ST. JOHN’S, CANADA/COLLEGE STATION, TX, September 20, 2004 — Many population-based studies have highlighted the ability of some ingredients of vegetables and fruits to reduce the risk of cancer. What continues to intrigue and mystify is how these phytochemicals exert their salutary effects. At the 4th annual Worldnutra Conference slated November 7-10 in San Francisco, esteemed cancer biology researcher Dr. Young-Joon Surh of Seoul National University, Korea will describe the results of his efforts exploring spices such as turmeric, ginger, chili pepper, and garlic and how they prevent conversion of normal cells ultimately into malignant tumors.
The enzyme COX-2, a target of several prescription anti-inflammatory drugs and also edible phytochemicals, has been highlighted as also being a target related to cancer development and progression. Dr. Surh’s research group has identified substantial cancer preventive effects with other phytochemicals that include EGCG (green tea), resveratrol (red wine), oligomeric forms of polyphenols (grape seeds), humulone (hops), and some ginseng-derived saponins. All these phytochemicals have strong anti-inflammatory/COX-2 inhibitory and antioxidant effects.
Dr. Surh’s work with phytochemicals and cancer prevention has been published in the high-ranking journal Nature Reviews. Cancer (3: 768-780, 2003).
Dr. Sefa Koseoglu of Filtration and Membrane World and Dr. Fereidoon Shahidi of Memorial University of Newfoundland are the conference organizers. “The body of innovative research conducted by Dr. Surh and his colleagues has reinforced the emerging evidence base that describes how diet can provide an effective means of prevention for chronic degenerative diseases like cancer,” said Dr. Shahidi.
Registration information is available at www.worldnutra.com