Tangerine Peel Could Help Fight Cancer

LONDON - Tangerine peel could help in the fight against certain cancers, researchers said recently.

Human cancer cells, which contain an enzyme called P450 CYP1B1, were destroyed by a compound contained in tangerine peel, Salvestrol Q40, scientists at Leicester School of Pharmacy found.

The findings may offer a new approach to uncovering a treatment for cancers such as breast, lung, prostrate and ovarian cancer, the scientists said.

Medicinal chemist Dr. Hoon L. Tan said: "It is very exciting to find a compound in food that can target cancers specifically.

"Salvestrols may offer a new mechanism of dietary anti-cancer action.

"Indeed, the depletion of salvestrols in the modern diet is due to the fact that many people no longer eat the skin of fruits and this may be a major contributory factor to the increasing incidence of some cancers in the human population."

The breakthrough was being presented at the British Pharmaceutical Conference held in Manchester.

But he warned that the research was still in its early days and many tests will be needed before reaching the clinical trial stage, which could take between five and seven years.

The researchers have formed a private company, Nature's Defence Investments, to protect and promote their research, with the potential of designing a natural anti-cancer alternative based on the new technology.

How to Get Your Daily Fruits & Veggies In Every Day

Tricks for Healthy Treats
-- By Laura Bofinger, Staff Writer
American Baby

"Eat your fruits and vegetables." We've heard it all of our lives, since our own mother forced us to eat that last piece of broccoli or last chunk of cooked carrot. If only it were so simple.

Our bodies crave fruits and vegetables more than just about any other foods because we tend to get far fewer of them than we need. We often think we survive just fine on 2-3 servings a day - or less. But the Centers for Disease Control and Prevention and the USDA both recommend at least 5 servings per day! When you are pregnant, you need higher levels of folic acid, iron, and other nutrients that can be found in fruits and vegetables. What you're missing could be the difference between surviving and thriving. A well nourished body will be better able to handle the strains of delivery as well as be able to recover faster from it.

With just a little thought and a tiny bit of effort in snack preparation, you can make these nutritious foods more convenient and accessible, whether on the go, or laying on the couch, resting those swollen ankles.

Tips and Tricks

1. Add fruit to your cereal, oatmeal, waffles or pancakes at breakfast.

2. Create your own yogurt flavors with plain yogurt and different combinations of fruit.

3. Snack on raw vegetables or fruits instead of chips or pretzels. Keep sugar snap peas, raisins or carrot sticks in your car, your office or your backpack.

4. Use chunky salsa instead of thick, creamy snack dips.

5. Drink 100% juice instead of addictive coffee, tea, or soda.

6. Going out to lunch? Take a trip to the grocery salad bar. Use lots of dark green leaves and other vegetables instead of piling on all of the extras like eggs, bacon, or croutons.

7. Add frozen veggies to any pasta dish.

8. Keep fruits and vegetables in line of sight. Grapes, oranges, bananas, and apples make a colorful bowl arrangement on the table. If you see them, you will eat them.

9. Dried fruit is just as portable as potato chips -- and less messy. Plus, it's an easy way to increase your iron consumption.

10. When cooking vegetables, makes 2-3 times more than you need and immediately store the extra away for tomorrow. It will save you time later on when you might not feel up to the task of cooking.

11. Dried fruit tastes especially good when added to a basic trail mix.

12. Add your own beans and vegetables (tomatoes, spinach, peppers, cabbage) to canned and quick-serve soups. The beans will add protein while the veggies will pack in some extra vitamins.

13. If you must have pizza, load on extra veggies and pineapple.

14. Try berries, melons or dates for a naturally sweet dessert rather than the usual candy bar, cookie, or ice cream sandwich.

15. Frozen fruit and veggies are nearly as healthy as the fresh stuff, and only take minutes to prepare.

16. Combine fruit with your main meal courses. Raisins, apples and tangerine slices add sweet, crunchy variety to a salad. Apples complement pork and orange slices are perfect with chicken.

17. Besides being packed full of nutrients, fruits and vegetables can also be quite filling. They may even ward off your empty calorie snacking!

Don't be discouraged by the 5 servings a day recommendation. The guide below shows that one serving is less than what you might think.

One serving equals:
1 medium piece of fruit
½ cup fruit or vegetables (raw, cooked, canned, or frozen)
1 cup of leafy salad greens
¼ cup of dried fruit
¾ cup or 6 oz. of 100% juice
½ cup cooked peas or beans (from canned or dried)

Are We Done Yet? Tips for Grilling Time & Temperature

STEAKS AND CHOPS

1. Meat doesn't have to reach room temperature before it hits the grill. Restaurants pull slabs straight from the fridge, so take the hint.

2. Test for steak doneness by pressing a finger into the meat. Rare feels like your chin, medium like the tip of your nose, and well done feels like your forehead.

3. Let steaks sit for 10-15 minutes after they come off the grill so the juices have time to redistribute.

4. Gauge cooking time by the thickness of steaks and chops rather than by their weight.

5. Thicker cuts cook more slowly, but retain more juiciness, and cook more evenly.

6. Rare steak has reached an internal temperature of 130°F, medium rare -- 145°F, medium -- 160°F, medium well -- 165°F and well done -- 170°F

RIBS

1. Ribs are ready to leave the grill when two center bones rip apart with just a tiny smidge of resistance.

2. Cook the ribs bone side down and allow the fat to travel through them, without flipping. Catch the drippings in a pan below.

3. Low and slow is the way to go, rather than a quickfire. The prolonged heat allows the cartilage to break down and leaves you with ultra-tender meat. Plan on at least 3-4 hours. It's worth it.

CHICKEN

1. risking salmonella. Higher can mean dry meat. Keep an eye on the thermometer.

2. If (yikes!) you don?t have one, know that juices run clear when the meat is done, and that if you?re working with a whole bird, the leg will separate easily from the body when pulled.

VEGETABLES

1. When combining kebab elements, keep the sizes and shapes fairly uniform, and leave a little breathing room between them.

2. Sugar burns easily. Save brushing on any sweet sauces until your food is nearly finished cooking.

3. You can parboil potatoes before they hit the heat. That way, you know they're soft enough inside, but maintain that great grilled taste.

4. Denser veggies like squash and sweet potatoes can take the heat for a lot longer than watery ones like cabbage and tomatoes. Keep your eyes peeled so they don't all go up in smoke!

EQUIPTMENT

1. Grill heat doesn't tend to be even. Get to know your particular model's hot spots so you can arrange your foods and cooking times accordingly.

2. Lifting the lid adds 5 -10 minutes to cooking time.

3. Let charcoal burn until it is covered with a thin coat of gray ash. Hold your hand about 6 inches above the grate. When the heat is high, you should be able to hold your hand there for only 3 seconds. Medium-high takes 5 seconds for the ouch to set in, medium is 7 seconds, medium low takes 10 and low takes 12.

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