VITAMIN C
Vitamin C (ascorbic acid) is a
substance that dissolves in water. This vitamin is believed to be an
antioxidant in extracellular fluids of the most important, and have good
intracellular activity. Vitamin C, among others, Vitamin C is found in green
peppers, broccoli, peppers, cabbage, tomatoes, potatoes, oranges, lemons and
other fruits sitrum. Some of the epidemiological studies have found a
relationship between low vitamin C consumption (or low levels of vitamin C in
the blood) and increased risk of cancer, especially cancer of the esophagus,
oral cancer, pancreatic cancer and stomach cancer. As with all epidemiological
studies can be concluded that vitamin C is protective against cancer. High
consumption of vitamin C or High vitamin C levels in the blood can be a factor,
or combination of factors (including carotenoids) in foods that serve as
protective against cancer.
VITAMIN E
This vitamin is a major antioxidant
in all cell membranes, and protects unsaturated fatty acid, The object of
oxidation events . Natural sources rich in vitamin E are vegetable oils
(including salad oils and margarine), nuts and all grains. Wheat seed oil is
the largest source of vitamin E.The evidence who link vitamin E and cancer risk
is less extensive than vitamin C and carotenoids. Until now, the lack of
reliable information about the content of vitamin E have hampered
epidemiological studies on the consumption of foods containing vitamin E. The
results in blood levels of vitamin E that has been done inconsistent; some
comparison showed inverse association between levels of vitamin E and cancer
risk, while others show no relationship between levels of vitamin E and cancer
risk.
From the results of the National
Cancer Institute research linking the use of supplements of vitamin E with a
50% reduction in risk of oral cancer is
known that nutrients vitamin E and multi vitamin does not have a significant
effec.
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