Antioxidants are essential in the body because they help in the protection of the body cells from damage that may be induced by unstable molecules resulting from the reaction of free radicals. Previous research has revealed that cancer is usually facilitated by the damage caused by free radicals to molecules.
/Further laboratory research performed on cell cultures and animal studies reveal that antioxidants have the effect of slowing down or preventing the development of cancer. A study by the Chinese Cancer Prevention revealed that when combined, beta-carotene, selenium and vitamin E reduced the risk of gastric cancer in both women and men as well as cancer in general.
Separately, the Alpha-Tocopherol/Beta-Carotene Cancer Prevention Study revealed that the risk of cancer in male smokers increased with the presence of beta-carotene whereas they were not affected by the presence of vitamin E. In a different study, the Beta Carotene and Retinol Efficacy Trial revealed that there was a possible increase if cancer risk with the presence of antioxidants.
A Physician’s Health Study carried out in 1994 on the other hand revealed that there was no noteworthy variation in the rate of cancer as linked with beta-carotene. An investigation into the relationship between vitamin E and beta-carotene and the prevention of cancer in women aged 45 years and above showed that beta carotene supplements did not cause any befit or harm.
Despite the contradicting revelations shown by these results there are still possible links that show the effect of antioxidants on cancer prevention. It is shown that antioxidants can neutralize the reaction of free radicals by preventing from scavenging electrons from other molecules. This function ensures that cells are not damaged therefore such diseases as cancer are prevented.
Therefore it is essential to eat foods that are rich in antioxidants or utilize drinks like MonaVie EMV Lite. Fruits and vegetables are especially good natural sources. Note that such external factors as smoking and radiation can also lead to the release of free radicals. Thus antioxidant rich foods contribute greatly in minimizing their reaction thereby protecting DNA and other molecules.





