In a new study, researchers from the Carl R. Woese Institute for Genomic Biology demonstrated the health benefits of red seaweed. Two sugars contained in red seaweed manifested prebiotic activity in-vitro. Additionally, the authors found that one of those sugar, 3,6-anhydro-l-galactose, had properties able to fight colon cancer in-vitro. Those preliminary findings may help explain why Japan has the lowest incidence of colon cancer. The study was published in Marine Drugs.
A recent study by oncologists from the Dana-Farber Cancer Institute identified how red meat consumption affects DNA.. From observational studies, it has been known that a correlation existed between consuming red meat and colon cancer, but the biological mechanisms were not understood. The authors discovered that some compounds found in red meat caused alkylation, a type of DNA damage. This study is a crucial step in understanding why high consumption of red meat increases the risk of colon cancer. The study was published in Cancer Discovery.