
Antioxidants: Finding Ways for Health Protection
Antioxidants have become so popular that it’s one of the new buzzwords today. Take careful note of food labels in grocery stores because colorful fruits and vegetables are packed with them, even cosmetics – skin care, hair care are now on the bandwagon singing its praises. Hallelujah! In an article From the American Institute for Cancer Research (AICR) the grant review panelist; Dr. A. N. Tony Kong talks about his most recent findings. He wanted to know how antioxidants in plant foods affect genes that turn the cancer process on and off. He said, “It’s a balancing act. A little inflammation reaction in a healthy immune system is a good thing, but too much is harmful. Too much oxidative stress and too few antioxidant vitamins like C, D and E, along with not consuming enough phytochemicals – like sulforaphane in broccoli, EGCG in green tea and dozens more in all kinds of plant foods, leads to ill health.” How does this happen? It has to do with the way our immune system responds to infections by fighting the virus or bacteria that is causing them. The site that is inflamed is where the battle is fought. The longer the inflammation persists, the likelihood of increased risk for certain cancers. Some cancers cited are liver cancer and the risk increases, due to having hepatitis or H. pylori, the bacteria that is responsible for stomach ulcers or in extreme cases, stomach cancer. Inflammatory bowel disease can increase the risk for colon cancer also. Versatility of