The AICR 2019 Conference kicked off with a pre-conference workshop titled “Methods in Microbiome Research in 2019.” This workshop was chaired by Scott Bultman, PhD, a faculty member at the University of North Carolina in Chapel Hill.
The microbes in the human gut have about 100 times more genes than the entire human body, said Dr. Bultman. The diversity and type of gut microbes we have depend on the kinds of foods we eat and in turn affect our risk for cancer and other chronic diseases.
May is Skin Cancer Awareness Month and the beginning of the outdoor season. Skin Cancer is one of the most common cancers in the U.S., but also it is one of the most preventable.
Most cases of skin cancer can be prevented by avoiding overexposure to Ultraviolet (UV) rays. UVA and UVB are the two main types of sun rays, and both cause skin cancer by damaging the DNA in our skin cells. Each year, there are a reported 2 to 3 million skin cancers worldwide and the rate continues to rise.
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.