Professor Emeritus, Department of Internal Medicine, Ohio State University
Gary Stoner. Photo by Kelly Gorham
Date: Monday, March 23, 2015
Time: 5:30 PM
Place: Hager Auditorium, Museum of the Rockies
Title: Cancer Prevention with Berries
Epidemiological studies suggest that the consumption of four to six helpings of vegetables and fruit each day would result in about a 35-40 percent reduction in overall human cancer. During the past 30 years, scientists have identified more than 500 compounds in vegetables and fruit that prevent cancer in animals and some of them have been tested in humans. Dr. Stoner’s laboratory has found that black raspberries and their constituents reduce the occurrence of oral, esophagus, colon and skin cancers in animals and, importantly, regress precancerous lesions in the human oral cavity, esophagus and colon. Berries act by several mechanisms such as reducing inflammation, new blood vessel formation and the growth rate of premalignant cells, and by stimulating normal cell function and cell death. Undoubtedly other foods, including some grown in Montana, have similar capabilities and may well be worthy of future investigation.
About the speaker:
Gary Stoner is a Montana native and professor emeritus in the Department of Internal Medicine at Ohio State University where he has based his studies of chemical carcinogenesis and cancer chemoprevention for more than 30 years. He is particularly recognized for his identification of chemical compounds, often natural products derived from common foodstuffs, which prevent cancer in the esophagus and colon. The results of his research have been documented in more than 300 peer-reviewed publications and book chapters. He is a Fellow of the American Association for the Advancement of Science. In 2009, Dr. Stoner received the MSU Alumni Achievement Award from the MSU Alumni Foundation and in 2010 he was awarded an Honorary Doctorate from MSU. Upon retiring, he returned to Montana to ranch outside Amsterdam.