The study, published in the journal PLOS ONE and led by Associate Professor Akiko Kojima-Yuasa, shows how compounds derived from nucleic acids found in foods such as fish and yeast can affect the growth of cancer cells.
The study found that the nucleotides and nucleosides produced when these nucleic acids were digested could inhibit the proliferation of cancer cells. In laboratory experiments with rats, the chemical compound guanosine isolated from these nucleic acids was particularly effective in stopping the proliferation of cancer cells.
Professor Kojima-Yuasa and his team hope that these findings will lead to further research into nutritional strategies for cancer prevention.
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Source: Ferra
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