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Writer's pictureMary Johnson MEd, MSN, RD

Incorporate Antioxidants Into Your Diet for Cancer Prevention


Chances are you've heard of antioxidants and maybe you're aware they have a role in #cancerprevention. But do you know what they do? Where they come from?


Free radicals are unstable molecules/atoms that either lose or gain an electron. Electrons are stable in pairs. Free radicals can be generated through exposure to sunlight and smoke as well as when food is turned into energy or we exercise. In an attempt to stabilize, they'll attempt to steal an electron which can result in damage. When there are significant quantities of free radicals they can damage cells and DNA. This can increase the risk of cancer.


Antioxidants have the ability to help neutralize free radicals by offering electrons (while remaining stable) and by repairing damage to DNA. Wow! The body makes antioxidants and we also consume them as food. Common sources of antioxidants include beta-carotene, lycopene, and vitamins A (from foods like squash, carrots, and tomatoes) C, and E. Foods rich in vitamin C include kiwi, berries, citrus, broccoli, and Brussels Sprouts. Foods containing vitamin E include olive oil, almonds and sunflower seeds.


You may know about antioxidants because the manufacturers of supplements and processed foods frequently display the word on the label. Studies have not proven antioxidant supplements as an effective way to prevent cancer. As for processed foods, the maximum nutritional benefits always come from eating foods closest to their original source.


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