Sambar Prevents the Development of Dimethyl Hydrazine – Induced Colon Cancer

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Sambar

Sambar is less spicy to damage the inner walls of the intestine. Colon cancer happens when tumor growth develops in the large intestine. It originates from noncancerous tumors that form on the inner walls of the large intestine.

An experiment was carried on rats and they concluded that Sambar changes the oxidation levels in the colon tissue Sambar has a variety of spices that are pro and antioxidants. It had an overall beneficial effect.

sambar-rats-experiment

In Asian countries, the consumption of turmeric is a little higher than the other countries. So, there have been fewer incidents of colon cancer. Cancer is the second most common cause of deaths.
Colon cancer is the third commonly diagnosed cancer in the US. In India, it is less prevalent than it is in the U.S. It is said that 70% of the cases are associated with diet. Sambar is a very popular south Indian dish. It is paired with rice, idlis, and dosas.

There is a mix of spices that make that make it unique. Sambar tastes different in every region. The recipe normally includes fenugreek seeds, coriander seeds, turmeric , black pepper, cumin seeds, asafoetida and curry leaves.

sambar-spice-mixSambar tastes different in every region. The recipe normally includes fenugreek seeds, coriander seeds, turmeric , black pepper, cumin seeds, asafoetida and curry leaves.

Preclinical Study

Objective: We investigated the effects of Sambar as a preventive measure for 1,2-dimethyl hydrazine (DMH)-induced CC in Wistar albino rats. Materials and Methods: The animals were divided into three groups (n = 6) namely control, DMH, and sambar. At the end of the experimental period, the animals were killed using anesthesia and the colons and livers were examined. Results: All the treatment groups exhibited a significant change in the number of aberrant crypt foci (ACF). Sambar group showed a significant change in the colonic GSH when compared to both normal and DMH groups. A significant reduction in the liver GSH was noted in the sambar group. Only sambar group showed a significant change in the liver catalase levels when compared to DMH. There was a significant reduction in the colonic nitrite in the sambar-treated group; 2.94 ± 0.29 when compared to DMH control at 8.09 ± 1.32. On the contrary, a significant rise in the liver nitrite levels was observed in the sambar-treated rats. Conclusion: Sambar may prevent the risk of CC when consumed in dietary proportions. Abbreviations used: ACF: aberrant crypt foci, CC: colon cancer, DMH: 1,2-dimethyl hydrazine, GSH: glutathione, IL-6: Interleukin-6, TNF-α: Tumor necrosis factor-alpha.

Conclusion

Researchers have come to this conclusion only after testing albino rats induced with colon cancer. The experiment was conducted on several rats in a controlled environment, where they were divided into three groups- control, DMH and sambar. The rats were killed using anesthesia to examine their colon and liver. Upon examination it was found that only the sambar group showed significant change in colonic GSH, liver GSH and liver catalase levels when compared to the controlled or DMH groups. The Sambar-treated rats also exhibited a significant rise liver nitrate levels.

Nutritionist, say, “Although the study is very preliminary, the health aspects of sambar cannot be ignored which is why it is such a popular dish. Black turmeric and fenugreek that is added in Sambar is said to reduce the risk of colon cancer. It prevents the effect on inflammatory mediators and prevents negative stress on colon tissues.”

Source / download link: https://www.researchgate.net/publication/308841623_Sambar_an_Indian_Dish_Prevents_the_Development_of_Dimethyl_Hydrazine-Induced_Colon_Cancer_A_Preclinical_Study

Sambar might just not be a south indian delicacy anymore..

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