Japanese Knotweed extract could cut cancer risk of processed meat

Scientists have developed processed red meat that includes added natural substitutes which reduces the carcinogenic compound nitrite added to preserve meats. The range of sausages and hams had a mixture of plants and fruits added to them which included rosemary, green tea, and resveratrol -- an extract taken from Japanese Knotweed.

from Latest Science News -- ScienceDaily https://www.sciencedaily.com/releases/2021/09/210921081002.htm