitro Cyanidin-3-glucoside, a Natural Product Derived from Blackberry, Exhibits Chemo preventive and Chemotherapeutic Activity



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