Tea, coffee and liquid smoke activate a cancer gene


30/03/2013

The study, conducted by researchers from Johns Hopkins University found that tea, coffee and liquid smoke contribute to the activation of a gene associated with the development of cancer. The scientific work included a series of tests of products with potentially harmful effects on the cells’ DNA.

It turned out that coffee, black and green teas, and liquid smoke to a greater extent activate the activity associated with cancer gene - p53, which is activated by DNA damage. This gene produces a protein with reducing properties which "cure" DNA. Moreover, the level of DNA damage depends on the intensity of activation of p53.

Professor of Oncology and Pathology School of Medicine at Johns Hopkins, Scott Kern, said that "we know very little about the foods we eat every day and their impact on our body’s cells."

Scientists have found that Scotch whiskey with a smoky flavor, it can replace the liquid smoke, since it has a minimal effect on the activity of the p53 gene.

Produced by the condensation of distilled natural smoke liquid smoke is often used by manufacturers to add the sausage meat and certain other products of smoky flavor. He gained widespread popularity when the production of sausages natural casings were replaced by artificial blocking the absorption of natural smoke.

However, in the course of studies in such flavors as fish sauce, wasabi, soy sauce and Tabasco, and black bean sauce and smoked paprika on p53bylo noted minimal impact.


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