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FROM AWARD-WINNING AUTHOR DR GOVIND SHUKLA, NUTRITION EXPERT

Govind Shukla, Specializes in Pharmacology, Toxicology, Nutraceuticals & Herbal Drugs has published More than 50 research papers in National & International Journals. He is also a reviewer of International Journal of Pharmacology & pharmacotherapeutics, Chief editor of IJPNR Journal & Freelance Medical Writer for Different publication Groups including Lambert Academic Publishing Saarbrucken, Germany.

How Antioxidants Helps to Prevent Cancer

Cancer is the second leading cause of death all over the world. It is estimated that diet may account for as much as 35% of all human cancers. Epidemiological evidence consistently relates low antioxidant intake or low blood levels of antioxidants with increased cancer risk. In fact, low dietary intake of fruits and vegetables doubles the risk of most types of cancers
Oxidants are capable of stimulating cell division, which is a critical factor in mutagenesis. When a cell with a damaged DNA strand divides, cell metabolism and duplication becomes deranged.

Thus, a mutation can arise which in turn is an important factor in carcinogenesis. It is believed that antioxidants exert their protective effect by decreasing oxidative damage to DNA and by decreasing abnormal increases in cell division. Both cigarette smoking and chronic inflammation–two of the major causes of cancer–have strong free radical components in their mechanisms of action. Some research has indicated that people who smoke tend to have lower antioxidant levels than nonsmokers and are at an increased risk for both cancer and cardiovascular disease. Well over 100 studies have reported that reduction in cancer risk is associated with a diet high in vitamin C. the number of fruits and vegetables included in the diet appears to have a significant impact on cancer risk. Although antioxidant activity is believed to be responsible for much of the protection against tumorigenesis,Sulfur containing phytochemicals, such as the allyl sulfides found in the allium family (garlic, onions, and leeks), and isothiocyanates and sulforaphane (cabbage, broccoli, and cauliflower) have been shown to inhibit various steps in tumor development.

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