Lester Packer, Midori Hiramatsu and Toshikazu Yoshikawa "Antioxidant Food Supplements in Human Health"Academic Press | 511 | 1999-02-17 | ISBN:0125435908 | PDF | 32MB
Antioxidant Food Supplements in Human Health discusses new discoveries in the areas of oxygen and nitric oxide metabolism and pathophysiology, redox regulation and cell signaling, and the identification of natural antioxidants and their mechanisms of action on free radicals and their role in health and disease.
An essential resource for researchers, students, and professionals in food science and nutrition, gerontology, physiology, pharmacology, and related areas.
Key Features
* Health effects of antioxidant nutrients
* Nutrients of vitamins C and E, selenium, alpha-lipoic acid, coenzyme Q10, carotenoids, and flavonoids
* Natural source antioxidants, including pine bark, ginko biloba, wine, herbs,uyaku, and carica papaya
Tobacco smoking is the predominant cause of lung cancer, and it has been estimated that about 80% of lung cancers are attributed to smoking (Buiatti et al., 1996). As a complement to smoking cessation in lung cancer prevention, considerable attention has been focused on possible protective factors in the diet. A diet rich in fruits and vegetables has rather consistently
been reported to be associated with a reduced risk of lung cancer (Ziegler et al., 1996). Several plausible mechanisms have been suggested, indicating that this reduction may be due to antioxidant micronutrients (Dorgan and Schatzkin, 1991). Thus far considerable attention has been directed to/3- carotene, but intervention trials have not confirmed the presence of a protective effect (Albanes et al., 1996; Hennekens et al., 1996; Omenn et al., 1996). Some evidence also suggests that the reduced risk of lung cancer associated with the intake of fruits and vegetables may be due to some other micronutrients, such as vitamin C (Block et al., 1992), flavonoids (Knekt et al., 1997a), and selenium (Clark et al., 1996). The epidemiological evidence
is, however, not yet persuasive for any of these, while the question of whether lung cancer can be prevented or slowed down by the antioxidant vitamin E has also been addressed in a number of studies (Knekt, 1994).
The aim of this chapter is to review findings from epidemiological studies on the role of vitamin E in cancer prevention and to present some new resuits from the Finnish Mobile Clinic Health Examination Survey.
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