Carotene vitamin E and

Gerster, H. 1995. Carotene, vitamin E and vitamin C in different stages of experimental carcinogenesis. EurJ Clin Nutr 49 155-168. 

Christen WG, Gaziano J, Hennekens CH. 2000. Design of Physicians Health Study Il-a randomized trial of beta-carotene, vitamins E and C, and multivitamins, in prevention of cancer, cardiovascular disease, and eye disease, and review of results of completed trials. Ann. Epidemiol. 10 125-34... 

Food lipids usually contain small amounts of other fat-soluble substances, including flavor components and some vitamins. Animal fats may contain vitamins A and D, and varying amounts of cholesterol, while vegetable fats may contain carotenes, vitamin E, and sitosterol, but not cholesterol. 

The Supplementation Vitamin, Minerals and Antioxidant Trial (SU. VI.M.AX) is testing, in 15,000 healthy French men and women, whether a combination of antioxidant vitamins and minerals, including vitamin E, p-carotene, vitamin C, selenium, and zinc, protects against CHD. In the United States, an intervention trial was started with 8000 women with recent CHD in order to test in a factorial design the effect of P-carotene, vitamin E, and vitamin C. 

Blot et al (1993) recently reported the results of a large clinical trial in Linxian, China, an area with a high incidence of esophageal cancer and cardia carcinoma of the stomach. After 5.25 years of supplementation no effect on disease risk was seen for vitamin C supplements combined with molybdenum. However, a decrease in total cancer mortality and mortality from stomach cancer was seen with supplementation of -carotene, vitamin E, and selenium. Also, an endoscopic survey at the end of the intervention period did not reveal an effect of vitamin C supplementation on the prevalence of esophageal and gastric dysplasia (Wang et al, 1994). 

Comstock, G. W., Brush, T. L., and Helzlsouer, K., 1992, Serum retinol, beta-carotene, vitamin E, and selenium as related to subsequent cancer of specific sites. Am. J. Epidemiol. 135 115-121. 

Alfalfa flour 1 powder) A green, grassy-llavored flour made from the dried leaves of the alfalfa plant. in baked poods, gravies, soups, and Slews. An excellent source ol proteins, calaum, and trace minerals, carotene, vitamins E and K, and the unidentilied factors. Used by some health Ibod enthusiasts tor treatment of diabetes. Only small amounts should be used unul one becomes accustomed to the color and flavor. There is no proof that alfalla powder is effective as a treatment lor diabetes. 

Vitamins are classified by their solubiUty characteristics iato fat-soluble and water-soluble groups. The fat-soluble vitamins A, E, and K result from the isoprenoid biosynthetic pathway. Vitamin A is derived by enzymic cleavage of the symmetrical C q beta-carotene, also known as pro-vitamin A. Vitamins E and K result from condensations of phytyldiphosphate (C2q) with aromatic components derived from shikimic acid. Vitamin D results from photochemical ring opening of 7-dehydrocholesterol, itself derived from squalene (C q). 

Thus, it is uncertain to what extent the apparent protective effects of fruit and vegetable consumption on risk of stomach cancer can be attributable to their phytoestrogen content. This appears not to have been studied directly, and other constituents such as ascorbic acid (vitamin C), a-tocopherol (vitamin E) and /1-carotene may be potentially protective. 

ALPHA-TOCOPHEROL BETA-CAROTENE (ATBC) CANCER PREVENTION STUDY GROUP (1994) The effect of vitamin E and beta carotene on the incidence of lung cancer and other cancers in male smokers , New Engl J Med, 330, 1029. 

Esterbauer et al. (1991) have demonstrated that /3-carotene becomes an effective antioxidant after the depletion of vitamin E. Our studies of LDL isolated from matched rheumatoid serum and synovial fluid demonstrate a depletion of /8-carotene (Section 2.2.2.2). Oncley et al. (1952) stated that the progressive changes in the absorption spectra of LDL were correlated with the autooxidation of constituent fatty acids, the auto-oxidation being the most likely cause of carotenoid degradation. The observation that /3-carotene levels in synovial fluid LDL are lower than those of matched plasma LDL (Section 2.2.2) is interesting in that /3-carotene functions as the most effective antioxidant under conditions of low fOi (Burton and Traber, 1990). As discussed above (Section 2.1.3), the rheumatoid joint is both hypoxic and acidotic. We have also found that the concentration of vitamin E is markedly diminished in synovial fluid from inflamed joints when compared to matched plasma samples (Fairburn etal., 1992). This difference could not be accounted for by the lower concentrations of lipids and lipoproteins within synovial fluid. The low levels of both vitamin E and /3-carotene in rheumatoid synovial fluid are consistent with the consumption of lipid-soluble antioxidants within the arthritic joint due to their role in terminating the process of lipid peroxidation (Fairburn et al., 1992). 

