A Malaysian research has discovered that a component of a special pumpkin flour can weaken cancer cells. The component is resistance starch, which leads to the production of propionic acid.
“The acid causes the starch to remain indigestible thus fermenting the bacteria and weakening the cancer cells,” Technology Industry Department lecturer Noor Aziah Abdul Aziz told reporters after receiving the gold medal in conjunction with the Universiti Sains Malaysia’s participation at the Malaysian Technology Expo on March 29. “It changes the oxidation process.”