L-Theanine protects Vital Organs from Chemotherapy Toxicity

August 02, 2004

Doxorubicin is a chemotherapeutic agent used for many cancers. The problem with doxorubicin is its toxicity. Prolonged use causes severe heart damage, suppression of bone marrow activity and immune function, and liver damage. Researchers at the National Institute of Health and Nutrition in Tokyo have previously demonstrated that L-Theanine decreased doxorubicin's toxicity. In this study they show that L-Theanine increases levels of reduced Glutathione in the heart and liver efficiently blocking toxicity in these organs. The L-Theanine did not increase protective mechanisms in the cancerous tumor. The study appears in the August 2004 issue of Cancer Letters.

The Food Poisoning Bacteria E. Coli Implicated in Crohn's Disease

British scientists have found a strain of E. coli attached to, and active within colon tissue from patients with Crohn's disease and in cases of colon cancer but not in colon tissue from healthy people. E. coli can penetrate the mucus layer in the intestine and apparently cause chronic damage. In this study researchers obtained mucosal tissue samples obtained with biopsies during colonoscopy in 14 Crohn's disease patients, 21 ulcerative colitis patients, and from 24 individuals with healthy intestines free of inflammation. They also had 21 specimens from colon cancer patients at the time of surgical resection. Mucosa associated bacteria were isolated in 79% of the Crohn's disease patients, in 71% of the colon cancer patients, in 38% of the colitis patients and in 42% of the samples from healthy individuals. However, the incidence of bacteria penetrating deeper into the mucosal tissue was much higher for the Crohn's patients (71%), and colon cancer patients (57%), than for the colitis patients (48%0 and was much lower in the healthy patients (29%). Further analysis shows that only 4% of the tissues of healthy intestines had a strain of E. coli that released the hemagglutinin enzyme while 39% of Crohn's disease patients and 38% of cancer patients had this strain. The study is published in the current issue of the journal Gastroenterology.