Monthly Archives: August 2012

Recipe for Chemo-preventive Effects

Avocado with pickled Ginger Chutney for Chemopreventive Effects

Studies have shown that the phytochemicals in avocado and ginger will help stop cell growth and encourage the natural programmed cell death of pre-cancerous and cancer cells.  Ginger will also help reduce the nausea and vomiting effects of chemotherapy.

1 medium avocado

1 Tbsp pickled ginger, chopped

1 tsp pickled ginger juice

1 tsp fresh organic lemon juice

Cut avocado in half lengthwise and remove pit.  Slice the halves lengthwise and then widthwise in the skin.  Use a spoon and scoop out. You should have a clean dice of the whole avocado.  Chop the ginger into small pieces. Add the rest of the ingredients and mix up to fully coat the avocado in the juices and mix the ginger throughout.

Serves 1

Calories: 349, Calories from Fat: 247, Total Fat: 45%, Saturated Fat: 21%, Sodium: 1%, Total Carbs: 8%, Dietary Fiber: 54%, Sugars: 7g, Protein: 4g, Vit A: 6%, Vit C: 55%, Calcium: 3%, Iron: 6%



Avocado fruit (Persea americana Mill) exhibits chemo-protective potentiality against cyclophosphamide induced genotoxicity in human lymphocyte culture.

Chemopreventive characteristics of avocado fruit

Polyhydroxylated fatty alcohols derived from avocado suppress inflammatory response and provide non-sunscreen protection against UV-induced damage in skin cells.

Inhibition of prostate cancer cell growth by an avocado extract: role of lipid-soluble bioactive substances.

Novel nitric oxide and superoxide generation inhibitors, persenone A and B, from avocado fruit.


Update on the chemopreventive effects of ginger and its phytochemicals.

Cancer cell signaling pathways targeted by spice-derived nutraceuticals.

Effect of Ginger on Acute and Delayed Chemotherapy-Induced Nausea and Vomiting: A Pilot, Randomized, Open-Label Clinical Trial.

Ginger May Reduce Chemotherapy-Induced Nausea