Home | contact us

   natureMedical   |  Measure your antioxidant levels   |  Antioxidants  |  Research  |  Product summaryOrder online

Pomi-T          A completely Natural Super-food Antioxidant Boost

The only broad spectrum polyphenolrich  food supplement evaluated in a National Scientific trial

Now available  direct from suppliers

Pomi-T  contains a broad range of healthy antioxidants combined within four natural whole foods ( PomegranatesBroccoliGreen tea  | Turmeric) which have been dried, concentrated and put into a convenient tablet. The choice, concentration and blend of super-food was carefully selected following a comprehensive review of the published international evidence.  By combining foods from different source groups, the concentration of each antioxidants means it’s just enough to have its own unique protective effect without cumulating any one particular ingredients. Pomi-T is owned by natureMedical products and is manufactured in the UK, from natural ingredients, to the highest quality assurance standards and EU compliance regulations. 

Why are antioxidants and plant polyphenols important?
An increasing numbers of published studies have linked polyphenols, the natural plant based phytochemicals found in healthy foods, with a lower risk of chronic illnesses such as dementia, high cholesterol, arthritis, skin aging and macular degeneration
[Rezai-Zadeh 2008], [Maclarty 2009].   The evidence for the benefits for cancer is becoming increasingly convincing as more clinical research is emerging:

Cancer prevention: In terms of prevention, a recent meta-analysis demonstrated a significant relationship between carotenoid rich foods and the risk of breast cancer [Hu et al 2012], another study linked the intake of antioxidant rich foods with a lower incidence of pancreatic cancer (gut) and the Health professional study linked colourful lycopene rich foods with a lower risk of prostate cancer [Giovanni 2006]. A recent study from South Carolina linked flavanoid rich foods with a lower risk of aggressive type of prostate cancer [Spect 2012].

After Cancer: The evidence does not stop after a diagnosis. For example, a study of 1490 breast cancer survivours showed that taking higher than US daily Fruits and vegetable lower breast cancer recurrence risk by one third [Pierce 2009]. Another study showed that women with breast cancer with highest lignan (linseed) intake had the lowest risk of death. The Shanghai Breast Cancer Survival Study of 5,042 Chinese women patients with the highest intake of isoflavones and flavanones  rich foods such as soya had a 29% lower risk of death. Polyphenols have oxidant properties which protect the DNA from oxidative damage from ingested carcinogens. They have numerous other anti-cancer properties depending on the source plant and these mechanisms of benefit are summarised for each individual ingredient below :

Rationale for the ingredients of POmi-T:
The individual foods selected for pomi-t have demonstrated health benefits in a series published clinical trails (see below) and be known to be safe if concentrated. Each food contains a number of healthy plant based natural chemicals (polyphenols) which have different potential anti-cancer activities including a strong antioxidant effect. Each food, as described in detail below, puts into the combination its own unique blend of polyphenols aiming to have a beneficial effect via a number of different mechanisms. In this way, the mix contains a broad range of  anti-cancer and antioxidant fighting the oxidative damage to the body's cells in different ways. As well as a wider range of action these non-overlapping ingredients ensure that one particular anti-oxidant, unlike some commercially available supplements, cannot be absorbed in excess which can be counter productive.

Scientific evaluation of the benefits of the ingredients:
Pomi-T is currently being investigated in a UK national scientific study (A double blind, randomised placebo controlled clinical trial). Known as the Pomi-T® study it has been adopted by the National Cancer Research Network, has national Ethics Committee certification and is independently audited to ensure adherence to European Good Clinical Practice Guidelines (GCP). The chief investigator Professor Robert Thomas is Chair of McMillan Survivorship Expert Advisory Committee; is a consultant Oncologist at Bedford, Cranfield and Cambridge University Hospitals and is an editorial member of the UK’s Department of Health complementary therapies and survivourship research advisory boards.  The trial  is asking whether, firstly, Pomi-T® benefits men with prostate cancer on active surveillance, or have a PSA relapse after radical treatments and secondly, helps cholesterol, blood sugar and blood pressure. The study completed recruitment 10 months ahead of schedule and the data will be sent off by the auditors for independent statistical analysis. If the analysis gives positive results, future trials are planned aiming  to evaluate its role in other stages of prostate cancer including Prostate Intraepithelial Neoplasm, other cancers, other medical conditions to improve cognitive function, eye sight and skin tone.

