Protecting Against Cancer: Edible Plants, Genes, and Enzymes
Paul Talay, MD
Department of Pharmacology and Molecular Sciences
Johns Hopkins School of Medicine
March 21, 2005
NIH Main Campus
At the end of this presentation, participants will be able to:
- Explore the mechanisms by which phytochemicals, genes, and enzymes are regulated by plant chemicals in cancer prevention.
- Recognize sulforaphane and other bioactive food components as inducers of protective enzyme activity to prevent cancer.
Point of Contact
For additional information or questions about this event, please contact the DCP Webmaster.
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