NUTRITION and Cancer 

It has been estimated that up to one-third of all cancer deaths may be attributable to dietary factors (1).  There are about 25.000 bioactive food components known (2).  Therefore reducing the risk of a disease (including cancer) with the use of food, find to achieve genetic potential and increase productivity seems a viable means (3).  Antioxidants are compounds that neutralize reactive oxygen species (ROS), cure which in high amounts may damage cellular structures including DNA, health RNA, proteins, and lipids (4).  Consumption of vegetable and dietary antioxidants can modify genetic susceptibility to cancer (4,5). Read more ›