Just one cup of green tea per day cuts ovarian cancer risk in half

A short communication published in the March, 2008 issue of the American Association for Cancer Research journal Cancer Epidemiology, Biomarkers and Prevention reported the outcome of a study conducted by researchers at Fred Hutchinson Cancer Research Center and the University of Washington in Seattle which found that women who drank one or more cups per day of green tea experienced a 54 percent reduction in the risk of epithelial ovarian cancer.

Because the disease is difficult to detect in its early, treatable stages, and a reliable screening test is still not available to the public, an effective means of preventing the disease “remains the only feasible approach to reduce ovarian cancer mortality,” according to the authors.

Mary Anne Rossing and her colleagues set out to evaluate the relationship between caffeine-containing beverages and ovarian cancer risk by comparing 781 women diagnosed with a primary invasive or borderline epithelial ovarian cancer between 2002 and 2005, and 1,263 women without the disease. Interviews with the participants obtained demographic and lifestyle characteristics, medical, family and reproductive history, and beverage consumption data five years prior to ovarian cancer diagnosis (or prior to an assigned reference date for the control subjects). Caffeine-containing drinks were reported as brewed coffee, instant coffee, espresso or espresso drinks, green tea, black tea, colas and root beer, diet colas and diet root beer, and caffeinated soft drinks. Decaffeinated beverages were reported separately. Continue Reading

High dose vitamin C injections slash tumor growth in mice

An article published in the August 5, 2008, issue of the Proceedings of the National Academy of Sciences reported that injections of ascorbate (vitamin C) reduce the weight and growth rate of tumors by half in mouse models of ovarian, pancreatic and Brain cancer, while leaving normal cells unharmed.

Researchers at the National Institutes of Health (NIH) tested ascorbate in 43 tumor and 5 normal cell lines to determine a concentration that decreases cell survival in cancerous cells without resulting in toxicity to healthy cells. They subsequently injected a dose of 4 grams ascorbate (neutralized with sodium hydroxide) per kilogram body weight once or twice per day into immune-deficient mice with implanted ovarian, pancreatic and glioblastoma (brain) tumors. "At these high injected doses, we hoped to see drug-like activity that might be useful in cancer,” explained lead author Mark Levine, MD, who is the chief of the Molecular and Clinical Nutrition Section of the National Institute of Diabetes and Digestive and Kidney Diseases at the NIH.

Dr Levine’s team found that injecting the animals with ascorbate decreased tumor growth and weight by 41 to 53 percent. While metastases occurred in 30 percent of the mice with brain tumors, none appeared in animals injected with vitamin C. No adverse effects of vitamin C treatment were noted. Continue Reading