eat your bacon and drink to your health

fishlessman

i guess my self induced study has some support

Chemopreventive effects of lupulone, a hop {beta}-acid, on human colon cancer-derived metastatic SW620 cells and in a rat model of colon carcinogenesis.

Lamy V1, Roussi S, Chaabi M, Gossé F, Schall N, Lobstein A, Raul F.

Author information

Abstract

The bitter acids of hops (Humulus lupulus L.) mainly consist of humulones or alpha-acids and lupulones or beta-acids. We aimed to evaluate the antiproliferative mechanisms of lupulones on a human metastatic colon carcinoma-derived cell line (SW620 cells) and to assess their chemopreventive effects in a model of colon carcinogenesis. SW620 cell growth was inhibited by 70% after a 48 h exposure to lupulones (40 microg/ml). Lupulones up-regulated the expression of Fas receptor (Fas) and Fas ligand (FasL) as well as TNF-related apoptosis inducing ligand (TRAIL)-R1 (DR4) and -R2 (DR5) receptor proteins, suggesting the involvement of Fas and TRAIL receptors-mediated pathways in lupulone-induced apoptosis. Lupulones also increased the mitochondrial membrane permeability. Colon carcinogenesis was initiated in Wistar rats by intra-peritoneal injections of azoxymethane (AOM), once a week for 2 weeks. One week after the last injection, rats received lupulones (0.001 or 0.005%) in drinking water, and AOM-control rats received the excipient. After 7 months of treatment, the colon of rats receiving 0.001 and 0.005% lupulones showed, respectively, a 30 and a 50% reduction (P < 0.05) of the number of preneoplastic lesions (aberrant crypt foci). In addition, we observed a drastic reduction (70-80%) of the total number of tumors in the colon of rats treated with lupulones when compared with the AOM control group. Lupulones induced apoptosis in SW620 colon-derived metastatic cells by activating both Fas and TRAIL death receptor signaling pathways, and antagonize at a low dose (4 mg/kg/day) colon cancer development. These observations suggest the use of lupulones for colon cancer chemoprevention trials.

Sardonicus

Yeah!
I was just about to say that.

steel_egg

You had me at hops!

bud812

I don't know what that said but I agree.

DMW

tl;dr version: hops in beer fixes the baddies in bacon.

nolaegghead

Adding an antioxidant to the bacon before cooking mitigates the formation of carcinogens especially nitrosamines.  That said, beer is good.

northGAcock

Could someone please translate that into Pig Latin?

pgprescott

Aconb oodg!

nolaegghead

Addingway anway antioxidantway otay ethay aconbay eforebay 

ookingcay itigatesmay ethay ormationfay ofway arcinogenscay 

especiallyway itrosaminesnay.  Atthay aidsay, eerbay isway 

oodgay

Hibby

nolaegghead said:

Adding an antioxidant to the bacon before cooking mitigates the formation of carcinogens especially nitrosamines.  That said, beer is good.

Nola, pardon my ignorance but is this a serious statement? I'm not drunk. Just too lazy to research. How would one add antioxidant to the bacon? Since being diagnosed with diabetes, I've dramatically increased my bacon consumption and since I'm down 65 lbs in the process, my Dr. Is ok with my increased bacon. I make homemade bacon frequently. 

Sardonicus

Hibby said:

. . . I make homemade bacon frequently. 

You know porn when you see it.

bcsnave

I love people that love bacon...

nolaegghead

@hibby You add ascorbic acid (vitamin C) to your cure.  This helps prevent the nitrites from forming nitrosamines.  This is done commercially and has likely saved countless lives.  You can buy food grade ascorbic acid on Amazon.

https://www.bulletproofexec.com/is-bacon-healthy-paleo-pork/

Hibby

Nola, thanks much. I'm heading to Amazon.

hondabbq

@nolaegghead How much ascorbic acid to lets say, the standard 1 tsp of cure for 5 lbs of meat?

hondabbq

https://en.wikipedia.org/wiki/Nitrosamine

hondabbq

https://en.wikipedia.org/wiki/Nitrosamine

Under acidic conditions the nitrite forms nitrous acid (HNO2), which is protonated and splits into the nitrosonium cation N≡O+ and water: H2NO2+ = H2O + NO+. The nitrosonium cation then reacts with an amine to produce nitrosamine.[4]

These processes lead to significant levels of nitrosamines in many foodstuffs, especially beer, fish, and fish byproducts, and also in meat and cheese products preserved with nitrite pickling salt. The U.S. government established limits on the amount of nitrites used in meat products in order to decrease cancer risk in the population.[5] There are also rules about adding ascorbic acid or related compounds to meat, as the compounds inhibit formation of nitrosamines.[6]