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Natural food compounds which were until now known only to prevent cancer can actually help cure it, as claimed by a new study.
The study conducted at the Linus Pauling Institute, Oregon State University (OSU) found that chlorophyllin was 10 times more likely to kill colon cancer cells when compared to hydroxyurea, a common drug used in the treatment of cancer.
Chlorophyllin kills cancer cells by blocking the same phase of cellular division that hydroxyurea does, but by a different mechanism according to an OSU release. This opens the door for the development of composite drugs which will incorporate both natural products and conventional cancer drugs to work synergistically providing better results.
“Most chemotherapeutic approaches to cancer try to target cancer cells specifically and do something that slows or stops their cell growth process,” said Rod Dashwood, professor and director of the Cancer Chemoprotection Program at the Institute.
“We conclude that cholorophyllin has the potential to be effective in the clinical setting, when used alone or in combination with currently available cancer therapeutic agents,” the researchers wrote.
Cholorophyllin is simply the water soluble derivative of cholorphyll which is the green pigment found in most plants and food products. Chlorophyll enables the process of photosynthesis and plant growth from the sun’s energy.
