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Jam and jelly could help stop the spread of cancer, according to new research!

Both contain the gelling agent pectin which blocks the progression of cancer, the Institute of Food Research study found.

Pectin - a natural fibre product found in fruits and vegetables - is widely used in the manufacture of jelly, jam and many other foods, including confectionery, yogurts and milk drinks. The new research has shown that under the right conditions pectin releases a molecular fragment with anti-cancer properties.

A recent study reveals that a reduction in calorie intake can lead to greater longevity. The study conducted at New Saint Louis University and reported in the journal Rejuvenation Research in June 2008, found that by reducing calorie intake by between 300 and 500 calories per day led to the reduction of triiodothyronine (T3) which is a thyroid hormone. This in turn led to a slowing down of the metabolism and accordingly the aging of tissue in the body.