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Researchers Create, Test Cancer-fighting Foods

Cancer researchers urge families to save more space on their dinner plates for colorful fruits and vegetables that may help prevent cancer. Researchers at The Ohio State University Comprehensive Cancer Center – Arthur G. James Cancer Hospital and Richard J. Solove Research Institute (OSUCCC-James) say brightly-colored natural foods including tomatoes, broccoli and berries are rich in compounds called phytochemicals, which have been shown in studies at Ohio State to have cancer-fighting properties. Cancer researchers and food scientists collaborate at Ohio State’s Food Innovation Center to create functional foods that promote health and prevent and treat disease. “Plant geneticists have traditionally focused breeding strategies toward boosting the yield of crops or increasing the shelf life of a fruit or vegetable,” said Dr. Steven Clinton, program leader of molecular carcinogenesis and chemoprevention at OSUCCC-James. “Our team is thinking of food in a new way, utilizing traditional plant breeding to create new strains that boost a food’s natural anti-cancer compounds.” This coverage resulted from a multimedia release distributed by OSU Wexner Medical Center Public Affairs and Media Relations, available online at: http://cancer.osu.edu/mediaroom/releases/Pages/Crops-to-Clinic-Reseachers-Test-Cancer-fighting-Foods.aspx