Expert explains ways to keep cancer at bay
25 February 2012
If you are one of those who tend to avoid garlic, broccoli, ginger, pomegranate or carrots, then you may have to do a rethink.
For the chemicals that give these fruit and vegetables their character — phytochemicals — are the ones that save you from many types of cancer. These various compounds give foods their color, taste and smell.
This was revealed to a large number of people who attended a cancer awareness symposium organized by the Riyadh-based Association of Indian Researchers & Scientists (AIRS) Thursday night. The topic of the symposium was “Cancer: A major health issue worldwide.
The symposium was addressed by renowned Indian cancer specialist Dr. Yogeshwar Shukla, deputy director and head of Proteomics Laboratory at the CSIR-Indian Institute of Toxicology Research…..
Read more: http://arabnews.com/saudiarabia/article579276.ece
