Title: The important benefits of different foods in the fight against cancer

Biography:

Daniela Capdepon, received from Medica at 22 years old and graduated with Honors from the medical school. She completed her Specialty in Clinical Oncology at the Universidad del Salvador, Buenos Aires, Argentina. She became the Medical Director of the Campana Cancer Center at age 32. She has many presentations at international congresses as well as being part of the organizing committee of several international congresses.

She also has more than 20 publications and has served as a member of the editorial board of renowned magazines.

 

 

Abstract

There is no doubt that eating correctly and in a healthy way prevents us from developing certain diseases. More and more, doctors show and reveal that some cancers are closely linked to what we eat.

In fact, experts say that more than 50% of cancerous tumors could be prevented with a healthy diet. Fruits, vegetables, and greens, among many other foods, are part of anti-cancer foods.

Many foods have been identified as anticancer agents, such as oily fish, olive oil, berries, walnuts, garlic, and broccoli, among others.

Today, modern medicine relies on careful study and isolation of compounds or proteins from these products, however, this can be very difficult to achieve as these products are often made up of dozens or hundreds of proteins.

This is why developing a safe, effective, and reproducible drug is a challenge since the composition of a pharmacological product depends on several methods to be used and developed.