Antioxidants cancer

Uses Detecting sulfates formerly used as a rubber antioxidant cancer research. May be an impurity in azo dyes. 

Green tea Antioxidant (cancer and heart disease prevention)... 

Key Words Allium sativum, antilipemic platelet inhibition antioxidants cancer prevention P450 enzyme induction. 

Mannick, E.E., Bravo, L.E., Zarama, G., Realpe, J.L., Zhang, X.J., Ruiz, B., Fontham, E.T., Mera, R., Miller, M.J., and Correa, P., Inducible nitric oxide synthase, nitrotyrosine, and apoptosis in Helicobacter pylori gastritis effect of antibiotics and antioxidants. Cancer Res., 56, 3238, 1996. 

Anilinophenyl methacrylamide N,N -Di (n-octyl)-p-phenylenediamine antioxidant, brewing Erythorbic acid antioxidant, cancer Thioctic acid... 

Baumgartner, W.A. (1979). Antioxidants, cancer, and the immune response, in Kharasch, N. (ed.) "Trace Metals in Health and Disease (New York Raven Press) 287-366. 

In vitro and in vivo antioxidant, cancer chemoprevention, and radiprotective activities... 

C. T. Ho, Fhenolic Compounds In Food and Their Effects On Health II—Antioxidants and Cancer Frevention, ACS Symposium Series 507, American Chemical Society, Washiagton, D.C., pp. 2—7, 1992. 

Biochemical Functions. Ascorbic acid has various biochemical functions, involving, for example, coUagen synthesis, immune function, dmg metabohsm, folate metaboHsm, cholesterol cataboHsm, iron metaboHsm, and carnitine biosynthesis. Clear-cut evidence for its biochemical role is available only with respect to coUagen biosynthesis (hydroxylation of prolin and lysine). In addition, ascorbic acid can act as a reducing agent and as an effective antioxidant. Ascorbic acid also interferes with nitrosamine formation by reacting direcdy with nitrites, and consequently may potentially reduce cancer risk. 

Ascorbic acid also forms soluble chelate complexes with iron (142—145). It seems ascorbic acid has no effect on high iron levels found in people with iron overload (146). It is well known, in fact, that ascorbic acid in the presence of iron can exhibit either prooxidant or antioxidant effects, depending on the concentration used (147). The combination of citric acid and ascorbic acid may enhance the iron load in aging populations. Iron overload may be the most important common etiologic factor in the development of heart disease, cancer, diabetes, osteoporosis, arthritis, and possibly other disorders. The synergistic combination of citric acid and ascorbic acid needs further study, particularly because the iron overload produced may be correctable (147). 

In nearly every pharmacy, supermarket, and health food store, you can find bottles of antioxidants and antioxidant-rich natural products, such as fish oils, Gingko biloba leaves, and wheat grass. These dietary supplements are intended to help the body control its population of radicals and, as a result, slow aging and degenerative diseases such as heart failure and cancer. 

Vitamin C occurs as L-ascorbic acid and dihydroascorbic acid in fruits, vegetables and potatoes, as well as in processed foods to which it has been added as an antioxidant. The only wholly undisputed function of vitamin C is the prevention of scurvy. Although this is the physiological rationale for the currently recommended intake levels, there is growing evidence that vitamin C may provide additional protective effects against other diseases including cancer, and the recommended dietary allowance (RDA) may be increased in the near future. Scurvy develops in adults whose habitual intake of vitamin C falls below 1 mg/d, and under experimental conditions 10 mg/d is sufficient to prevent or alleviate symptoms (Bartley et al., 1953). The RDA is 60 mg per day in the USA, but plasma levels of ascorbate do not achieve saturation until daily intakes reach around 100 mg (Bates et al., 1979). Most of the ascorbate in human diets is derived from natural sources, and consumers who eat five portions, or about 400-500 g, of fruits and vegetables per day could obtain as much as 200 mg of ascorbate. 

CHOPRA M, MCLOONE u L, o neill m, WILLIAMS N and THURNHAM DI (1996) Fruit and vegetable supplementation - effect on ex vivo LDL oxidation in hiunans , in Kumpulainen, J T and Saonen, J T (eds), Natural Antioxidants and Food Quality in Atherosclerosis and Cancer Prevention, Cambridge, Royal Society of Chemistry, 150-55. 

MCLARTY J w (1997) Autioxidants and cancer the epidemiological evidence , in Antioxidants and Disease Prevention, Garewal, H S (ed), Boca Raton, CRC Press, 45-65. 

RUFFIN M T T and ROCK c L (2001) Do antioxidants still have a role in the prevention of human cancer , Curr Oncol Rep, 3, 306-13. 

WILLIAMSON G, FAULKNER K, PLUMB G w (1998) Glucosuiolates and phenolics as antioxidants from plant foods. Eur J Cancer Prev. 7 17-21. 

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