 This trial meets European directive on good clinical study design and practice and will provide robust evidence for the effect of this combination of superfoods on the rate of prostate cancer progression. The study is also evaluating cholesterol and blood sugar levels and blood pressure measurements. In the mean time, we have summaried below some of the existing evidence for the individual ingredients.

Green Tea

It may surprise some people that both green tea and the black stuff we’ve been drinking for several hundred years come from the same plant, Camelia Sinensis, found in tropical and sub-tropical regions like India and China. When dried, black tea is fermented and oxidised. Green tea is left unfermented, and then merely steamed. Many experts now believe that green tea is thus a better, more whole, source of natural chemicals like proteins, sugars and vitamins and, in particular, natural polyphenols and antioxidants.

The polyphenol, epigallocatechin gallate (EGCG), seems to be the most active antioxidant within green tea. In terms of reducing the risk of developing cancer, research from Perth University in 2002 showed drinking just one cup per day reduced ovarian cancer risk by 60 per cent, and in 2003 the same group showed it reduced prostate cancer risk by 33 per cent. As well as the antioxidant properties, Green tea´s active ingredients are also thought to be anti-oestrogenic. This was confirmed in a further study in 2009, which showed that Green Tea could reduce breast cancer rates by 40 per cent. And if women ate mushrooms daily as well as drinking green tea, only 1 in ten of them would get breast cancer compared to those who consumed neither. Furthermore, EGCG has been found to block an enzyme, ornithine decarboxylase, which tells cells to proliferate faster. As well as slowing cell growth by blocking this enzyme, has also been shown to cause cancer cell death or apoptosis.

Research from the Shanghai Cancer Institute looked at the risk of oesophageal cancer among those who neither drank alcohol nor smoked (two of the main causes). They found drinking green tea further and significantly reduced their risk, starting at 57 per cent in the no alcohol group and 60 per cent amongst the non-smokers. Overall the more green tea drunk, the better the results.

After the development of cancer, green tea has also been shown to be beneficial. The prestigious Mayo Clinic in the USA researched green tea in patients with chronic lymphocytic leukaemia and concluded that over 4 cups per day prevented leukaemia cells developing. In fact the Phase I Clinical Trials showed that high doses of tea helped decrease the white cell count by one third in CLL patients. Those people with enlarged lymph nodes showed a 50 per cent reduction.

Other studies have suggested that green tea has a beneficial effect in breast cancer, liver cancer and colon cancer prevention, and there is also work showing it improves the positive effects and reduces the negative effects with people undergoing radiotherapy. On a cautionary note, it is not wise to drink excessive amounts during chemotherapy as the powerful antioxidants can repair the chemotherapy damage on the cancer cells and therefore actually prevent the chemotherapy doing its job. Of course one or two cups is fine.

A  study from Louisiana State University has found that green tea may reduce the levels of some compounds linked to prostate cancer progression. Through their study of prostate of 26 men with prostate cancer who were given a concentrated extract of tea polyphenols for an average of 34-days, they report a significant reduction in the levels of several growth factors that promote cancer as well as reductions in PSA.

The polyphenols in green tea are potent antioxidants and have also been shown to protect against heart disease, as they can prevent the oxidation of LDL into cholesterol. Furthermore, researchers from the University of Pennsylvania and Boston Biomedical Institute have also shown that EGCG helps protect the brain from the build up of amyloid proteins. They concluded that Green Tea would help prevent Parkinson´s and Alzheimer’s, and could also be used in treatment. Other 2009 researches from the American College of Nutrition found that regular Green Tea consumption could prevent colds and flu. The study compared people taking a green tea supplement with those taking a placebo and showed one third less colds and flu in the green tea supplement group. Green tea is also alleged to improve skin tone, smooth out wrinkles and even to help you slim. EGCG is also known to cause good bacteria in the intestine to flourish, thus aiding recovery after antibiotics or chemotherapy.

Green tea is well tolerated but drinking it regularly can be difficult to palate. Another downside of green tea is that it can cause discolouration of the teeth, turning them yellow or even green. Whole tea extract has all the goodness of tea itself as the antioxidants are not damaged in its production.


