Pomegranate extract contains many polyphenols, including ellagic acid, which is a powerful antioxidant linked to numerous beneficial health effects. Several past studies have provided evidence suggesting that pomegranate extracts may help to prevent prostate cancer. A new study further supports these findings, and suggests that pomegranate’s anti-prostate cancer activity may be due to direct action on genes.
High levels of androgens (like testosterone) and over-expression of the androgen receptor (AR) are both known risk factors for the development of prostate cancer. Therefore, most effective treatments for early stage prostate cancer involve blocking AR function and signaling. A recent study conducted by researchers at the University of California in Los Angeles examined the effects of pomegranate extract on gene expression of AR as well as genes for key androgen producing enzymes in two different strains of human prostate cancer cells.
The results showed that treatment with pomegranate extract produced a two-fold decrease in expression of genes linked to prostate cancer in both cell lines, and especially in cells that were over-expressing AR. Furthermore, the study found that pomegranate polyphenols reduced tumour cell growth and induced cell death (apoptosis) in both androgen-dependent and androgen-independent prostate cancer cells. These results support those of previous studies examining the effects of pomegranate extract on prostate cancer, and suggest that supplementation with pomegranate extract could be of benefit to men at risk of developing prostate cancer.
Prostate cancer is currently the most commonly occurring cancer in men in the USA, making up about 32% of all male cancers. It is also the second leading cause of cancer death in men. Considering these statistics emphasizes all the more the exciting potential of these findings.
Hong MY, Seeram NP, Heber D. Pomegranate polyphenols down-regulate expression of androgen-synthesizing gens in human prostate cancer cells overexpressing the androgen receptor. 2008. Journal of Nutritional Biochemistry; 19(12): 848-855.
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