According to a study, this Japanese diet could stop the growth of cancer cells.
Tl;dr
- Japanese researchers identify a link between their diet and cancer prevention.
- Nucleic acids from traditional Japanese foods may stop the growth of cancer cells.
- Guanosine, a compound derived from salmon and yeast DNA, shows anti-cancer properties.
As a country known for its exceptional longevity, Japan is often cited as an example for its diet rich in fresh, nutrient-dense ingredients.
New research suggests that the Japanese diet may also have cancer preventive properties. A team of researchers from Osaka Metropolitan University, led by Associate Professor Akiko Kojima-Yuasa, made a surprising discovery: nucleic acids found in traditional Japanese foods could inhibit the growth of cancer cells.
Nucleic acids and the fight against cancer
Nucleic acids are natural compounds found in all living things, including the foods we eat. Nucleic acids are broken down by our bodies into nucleotides and nucleosides, necessary to support the immune system and cellular function.
Professor Kojima-Yuasa suggests that these nucleic acids could even prevent the growth of cancer cells once broken down. Traditional Japanese foods, especially salmon, and plant sources, such as certain yeasts, contain large amounts of these nucleic acid molecules.
Key discoveries for cancer prevention
The study focuses specifically on nucleic acids derived from two unique sources: salmon milt and torula yeast. These two common ingredients in Japanese cuisine were added in laboratory tests involving cancer cells.
The results are astonishing: they produce compounds like guanosine, which appears to stop the growth of cancer cells by preventing their replication phase.
The role of guanosine in stopping the growth of cancer cells
Guanosine is a type of nucleoside that appears to have a special ability to block the growth of cancer cells. In laboratory tests, guanosine limited the ability of cancer cells to initiate the replication cycle, thereby reducing or stopping their spread. Although the study is still in its early stages, these findings suggest that dietary sources of guanosine and related chemicals could be used as methods of cancer prevention.
This study, published in PLOS ONE, opens new perspectives on how everyday foods can influence cellular health.
Professor Kojima-Yuasa hopes this research will inform the development of dietary guidelines or supplements to boost the body’s defenses against cancer. Thus, nucleic acids from food sources could become a crucial area of study in disease prevention.
