Aryl hydrocarbon receptor (AHR) was initially discovered as a cellular protein involved in the detoxification of xenobiotic compounds. Recently, Kou and Dai [1] wrote a concise review on AHR, summarizing advances in several important areas of mammalian physiology including cardiovascular, gastrointestinal, integumentary, nervous, and immunomodulatory systems. Given the importance of AHR and our increased understanding of its physiological roles, it is necessary to highlight a few key aspects of AhR in normal development and metabolic homeostasis that have not been extensively discussed.

Nearly a decade since the introduction of first-generation Bruton’s tyrosine kinase (BTK) inhibitors in the treatment of chronic lymphocytic leukaemia (CLL), their use has expanded with the second-generation agents zanubrutinib and acalabrutinib. These agents show high efficacy particularly in patients with TP53 mutations or del(17p).

The extent of side effects or toxicity depends on the dose and can vary from subject to subject and from treatment to treatment. It is important to note that many of the side effects are temporary, decreasing and/or gradually disappearing in the days following administration or discontinuation of treatment.

In normal cells, homologous recombination (HR) is strictly regulated and precise and plays an important role in preserving genomic integrity by accurately repairing DNA damage. RAD51 is the recombinase which mediates homologous base pairing and strand exchange during DNA repair by HR. We have previously reported that HR is spontaneously elevated (or dysregulated) in esophageal adenocarcinoma (EAC) and contributes to ongoing genomic changes and instability. The purpose of this study was to evaluate the impact of RAD51 inhibitor on genomic toxicity caused by etoposide, a chemotherapeutic agent.

Until recently, eating food has usually been regarded as a low risk activity. In the last century, industrialization has changed methods and chemicals used in the food supply chain to improve production, maintenance, and acceptance by consumers. Hazardous substances can be used in these processes. However, despite the many potential health risks associated with food, in practice, the degree of risk associated with modern food supply is extremely low. The presence and levels of hazardous substances in food, such as chemicals intentionally added, or contaminants and residuals, is constantly monitored and evaluated by national and international agencies assuring safe foodstuff to the public.