Vital Choices Newsletter
Monday, December 29, 2008 VOLUME 5 ISSUE 247  

Table of Contents

Final Chance to Get Free Goods!
Vital Choice Goes BPA-Free
Broccoli Curbs Breast Cancer like Chemo Drugs
Fish Fats Boost Brain Resilience; Fast Food Diet Deepens Brain Damage
Heart Study Finds Sleep a Lifesaver
Vital Choice Photo Contest:
“Vital Moments, Vital Places”

Indonesian Albacore Satay

Shopping Made Extremely Easy!



Shop 3 Ways

Click a link below

Try our 
e-Catalog

Call 800-608-4825


Gifts
Gift Certificates
Gift Packs

Wild Seafood
Alaskan Salmon
Smoked Salmon & Sablefish 
Albacore Tuna (low-mercury, troll-caught)
Alaskan Halibut
Alaskan Scallops
Alaskan Sablefish (Black Cod)
Canned Salmon, Tuna, & Sardines
Alaskan Red King Crab
Pacific Spot Prawns (raw)
Oregon Pink Shrimp (cooked)
Salmon Sausage & Burgers
Yukon King Salmon "Candy"
Salmon Caviar (Ikura)
Salmon Dog Treats

Sockeye Salmon Oil

Capsules or Liquid

Organic Foods
Organic Nuts
Organic Dried Fruits
Organic Berries
Organic Chocolate
Organic Teas
Organic Seasonings
Organic EV Olive and Macadamia Oils

Sampler Packs, Specials, Extras
Dr. Perricone Pack
Dr. Northrup Mom-Baby Pack
Sampler Packs
Special Offers
BBQ Planks
Cookbooks

Try our paperless, clickable e-Catalog or request a free paper Catalog.

World's Finest Fish Oil ... Whole and Unrefined



Our "whole food"
Omega-3 Salmon Oil supplements contain only unrefined oil from wild Alaska Sockeye Salmon: a fish whose renowned purity is reflected in the pristine contents of our naturally colorful capsules.

Unlike standard fish oils, our naturally pure Sockeye Salmon Oil does not need to be chemically refined: a process that can damage omega-3s. Instead, our oil's 
purity and potency are certified by NSF.

As a result, our whole, unrefined Sockeye Salmon Oil retains all of the omega-3s (EPA & DHA), vitamin D, phospholipids, and fatty acids natural to whole Sockeye Salmon. 

The rich orange hue of our Salmon Oil comes from its natural complement of astaxanthin: the super-potent antioxidant pigment that gives Sockeye their distinctive color and protects our Salmon Oil's abundant omega-3s from oxidation.

In addition, ours was the first Salmon Oil supplement certified as sustainably sourced by the Marine Stewardship Council
.

We encapsulate our Salmon Oil in pure fish gelatin, and offer special varieties for special needs:

 Smaller Softgels (500 mg)
 
Liquid Salmon Oil for children and folks who may have trouble swallowing our 1,000 mg softgels
 
Lemon-Flavored Salmon Oil for folks who experience bounce-back.



Vital Choice Salmon Oil (top left) vs. two standard fish oils


Spectacular Salmon Sausage


People seem to really love our Wild Sockeye Salmon Sausage, which comes in three succulent varieties: Savory Country Breakfast Style, Spicy Italian, and NEW Chorizo Style.

 

The ingredients couldn’t be simpler: just Wild Alaskan sockeye salmon, 100% organic herbs and spices, organic arrowroot, natural sea salt, and water. For tips on how to cook 'em from straight from the freezer, see our Web site.

“I just tried your new Country breakfast sausage for the first time … they are wonderful! I never thought a salmon sausage would be this good. Thanks!” — Dr. Bruce Felgenhauer


Broccoli Curbs Breast Cancer like Chemo Drugs
Sulfurous agent in cruciferous vegetables mimics the anti-cancer mechanism of plant-derived chemotherapy drugs
by Craig Weatherby

Click for full story and printer friendly version

Judging by the results of new research, broccoli and its “cruciferous” botanical cousins richly deserve their reputation as deterrents to breast cancer.

 

Population studies worldwide show that diets high in cruciferous vegetables reduce the risk of cancers of the breast, endometrium, lung, colon, liver, colon, and cervix

 

The botanical name of this plant family – Cruciferae – derives from the cross-like marking on the flower-buds of some of its members, which include broccoli, kale, cauliflower, cabbage, bok choy, kale, kohlrabi, Brussels sprouts, horseradish, mustard, capers, cress, rutabaga, arugula, and turnips.

 

The anti-cancer powers of cruciferous vegetables are attributed to a class of compounds called glucosinolates, which our bodies break down into byproducts called isothiocyanates.

