THE POWER OF FRUITS AND VEGETABLES

Vitamin C confirmed to kill cancer cells

The National Institute of Health (NIH), the National Cancer Institute (NCI) and the Food and Drug Administration (FDA) have finally confirmed the research findings that Linus Pauling, PhD, Hugh Riordan, MD and many other scientists and physicians over the past few decades have conducted regarding the therapeutic utility of treating cancer with vitamin C.

The NIH study confirms in vitro, the hypotheses described by Riordan et al in Intravenous Ascorbate as a Chemotherapeutic and Biologic Response Modifying Agent:

1) Tumor cells are more susceptible to the effects of high-dose, ascorbate-induced peroxidation products because of a relative catalase deficiency.

2) Concentrations of ascorbate high enough to kill tumor cells likely can be achieved in humans.

Researchers found that diets high in vitamin C significantly reduce the risk of mouth, throat, stomach, and pancreas cancers. They have also been found to reduce breast, cervix, and rectum cancers. Research shows that a combination of both vitamin C and beta-carotene are important factors in reducing your risk for cancer. It is best to eat foods high in Vitamin C whenever possible, and only take supplements when in need or due to travel.

Foods rich in Vitamin C are:

  • Broccoli
  • Brussels Sprouts
  • Cabbage
  • Cantaloupe
  • Cauliflower
  • Greens (collard, mustard, or turnip)
  • Kale
  • Kiwi
  • Mango
  • Papaya
  • Peppers, sweet green or red
  • Potato, white or sweet
  • Strawberries
  • Tomato’s and Tomato Juice

Neil H. Riordan PhD. commented on the study, “It is gratifying to have our research on vitamin C and cancer confirmed by scientists at the prestigious National Institutes of Health,”

Listed below are several, peer reviewed references regarding vitamin C as it pertains to the treatment of cancer.

Pharmacologic ascorbic acid concentrations selectively kill cancer cells: Action as a pro-drug to deliver hydrogen peroxide to tissues
Qi Chen *, , Michael Graham Espey , Murali C. Krishna , James B. Mitchell , Christopher P. Corpe *, Garry R. Buettner , Emily Shacter , and Mark Levine *,
*Molecular and Clinical Nutrition Section, National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, Bethesda, MD 20892; Radiation Biology Branch, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892; Free Radical and Radiation Biology Program, University of Iowa, Iowa City, IA 52242-1101; and Laboratory of Biochemistry, Center for Drug Evaluation and Research, Food and Drug Administration, Bethesda, MD 20892 PNAS | September 20, 2005 | vol. 102 | no. 38 | 13604-13609

Orthomolecular Oncology Review: Ascorbic Acid and Cancer 25 years Later
By Michael J. Gonz?ɬ�lez, Jorge R. Miranda-Massari, Edna M. Mora, Angelik
Guzm?ɬ�n, Neil H. Riordan, Hugh D. Riordan, Joseph J. Casciari, James A. Jackson, and Angel Rom?ɬ�-Franco, from Integrative Cancer Therapies 4(1); 2005 pp.32-44

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