Antioxidants in cardiovascular disease: randomized trials

Article Abstract:

The preventive properties of beta carotene and other antioxidants in the context of cancer and coronary artery disease have not been confirmed. Although general dietary recommendations include adequate amounts of fruits and vegetables, no single vitamin seems to effectively prevent various types of cancer. Vitamin E may be marginally associated with a reduced risk of heart disease, but no firm conclusions can be drawn. Long-term observations may shed more light on these disease-diet interactions.

Diseases, Coronary heart disease, Antioxidants, Antioxidants (Nutrients), Longitudinal studies

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Beta-carotene and the carotenoids: beyond the intervention trials

Article Abstract:

High doses of beta carotene supplementation in the context of cancer prevention may be toxic for certain high-risk groups. Although beta carotenes pose no apparent harm for healthy individuals, smokers, drinkers, and those exposed to asbestos had a subsequently higher cancer risk after taking the nutrient. Focusing on a single nutrient for preventive therapy may not be effective after all. Prudent food choices with a special emphasis on fruits and vegetables are therefore recommended.

Research, Nutritionally induced diseases, Nutrition disorders, Beta carotene

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Broccoli sprouts in cancer prevention

Article Abstract:

Recent research has tried to identity specific phytochemicals that relate to cancer prevention in broccoli, brussels sprouts, cabbage, and cauliflower. Such compounds as sulforaphane in broccoli sprouts may be effective. Sulforaphane induces phase 2 enzymes and inhibits carcinogens under certain conditions. Dietary patterns and chemicals in combination should prove important in cancer prevention.

Broccoli

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