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Among the foods that can interfere with warfarins action (increasing the likelihood of excessive blood clotting) are green leafy vegetables (eg, kale, spinach, collards, Swiss chard, broccoli, Brussels sprouts, cabbage, lettuce), green tea, soy foods, blueberries, and soybean and canola oils

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Identification of three novel natural product compounds that activate PXR and CAR and inhibit inflammation

The molecular mechanisms underlying the GLOW Blend's anti-aging effects involve sophisticated modulation of the pathways that regulate ECM synthesis, degradation, and organization in dermal tissue

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