Saturday, 3 September 2016

Antioxidants: The Effects of Antioxidants on lung cancer

Kyle J. Norton(Scholar, Master of Nutrients), all right reserved.
Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.

Human aging is a biological process, no one can stop, but delay it. It is possible that one person has a physiological younger than his or her biological if one engages in healthy living life style and eating healthily by increasing the intake of good healthy food such as whole grain, fruits, vegetables, beans and legumes, etc. and reducing the consumption of harmful foods, such as saturated fat, trans fat, artificial ingredients, etc.



Cancer is a class of diseases in which a group of abnormal growth of cells have become progressively worse as it intrudes upon and destroys adjacent tissues, sometimes spreads to other organs in the body via lymph or blood and results in death of the host.

                          The Effects of Antioxidants on lung cancer

Lung cancer is a disease caused by uncontrolled cell growth in tissues of the lung. This growth may lead to spreading of a disease from one part to another non-adjacent part of the body and responsible over 1 million deaths worldwide annually.

Study from Finland is reported in the American Journal of Epidemiology in September 2002 found
a. Fruit and vegetable
A high fruit and vegetable intake reduced risk of lung cancer by 27 percent
b. Carotene and Lycopene
Eating foods contain high amount of carotene and lycopene decrease the risk of lung cancer by 28%.
c. Vitamin A
Higher blood levels of vitamin A reduced risk by 27 percent
Other studies found
d. Vitamin C
Smokers consumed less than 90mg of vitamin C are 1.5 time more likely to develop lung cancer compare to those taking 140 mg per day.
e. Vitamin C and E
Fruits and vegetable contains high amount of vitamin C and E reduce the risk of lung cancer development.

f. Etc.
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