Some Importance of antioxidants in cancer prevention. Antioxidants are thought to defend against cancer because oxidative/electrophilic stress is thought to be one of the key drivers of the accumulation of mutations in the genome. In experimental animal models, several natural and synthetic antioxidants have been shown to slow chemical carcinogenesis, and epidemiological studies suggest that a diet high in plant products containing natural antioxidants may be beneficial. Reactive oxygen species (ROS) are continuously produced in living cells as a result of metabolic and other biochemical activities, as well as external stimuli. To counteract this, antioxidant defense systems are unable to provide comprehensive protection from the harmful consequences of ROS, which include oxidative DNA damage. Animal and in vitro research have suggested that reactive oxygen species (ROS) have a role in carcinogenesis. As a factor in disease prevention, there is a critical balance between free-radical formation and antioxidant defense. An imbalance between free radical protection and generation has been linked to the pathophysiology of a wide range of illnesses
What are antioxidants, and what do they do?
Antioxidants in cancer prevention are substances that interact with free radicals and neutralize them, keeping them from harming. Free radical scavengers are another name for antioxidants. Antioxidants are produced by the body and are used to neutralize free radicals. Endogenous antioxidants are the antioxidants that occur naturally in the body. The body, on the other hand, obtains the balance of the antioxidants it requires from external (exogenous) sources, chiefly the diet. Dietary antioxidants are the term for these exogenous antioxidants.
Antioxidants in cancer prevention can be found in abundance in fruits, vegetables, and grains. Supplements containing some dietary antioxidants are also available. Beta-carotene, lycopene, and vitamins A, C, and E are examples of dietary antioxidants (alpha-tocopherol). Although the mineral selenium is frequently assumed to be a dietary antioxidant, its antioxidant benefits are most likely attributable to the antioxidant activity of proteins that contain this element as an essential component (selenium-containing proteins), rather than
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Antioxidants in cancer prevention include
Vitamin C (ascorbic acid)
Vitamin C, according to the National Cancer Institute (NCI), may protect against cancers of the mouth, stomach, and esophagus, as well as reducing the risk of rectum cancer, pancreatic cancer, and cervical cancers. Vitamin C, often known as ascorbic acid, may protect against breast cancer and lung cancer. The following foods are high in vitamin C, according to the American Dietetic Association and the USDA Nutrient Database for Standard Reference:
- one medium orange – 69 mg
- 1 cup orange juice – 124 mg
- 1 medium raw green pepper – 106 mg
- 1 cup raw strawberries – 81 mg
- 1 cup cubed papaya – 86 mg
- 1 medium raw red pepper – 226 mg
- 1/2 cup cooked broccoli – 58 mg
Vitamin C’s recommended dietary intake (RDA) has been raised to 75 milligrams per day for women and 90 milligrams per day for males. If you smoke cigarettes, you should boost your vitamin C consumption to 100 milligrams per day.
Dark green leafy and yellow-orange fruits and vegetables are good sources of beta carotene. Beta carotene is turned into vitamin A in the body. It is suggested that eating foods high in beta carotene reduces the incidence of stomach, lung, prostate, breast, and head and neck cancer. More study is needed, however, before firm advice on beta carotene intake can be established. Foods that are a rich source of beta carotene are:
- Sweet potatoes
Vitamin E is required for the normal functioning of our bodies. Vitamin E is an antioxidant in cancer prevention that aids in the formation of normal and red blood cells. Vitamin E appears to protect against prostate cancer and colorectal cancer, according to research. The daily recommended amount for vitamin E is 15 milligrams. Vitamin E has a daily maximum of 1,000 mg for adults. The following are good sources of vitamin E (and the amount in each serving):
- 1 tablespoon sunflower oil – 6.9 mg
- 1-ounce sunflower seeds – 14 mg
- 1-ounce almonds – 7.4 mg
- 1-ounce hazelnuts – 4.3 mg
- 1-ounce peanuts – 2.1 mg
- 3/4 cup bran cereal – 5.1 mg
- 1 slice whole-wheat bread – .23 mg
- 1-ounce wheat germ – 5.1 mg
Because some vitamin E sources are heavy in fat. A supplement containing a synthetic form of vitamin E is available. Because vitamin E is a fat-soluble vitamin that is stored in our bodies, most people do not need to take it as a supplement. Vitamin E in excessive amounts can potentially interfere with the function of other fat-soluble vitamins. Large doses of vitamin E from supplements are also not recommended for those who are using blood thinners or other drugs since the vitamin can interfere with the medication’s effectiveness. Eat a diversified diet that includes whole-wheat bread and cereals to ensure that you are reaching your nutritional requirements.
Antioxidants have no suggested dietary allowance. Consume a wide range of meals, including plenty of fruits and vegetables, to ensure that you are getting enough of them in your diet.