Only one study to date has been conducted on the treatment of acute pancreatitis with antioxidants. Clemens et al. (1991) were unable to show any difference in the incidence or severity of post-endoscopic retrograde cholangiopancreatography (ERCP) pancreatitis in a prospective, randomized, double-blind, placebo-controlled trial of allopurinol. However, Salim (1991) performed a similar trial of the effect of allopurinol and DMSO in patients with pain from recurrent pancreatitis, and found significant benefit. On the basis that depletion of antioxidants is important in the pathogenesis of chronic pancreatitis, the administration of a cocktail of antioxidants was assessed for its effect on pain in this disease. Treatment with a combination of organic selenium, d-carotene, vitamins C and E, and methionine was of benefit in the initial pilot study, and in a placebo-controlled trial (San-dilands etal., 1990 Uden et al., 1990). 

The risk of colon cancer appears to be inversely related to calcium and folate intake. Calciums protective effect may be related to a reduction in mucosal cell proliferation rates or through its binding to bile salts in the intestine, whereas dietary folate helps in maintaining normal bowel mucosa. Additional micronutrient deficiencies have been demonstrated through several studies to increase colorectal cancer risk and include selenium, vitamin C, vitamin D, vitamin E, and 3-carotene however, the benefit of dietary supplementation does not appear to be substantial.11... 

Free radicals can cause a lot of damage in the body. Vitamin C, vitamin E, and beta-carotene are known as antioxidants. All of... 

Bohm, F, Edge, R, McGarvey, DJ, and Truscott, TG, 1998b. Beta-carotene with vitamins E and C offers synergistic cell protection against NOx. FEES Lett 436, 387-389. 

Edge, R and TG Truscott. 1997. Prooxidant and antioxidant reaction mechanisms of carotene and radical interactions with vitamins E and C. Nutrition 13(ll/12) 992-994. 

Offord, EA, JC Gautier, O Avanti et al. 2002. Photoprotective potential of lycopene, beta-carotene, vitamin E, vitamin C and camosic acid in UVA-irradiated human skin fibroblasts. Free Radio Biol Med 32(12) 1293-1303. 

Strusinska D, Mierzejewska J and Skok A (2004), Concentration of mineral components, beta-carotene, vitamins A and E in cow colostrum and milk when using mineral-vitamin supplements , Medycyna Weterynaryjna, 60, 202-206. 

The consumption of a mixture of phenolic compounds presented in apple or purple grape juice inhibited mammary carcinogenesis in 7,12-dimethylbenzo[a]anthracene (DMBA) treated rats (Liu and others 2005 Jung and others 2006). However, the individual antioxidants of these foods studied in clinical trials, including (3-carotene, vitamin C, and vitamin E, do not appear to have consistent preventive effects comparable to the observed health benefits of diets rich in fruits and vegetables, suggesting that natural phytochemicals in fresh fruits and vegetables could be more effective than a dietary supplement. 

In the stomach, carotenoids are exposed to acid environments. This can lead to carotenoid isomerization, which can change carotenoid antioxidant properties, solubility, and absorption. In humans, (3-carotene absorption is reduced when the pH of the gastric fluids is below 4.5 (Tang and others 1995). Vitamin E consumption seems to reduce carotenoid absorption in animals, presumably because vitamin E and carotenoids compete for absorption (Furr and Clark 1997). Dietary sterols, such as those in sterol-supplemented functional foods, are also known to decrease carotenoid absorption. 

The effects of antioxidants on protein oxidation were also studied in animal experiments. Barja et al. [73] demonstrated that feeding guinea pigs with vitamin C decreased endogenous protein oxidative damage in the liver. Administration of the mixture of antioxidants containing Trolox C, ascorbic palmitate, acetylcysteine, (3-carotene, ubiquinones 9 and 10, and (+)-catechin in addition to vitamin E and selenium to rats inhibited heme protein oxidation of kidney homogenates more efficiently than vitamin E + selenium [74]. 

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