A North American study, sponsored by the Pomegranate Growers Association, 48 men with prostate cancer were evaluated. Pomegranate juice has a particularly high concentration of antioxidants. All the patients had previously received radiotherapy or surgery but started showing evidence of their cancer returning in the form of a rising PSA blood test (generally referred to as PSA relapse). The rate of rise of the PSA for each patient was plotted on a graph and provided it rose in a consistent, steady fashion (i.e. not just a temporary increase), they were entered into the study. All men were given 200ml of pomegranate juice to drink every day. The PSA blood test was then measured for several months and again plotted on the same graph. The rate of rise of the PSA (the doubling time – PSAdt) was compared before and after consumption of the juice. There was a very significant prolongation of PSAdt, from a mean average of 15 months at baseline, to 54 months post pomegranate juice consumption. In other words this dietary intervention had slowed the growth rate of the tumour almost by a factor of four, which for men in their seventies may mean they would significantly delay or never need more aggressive hormonal intervention. For example, a man aged 74 years with a PSA of 3.5 and a PSAdt of 54 months would be 87 years old before his PSA exceeded 20.

This study also had a further interesting angle. It looked at a factor known as the baseline oxidative state, which is thought to reflect the body’s ability to fight off the free radicals that cause cancer or encourage slow growing existing cancers to mutate into more aggressive counterparts. These free radicals are generated by eating unhealthy foods, excessive exposure to sunlight, smoking or radiation. Anti-oxidants mop up these free radicals before they have time to exert their damage. The optimal amount of anti-oxidants needed in the diet depends on the level of exposure to carcinogens as well as the individual’s own genetic makeup (i.e. vulnerability to attack). This balance of anti-oxidants and oxidative exposure can be measured in the blood with a variety of tools which in general measure the baseline oxidative stress levels in the body (BOS). The BOS was measured as a secondary end point in this study. Patients’ blood BOS significantly improved following pomegranate consumption when measured at the start, then at three separate points over the next year. 


Biologists at Britain’s Institute of Food Research published a study which showed that the healthy chemicals found in broccoli can prevent precancerous cells in the prostate progressing to more aggressive cancers. They found that just a few more portions of broccoli each week sparks hundreds of genetic changes, activating some genes that fight cancer and switching off others that fuel them. They split into two groups of 24 men with pre-cancerous lesions and had them eat four extra servings of either broccoli or peas each week for a year.

            The researchers then took tissue samples over the course of the study and found that men who ate broccoli showed hundreds of changes in the genes known to play a role in fighting cancer. They believe the benefit would likely be the same in other cruciferous vegetables that contain a compound called isothiocyanate, including brussel sprouts, cauliflower, cabbage, rocket or arugula, watercress and horse radish. Broccoli, however, has a particularly powerful type of the compound called sulforaphane glucosinate, which the researchers think gives the green vegetable an extra cancer-fighting kick. The broccoli eaters showed about 400 to 500 of the positive genetic changes, with men carrying a gene called GSTM1 enjoying the most benefit. About half the population have this gene.

The researchers did not track the men long enough to see who got cancer but it is a very logical conclusion that  just a few more vegetable portions each week can make a big difference. Furthermore it is also likely that these vegetables work the same way in other parts of the body and probably protect people against a whole range of cancers.  

A study from Queensland Australia analysed over a thousand individuals who had been treated for skin cancer – a common occurrence in fair-skinned migrants to hot climates. They estimated their intake of dietary antioxidants via interviews and questionnaires over the next eight years. The results showed there was a significantly lower rate of subsequent skin cancers in those who had a high level of dietary antioxidants compared to those who did not. This was particularly associated with foods which contained lutein and xeaxanthin found commonly in broccoli and leafy green vegetables.

Curcumin (Turmeric)

A number of lab studies have demonstrated the benefits of these spices. Research conducted at the University of Michigan Comprehensive Cancer Centre found that compounds in black pepper and curry powder help halt the growth of stem cells that give rise to breast cancer. After applying piperine, found in black pepper, and curcumin, the main ingredient in the curry spice turmeric, to breast cancer cells in a laboratory dish, researchers found that the combination reduced the number of cancer cells, but did not harm normal breast cells. A team from Columbia University found that curcumin and ginger reduced prostate cancer cell growth and increased the rate of programmed cell death. They are now investigating a combination of turmeric and ginger in humans. In support of this, following an environmental study of the local population, researchers at Leicester University have postulated that the antioxidants found in spices such as capsaicin, the chemical responsible for the heat in chilies, and curcumin, the chemical that gives turmeric its yellow colour, could be responsible for the low levels of colon cancer in the Asian community.

