Cancer

Antioxidant protection

Cancer is the second leading cause of death in the United States. It is estimated that diet may account for as much as 35% of all human cancers. Research shows that low antioxidant intake or low blood levels of antioxidants increases cancer risk. A low dietary intake of fruits and vegetables doubles the risk of most types of cancers.

The route from oxidants to cancer is simply as follows. An oxidant damages a strand of DNA. When the cell divides, the unrepaired DNA lesion can give rise to a mutation (Ames, et al, 1993). If a cell with a damaged (mutated) DNA strand divides, cell metabolism and duplication becomes abnormal, possibly leading to carcinogenesis. Oxidants may stimulate cell division, which is a critical factor in mutagenesis and cancer.

Antioxidants decrease oxidative damage to DNA and decrease abnormal increases in cell division (Ames, et al, 1993). In doing so they decrease mutagenesis, and thus carcinogenesis.

Two of the major causes of cancer are cigarette smoking and chronic inflammation. Smokers tend to have lower antioxidant levels than non-smokers and are at an increased risk for both cancer and cardiovascular disease. Epidemiological studies examining the relation between antioxidant levels and cigarette-induced lung cancer show that antioxidants have a significant protective effect.

The risk of cancer is significantly reduced through a diet high in vitamin C. Fruits and vegetables included in the diet have a significant impact on cancer risk. As well as the primary antioxidant activity that irresponsible for protection against tumorgenesis, other anticancer activities have been found in several plant-derived substances. Sulphur containing phytochemicals (e.g. allyl sulphides) of the allium family (garlic, onions, and leeks), and isothyocyanates and sulphoraphane (cabbage, broccoli, and cauliflower) inhibit various steps in tumour development. Other may protective compounds are indoles, found in cruciferous vegetables, and terpenes, natural constituents of citrus oils (Ames, et al, 1993).

Anticancer sources

Barley grass contains vitamin E succinate (VES), an analogue of alpha-tocopherol. VES potently inhibits the proliferation certain types of cancer cells (Johnson & Mokler, 2001).