newstory: Sauerkraut contains anticancer compound

[Guest guest]

I found this encouraging note about the anti-cancer effects of

sauerkraut today! Perhaps there's a window of opportunity here for

increasing the awareness of the benefits of fermenting.

For those of you (especially the kraut-makers!) who feel motivated to

follow WAP's last words " You teach, you teach, you teach! " , perhaps

calling your local papers or tv stations and pointing them to this

news release might result in a few more folks being introduced to

this " forgotten art " ? Worth a try...

http://www.eurekalert.org/pub_releases/2002-10/acs-sca101702.php

Contact: Beverly Hassell

b_hassell@...

202-872-4065

American Chemical Society

Sauerkraut contains anticancer compound

Baseball fans might want to add a little more sauerkraut to their hot

dogs: Researchers have identified compounds in the tangy topping,

made from fermented cabbage, that may fight cancer. Their study will

appear in the Oct. 23 print issue of the Journal of Agricultural and

Food Chemistry, a peer-reviewed journal of the American Chemical

Society, the world's largest scientific society.

The researchers found that the process of fermenting cabbage produces

isothiocyanates, a class of compounds that have been identified in

previous studies as potential cancer-fighting agents. In animal

studies, the compounds appear to prevent the growth of cancer,

particularly in the breast, colon, lung and liver, they say. No one

knows yet whether the compounds, which are not found in raw cabbage,

have a similar effect in humans. Further studies are needed, they

add.

" We are finding that fermented cabbage could be healthier than raw or

cooked cabbage, especially for fighting cancer, " says Eeva-Liisa

Ryhanen, Ph.D., research manager of MTT Agrifood Research Finland,

located in Jokioinen, Finland. " We are now working on ways of

optimizing the fermentation process to make it even healthier so that

consumers will eat more [sauerkraut]. "

In the current study, the researchers analyzed a variety of

biologically active compounds in sauerkraut. Their samples were

derived from white cabbage that was fermented.

Although raw cabbage is normally rich in a compound called

glucosinolate, the researchers found that during the fermentation

process enzymes are released that completely decompose the compound

into several breakdown products. The majority of these products are

cancer-fighting isothiocyanates.

Evidence for sauerkraut's anticancer effect is growing. Previous

epidemiological studies have reported that Polish women who move to

the United States have a higher incidence of breast cancer than those

who remain in Poland, a statistic that some scientists attribute to a

higher consumption of cabbage among the Polish women compared to

their American counterparts.

At least one study found evidence that compounds in sauerkraut could

inhibit estrogen, a hormone that can trigger the spread of breast

cancer. The specific compounds have not been identified, however.

Currently, the researchers are investigating the effect of different

starter cultures on the breakdown of glucosinolate. They hope the

research may lead to sauerkraut with a greater abundance of healthy

compounds, boosting its status as a functional (nutritious) food.

Besides anticancer compounds, the fermentation process also produces

other healthy compounds not found in raw cabbage. These include

organic acids such as lactic acid, which makes cabbage easier to

digest. Although some loss in nutrients may occur during

fermentation, sauerkraut is still a good source for vitamin C,

certain minerals and dietary fiber, the researchers say.

Their work also adds to a growing number of studies demonstrating

that similar cruciferous vegetables (including broccoli, cauliflower

and Brussels sprouts) contain anticancer compounds.

Sauerkraut is a low-calorie, low-fat food that is second only to

mustard as this country's favorite hot dog topping. Americans

annually consume an estimated 387 million pounds of sauerkraut, or

about 1.5 pounds per person yearly, according to Pickle Packers

International, Inc., a trade association for the pickled vegetable

industry.

###

Funding for this study was provided by Finland's Ministry of

Agriculture and Forestry.

The online version of the research paper cited above was initially

published Oct. 9 on the journal's Web site. Journalists can arrange

access to this site by sending an e-mail to newsroom@... or

calling the contact person for this release.