Jam and jelly curbs cancer

A new British research has found that Jam and jelly, flavorful preserves which are sure to delight everyone, can do more than just make breakfast delicious. They can help ward off cancer

According to an ongoing study by the Institute of Food Research in Norwich, both jam and jelly contain a basic ingredient called pectin that could help prevent the spread of cancer

Pectin, a natural fibre found in fruits and vegetables, is widely used in food processing. The modified pectin releases a molecular fragment that blocks all stages of cancer progression, the researchers explain.

Lead researcher Professor Vic Morris said in their research they have found that the modified pectin used in jellies and jams was likely to have the anti-cancer effect.

"The treatments used by the food industry to modify pectin would emphasize the release of the fragment we've identified," Prof Morris said. However, he added, "I expect you would get some protection from jam, but it's packed full of sugar. It might be better to get the same protection from fruit and vegetables which would give you other anti-cancer magic bullets as well."

The findings, published in the Federation of American Societies for Experimental Biology (FASEB) Journal, support earlier research by Scientists at the University of Georgia in the US that suggested last year that pectin can slow the growth of prostate cancer

In the U.S. study, which was published in the journal Glycobiology last year, it had been established that up to 40 per cent of prostate cancer cells had died when exposed to pectin powder or heat-treated citrus pectin through a natural process called apoptosis, which halts the creation of tumors. In other studies, pectin also helped fight lung and colon cancers among rats and cell cultures.

Nutritionists hail jam as an ideal snack to replace lost energy after a work-out, explaining that the fast-releasing sugars help people to get glycogen back into muscles quickly and efficiently.

According to the British Nutrition Foundation, two level teaspoons or 15g of jam on a slice of bread provides less than 10 percent of an adult's Guideline Daily Amount (GDA) of sugar and fewer than 40 calories.

Pectin supplements that claim to detoxify the body and have cancer-protecting properties are already sold on the internet. Worldwide production of pectin is estimated at 35,000 tonnes per annum. Most pectin comes from the peel of citrus fruits and apple pulp. Besides jams and jellies, the substance is also used to make confectionery, bakery fillings, yoghurts and milk drinks.