Hebrew University Researchers Demonstrate Why DNA Breaks Down In Cancer Cells .


black-dna-dna-double-helix-dna-helicase-abstractdna-replication-model-145x88Damage to normal DNA is a hallmark of cancer cells. Although it had previously been known that damage to normal cells is caused by stress to their DNA replication when cancerous cells invade, the molecular basis for this remained unclear.

Now, for the first time, researchers at the Hebrew University of Jerusalem have shown that in early cancer development, cells suffer from insufficient building blocks to support normal DNA replication. It is possible to halt this by externally supplying the “building blocks,” resulting in reduced DNA damage and significant lower potential of the cells to develop cancerous features. Thus, hopefully, this could one day provide protection against cancer development.

In laboratory work carried out at the Hebrew University, Prof. Batsheva Kerem of the Alexander Silberman Institute of Life Sciences and her Ph.D. student Assaf C. Bester demonstrated that abnormal activation of cellular proliferation driving many different cancer types leads to insufficient levels of the DNA building blocks (nucleotides) required to support normal DNA replication.

Then, using laboratory cultures in which cancerous cells were introduced, the researchers were able to show that through external supply of those DNA building blocks it is possible to reactivate normal DNA synthesis, thus negating the damage caused by the cancerous cells and the cancerous potential. This is the first time that this has been demonstrated anywhere.

This work, documented in a new article in the journal Cell, raises the possibility, say the Hebrew University researchers, for developing new approaches for protection against precancerous development, even possibly creating a kind of treatment to decrease DNA breakage.

 

 

argin�C tm�>� �:� ne-height:11.25pt;background: white;vertical-align:baseline’>Furthermore, unlike meats, caffeinated beverages, and alcohol, fruits and vegetables do not improve the taste of cigarettes.

 

“Foods like fruit and vegetables may actually worsen the taste of cigarettes,” remarked Haibach in the statement.

The research team states that more research needs to be done to see if the results can be replicated. If the findings are replicated, the investigators will work to determine the mechanisms in fruit and vegetables that help smokers quit the habit. They also want to look into research based on other dietary factors and smoking cessation.

“It’s possible that an improved diet could be an important item to add to the list of measures to
help smokers quit. We certainly need to continue efforts to encourage people to quit and help them succeed, including proven approaches like quitlines, policies such as tobacco tax increases and smoke-free laws, and effective media campaigns,” concluded researchers in the statement.

 

Source:  redOrbit.com

 

 

 

Flavored Cigar Use Common among Young Adult Cigar Smokers.


Flavored cigar use is common among adults who smoke cigars, and particularly high among young adult cigar smokers, according to the first nationwide survey to assess adult use of these products. Flavored cigar smoking also varies by geographic region, the study found.

Also in the News: CDC Updates Hepatitis C Testing Recommendations

Adults born from 1945 through 1965 should be tested for the hepatitis C virus (HCV), according to updated recommendations from the Centers for Disease Control and Prevention (CDC). The CDC estimates that people born during these years account for three-quarters of all HCV infections and nearly three-quarters of HCV-associated deaths in the United States. As a result, these individuals are at greatest risk for liver cancer and other HCV-related liver diseases.

This update adds a target population for testing, but does not replace previous guidelines.

Dr. Brian King and colleagues from the Centers for Disease Control and Prevention (CDC) reported the findings online August 27 in Nicotine & Tobacco Research.

Using data from the 2009–2010 National Adult Tobacco Survey, which included about 119,000 landline and cell phone users, the researchers estimated that 6.6 percent of adults in the United States smoke cigars. Cigar smoking was especially high (15.5 percent) among 18 to 24 year olds. Approximately 43 percent of adults who smoke cigars use flavored cigars, they found. Among 18- to 24-year-old cigar smokers, 57 percent use flavored cigars.

Flavored cigar use was also more common among certain groups, including women and Hispanic cigar smokers, as well as cigar smokers with less education and lower incomes. The highest rates of flavored cigar use among cigar smokers were in North Dakota (71.6 percent) and New Mexico (69.0 percent), and the lowest rates were in New Hampshire (11.1 percent) and New Jersey (23.7 percent).

In 2009, the U.S. Food and Drug Administration (FDA) prohibited the use of certain flavors in cigarettes—such as vanilla, chocolate, cherry, and others that have a distinguishable taste or aroma—under authority granted by the Family Smoking Prevention and Tobacco Control Act. However, the FDA does not currently regulate cigars, and flavored cigars may still be manufactured and sold.

Flavorings, the study authors said, “mask the natural harshness and taste of tobacco.” Cigars contain many of the same toxic substances as cigarettes and smokeless tobacco and raise the risk of several cancers, heart disease, and chronic obstructive pulmonary disease.

Given the high rate of use among cigar smokers, the authors concluded, “efforts to curb flavored cigar smoking have the potential to reduce the prevalence of overall cigar smoking among U.S. adults.”

Source: NCI