Published on 12:00 AM, November 07, 2021

Role of antioxidants in cancer prevention

Cancer is becoming one of Bangladesh's leading causes of mortality. The incidence of cancer is rising. The uncontrolled growth of body cells is called cancer. Smoking, UV radiation, an unhealthy diet, and excessive alcohol consumption can cause alterations in the base sequences of Deoxyribonucleic Acid (DNA). Carcinogens are substances that can cause cancer in living tissue. These compounds interfere with cell division and alter cell growth patterns, causing cancer. Oxidative stress is the most harmful cause to the human body.

Oxidative stress occurs when the body's free radicals and antioxidants are out of equilibrium. A free radical is any molecular entity with an unpaired electron in an atomic orbital. Toxic free radicals discreetly combine with the nitrogenous base of DNA, changing the base sequence and causing mutation in the cell. So, we know that if we can eliminate free radicals, we can stop cancer. Phytonutrients like carotenoids, ellagic acid, resveratrol, flavonoids, etc., present in fruits, vegetables, and spices help prevent cancer in numerous ways.

The most abundant antioxidants in nature are Vitamin C, E, and A, typically found in everyday foods. Other antioxidants include beta-carotene, lycopene, lutein, selenium, manganese, and Zeaxanthin, where vitamin C is found in citrus fruits, vegetables, and capsicums. Soybean, sunflower and wheat germ oils contain vitamin E. Vitamin A is present in carrots, mangoes, cod liver oil, eggs, fortified breakfast cereals, and fortified skim milk. Food rich in lutein and Zeaxanthin like tomato and egg yolks.

Our diet is becoming low in antioxidants due to the increased use of fast foods, fried foods, and ready-to-eat foods. Incorporating such food in our regular meals will boost our immune system. As a result, they won't get cancer. So change our diet, take antioxidants daily, and be cancer-free.

The writer is a student at the Applied Nutrition and Food Technology Department, Faculty of Biological Science, Islamic University, Bangladesh. E-mail: billalanftiu@gmail.com