Nucleic acids in food reveal potential to inhibit cancer cell growth

When people consume food, they intake nucleic acids present in all living organisms. According to research published in PLOS ONE by Osaka Metropolitan University Associate Professor Akiko Kojima-Yuasa and her team, these compounds may suppress the growth of cancer cells.

Nucleic acids found in food are known to enhance the immune system and help prevent certain diseases. The nucleotides and nucleosides produced during digestion are believed to play a key role in these health benefits.

Kojima-Yuasa’s team utilized nucleic acids from salmon milt DNA and torula yeast RNA, demonstrating that compounds like guanosine could inhibit the replication of specific cancer cells in lab rats. Their findings offer new insights into the physiological benefits of food-derived nucleic acids and may pave the way for future cancer prevention strategies.