anti-oxidanten en celbescherming

Cell Protector and Cancer Fighter

Cancer, in its many forms, is one of today’s top killers and most feared diseases. And while progress has been made in the treatment of many cancers, there is still much to be learned regarding this insidious killer. In recent years, scientific research has uncovered the potential of chocolate’s main constituents to fight cancer.
Cocoa helps fight against cancer in various ways. One study found that procyanidins were potent inhibitors of tyrosine kinase (ErbB2) expression, a molecule responsible for increasing blood vessels in a tumor and making the cancer grow faster. In simple words, cocoa procyanidins stop new blood vessels from forming, which in turn decreases the ability of cancer cells to grow. Numerous cancers like colon, breast, lung, ovarian, and prostate cancers are controlled in part by the ErbB2 molecule. The researchers found also other receptor molecules that stimulate cancer cells were inhibited by the cocoa procyanidins.
They also found that cocoa flavanols inhibited reactive nitrogen species and formed nitrous derivatives, which inhibit cancer cell growth, especially gastrointestinal cancers.