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Cancer biologists find DNA-damaging toxins in common plant-based foods

  • Posted: March 28, 2013

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.

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