Published in Cancer Weekly, December 14th, 2004
Antioxidants including beta carotene, ascorbic acid, vitamin E, selenium, and zinc may prevent some of the harmful effects caused by free radicals - reactive molecules produced by metabolism in the body. It has also been suggested that a low dietary intake of antioxidants increases the incidence of cancer and cardiovascular disease.
Serge Hercberg, MD, PhD, of the Institut National de la Sante et de la Recherche Medicale (INSERM) and Unite de Surveillance et d'Epidemiologie Nutritionnelle, Paris, and colleagues tested the efficacy...
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