Food components that may reduce one’s risk of cancer are the focus of intense research. This research reaches beyond the common expectations of dietary antioxidants to the realm of cancer epigenetics, for which in-vitro evidence was introduced in the July 2007 Food, Medicine & Health column (Clemens and Cheng, 1007).

The cancer epigenome features modifications of histones, the protein components of chromatin. These modifications, such as methylation, acetylation, and phosphorylation, correlat…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe