antioxidants,antioxidant,vitamin a,vitamin c, vitamin e

   Until recently, cancer was prevented with early detection and avoidance of cancer causing-agents. In the last decade, however, there as been an increase interest in finding substances with cancer protective properties.

   The idea that antioxidants may have protective effects for cancer came from the fact that DNA

   An antioxidant is a molecule capable of inhibiting the oxidation of other molecules, and removing free radicals. Antioxidants oxidize themselves and are often reducing agents such as thiols, ascorbic acid and polyphenols.

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They provide the free radical with its missing electron so that it does not have to take from another molecule, this stops the oxidation process. Unbalance will occur if your body produces too many free radicals, due to smoke, pollutants,sun radiation, stress, exercise or digestion, and there are not enough antioxidants to go around.

 Free Radicals contribute to the aging  process.

   Many studies have been done on vitamin A, E, B-carotene and C. The use of antioxidants to prevent cancer sounds like a great idea; however, several longitudinal studies have failed to reveal a benefit. Some studies even found that the risk of cancer may increase. Two large scaled studies, on smokers taking B-carotene supplements, found a higher incidence of lung cancer in the group receiving the antioxidants.

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Further research is needed before the role of antioxidants supplementation can be defined. For now it is more prudent to consume a diet high in natural fruits and vegetable source of antioxidants. This sort of diet will also lower the risks of heart disease and some neurological diseases.

Here is a list of food with antioxidants:

Liver, milk, eggs yolk, mozzarella cheese, sweet potato, broccoli, carrots, squash, tomatoes, kale, collards, cantaloupe, peaches and apricots are foods rich in vitamin A.

Cereal, beef, poultry, fish, orange, lime, green peppers, broccoli, green leafy vegetables, strawberries, tomatoes are foods rich in vitamin C (ascorbic acid).

Almond, wheat germ, sunflower, corn, soybean oil, nuts, mango, broccoli are foods rich in    vitamin E (trocophenols and tocotrienols).

Last but not least MODERATION is the key to a healthy  diet.