Written by Susan Sweeny Johnson, PhD, Biochem. Berries contain high concentrations of various components that increased the death of cancer cells three-fold in a cell study.
Berries contain high concentrations of various components that are powerful antioxidants and also potentially slow the growth of cancer cells. (1,2,3,4) These components include flavonoids like anthocyanins, tannins, stilbenoids like resveratrol, phenolic acids, and lignans.
In a recent study, researchers analyzed and characterized many of the active components found in blackberries, black raspberries, blueberries, cranberries, red raspberries, and strawberries. They prepared concentrated extracts of each berry type, removing sugars and acids. They then added various concentrations of berry extract to six cancer cell lines (oral, prostate, breast, and colon cancers) and evaluated how much the growth of the cells was slowed over 48 hours.
The researchers emphasized that these tests in the laboratory on cell cultures use such high concentrations of bioactive components that they cannot mimic the concentrations of the bioactive berry components taken into the body through digestion and absorption.
All cell lines showed a significant dose dependent decrease in growth with the various berry extracts, black raspberry and blackberry generally being most effective. In addition, one cancer cell line was tested with the various berry extracts to see which berries caused the most cell death. Both black raspberry and strawberry extracts increased cell death approximately 3-fold as compared to the control. The results with the other berries were not significant.
This study provides a beginning in quantifying the bioactive components of berries and suggests further clinical studies on the effects of berry consumption on cancer growth.
Source: Seeram, Navindra P., et al. “Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro.” Journal of agricultural and food chemistry 54.25 (2006): 9329-9339.
© 2006 American Chemical Society
Posted July 25, 2008.
References:
- Meyskens, F. L.; Szabo, E. Diet and cancer: the disconnect between epidemiology and randomized clinical trials. Cancer Epidemiol. Biomarkers PreV. 2005, 14, 1366-1369.
- Seeram, N. P.; Olsson, M. E.; Gustavsson, K.-E.; Andersson, S.; Nilsson, A.; Duan, R.-D. Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels. J. Agric. Food Chem. 2004, 52, 7264-7271.
- Heber, D. Impact of berry phytochemicals on human health: Effects beyond antioxidation. In Lipid Oxidation and Antioxidants: Chemistry, Methodologies and Health Effects; ACS Symposium Series; Ho, C. T; Shahidi, F. S., Eds.; Oxford University Press: Oxford, 2006.
- Ramos, S.; Alia, M.; Bravo, L.; Goya, L. Comparative effects of food-derived polyphenols on the viability and apoptosis of a human hepatoma cell line (HepG2). J. Agric. Food Chem. 2005, 53, 1271-80.
