Research: Using a herbal extract to fight pancreatic cancer

Pancreatic cancer is a dangerous form of cancer (details: Malignancy of the pancreas. Pancreatic cancer has been called a "silent" disease because early pancreatic cancer usually does not cause symptoms. If the tumor blocks the common bile duct and bile cannot pass into the digestive system, the skin and whites of the eyes may become yellow (jaundiced), and the urine darker as a result of accumulated bile pigment called bilirubin).
Cancer of the pancreas has markedly increased in incidence over the decades and now ranks as the fourth leading cause of cancer death in the US. Despite the high mortality rate associated with pancreatic cancer, its causation is poorly understood. Smoking is known to be a major risk factor. Cigarette smokers develop cancer of the pancreas two to three times more often than do nonsmokers. Quitting smoking reduces the risk of pancreatic cancer. Cancer of the pancreas is rarely curable. The overall survival rate is less than 4%.
Hence, research that delves into how to find cures for pancreatic cancers is very imporatant; and finding of naturally occurring or laboratory created compounds that could help in the cure is very important. Here is some information about a promising herb that could help in stopping the development of pancreatic cancer (link to article):

Thymoquinone, the major constituent of the oil extract from a middle-eastern herbal seed called Nigella sativa, reduced the release of inflammatory mediators in pancreatic cancer cells, according to Hwyda Arafat, associate professor of surgery, Jefferson Medical College (JMC).
Nigella sativa seeds and oil are used in traditional medicine in the Middle East and in other parts of Asia, for treating some immunity and inflammatory disorders, Arafat said. Previous studies have also shown it to have anti-cancer effects on prostate and colon cancers, said a Jefferson release.

Any development in the fight against pancreatic cancer is very useful, and if this herb does turn out to be an important tool in the effort, then this development would be a watershed. Giving hopes to the family of those who are suffering from pancreatic cancer is also equally important.

Research: Burnt meat and link with pancreatic cancer

Eating well done meat, done on a barbecue or a grill or deep friend, is an essential part of the eating habits of many cultures, and can be very tasty. The whole experience of sitting with friends and family and enjoying food off a barbecue or a grill is important to the image of an American suburban family, and well embellished through movies and popular culture. However, research has emerged that links the dangerous pancreatic form of cancer to the practise of almost burning food while cooking it (baking or forming it in a stew does not have the same reaction). Link to article:

According to Kristin Anderson, Ph.D., associate professor at the University of Minnesota School of Public Health, the finding is linked to consumption of well and very well done meats cooked by frying, grilling or barbecuing. Cooking in this way can form carcinogens, which do not form when meat is baked or stewed. Over the course of nine years, researchers identified 208 cases of pancreatic cancer. Preferences for high temperature cooked meat were generally linked with an increased risk; subjects who preferred very well done steak were almost 60 percent as likely to get pancreatic cancer as compared to those who ate steak less well done or did not eat steak.
"However, those who enjoy either fried or barbecued meat should consider turning down the heat or cutting off burned portions when it's finished; cook meat sufficiently to kill bacteria without excess charring. In addition, the precursors of cancer-causing compounds can be reduced by microwaving the meat for a few minutes and pouring off the juices before cooking it on the grill,” the expert added.

As like other research, the research does not conclusively link these methods of cooking to getting pancreatic cancer, however, there is no harm in slightly modifying the cooking habits in order to decrease the risk.