Eating more soy-rich foods could reduce the spread of breast cancer – a new study from the University of Ulster has revealed.
Dr Pamela Magee, from the School of Biomedical Sciences, has been investigating the effects of a group of dietary compounds, found almost exclusively in soy foods, in the prevention of cancer spread.
Dr Magee said: "Breast cancer is the most common form of cancer affecting women in the western world, with 950 women in Northern Ireland alone suffering from the disease per year. "But among South-East Asian populations, and in areas where soy products are traditionally consumed in high amounts in the diet, incidence of breast cancer is low. "Soy contains naturally occurring hormone-like compounds called isoflavones that scientists believe can inhibit breast cancer development. "In our study we used cell cultures to examine the effects of isoflavones on the invasion of breast cancer cells. The isoflavones exerted potent inhibitory effects on breast cancer cell invasion, even at concentrations similar to those found in South East-Asian populations.
Trina Porter | EurekAlert!
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A study led by scientists of the Max Planck Institute for the Structure and Dynamics of Matter (MPSD) at the Center for Free-Electron Laser Science in Hamburg presents evidence of the coexistence of superconductivity and “charge-density-waves” in compounds of the poorly-studied family of bismuthates. This observation opens up new perspectives for a deeper understanding of the phenomenon of high-temperature superconductivity, a topic which is at the core of condensed matter research since more than 30 years. The paper by Nicoletti et al has been published in the PNAS.
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