Dietary parts limit swelling and prevent colon cancer

A team of cancer researchers working with a mouse model has found that a chemical creates during digestion of vegetables such kale, cabbage, and broccoli activates a protein that helps maintain the sincerity of the cells lining the gut – preventing chronic inflammation that has been implicated in the development of colon cancer. The epithelium and immune compartment in the intestine are continually revealed to a fluctuating external environment. Defective communication between these compartments at this barrier surface underlies susceptibility to infections and chronic inflammation. In this regard, investigators at the Francis Crick Institute (London, United Kingdom) found that generation of intestinal epithelial cells upon injury through infection or chemical insults was profoundly influenced by the environmental sensor aryl hydrocarbon receptor (AHR).Original Link:https://www.biotechdaily.com/genomics-proteomics/articles/294774633/dietary-factors-limit-inflammation-and-prevent-colon-cancer.html