Tag Archives: squalene

New ways to lower cholesterol

Scientists have discovered a promising new way to inhibit cholesterol production in the body, one that may yield treatments as effective as existing medications but with fewer side-effects.

A team of researchers from the UNSW School of Biotechnology and Biomolecular Sciences – led by Associate Professor Andrew Brown – report that an enzyme – squalene mono-oxygenase (SM) – plays a previously unrecognised role as a key checkpoint in cholesterol production.

The team included doctoral students Saloni Gill and Julian Stevenson, along with research assistant Ika Kristiana.

SM is one of at least 20 enzymes involved in the assembly line when cholesterol is made throughout the body but only one – HMG-CoA reductase (HMGR) – is currently targeted by medications to lower cholesterol levels in the blood.

“The class of drugs most commonly used to lower cholesterol – statins – are the blockbusters of the pharmaceutical world and work by inhibiting HMGR,” says Professor Brown.

Cholesterol

Cholesterol

“But HMGR is involved very early on in the assembly line, so inhibiting it affects all the other steps down the line – and other useful products it provides – and that can give rise in some people to unwanted side-effects, such as muscle pain.

“What”s exciting about this previously overlooked SM enzyme is that it acts as a checkpoint much further down the assembly line, which should mean that it can be more specifically targeted at cholesterol production instead and leave the early part of the assembly line undisturbed.

“Cholesterol has developed something of a bad name, so many people don”t realise that it is actually essential for a healthy body. It”s needed, for example, to make sex hormones and to help build the walls of every single cell in our bodies.”

Usually, cholesterol production is very finely controlled through a system of checks and balances. The problem comes when we have a lifestyle (often combined with a genetic predisposition) that results in too much cholesterol being produced and not enough being disposed of. This can overwhelm those controls and result in cardiovascular disease.


Professor Brown likens this process to the water supply to a home: water is essential but careful control is needed for how and where it is delivered and at what rate.

“In effect, statins work like turning down the water supply at the mains,” he says. “If new drugs can be developed to inhibit the later control point that we”ve discovered, this would be like having the ability to slow the flow at a particular tap, leaving the rest of the home unaffected.”

As it happens, medications already widely used for treating fungal infections have been shown to work by inhibiting the fungal enzyme equivalent of SM. Anti-cholesterol drugs that target SM for human use still need to be tested.

The study has been published in the journal Cell Metabolism.

Foods to eat (and avoid) to beat breast cancer

ADD THESE FOODS TO YOUR PLATE

Extra virgin olive oil

The benefits: Olive oil isn’t only loaded with risk-reducing antioxidants and phytonutrients — including squalene which inhibits tumor growth — it also has a higher monounsaturated fat content than other oils. Monounsaturated fats don’t oxidize in the body. Oxidation, a process that produces chemicals called free radicals, increases cancer risk.

Extra virgin olive oil

Extra virgin olive oil

Reap the rewards: Add at least two tablespoons of olive oil a day to your diet, perhaps even tossing vegetables in oil, which will make veggies tastier and encourage you to eat more. Use one tablespoon of extra virgin olive oil for every cup of veggies. Although it can be high in calories — about 120 calories per tablespoon– studies have found that the more extra virgin olive oil in your diet, the lower your risk.

Cruciferous vegetables

The benefits: Cruciferous veggies contain phytonutrients that stop the spread of cancer and halt cancer cells from forming. These phytonutrients also shift estrogen metabolism so your body produces a form of estrogen that doesn’t drive breast cancer.

Broccoli

Broccoli

Reap the rewards: Load your diet with broccoli, broccoli rabe, brussels sprouts, cabbage and kale. To get a bigger cancer-busting bang, cook them in oil, preferably extra virgin olive oil, which will help your body absorb more nutrients.

Dark green leafy vegetables

The benefits: Leafy veggies are loaded with folate, a B vitamin that strengthens your DNA. Low levels of folate have been linked to increased cancer risk.

Spinach

Spinach

Reap the rewards: Choose spinach and kale, as the darker the leaves, the better.

Fatty fish

The benefits: Women who consumed fish oil supplements had a 32 percent lower risk of developing breast cancer after six years compared to non-users, according to a study from the journal Cancer Epidemiology, Biomarkers & Prevention. Fatty fish contains omega-3 fatty acids, which may decrease inflammation in the body. Researchers believe chronic inflammation may encourage breast cancer development.

Oily fish

Oily fish

Reap the rewards: Although women in the above study took supplements, researchers recommend getting omega-3s directly from fish. Chomp at least two 3.5-ounce servings of fatty fish like salmon, tuna and mackerel each week.

Tomatoes

The benefits: Tomatoes are packed with lycopene, a powerful antioxidant that not only gives tomatoes their redness but also protects against breast cancer by stopping cancer cell growth.

Tomatoes

Lycopene is a powerful antioxidant

Reap the rewards: Your body absorbs lycopene best when tomatoes are cooked, concentrated or processed. Top sources include canned tomatoes, tomato sauces and tomato paste so you no longer have to feel guilty about indulging in pasta and pizza (as long as it’s veggie).


GO EASY ON THESE FOODS

Red meat

Why it’s bad: Grilling red meat creates compounds called heterocyclic amines (HCA), which drive cancers. Red meat also contains amino acids that stimulate the production of insulin and increase oxidation in the body, both of which boost cancer risk. In one study, women who ate well-done meat three times a week increased breast cancer risk by over 400 percent.

Red meat

Red meat

Tame your tastebuds: You don’t have to give up your meat-eating ways and turn vegetarian, but do limit red meat consumption, eating no more than six ounces a month.

Grapefruit

Why it’s bad: Grapefruit may elevate levels of estrogen, which is associated with increased breast cancer risk. In a study from the British Journal of Cancer, women who ate a quarter grapefruit or more a day had a 30 percent increased risk of breast cancer.

grapefruit

Grapefruit

Tame your tastebuds: If you’re a grapefruit junkie, switch to other citrus fruits until more research is done, especially if you’ve had estrogen receptor-positive breast cancer.

Vegetable oils

Why they’re bad: Vegetable oils, including soybean, safflower, sunflower and corn, are high in polyunsaturated fats, which increase cancer-promoting oxidation in the body.

Vegetable oils

Vegetable oils

Tame your tastebuds: Replace vegetable oils with extra virgin olive oil or canola oil. Unfortunately, you should also eliminate mayonnaise (unless it’s made with olive or canola oil and contains no partially hydrogenated fats), margarine and foods that contain partially hydrogenated oil (i.e. peanut butter, cookies and muffins), as all of these foods contain vegetable oils. The upshot? You now have permission to eat butter again.

Sweets

Why they’re bad: Women who reported consuming the most sweets, including desserts, sweetened beverages and added sugars, had a 27 percent greater risk of breast cancer than women who consumed less, according to the journal Cancer Causes and Control. A diet high in refined carbohydrates like those found in sweets is associated with higher levels of blood glucose, forcing the body to release insulin. That insulin encourages cancer cells to grow and could result in higher levels of estrogen, which may promote the development of breast cancer.

Sweets

Sweets

Tame your tastebuds: Keep that sweet tooth in check. Although you don’t have to go cold turkey, view sweets as an occasional treat, not a daily indulgence.

Processed meats

Why it’s bad: Researchers suspect that compounds used as preservatives in processed meat like deli meats, bacon, ham and hot dogs morph into cancer-causing compounds in the body.

Processed meats

Processed meats

Tame your tastebuds: Cut all processed meat from your diet. If you must indulge, do so only during special occasions.