Since 2004, Raj Prabhakar has worked at Celsion Corporation and serves as the Vice President of Business Development at Celsion Corporation, which develops innovative drug development technologies. Raj Prabhakar currently manages collaborative licensing and project development efforts for the corporation’s liver cancer and oncology programs.
A person’s risk of developing liver cancer can be increased by a wide range of physical and environmental factors, including hemochromatosis and aflatoxin exposure. According to the U.S. National Library of Medicine, primary hemochromatosis has been defined as a genetic disorder that occurs at birth. People with primary hemochromatosis absorb excessive amounts of iron via the digestive tract, and that iron accumulates in the body, particularly the liver. Secondary, or acquired, hemochromatosis can be caused by other blood-related disorders, multiple blood transfusions, or long-term alcohol abuse.
Along with hemochromatosis, liver cancer can be caused by exposure to aflatoxins, which are toxins created by molds that develop on improperly stored crops. The Mayo Clinic explains that aflatoxins can contaminate products like peanuts or corn that are then used to make other foods. While safety regulations in the United States limit Americans’ risk of aflatoxin exposure, aflatoxin contamination is more prevalent in regions of Asia and Africa.
A person’s risk of developing liver cancer can be increased by a wide range of physical and environmental factors, including hemochromatosis and aflatoxin exposure. According to the U.S. National Library of Medicine, primary hemochromatosis has been defined as a genetic disorder that occurs at birth. People with primary hemochromatosis absorb excessive amounts of iron via the digestive tract, and that iron accumulates in the body, particularly the liver. Secondary, or acquired, hemochromatosis can be caused by other blood-related disorders, multiple blood transfusions, or long-term alcohol abuse.
Along with hemochromatosis, liver cancer can be caused by exposure to aflatoxins, which are toxins created by molds that develop on improperly stored crops. The Mayo Clinic explains that aflatoxins can contaminate products like peanuts or corn that are then used to make other foods. While safety regulations in the United States limit Americans’ risk of aflatoxin exposure, aflatoxin contamination is more prevalent in regions of Asia and Africa.
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