Antioxidants; not the only reason to eat fruit and vegetables

Abstract

There is a considerable body of evidence, from epidemiology, that fruits and vegetables help to prevent cancer. This is commonly attributed to the antioxidants that they contain, which are supposed to decrease cancer risk by protecting DNA against oxidative damage. It is certainly true that individual antioxidants, such as vitamin C, vitamin E (α-tocopherol) and carotenoids can decrease oxidative damage to DNA, in in vitro model systems, in cultured cells, and in humans given supplements. Real foods, including fried onions, carrot juice, soya milk and kiwifruit also decrease DNA oxidation in human lymphocytes tested ex vivo. The significance of these effects has to be examined in the light of revised estimates of the level of background damage in normal cells; this is hundreds of times less than has been suggested in the past. Other effects of phytochemicals found in these foods are potentially important, such as the enhancement or inhibition of phase I and phase II metabolising enzymes, and modulation of DNA repair.