Angiogenesis Inhibitors

August 5, 2017

 
Foods that Fight Cancer
 
So why wait until the tumor has a blood supply to call its own? Why not prevent the tumor from ever getting past the microscopic phase? While we have no way to consistently and accurately detect microscopic cancers, we can boost our bodies’ natural ability to produce angiogenesis inhibitors. And we don’t need expensive pharmaceuticals or cutting-edge technology to do it.

Instead, we need red grapes. If you’re not crazy about red grapes, red wine will do the trick. Not a big drinker? Green tea works. If you like curry, you’ll be glad to hear that turmeric can help; if you’re a baker, ready that cinnamon shaker. Strawberries, blackberries, raspberries and blueberries; oranges, grapefruit and lemons; apples and pineapples; soy beans, kale and bok choy; garlic, tomatoes and olive oil—all these common foods are also weapons against the development of cancer. (Oh, and don’t forget dark chocolate. I know I won’t.)

“One of the limitations of antiangiogenic therapy today is that we’re primarily treating very advanced disease,” Li says. “So we started a research program looking at natural sources of angiogenesis inhibitors, and what we discovered is that Mother Nature has laced many foods and beverages with naturally occurring inhibitors.”
 

The herbs that are traditionally used for anticancer treatment and that are anti-angiogenic through multiple interdependent processes (including effects on gene expression, signal processing, and enzyme activities) include 
  • Artemisia annua(Chinese wormwood), 
  • Viscum album (European mistletoe), 
  • Curcuma longa (curcumin), 
  • Scutellaria baicalensis (Chinese skullcap),
  • resveratrol and
  • proanthocyanidin (grape seed extract), 
  • Magnolia officinalis (Chinese magnolia tree), 
  • Camellia sinensis (green tea), 
  • Ginkgo biloba, 
  • quercetin, 
  • Poria cocos,
  • Zingiber officinalis (ginger),
  • Panax ginseng, 
  • Rabdosia rubescens hora (Rabdosia), and
  • Chinese destagnation herbs.