by Christina Sarich
April 27th, 2014
Many foods can fight cancer, and none should be overlooked, but one tree as old as the Egyptian pyramids provides an ample source of bioflavonoids which can help fight cancer with no nasty chemotherapy side-effects. Pcynogenol, derived from pine tree bark, the French Pinus pinaster, is full of vitamins and minerals which the body needs to stop cancerous tumor growth and stave off inflammation.
Pcynogenol is a patented blend of bioflavanoids (that are naturally available as well) that boosts immunity and fights cancer in numerous forms. It has been proven to cause apoptosis in breast cancer cells, and the necrosis (death) of other cancer cells in multiple patients.
“These results suggest that pycnogenol selectively induced death in human mammary cancer cells (MCF-7) and not in normal human mammary MCF-10 cells.”
“The ability of pycnogenol to inhibit NF-kappa B activation and VCAM-1 and ICAM-1 expression suggests that this phytochemical may play an important role in halting or preventing the atherogenic process.”
Pcynogenol also scavenges the body for free radicals, which leads to all forms of disease, and also mitigates cardiovascular disease by relaxing the vaso-reponse in the body and increasing capillary permeability. Preliminary studies are underway to see if pine bark compounds will help treat diabetes, osteoarthritis, attention deficit disorder, and erectile dysfunction with promising results.
“PBE rich in polyphenolic compounds has been shown to cause endothelium-dependent vasorelaxation and decrease the amount of circulating inflammatory substances in the blood stream. Intake of PBE is useful in order to reduce the risk of heart disease and is effective in the treatment of chronic venous insufficiency and retinal micro-hemorrhages venous disorders.”
The active compounds in Pcynogenol are oligomeric proanthocyanidins (OPCs) as well as several other bioflavonoids: catechin, epicatechin, phenolic fruit acids (such as ferulic acid and caffeic acid), and taxifolin. Procyanidins are oligometric catechins found at high concentrations in red wine, grapes, cocoa, cranberries, and even apples.