Berries aid cancer-fighting enzymes along with boosting weight loss, as they consists of natural pigments known as anthocyanins that play role in coloring the berries, are able to enhance the functioning of those enzymes and restrain the growth of cancer cells, suggest new study disclosed online in the journal Scientific Reports.
Anthocyanins are the antioxidant capabilities mostly prevailing in cranberries, blackcurrants, raspberries and blueberries, which have long been intriguing scientists. And the scientists from Europe have recently explored these pigments in the berries and their link with the reduced risk of cancer.
Study’s authors said while explaining their research that, “Because SIRT6 has been implicated in longevity, metabolism, DNA-repair, and inflammatory response reduction; it is an interesting target in inflammatory and metabolic diseases as well as in cancer.”
Previous researches have shown that these natural pigments are able to keep the inflammation at bay, which leads the person to rapid aging. So in addition, the researchers at the University of Eastern Finland have now focused at the increased functioning of enzymes, known as sirtuin 6 enzymes (SIRT6) due to the anthocyanins, which ultimately aid them with more strength to reduce cancer cell growth.
Minna Rahnasto-Rilla, study’s leading author said in a statement that, “The most interesting results of our study relate to cyanidin, which is an anthocyanin found abundantly in wild bilberry, blackcurrant and lingonberry.”
Victoria Gordon, CEO of Q-Biotics told that, “It’s a small molecule that actually works with the body to destroy cancer, rather than being a chemo-therapy approach which is acting, in many cases, against the body.”