In a laboratory study pairing food chemistry and cancer biology, scientists 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.
Fuente : http://feeds.sciencedaily.com/~r/sciencedaily/~3/r...
Fuente : http://feeds.sciencedaily.com/~r/sciencedaily/~3/r...