Apple is a fruit rich in vitamins and fiber, which can help you lose weight. Benefits of good apples may also help fight cancer large intestine (colon), even proven effective when compared with chemotherapy drugs.
The content of oligosaccharides in apples are known to stop the growth of cancer cells in the human colon to 46 percent. Oligosaccharide is also more natural, because it is contained in fruits and has no side effects.
Colon cancer is the second leading cause of cancer-related death for women worldwide and the third leading cause for men. Women have a greater risk for colon cancer than men.
The use of chemotherapy drugs in colon cancer, it can have serious side effects such as coronary spasm, neurotoxicity, anemia, and immunosuppression. Now, researchers are focusing on the content of oligosaccharides in apples that can naturally treat and prevent colon cancer.
Some studies suggest that oligosaccharides extract has shown activity against breast cancer, ovarian cancer, lung cancer, liver cancer, and colon cancer. Another plus, it is very easy to get oligosaccharides derived from waste products for the rest of the apple juice processing industry.
A Chinese study aims to determine the effects of ogligosakarida against HT29 colon cancer cells in the laboratory at various concentrations. Research shows that only 0.9 micrograms per mL oligosaccharides alone, can kill 17.6 percent of the cells, colon cancer cells after 36 hours.
Though chemotherapy drugs that are usually applied to patients to kill 10.9 percent of colon cancer cells at the same time but in higher doses. Knowing these results, the researchers intend to create new drugs using ogligosakarida.
In addition, other benefits of ogligosakarida can also promote a healthy intestinal flora, control blood sugar, and modulate the immune system. Oligosaccharides contained naturally in many plants, such as fruits, vegetables, algae and honey and milk.
Ogligosakarida can also be formed by breaking down carbohydrates fruit with pectolytic enzymes, as was done by the researchers in this study. To some extent, this reaction can also occur when you eat raw fruit, since apples naturally contain about 1.5 per cent pectin and pectinase enzyme, as reported by NaturalNews, Friday (03/29/2013).