There is nothing like a cold, refreshing treat to help you cool off during the summer. This June, AICR has delicious treats to stay cool and healthy and reduce your risk of cancer. Check out these icy, fruit-based snacks.
Mango Strawberry Ice Pops* These take just minutes to make, but prepare them the night before so they can freeze fully.
This year’s AICR Research Conference was the scene for two-and-a-half days highlighting research that’s helping on many fronts, to move our understanding forward on how to reduce cancer risk and improve cancer survivorship. I was thrilled to give a presentation at this year’s conference, in a session focused on how we can move today’s strongest evidence-based recommendations into “real life” application.
Rhubarb is a colorful and flavorful, yet underappreciated, vegetable that is at its peak this time of year. Though not common in most people’s diets, this tart plant may offer cancer-preventive properties in several respects.
The edible part of the rhubarb plant—the stalk—contains anthocyanins, which yield its bright red color. Anthocyanins are a type of flavonoid found in foods such as berries, red onions, black beans, red grapes and black plums. They act as antioxidants in test tube studies, but in the human body, their protection seems more likely to come from their role in cancer-preventive cell signaling. Anthocyanins have demonstrated protective effects on blood vessels and blood pressure, and recent research suggests that anthocyanins may offer anti-cancer benefits, too.