Japan has long been recognised for its high life expectancy, and many experts attribute this to the Japanese diet. Not only does it emphasize fresh, nutrient-dense ingredients, but recent research suggests it may also have cancer-preventive properties.
Osaka Metropolitan University researchers, lead by Associate Professor Akiko Kojima-Yuasa, discovered that nucleic acids found in Japanese foods could prevent the growth of cancer cells. This shows us how nutrition may directly contribute to cancer prevention at the cellular level. Here’s what we need to know about these findings reveal the potential of specific compounds in the Japanese diet to stop cancer cell growth.
How nucleic acids in food could combat cancer
Nucleic acids are natural compounds found in all living things, including the food we consume. These nucleic acids are broken down by the body into nucleotides and nucleosides, which are necessary for immune system support and cell function. Professor Kojima-Yuasa’s research suggests that these nucleic acids may even stop the growth of cancer cells when they are broken down. Traditional Japanese foods, especially salmon, and plant-based sources, including certain types of yeast, contain large amounts of these nucleic acid molecules.
Key findings for cancer prevention
The study focused specifically on nucleic acid compounds derived from two unique sources: salmon milt (the sperm of male salmon, a common ingredient in Japanese cuisine) and torula yeast (a nutrient-rich yeast often used as a flavour enhancer). Scientists extracted torula yeast RNA and salmon milt DNA, which they then added to lab tests involving cancer cells. The outcomes were astounding. These sources produced compounds such as guanosine, which seemed to stop the growth of cancer cells by keeping them from going into their replication phase.
The role of guanosine in stopping cancer cell growth
Guanosine, a kind of nucleoside that seems to have a special ability to obstruct the growth of cancer cells, was one of the most noteworthy compounds the research team found. Guanosine restricted the capacity of cancer cells to initiate the replication cycle in laboratory tests. As a result, it reduced or stopped spreading of cancer cells. Although the study is still in its early stages, the findings suggest that dietary sources of guanosine and related chemicals could be used as cancer prevention methods.
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What this means for cancer prevention
The study’s findings, published in PLOS ONE, offer new insights into how everyday foods can influence cellular health. Professor Kojima-Yuasa believes that this study will pave the way for the development of dietary guidelines or supplements that especially support the body’s cancer defences. As more scientists investigate the relationship between food and illness prevention, nucleic acids made from dietary sources may emerge as a critical area of study.
