Plums and peaches may kill breast cancer cells

Research published in the Journal of Agriculture and Food Chemistry shows that polyphenols (active substances in plants with anti-inflammatory, antiseptic, anti-aging and antioxidant effects) play a role in destroying cancer cells.

Initially, researchers studied the antioxidants and phytochemicals in plums and found that they contained as much or more than blueberries (which are considered superior to other fruits in these two substances).

The next step was to see if antioxidants had properties against specific types of cancer. The researchers chose breast cancer (the most common cancer among women). According to the World Health Organization, breast cancer accounts for about 16% of cancer deaths in women worldwide.

Researchers used extracts from two common everyday fruits, plums and peaches. The extracts killed even the most aggressive cancer cells, but did not affect healthy cells.

Usually in chemotherapy, normal cells are also destroyed along with cancer cells, causing major side effects.

More specifically, two special types of phenols – chlorogenic and neochlorogenic – are responsible for killing cancer cells. These two types are common in fruits rich in polyphenols, and plums and peaches have particularly high levels.

The team said that laboratory tests also confirmed that the compound prevented cancer from developing in animals. In fact, the list of foods such as plums or peaches that have the ability to kill cancer is quite long.

Research shows that nutrients can be selectively targeted to kill cancer cells using polyphenol benefits while sparing healthy cells. This discovery is a breakthrough in cancer prevention and treatment.