A team of researchers in the National University Singapore (NUS) Medicine lab of Associate Professor Matthew Chang have found a way to turn a mix of bacteria and vegetables into a targeted system that seeks out and kills colorectal cancer cells. According to the researchers, this combination could be used in the prevention of colorectal […]
Consuming soy foods and cruciferous vegetables – such as cabbages, kale, collard greens, bok choy, Brussels sprouts and broccoli – may be associated with a reduction in common side effects of breast cancer treatment in breast cancer survivors, according to a team of scientists led by Georgetown Lombardi Comprehensive Cancer Center. Understanding the role of […]
