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organic foods are richer in cancer fighting chemicals



March 17, 2003
Prof. Joe Cummins
e-mail: jcummins@uwo.ca
“Organic crops and food are richer in cancer fighting chemicals, the
plant phenolics”
Plant phenolics (flavonoids) are plant secondary metabolites (mainly
pigments and flavor compounds or their by-products) that are believed to
play a protective role in preventing insect predation, bacterial and
fungal infection and photo-oxidation. This class of phytochemicals have
been found to be effective in preventing cancer, heart disease and to
improve age related neurological dysfunctions. The main target of these
phytochemicals is the cell damage caused by active oxygen radicals that
arise from exposure to oxygen that has been activated by exposure to
radiation , heavy metal ions and chemicals that generate oxygen
radicals.. Oxygen radicals cause cancer by damaging DNA leading to
cancer causing mutations and by alerting protein kinase enzymes involved
in signal cascades that regulate cell growth and by promoting
angiogenesis (invasion of blood vessels into tumors to allow rapid
growth of the tumor). Oxygen radicals are also implicated in
cardiovascular disease and in age related nerve cell damage.
Conventional agricultural practices employ high level chemical
fertilizer application , frequent spraying with chemical insecticides
and irrigation are believed to create conditions that inhibit the stress
conditions that favor the production of flavonoids. It seems clear that
organic agriculture, that eliminates use of synthetic pesticides and
pure chemical fertilizers , creates conditions favorable to the
production of health enhancing plant flavonoids.
A direct comparison of conventional, organic and sustainable (
sustainable designates use of farm practices that stress environmentally
sound husbandry ) berries and corn showed that the plant phenolics were
significantly elevated in organic and sustainable produce in comparison
to conventional production(1). An earlier literature review of studies
comparing organic and conventionally grown foods did not examine plant
phenolics but found that but found that the conventional produced foods
had higher levels of nitrates and synthetic pesticides but relatively
less total solids than organic foods. Animals preferred organic foods
while human preferences were less clear (2).
Several academic advocates of genetically modified and conventional
foods seem to deny or prefer to ignore the health enhancing advantages
of plant phenolics (flavonoids). The report by Asami et al (1) provides
a long list of studies showing the health enhancing attributes of plant
phenolics and a few key reviews are highlighted as follows. Colic and
Pavelic (3) reviewed the molecular mechanisms of anticancer activity of
natural dietary plant phenolics. They indicated that the natural
compounds had multifunctional activity , for example the antioxidants
also modulate signal transduction cascades and show both cytostatic and
cytotoxic activity towards cancer cells. McCarty (4) reviewed current
prospects for controlling cancer growth with nutrients and
phytochemicals and suggested that combinations of phytochemicals would
enhance cure rates with standard therapies. A review by Ross and Kasum
(5) listed studies that support a protective effect of flavonoids in
cardiovascular disease and cancer but indicated that other studies
showed no effect and a few studies suggested potential harm. Youdim and
Joseph (6) pointed out that long term oxidative stress contributes to
nerve degradation and age related diseases of the nervous system such as
Parkinson’s disease and Altzheimer’s disease and that there is an
emerging role for phytochemicals in improving age related neurological
dysfunction. A very large body of evidence shows that plant phenolics
that are clearly richer in organic than conventional foods are effective
in the fight against cancer, heart disease and age related neurological
dysfunction even though this body of evidence is largely denied or
ignored by advocates of conventional and genetically modified foods.
Many of the academic advocates of conventional and genetically modified
foods are members of prestigious universities who argue for the benefits
of those who finance them by hurling pejoratives and deception at those
who disagree with their views. Strangely, those advocates seem to have
put themselves in the shoes of those who promoted the spread of
cigarettes by promoting practices evidently contributing to cancer,
heart disease and aging. Such academic public relations people are
eroding the public perception of academic values.
References
1. Asami,D.,Hong,Y,Barrett,D. and Mitchell,A. “Comparison of total
phenolic and ascorbic acid content of freeze-dried and air-dried
marionberry, strawberry and corn grown using conventional, organic and
sustainable agricultural practices” 2003 J. Agricultural And Food
Chemistry 51,1237-41
2. Woese,K.,Lange,D.,Boess,C. and Bogl,K. “A comparison of organically
and conventionally grown foods-Results of a review of relevant
literature” 1997 J.Sci. Food Agric 74,281-93
3. Colic,M and Pavelic,K. “Molecular mechanisms of anticancer activity
of natural dietetic products” 2000 J. Mol. Med. 78,333-6
4. McCarty,M. “Current prospects for controlling cancer growth with
non-cytotoxic agents-nutrients, phytochemicals, herbal extracts, and
available drugs” 2001 Medical Hypothesis 56,137-54
5. Ross,J. and Kasum,C. “Dietary flavonoids:Bioavailability, metabolic
effects and safety” 2002 Annu.Rev.Nutr.22, 19-34
6. Youdim,K. and Joseph,J. “A possible emerging role of phytochemicals
in improving age-related neurological dysfunctions: A multiplicity of
effects”2001 Free Radical Biology and Medicine 6.583-94