This letter is a response to Ralph W. Moss' column The War on Cancer in the November 2001 issue of Townsend Letter, the section titled "Black Raspberries Help Prevent Esophageal Cancer."
Dr. Moss reports that when scientists at Ohio State University added black raspberries to the diets of experimental rats, more than half the esophageal cancer was prevented. He attributes this effect to the high anti-oxidant content of colorful fruits and vegetables, and admonishes: "One might try to ascribe this benefit to a particular constituent in the black raspberry. However, it is precisely the synergy of the different compounds that makes the whole fruit more effective.... The key to cancer prevention...is in the whole raspberry."
A research team at the Hollings Cancer Institute of the Medical University of South Carolina, headed by Dr. Daniel Nixon, MD, the President of the American Health Foundation and immediate past Vice President of the American Cancer Society, found, isolated, and tested a specific substance contained in the red raspberry Ellagic acid.
The American Cancer Society's new book, The American Cancer Society's Guide to Complementary and Alternative Cancer Methods, states on page 316 that Ellagic Acid, alone among 212 substances and therapies discussed, has been proven to cause apoptosis (natural cell death) in cancer cells without harming healthy cells as chemotherapy does. The book states that Ellagic Acid has no side effects and no known drug interactions, that Ellagic Acid may be the most potent way to prevent cancer, inhibit the growth of cancer cells, strengthen the immune system, prevent heart disease, birth defects, liver fibrosis, promote wound healing, prevent the binding of carcinogens to DNA, strengthen connective tissue - which may keep cancer cells from spreading, and protect the p53 gene from free-radical damage. (The p53 gene exists in all cells, programs natural cell death and protects DNA. If this gene is mutated by free radical damage, apoptosis does not occur, cells replicate with mutated p53 genes, and cancer is the logical re sult.)
Dr. Glen A. Halvorson, MD, in his informative booklet What is Ellagic Acid? tells us: "Ellagic acid is a phenolic compound found in plants in the form of hydrolyzable tannins called ellagitannins. Ellagitannins are esters of glucose with hexahydroxydiphenic acid. Ellagic acid is a very stable compound and is readily absorbed though the gastrointestinal system in mammals, including humans.
"Berries are the most common food sources of Ellagic acid. The relative amount of Ellagic acid in average number of micrograms per gram of dry weight fruit extract is highest in red raspberries at 1500mcg, followed by strawberries at 639mcg, walnuts at 590mcg, pecans at 330mcg, and cranberries at 120mcg."
Ellagic acid is showing much promise, companies are already marketing it, and the list of testimonials is growing rapidly. While several companies are producing Ellagic acid as an extract, our company, consistent with Dr. Moss' point, working with Dr. Robert D. Bibb, MD, from the Hollings Ellagic Acid team, has developed an Ellagic acid product that consists of the whole berry.
For more information contact Charles Martin Simon; 831-477-9221; Email: email@example.com.
303 Water Street, Suite 5
Santa Cruz, California 95060 USA
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