Pomi-T® is made by a UK supplement manufacturer and supplied to natureMedical for distribution. It is also supplied to UK trial centres, for its evaluation in the national randomised trial, in blank bottles together with an identical placebo pills. The trial centres are unable to supply the supplement to participants outside the trial.   Furthermore, during or even after the trial has finished Pomi-T® will not be able to be prescribed by a doctor because it is classed as a food not a drug. The trial centre has no legal or official connection to suppliers of  Pomi-T® outside the parameters of this study . Pomi-T trade name is registered to natureMedical Products.

Buy direct online


Al-Dujaili et al. Benefits of pomegranate consumption (2012). Endocrine Abstracts 28, 313.
Carducci et al.  A phase II study of pomegranate extract for men with rising PSA (2011). JCO, 29: 7, 11.
Chan et al. Role of diet in prostate cancer development and progression (2005). JCO, 23(32): 8152.
Choi et al. The structure of pomegranate has no hormonal component (2006). Mass Spec Food Chem, 96; 4, 562.
Davigulus et al. Vitamin C diet and prostate cancer risk. Epidemiology 2006, (5) 474-7.
Giovannucci et al . A prospective study of tomato products, lycopene, and cancer risk (2002). Journal NCI, 94, 391-398.
Hellhammer D et al Salivary testosterone and stress. Psychoneuroendocrinology (1985) Vol.10, p77.
Heinen MM et al. Intake of antioxidant nutrients and the risk of skin cancer (2007) EJC 43; (18) pp 2707.
Joseph MA, et al  Cruciferous vegetables, genetic polymorphisms and prostate cancer risk. Nutr Cancer. 2004;50(2):206-213.
Jatoi A et al. A phase II trial of green tea in patients with metastatic prostate carcinoma. Cancer. 2003;97(6):1442.
Khan N et al Pomegranate inhibits growth of primary lung tumors in mice. Cancer Res 2007;67:3475-82.
McLarty J Tea Polyphenols – biochemical mode of action (2009). Cancer Prev Res: 1940-6207.CAPR-08-0167.
McMillan M, et al. The effect of dietary brussels sprouts on thyroid function." Human Toxicol. 1986;5:15.
Moysich et al . Cruciferous Vegetables, Genetic Polymorphisms in GST and Cancer Risk (2007). Nutrition & Can 50(2), 206.
Ogunleye AA et al. Green tea and breast cancer risk of recurrence: A meta-analysis.(2010) Breast Cancer Res &Treat; 119(2):477.
Pisters KM et al. Phase I trial of oral green tea extract in adult patients with solid tumors. J Clin Oncol. 2001;19(6):1830.
Retitig et al Pomegranate extract inhibits growth in androgen specific cell lines Mol Cancer Ther 2008: 7:2662.
Sarkar et al. Indole-3-carbinol and prostate cancer (2004). J Nutr. 134 (12) 349 (8s).
Shah BH et al. Inhibitory effect of curcumin, on platelet-activating factor (1999) Biochem Pharmacol. 58(7):1167.
Somasundaram et al. Curcumin inhibits chemotherapy-induced apoptosis in models of cancer. Cancer Res. 2002;62(13):3868.
Sonn et al Impact of diet on prostate cancer: A review (2005). Prostate cancer and prostate disease, 8: p. 304.
Steward et al Curcurmin in cancer management(2008). Molecular Nutrition & Food Research, 52 (9) pp 1005.
Shanafelt TD et al Phase I Trial of tea extract Daily  in patients with CLL. (2009). J Clin Oncol; 27(23): 3808–3814.
Sun CL et al  Green tea and cancer risk: The Singapore Chinese Health Study. (2007) Carcinogenesis; 28(10):2143
Wu AH et al. Tea, hormone-related cancers and endogenous hormone levels (2006). Molecular Nutrition & Food Res; 50(2):160.
Rezai-Zadeh K et al. Green tea reduces amyloid mediated cognitive impairment in mice (2008) Brain Res.12;1214:177

    |  Contact us  |  Lifestyle & Cancer Newsletter  | Prostate cancer information | Cancer treatment information | Lifestyle and cancer