Salvestrol (from lat. Salvus – whole, safe) is a substance produced by some plants as a protective reaction against fungi, viruses, bacteria or insects. It is mainly found in the peel of fruits, in the seeds, leaves and outer shells of root crops.


The fact is that British researchers Gerard Potter and Dan Burke, who were developing a safe method for cancer treatment, found that an enzyme called CYP1B1 is an internal component of cancer cells and is present in a wide range of different types of cancer that have been studied to date, but is missing in normal cells.

In subsequent experiments, it was found that salvestrols are activated (converted into metabolites) inside human cancer cells by this CYP1B1 enzyme and cause cancer cells to stop growing or even cause cancer cell death without harming normal cells.

Therefore, Salvestrols are a new class of natural anti-cancer elements that are contained in plants and can be included in our daily diet easily.

It is important to know that our (even healthy) organism constantly produces cancer cells, and statistics show that approximately 4 out of 10 men and 3.5 out of 10 women will have cancer during their lifetime.

Since salvestrol helps the body get rid of them, they are the best prevention against cancer.


Our body itself does not synthesize salvestrol, they enter the body through nutrition. Important sources of salvestrols are:

Vegetables: leafy vegetables (celery spinach etc), whole cabbage, bell pepper, wild carrots, artichoke, asparagus, watercress, rocket salad, avocado, bean sprouts, sprouted soybeans, celery, cucumber, pumpkin, zucchini, eggplant, olives, garlic, onions …

Fruits: red fruits, blueberries, currants, grapes, apples, strawberries, plums, figs, raspberries, tangerines, oranges, blueberries, pears, melons, pineapple, mango, chokeberry …

Herbs and teas: parsley, basil, rosemary, thyme, sage, mint, dandelion, rooibos, plantain, dogrose, milk thistle, hawthorn berries, chamomile, dill, burdock, lemon verbena …


Salvestrols are heat-resistant, but when vegetables are cooked, salvestrols “go” into the water in which you cook vegetables. If you only cook and eat vegetables, salvestrols do not enter your body. But the soup is good precisely because of what we eat and the broth / broth, in which everything is the same!

In Eastern European kitchen, perhaps the most popular soup is „borsch“! And for a reason so! Indeed, almost all vegetables in its composition contain

salvestrol (cabbage, onions, carrots, peppers, parsley … :))


Unfortunately, the majority of the population has a serious deficit of salvestrol (more on the reasons below), thereby predisposing us to cancer.

The source of salvestrol for us are:

  1. eating unprocessed, organically grown vegetables, fruits and herbs
  2. extracts of organically grown vegetables or fruits in the form of food supplements


This is due to the fact that plants that grow in a more natural environment are constantly exposed to pathogenic factors, and thus have an incentive to produce salvestrol with the simple goal of self-defense. Due to the use of various pesticides and fungicides, the content of salvestrol in non-organically grown plants is significantly less (up to 30 times!).


Today, our food contains 80-90% less salvestrol than 100 years ago. Why is that?

Salvestrols are mainly found in the peel, but in a modern diet this part of fruits or vegetables is the least attractive for us and is often not eaten.

An average statistical vegetable or fruit in a store was grown using pesticides.

We have become very picky to the look and taste of food, therefore, to sell us more, food manufacturers remove salvestrol to enhance taste,  color and “purity” of food. The fact is that salvestrol is tastes somehwat bitter (remember cabbage, raddish, good olive oil, etc.). To get a tasty (read sweetish) product without the need for sugar, producers need to remove salvestrol or bring out a new variety of plants – less bitter, but, unfortunately, less healthy.

Refined foods usually contain very little or no salvestrol at all.


The traditional method of making wine is the fermentation of grape juice with skins. Wine produced in such way contains a lot of salvestrol (20 mg of reservatrol per bottle of wine). This is because salvestrol is contained in the skin of grapes. Today, the technology of winemaking has been simplified, and winemakers often ferment wine without skins. Therefore, salvestrol in such wine is ten times (2 mg / bottle) less than in traditionally made wine, and therefore conversaion of usefullness of red wine stops right here.

Scientists believe that a decrease in protective salvestrols and an increase in carcinogens in food may have contributed to the growth of cancer in recent decades.


If our daily diet consists of 5 meals, which includes a lot of vegetables and fruits, then we get about 20 points of salvestrol in this way. If these are organically grown products – then 60-70.

The minimum daily dose recommended for maintaining health is estimated by specialists at 100 points of salvestrol. Additional protection is achieved by 350 points, and therapeutic recovery requires large daily doses of 2×2000 points. Of course all of this is individual, and treatment should be agreed with specialists.

Dr. Natalia Trofimova ja Liina Molenaars-Trofimova


Brian A Schaefer  Salvestrol. Natural defense against cancer, 2012.

Holford, L.Efiong Say no to cancer, 2010

Brian A Schaefer  Salvestrols. Journeys to wellness, 2013.

The Role of Salvestrols in the  Managemenе of Cancer Paеents at  the Schachter Center in New York  Michael B Schachter MD, CNS Schachter Center for Complementary Medicine, Orthomolecular Medicine Today Conference  Vancouver BC CAI March 25, 2014

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