Antioxidants; not the only reason to eat fruit and vegetables |
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Authors: | Collins Andrew R Harrington Vikki |
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Institution: | (1) Institute for Nutrition Research, University of Oslo, POB 1046, Blindern, N-0316 Oslo, Norway;(2) Robert Gordon University, Aberdeen, UK;(3) Rowett Research Institute, Aberdeen, UK |
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Abstract: | There is a considerable body of evidence, from epidemiology, that fruits and vegetables help to prevent cancer. This is commonly
attributed to the antioxidants that they contain, which are supposed to decrease cancer risk by protecting DNA against oxidative
damage. It is certainly true that individual antioxidants, such as vitamin C, vitamin E (α-tocopherol) and carotenoids can
decrease oxidative damage to DNA, in in vitro model systems, in cultured cells, and in humans given supplements. Real foods, including fried onions, carrot juice, soya
milk and kiwifruit also decrease DNA oxidation in human lymphocytes tested ex vivo. The significance of these effects has to be examined in the light of revised estimates of the level of background damage
in normal cells; this is hundreds of times less than has been suggested in the past. Other effects of phytochemicals found
in these foods are potentially important, such as the enhancement or inhibition of phase I and phase II metabolising enzymes,
and modulation of DNA repair.
This revised version was published online in June 2006 with corrections to the Cover Date. |
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Keywords: | antioxidants cancer comet assay DNA oxidation DNA repair |
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