Gopala Kovvali
Crohn’s and Colitis Center of New Jersey, Department of Medicine, The University of Medicine and Dentistry of New Jersey Room 7023, 125 Paterson Street, Clinical Academic Building, New Brunswick NJ 08901, USA
DOI: 10.1186/1477-3163-1-1
The last few decades have seen a significant progress in the management of various cancers. In addition to traditional treatments such as radiation, surgery, and chemotherapy, several new approaches based on knowledge of biological processes have been developed and tested and are being constantly refined. It is ironic that while we are making progress in treating cancers, the incidence of cancers is increasing. This discomforting fact suggests that perhaps the best way to fight cancer may be to prevent it from appearing in the first place.
A common question in the minds of scientists and physicians involved in research and treatment of cancer is how do we prevent it? The obvious answer comes from the age old saying that ‘you are what you eat and breathe, and that in turn may answer the question of how our ancestors had much lower incidence of cancer.
As we, the scientists, are curious, we ask what are the substances in our food that are vital to maintain normal functioning of the cells in the body? A corollary to this question would be, could we identify those substances and supplement them into food to prevent and or reverse the process of cancer development. Read more…