Men with earlier-stage prostate cancer may have better survival odds if they get a little more than the recommended amount of vitamin B6 everyday, a new study suggests.
Continue reading...Friday, September 4, 2009
The products of prebiotic fermentation in the gut may prevent the growth, and promote the death of cancer cells in the colon, says a new study from Germany.
Continue reading...Monday, July 20, 2009
Long-term regular consumption of a multivitamin may reduce the risk of dying from heart disease by 16 per cent, according to a new study from the US.
Continue reading...Thursday, July 2, 2009
Vegetarians will develop less blood, bladder and stomach cancer than meat eaters, according to new research published in the British Journal of Cancer.
Continue reading...Friday, June 26, 2009
"These findings are in line with the dietary guidelines for Americans to reduce the amount of fat they eat," she said. "Reducing fat may reduce the risk of pancreatic cancer."
Continue reading...Friday, June 26, 2009
Previous research has suggested that soy can reduce cholesterol and ease menopause symptoms. This new study is the first to link soy intake and reduced COPD risk.
Continue reading...Wednesday, May 27, 2009
The cells of multivitamin users may have a younger biological age than cells from non-users, according to new research from the US. Researchers led by Honglei Chen, MD, PhD from National Institute of Environmental Health Sciences looked at the length of telomeres, DNA sequences at the end of chromosomes that shorten as cells replicate and age.
Continue reading...Friday, May 15, 2009
Researchers have discovered the nausea-easing powers of ginger that many grandmothers are already familiar with, and report that the spice helped cancer patients who were undergoing chemotherapy.
Continue reading...Wednesday, May 6, 2009
Higher blood levels of selenium may reduce the incidence of skin cancer by about 60 per cent, according to a new study from Dutch and Australian researchers.
Continue reading...Thursday, April 30, 2009
Increased intake of the flavonoid apigenin, found in celery, parsley, and tomato sauce, may reduce the risk of ovarian cancer by 20 per cent, suggests a new study from Harvard. Other common dietary flavonoids, like myricetin, kaempferol, quercetin, and luteolin, had no effects on the risk of ovarian cancer, according to findings published in the International Journal of Cancer.
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Tuesday, September 22, 2009
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