Jam and jelly fight cancer

by LotusFlower | October 12, 2008 at 10:16 pm

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Pectin is known to all jam and jelly makers as an important ingredient used widely at this time of the year as folks boil up the fruit and berries that autumn brings so that we can enjoy them the year through. To find that pectin could be an important chemical in the fight against cancer is another breakthrough but experts warn against bingeing on jam and jelly even though it's tempting to some - the sugar will do more harm than the pectin in the preserve.

AN INGREDIENT found in jelly and jam could help prevent the spread of cancer, research suggested yesterday. A study found that pectin – a natural fibre found in fruit and vegetables and widely used in food processing – played a role in fighting the progress of the disease.

But experts warned against overindulging in such products, which are also high in sugar.

The latest study was carried out by researchers at the Institute of Food Research, based in Norwich.

The team, led by Professor Vic Morris, found that under the right conditions, pectin released a molecular fragment with anti-cancer properties.

Professor Vic Morris, who led the research, said: "The treatments used by the food industry to modify pectin would emphasise the release of the fragment we've identified."

However, he added: "I expect you would get some protection from jam, but it's packed full of sugar. It might be better to get the same protection from fruit and vegetables which would give you other anti-cancer magic bullets as well."