A recent Israeli study found the pace of cancerous growth may be slowed by the ingestion of antioxidants extracted from plants.
The study, led by Dr. Fuad Fares of Haifa's Carmel Medical Center, examined two groups of mice implanted with cancerous growths, one of which was injected with antioxidants and the other used as a control. The mice given the drug experienced a dramatic deceleration in cancerous growth compared to the control.
The study remain in its preliminary stages, but Fares expressed optimism at its potential implications. "The results are surprising, and encourage us to continue further," he said. "We're seeing the future in the prevention of cancer through food additives."
Fares said the extract used in the study, which has not yet been revealed, had not received much research attention in the past.
"Until now there haven't been many studies on this plant. Now we need to chemically determine the substances this plant contains," he said.
The mechanism by which the plant impedes cancer cells remains unclear. According to Fares, it seems to cause the death of cancer cells by activating certain genes.
The power of antioxidants to combat the spread of cancer is well-known. The application of antioxidants to skin is a powerful preventative measures against melanoma, and the antioxidant properties of the cocoa bean found in dark chocolate are believed to ward off cell damage that can lead to tumor growth.
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