Liver is an internal organ located in the upper right portion of the abdomen, beneath your diaphragm and above your stomach.
Liver cancer is defined as a condition of out of controlled growth of hepatocellular cells in the liver. Since the organ is a soft tissue with less nerve, most liver cancer patient are diagnosed in the later stage of the cancer. According to the statistic, liver cancer remains the fifth most common malignancy in men and the eighth in women worldwide.
Hepatocellular carcinoma (HCC) is a common form of primary liver cancer.
Types of food to prevent and treat liver cancer
In the study to examine whether coffee and green tea consumption was associated with a reduced risk of liver cancer by hepatitis virus infection status in the Japan Public Health Center-Based Prospective Study Cohort II, Dr. Inoue M, and research team at the National Cancer Center indicated that a similar risk tendency was observed in those with either or both HCV and HBV infection. In contrast, no association was observed between green tea consumption and the risk of liver cancer in all subjects. Our results suggest that coffee consumption may reduce the risk of liver cancer regardless of HCV and HBV infection status, whereas green tea may not reduce this risk(1).
2. Rice bran
In the study to examine the antioxidant activity and cytotoxic effect of PA extracted from rice bran against selected cancer cell lines (i.e. ovarian, breast and liver cancer), showed that The PA extract from rice bran displayed safe and promising anticancer properties in selected cancer cell lines and it is believed that its antioxidant capability is the likely contributor to the observed anticancer properties(2).
In the study of Hepato-protective potential of carotenoid meso-zeaxanthin [(3R, 3’S)-beta, beta-carotene-3, 3′-diol] in vivo rat models, Dr. v and the research team at the Amala Cancer Research Centre suggested that level of glutathione and antioxidant enzymes, superoxide dismutase, catalase and glutathione peroxidase, in liver tissue was increased by meso-zeaxanthin pretreatment compared to control group during alcohol and CCl4 induced hepatotoxicity. Hydroxyproline, an indicator of fibrosis in liver tissue, decreased remarkably by meso-zeaxanthin administration despite its notable elevation in ethanol treated rats. Histopathological analysis of liver tissue showed the hepatoprotective potential of meso-zeaxanthin(3).
In the study to evaluate the effect of chrysin, a natural, biologically active compound extracted from many plants, honey and propolis, on the tissue and circulatory antioxidant status, and lipid peroxidation in ethanol-induced hepatotoxicity in rats, indicated that Chrysin administration to rats with ethanol-induced liver injury significantly decreased the levels of thiobarbituric acid reactive substances, lipid hydroperoxides and conjugated dienes, and significantly elevated the activity of superoxide dismutase, catalase, glutathione peroxidase, glutathione reductase, glutathione-S-transferase and the levels of reduced glutathione, vitamin C and vitamin E in the tissues and circulation compared with those of the unsupplemented ethanol-treated rats. The histological changes observed in the liver and kidney correlated with the biochemical findings(4).
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Sources can be found at http://medicaladvisorjournals.blogspot.ca/2012/06/phytochemicals-in-foods-to-prevent-and_29.html