An extract made from Pacific oysters may help reduce the risk of cancer by cutting inflammation in intestinal cells, according to a study presented at the Society for Experimental Biology conference in Florence, Italy. Researchers at the University of Ferrara in Italy found that the extract effectively lowered inflammation when tested on intestinal cells.
Chronic inflammation is recognized as a contributing factor in numerous health conditions, including cancer, type 2 diabetes, cardiovascular disease, and inflammatory bowel disease. It can be exacerbated by increased permeability of the intestinal barrier, often referred to as 'leaky gut,' which allows substances from the intestines to enter the bloodstream.
Giulia Trinchera, a PhD student in molecular physiology at the University of Ferrara, stated that this is the first instance where oyster tissue has demonstrated anti-inflammatory effects on intestinal cells. The study utilized dried meat from native Pacific oysters, which were sun-dried or gently dehydrated before an extract was produced.
While the findings are considered promising, Trinchera emphasized the need for further research. Additional experiments and trials are required to confirm these effects, determine appropriate dosages, and identify the specific bioactive components responsible for the anti-inflammatory activity.
Seafood, including oysters, is known to be a source of lean protein, omega-3 fatty acids, vitamin B12, iron, and selenium, nutrients that can contribute to lowering the risk of heart disease. Oysters are also noted for their high zinc content, which supports testosterone production and reproductive health.
In the UK, approximately 30 million oysters are consumed annually, with the majority being non-native Pacific oysters. Native oysters constitute a small portion of the market.