Washington: A study has found that tea, coffee and liquid smoke flavouring can activate a gene associated with cancer.Pairing food chemistry and cancer biology in a laboratory study, scientists at the Johns Hopkins University`s Kimmel Cancer Centre tested the potentially harmful effects of foods and flavourings on the DNA of cells.They found that liquid smoke flavouring, black and green teas and coffee activated the highest levels of a well-known cancer-linked gene called p53.The p53 gene gets activated when DNA is damaged. Its gene product makes repair proteins that mend DNA. The higher the level of DNA damage, the more activated p53 becomes.
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