Scientists have revealed the mechanisms by which a natural compound destroys blood cancer cells.
Cyanidin, a chemical widely available in fruits, vegetables, and red wine, is known for its anticancer properties, but the details of how it works at the cellular level have been unclear -- until now.
Xiao-Ming Yin and colleagues studied the effects of cyanidin on cultured cells from leukemia and lymphoma patients. They discovered that cyanidin increased the levels of molecules well-known for killing cells. These molecules, called reactive oxygen species, destroyed the cancer cells while sparing the surrounding healthy blood cells. These results could be used to develop new anticancer drugs, the scientists concluded.
Article: "Cyanidin-3-Rutinoside, a Natural Polyphenol Antioxidant, Selectively Kills Leukemic Cells by Induction of Oxidative Stress" by Rentian Feng, Hong-Min Ni, Shiow Y. Wang, Irina L. Tourkova, Michael R. Shulin, Hisashi Harada, and Xiao-Ming Yin
Materials provided by American Society for Biochemistry and Molecular Biology. Note: Content may be edited for style and length.
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