DNA-Damaging Toxins Discovered In Common Plant-Based Foods - Liquid Smoke, Black And Green Teas And Coffee

In a laboratory study pairing food chemistry and cancer biology, scientists at the Johns Hopkins Kimmel Cancer Center tested the potentially harmful effect of foods and flavorings on the DNA of cells. They found that liquid smoke flavoring, black and green teas and coffee activated the highest levels of a well-known, cancer-linked gene called p53. The p53 gene becomes activated when DNA is damaged. Its gene product makes repair proteins that mend DNA. The higher the level of DNA damage, the more p53 becomes activated...

Source: http://feedproxy.google.com/~r/mnt/healthnews/~3/uYLRshyPTjc/258397.php

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