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Safranal is an organic compound isolated from saffron, the spice consisting of the stigmas of crocus flowers (Crocus sativus). It is the constituent primarily responsible for the aroma of saffron. It is believed that safranal is a degradation product of the carotenoid zeaxanthin via the intermediate picrocrocin.
Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective, also known as the Expert Report, was an expert report published by the World Cancer Research Fund global network in 2007. It reviewed all the evidence about the links between cancer and diet, physical activity and body fat and contains 10 recommendations for ...
In 1993, the World Health Organization listed traditional Asian pickled vegetables as possible carcinogens, [64] and the British Journal of Cancer released an online 2009 meta-analysis of research on pickles as increasing the risks of esophageal cancer. The report, citing limited data in a statistical meta analysis, indicates a potential two ...
The Journal of the National Comprehensive Cancer Network, established in 2003, is a monthly peer-reviewed medical journal of oncology and the official journal of the National Comprehensive Cancer Network (NCCN). It is published by Harborside Press and the editor-in-chief is Margaret Tempero (UCSF Helen Diller Family Comprehensive Cancer Center ...
To that end, the ICLDRR has assembled and analysed virtually all published data on cancer induction in laboratory animals by low doses of ionizing radiation, and published initial findings at specialized international conferences, since 1998. The foremost contribution of the ICLDRR is the setup of a radiation low-dose mammal-experiment database.
The Journal of Experimental & Clinical Cancer Research is a quarterly peer-reviewed open-access medical journal covering cancer research. It was established in 1982 and has been published by BioMed Central since 2008. [1] It is the official journal of the Regina Elena National Cancer Institute.
Saffron's usual substitutes in food—turmeric and safflower, among others—yield a garishly bright yellow that could hardly be confused with that of saffron. Saffron's main colourant is the carotenoid crocin; it has been discovered in the less tediously harvested—and hence less costly—gardenia fruit. Research in China is ongoing. [17]
Clinical Cancer Research is a peer-reviewed medical journal on oncology, including the cellular and molecular characterization, prevention, diagnosis, and therapy of human cancer, medical and hematological oncology, radiation therapy, pediatric oncology, pathology, surgical oncology, and clinical genetics.