La birra sconfigge il cancro?

La birra sconfigge il cancro?

Una componente del luppolo potrebbe nascondere eccezionali virtù anticancerogene. La scoperta è opera di due ricercatori del Linus Pauling Institute presso la Oregon State University, Fred Stevens e Jonathan Page: il luppolo conterrebbe un composto flavonoide chiamato xantoumolo, scoperto circa 10 anni fa, e con proprietà anti tumorali. Dopo lunghi anni di studio, i ricercatori sono ora in grado di fornire spiegazioni circa il meccanismo biologico di questo flavonoide: esso contrasta l’azione di una famiglia di enzimi, chiamati comunemente citocromi P450, che possono 'accendere' il cancro. Inoltre stimola l'attività di un altro enzima, la chinone reduttasi, che pulisce e disintossica il fisico dagli agenti cancerogeni e blocca la crescita del tumore allo stadio iniziale. Bere tanta birra può quindi aiutare a prevenire il cancro? Questo è vero solo in parte, dal momento che la maggioranza delle birre ha un livello di xantoumolo troppo basso per produrre effetti tangibili. Questo è vero soprattutto per le birre chiare, come la lager e la pilsner, che sono anche le più bevute. Se però ci fosse la possibilità di aumentare significativamente la concentrazione dello xantoumolo nella birra, o di isolare il flavonoide in modo da somministrarlo come nutriente supplementare, allora potrebbe essere un valido strumento terapeutico per combattere molte forme tumorali. Per il momento, però, l'unica forma di somministrazione rimane il 'boccale di birra', ancor meglio se di birra scura.
 

Di seguito la ricerca.

Summary: Flavonoids are compounds found in fruits, vegetables, and certain beverages that have diverse beneficial biochemical and antioxidant effects. Their dietary intake is quite high compared to other dietary antioxidants like vitamins C and E. The antioxidant activity of flavonoids depends on their molecular structure, and structural characteristics of certain flavonoids found in hops and beer confer surprisingly potent antioxidant activity exceeding that of red wine, tea, or soy.

Flavonoids are polyphenolic compounds that are ubiquitous in nature and are categorized, according to chemical structure, into flavonols, flavones, flavanones, isoflavones, catechins, anthocyanidins and chalcones. Over 4,000 flavonoids have been identified, many of which occur in fruits, vegetables and beverages (tea, coffee, beer, wine and fruit drinks). The flavonoids have aroused considerable interest recently because of their potential beneficial effects on human health-they have been reported to have antiviral, anti-allergic, antiplatelet, anti-inflammatory, antitumor and antioxidant activities. Antioxidants are compounds that protect cells against the damaging effects of reactive oxygen species, such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite. An imbalance between antioxidants and reactive oxygen species results in oxidative stress, leading to cellular damage. Oxidative stress has been linked to cancer, aging, atherosclerosis, ischemic injury, inflammation and neurodegenerative diseases (Parkinson's and Alzheimer's). Flavonoids may help provide protection against these diseases by contributing, along with antioxidant vitamins and enzymes, to the total antioxidant defense system of the human body. Epidemiological studies have shown that flavonoid intake is inversely related to mortality from coronary heart disease and to the incidence of heart attacks. The recognized dietary antioxidants are vitamin C, vitamin E, selenium, and carotenoids. However, recent studies have demonstrated that flavonoids found in fruits and vegetables may also act as antioxidants. Like alpha-tocopherol (vitamin E), flavonoids contain chemical structural elements that may be responsible for their antioxidant activities. A recent study by Dr. van Acker and his colleagues in the Netherlands suggests that flavonoids can replace vitamin E as chain-breaking anti- oxidants in liver microsomal membranes. The contribution of flavonoids to the antioxidant defense system may be substantial considering that the total daily intake of flavonoids can range from 50 to 800 mg. This intake is high compared to the average daily intake of other dietary antioxidants like vitamin C (70 mg), vitamin E (7-10 mg) or carotenoids (2-3 mg). Flavonoid intake depends upon the consumption of fruits, vegetables, and certain beverages, such as red wine, tea, and beer. The high consumption of tea and wine may be most influential on total flavonoid intake in certain groups of people. The oxidation of low-density lipoprotein (LDL) has been recognized to play an important role in atherosclerosis. Immune system cells called macrophages recognize and engulf oxidized LDL, a process that leads to the formation of atherosclerotic plaques in the arterial wall. LDL oxidation can be induced by macrophages and can also be catalyzed by metal ions like copper. Several studies have shown that certain flavonoids can protect LDL from being oxidized by these two mechanisms.