P53 cancer gene activated by certain plant based food.

Biologists at John Hopkins Kimmel Cancer Center tested the potential harmful effect of food and on the cell DNA and released their findings in a study published in February 2013.

It was found that , black and green teas and coffee activated the highest levels of the p53 cancer linked gene.

The is activated when DNA is damaged and expresses that mend the damaged DNA. The activation and expression of p53 is directly linked to the level of .

“We don’t know much about the foods we eat and how they affect cells in our bodies,” says , M.D., the Kovler Professor of Oncology and Pathology at the . “But it’s clear that plants contain many compounds that are meant to deter humans and animals from eating them, like cellulose in stems and bitter-tasting tannins in leaves and beans we use to make teas and coffees, and their impact needs to be assessed.”

A test was developed for p53 activity, by using a fluorescent compound that “glows” when p53 is activated. Researchers mixed dilutions of food products and with human cells and grew them in laboratory dishes for 18 hours.

A baseline p53 activity was obtained and the scientists found that , black and green teas and coffee revealed a 30-fold increases in p53 activity, which was on par with their tests of p53 activity caused by a called etoposide.

Prior studies have shown that damages DNA in animal models, and Kern’s team analyzed p53 activity triggered by the chemicals found in liquid smoke. The chemicals with the highest level of p53 activity include: pyrogallol and gallic acid. Pyrogallol, commonly found in smoked foods, is also found in , hair dye, tea, coffee, , roasted malt and cocoa powder and Gallic acid, a variant of pyrogallol, is found in teas and coffees. Liquid smoke is often used to add flavor to sausages, meat and other vegan based products.

Other like fish and oyster sauces, tabasco and soy sauces, and black bean sauces showed minimal p53 effects, as did soybean paste, kim chee, wasabi powder, hickory smoke powders and smoked paprika.

The researchers cautioned that more research is needed to confirm the laboratory based study.


Science Daily

Be Sociable, Share!


    Writers for the Food Exposed blog

    Leave a Reply

    Your email address will not be published. Required fields are marked *