Dietary Antioxidants and Nutrition

Conclusion

In recent years the potential for the antioxidants vitamins C,E,and β–carotene in disease prevention has been highlighted. The degenerative diseases of aging such as cancer,cardiovascular disease,cataracts,and brain dysfunction are increasingly found to have,in good part,an oxidative origin (Ames et al.,1993). Much evidence is available to support the notion that dietary antioxidants such as vitamins C,E,and the carotenoids play a major role in minimizing this damage. Insufficient fruit and vegetable consumption increases the rate of most types of cancer about twofold. As a result,fruits and vegetables that contain these antioxidants are taking a prominent place in contemporary recommen- dations to promote good health and prevent disease. Indeed,evidence for increasing the recommended dietary allowance for vitamin C from 60 to 200 mg has been provided by the studies of Levine et al.,(1996),and it is possible to attain these levels from fruit and vegetable consumption,given the correct daily diet.

Epidemiological evidence indicates that avoidance of smoking and increased con- sumption of fruits and vegetables will have major effects in reducing rates of coronary heart disease and many cancers;in addition,diets rich in vitamins E and C have been shown to be particularly important in protection against heart disease,while the additional role of fruits and vegetables (particularly those high in β–carotene and vitamin C),as well as the control of infection,are significant in reducing cancer rates.Other factors include avoidance of intense sun exposure,increased participation in physical exercise,and reduction in alcohol consumption (Ames et al., 1995).