Causes, Diet: Diet and Cancer, Nelson clip 3
Professor Nelson explains that the prostate is actually a male sex accessory gland that contributes about a third of the secretions to the ejaculate for sexual reproduction.
William Nelson, M.D., Ph.D. is a researcher at the Sidney Kimmel Comprehensive Cancer Center at Johns Hopkins. HIs research focuses on the molecular causes involved in the development of prostate cancer. This has led to the discoveries that inflammation, diet, and gene "silencing" have roles in prostate cancer development. â€œThe prostate is actually a male sex accessory gland that surrounds the urethra, the urine tube, as it comes out of the bladder in men, before the urethra goes into the penis. Its function, it contributes about a third of the secretions to the ejaculate for sexual reproduction. Today the dawn of the new millennium, we still do not know exactly what these secretions are needed for. The sperm are capable of fertilization in the absence of the prostate secretions. Removal of the prostate gland creates other difficulties with sexual reproduction but not related to what the sperm need to do.â€
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- ID: 981
- Source: DNALC.IC
Professor Nelson explains that GSTP1 doesn't seem to be a gene in prostate cancer at least that's controlling growth, invasion, or metastasis.
Professor Nelson discusses how ecological epidemiology evidence is utilized to determine cancer susceptibility.
In order to identify cancer causes and prevention strategies, researchers conduct a cohort of studies where they collect information from large groups of individuals over many years.
Professor Nelson explains that chlorophyll is a remarkable energy scavenger and that there is some hint that if you consume chlorophyll you can intercept chemical species, that damage proteins, DNA, and RNA.
In this section learn how diet can contribute and or be linked to the development of prostate cancer.
Professor Nelson explains that there's something about diets of people who get prostate cancer that are a little different from the diets of people that don't.
Professor Angelo De Marzo explains that special dyes are utilized to stain cells and when we look at the stained cells under the microscope we look for changes in the architecture of cells.
Meat cooked at high temperatures can produce chemicals that are damaging to cells and DNA.
Professor Angelo De Marzo explains that if you think about the cells as a community of people, normal people would be a group of students in a lecture that are kind of sitting with their shirts and ties nice and orderly.
In addition to enzymes produced by the body, certain components in food can also react with damaging chemicals, and an increased consumption of these foods may lower a person’s risk of cancer development.