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U.S. Scientists Continue Search For “Chemoprevention” Properties In Food Compounds

June 21, 2010: 11:19 AM EST
Though some studies examining the cancer prevention potential of natural food substances like beta carotene and vitamin E have been disappointing, researchers continue to search. In fact, a multi-institutional team of U.S. scientists is studying a variety of chemical substances found in fruits and vegetables that might someday be used to prevent cancer. A few promising candidates include resveratrol, a compound found in red wine that has been associated with cardiovascular health, and abyssinone, found in a plant from traditional Chinese medicine. The scientists are also studying potential cancer “chemoprevention” substances in deep-ocean microbes and freeze-dried and powdered black raspberries. And they are exploring ways to make chemical improvements to retinoids and related molecules.
Carmen Drahl, "Cancer Prevention, Naturally", Chemical & Engineering News, June 21, 2010, © American Chemical Society
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