How Plants Protect Us From Disease
Everyday foods, beverages, and spices contain healthful compounds that help us fight harmful inflammation. And, in doing that, these phytochemicals —- the resveratrol in red wine or the catechins in green, white and black teas, for instance—may also reduce our risk of diseases associated with chronic inflammation, including cancer and diabetes.
At the Agricultural Research Service (ARS) Western Human Nutrition Research Center in Davis, Calif., research molecular biologist Daniel H. Hwang conducts studies to solve the complex puzzle of precisely how phytochemicals fight inflammation. His investigations with cells cultured in his laboratory have uncovered probable modes of action used by phytochemicals from red wine, green tea, garlic, curcumin and cinnamon.
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