The ingredients may work via the traditional route of reducing cholesterol, particularly in the membrane of cancer cells, and by activating an enzyme called caspase which is known to play an essential role in programmed cell death (apoptosis).
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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Wednesday, November 18, 2009
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