Researchers at Oregon State University recently completed the largest animal study ever done in the field of toxicology, and the findings challenge some basic concepts about how to determine what level of a cancer-causing compound can be considered safe.

The apples and apple juice you consume may have positive effects in one of the most unlikely places in the body – in the colon. New research has demonstrated that both apple pectin and polyphenol-rich apple juice components actually enhance biological mechanisms that produce anticarcinogenic compounds during the fermentation process.

In large-scale field trials, scientists from North Carolina State University have shown that silencing a specific gene in burley tobacco plants significantly reduces harmful carcinogens in cured tobacco leaves.

A research group of the University of Granada has found out that maslinic acid, a compound present in the leaf and the olive skin wax extracted from alpeorujo (crushed olive pulp), has the capacity of preventing cancer as well as regulating apoptosis in carcinogenic processes.

It may not be inhaled into the lungs, but smokeless tobacco exposes users to some of the same potent carcinogens as cigarettes.