The researchers at Kyoto University are ecstatic at their discovery of an organic compound found in a common herb, which can help prevent (or arrest) a number of health conditions and this includes cancer. The discovery of organic compound DDC in aojiso, a leafy herb used in Japanese cooking is at the center of attention. Associate professor Toshiaki Kume of the Graduate School of Pharmaceutical Sciences at Kyoto University and his team have made this discovery.
Apparently DDC reduces the effects of reactive oxygen, which has been connected to numerous diseases, health conditions including cancer, aging and metabolic syndrome. For those who don’t know, reactive oxygen is oxygen molecules with an unpaired electron that interact with surrounding materials in potentially destructive ways. In the body, reactive oxygen can alter damage or even break DNA strands, leading to a range of degenerative and autoimmune diseases. Normally, substances such as vitamins and polyphenol neutralize reactive oxygen in the body. Factors including smoking, air pollution and stress, however, can tip the balance toward reactive oxygen and result in serious health issues.
In their research, Kume and his team extracted compounds from aojiso, peaches, apples and nine other types of fruit and vegetable. They then added them to rat cell cultures and observed it for any boost in activity of enzymes that keep oxidation in check. They discovered that by adding DDC from the aojiso leaves the anti-oxidant enzyme activity was about 70 times greater than normal. This several notches higher than any other fruit and vegetable compounds! Research shows that chemically synthesized DDC also has the same effect.
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