Replacing carcinogenic compound nitrite in processed meat with an extract taken from Japanese knotweed could reduce cancer risk, according to an EU co-funded research project.
Read more about it via https://www.foodnavigator.com/Article/2021/09/24/Japanese-knotweed-may-lower-cancer-risk-of-processed-meat-find-researchers?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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