Food & Wine reported that researchers at the University of Pennsylvania are developing a bioengineered chewing gum from lablab beans to target microbes linked to head and neck cancers, including HPV and specific bacteria. In early lab tests, the gum significantly reduced HPV levels and nearly eliminated harmful bacteria without affecting beneficial oral microbes. Despite promising initial results, further research and clinical trials are needed. The gum has already received FDA clearance for an investigational trial related to coronavirus transmission. Lead author Henry Daniell emphasized the potential of these therapies as adjuvants with current treatments
Link:
https://www.foodandwine.com/bean-based-chewing-gum-cancer-prevention-study-11967862