 

Broccoli family’s anti-cancer actions had been ill-defined

Glucosinolates and isothiocyanates boost the body’s antioxidant status, inhibit cell proliferation, and induce detoxification enzymes that help eliminate cancer-promoting toxins.

 

But the mechanism(s) by which cruciferous vegetables’ anti-cancer glucosinolates inhibit cell proliferation – a key anti-cancer effect – was uncertain until now.

 


Lead researcher 
Olga Azarenko

Lead author Olga Azarenko, from the University of California at Santa Barbara, made these comments in a press release (UC 2008):


“Breast cancer, the second leading cause of cancer deaths in women, can be protected against by eating cruciferous vegetables … [which] … contain compounds called isothiocyanates we believe to be responsible for the cancer-preventive and anti-carcinogenic activities in these vegetables. Broccoli and broccoli sprouts have the highest amount of the isothiocyanates.”

 

She went on to say, “Our paper focuses on the anti-cancer activity of one of these compounds, called sulforaphane, or SFN. It has already been shown to reduce the incidence and rate of chemically induced mammary tumors in animals. It inhibits the growth of cultured human breast cancer cells, leading to cell death.”

 

Broccoli sprouts are the richest sources of SFN, and the results of a recent pilot clinical study show that eating broccoli sprouts raises the levels of SFN in women’s breast tissue (Cornblatt BS et al. 2007).

 

It also appears that cooking tends to reduce the bioavailability of the SFN in cruciferous veggies, so it is better to cook broccoli and its cousins as lightly as is possible and palatable (Rungapamestry V et al. 2007).

 

Broccoli compound apes action of chemotherapy drugs

Scientists at UC Santa Barbara have discovered how the deterrent power of these vegetables works at the cellular level (Azarenko O et al. 2008).

 

Ms. Azarenko’s team made the surprising discovery that SFN inhibits the proliferation of human tumor cells by a mechanism similar to the way that the anti-cancer drugs taxol and vincristine inhibit cell division during mitosis: the process during which the duplicated DNA in chromosomes is distributed to the two daughter cells when a cell divides.

 

Like many chemotherapy drugs, taxol and vincristine are derived from plants, with taxol isolated from the Pacific yew tree (Taxus brevifolia), and vincristine isolated from the Madagascar periwinkle (Catharanthus roseus).

 

Hundreds of tiny tube-like structures, called microtubules, make up the machinery that cells use to separate the chromosomes.

 

Like taxol and vincristine, SFN interferes with microtubule functioning during mitosis in a similar manner.

 

However SFN is much weaker than these other plant-based drugs, and thus much less toxic. (Taxol and vincristine affect all rapidly dividing cell types, including cancer cells, but also intestinal epithelium and bone marrow.)

 

These exciting findings open the possibility that SFN could be combined with taxol and similar drugs, to kill tumor cells with lower drug doses and reduced side effects.

 

 

Sources

  • Azarenko O, Okouneva T, Singletary KW, Jordan MA, Wilson L. Suppression of microtubule dynamic instability and turnover in MCF7 breast cancer cells by sulforaphane. Carcinogenesis. 2008 Dec;29(12):2360-8. Epub 2008 Oct 23.
  • Cornblatt BS, Ye L, Dinkova-Kostova AT, Erb M, Fahey JW, Singh NK, Chen MS, Stierer T, Garrett-Mayer E, Argani P, Davidson NE, Talalay P, Kensler TW, Visvanathan K. Preclinical and clinical evaluation of sulforaphane for chemoprevention in the breast. Carcinogenesis. 2007 Jul;28(7):1485-90. Epub 2007 Mar 7.
  • Fahey JW, Zhang Y, Talalay P. Broccoli sprouts: an exceptionally rich source of inducers of enzymes that protect against chemical carcinogens. Proc Natl Acad Sci U S A. 1997 Sep 16;94(19):10367-72.
  • Rungapamestry V, Duncan AJ, Fuller Z, Ratcliffe B. Effect of cooking brassica vegetables on the subsequent hydrolysis and metabolic fate of glucosinolates. Proc Nutr Soc. 2007 Feb;66(1):69-81. Review.
  • Shapiro TA, Fahey JW, Dinkova-Kostova AT, Holtzclaw WD, Stephenson KK, Wade KL, Ye L, Talalay P. Safety, tolerance, and metabolism of broccoli sprout glucosinolates and isothiocyanates: a clinical phase I study. Nutr Cancer. 2006;55(1):53-62.
  • University of California / Santa Barbara (UC). UCSB Scientists Show How Certain Vegetables Combat Cancer. December 23, 2008. Accessed online December 27, 2008 at http://www.ia.ucsb.edu/pa/display.aspx?pkey=1902

[PRINTER FRIENDLY VERSION]
Back to cover page
Powered by IMN