Vegetables and fruits in the prevention and treatment of cancer in the light of evidence-based medicine (part 1)

Zakrevskii, Viktor V.; Liflyandsky, Vladislav G.

doi:10.21638/11701/spbu11.2017.409

Cited by 5 publications

(1 citation statement)

References 35 publications

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“…For many years, studies confirming the therapeutic effect of dietary fiber in obesity including in children and pregnant women, as well as diseases of the cardiovascular system, oncological and some others have been carried out [20][21]. It should also be noted that the beneficial effect on dietary fiber is confirmed when they are part of food products, in contrast to dietary fiber in dietary supplements, which, for example, did not have an anti-cancer effect, and sometimes, on the contrary, increased the risk of developing cancer [22].…”

Section: Discussionmentioning

confidence: 99%

Experimental studies of the effect of sea buckthorn and wheat bran in food on the physiological status of rats

et al. 2020

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The aim of this research paper was a sanitary-toxicological study of the effectiveness and safety of developed functional property products, such as chopped semi-finished products from chicken with wheat bran and shortbread cake with cottage cheese and sea buckthorn, in preclinical studies on laboratory animals. Methods — The effect of new products on the experimental rats was studied using physiological, biochemical, pathomorphological and histological research methods. As a result, it was discovered that the inclusion of foods with wheat bran and fresh sea buckthorn into the diet of experimental animals had a positive effect on the behavioral reactions of rats, the increase of appetite and the rapid growth of animals. Results — The improvement in the metabolic processes physiology of the studied rats was noted in the biochemical and morphological blood parameters. In the experimental group of rats where carbohydrates were partially substituted with cottage cheese shortbread cake and sea buckthorn, a significant decrease in the total bilirubin content was noted; the level of cholesterol in the blood serum of experimental animals from group which received chicken cutlets with bran was 1.4-1.7 times lower than the cholesterol content in animals of the control and other experimental groups. At the same time, statistically significant differences in the number of red blood cells, white blood cells, platelets and hemoglobin level, the activity of alanine and aspartate aminotransferases, alkaline phosphatase and amylase, the level of total protein and the creatinine content were not revealed in the group of experimental rats compared with the control group of rats, receiving a standard diet. The histological data showed that the liver structure of the experimental animals had a more pronounced beam and capillary structure compared with the control group, and the condition of the villi and epithelium of the small intestine showed the positive physiological effect of the studied herbal additives in food technology with functional properties. Conclusion — The research results allow us to conclude that the developed products are functional, intended for the systematic use in the composition of food rations by all age groups of a healthy population, which reduces the risk of gastrointestinal and liver diseases.

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Section: Discussionmentioning

confidence: 99%

Experimental studies of the effect of sea buckthorn and wheat bran in food on the physiological status of rats

et al. 2020

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Nutritional nutrition in rehabilitation of cancer patients

KUMISBEKOVA¹,

Shanazarov²,

Bimbetov³

et al. 2021

Russian Journal of Physiotherapy, Balneology and Rehabilitation

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The article provides a brief overview of the issues of nutritional therapy in the rehabilitation of cancer patients. Excess sugar in food and drink, fatty and high-calorie foods, processed meat, trans fatty acids, preservatives and dyes are risk factors for the formation of malignant tumors. Patients should be informed about adherence to a healthy lifestyle and exclusion from the diet of foods containing carcinogens to reduce the recurrence of the disease. Chemotherapy courses and radiation sessions are accompanied by a number of side effects that lead to a decrease in the body's defense systems. For the recovery of cancer patients, protein, vitamins and minerals must be present in the diet. All nutrients are better obtained from the natural foods. To maintain a healthy diet, the World Cancer Research Foundation (WCRF) and the American Institute for Cancer Research (AICR) recommends you toinclude vegetables, fruits, whole grains and legumes in your daily diet. The article focuses on mare's milk, its multicomponent composition, which has immunomodulatory, antiviral, antibacterial properties. To increase the effectiveness of rehabilitation measures in patients after antitumor treatment, it is advisable to include mare's milk in medical nutrition, which has therapeutic and health-improving properties, and it is also possible to use it in patients undergoing antitumor cytostatic therapy. Further comprehensive study of the therapeutic and rehabilitation potential of mare's milk would make it possible to use this product more widely as an important component of nutritional support for cancer patients during specific therapy courses, which will have a positive effect on their survival rates and quality of life. In the treatment of malignant tumors, the main emphasis is on the development of strategies, new treatment options, and medical nutrition and a healthy lifestyle are an integral part of their complex rehabilitation.

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Estimation of the antioxidant status of the diet for sports nutrition

Smolentceva,

Eliseeva,

Zhilinskaya

et al. 2022

Vestn. Voronež. gos. univ. inž. tehnol.

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The article considers the possibility of developing a diet that provides an athlete with an adequate level of biologically active substances with an antioxidant effect. As a criterion for assessing the diet, there was used total amount of biologically active substances established in MR 2.3.1.0253-21 as a physiological norm or an adequate level of daily intake for an adult. The losses of the total content of antioxidants in the composition of food products of plant origin during heat treatment in a steam convection apparatus were determined: beets - 16.9%; cabbage - 14.8%; potatoes and carrots - 34.6%; onion - 20.5%; root celery - 22.7%; tomato paste - 23.5%, oatmeal - 48.5%, in buckwheat - 29.9%. The calculation of the total antioxidant content (TAC) in culinary products from vegetables and cereals showed that a serving of a traditional dish can provide from 1.5 to 5.7% of the recommended daily requirement (1094 mg/day) in antioxidants. The combination of vegetables with prunes and blueberries got products with a functionally significant content of antioxidants. A daily diet for athletes of cyclic sports in the recovery stage of training with a calorie content of 4000 kcal was developed. The diet provides 145% of the adequate intake of antioxidants for a healthy adult. Vegetable products account for 26.9%, drinks and juices–19%, fresh fruits–15.5%, bakery and flour culinary products–12.8%, dairy products–11%, cereal products–9.1 % adequate intake of antioxidants. The results obtained confirm the position of many sports nutritionists that a well-balanced diet, proper selection of food products, and innovative methods of heat treatment can provide an athlete with an adequate amount of natural antioxidants.

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Vegetables and fruits in the prevention and treatment of cancer in the light of evidence-based medicine (part 1)

Cited by 5 publications

References 35 publications

Experimental studies of the effect of sea buckthorn and wheat bran in food on the physiological status of rats

Experimental studies of the effect of sea buckthorn and wheat bran in food on the physiological status of rats

Nutritional nutrition in rehabilitation of cancer patients

Estimation of the antioxidant status of the diet for sports nutrition

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