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Dietary antioxidants in the prevention of hepatocarcinogenesis: A review
Author(s) -
Glauert Howard P.,
CalfeeMason Karen,
Stemm Divinia N.,
Tharappel Job C.,
Spear Brett T.
Publication year - 2010
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200900482
Subject(s) - coenzyme q10 , curcumin , antioxidant , vitamin e , resveratrol , ellagic acid , lycopene , animal studies , chemistry , carcinogenesis , vitamin c , human studies , human nutrition , biochemistry , cancer prevention , polyphenol , propyl gallate , food science , pharmacology , medicine , cancer , gene
In this review, the role of dietary antioxidants in the prevention of hepatocarcinogenesis is examined. Both human and animal models are discussed. Vitamin C, vitamin E, and selenium are antioxidants that are essential in the human diet. A number of non‐essential chemicals also contain antioxidant activity and are consumed in the human diet, mainly as plants or as supplements, including β‐carotene, ellagic acid, curcumin, lycopene, coenzyme Q 10 , epigallocatechin gallate, N ‐acetyl cysteine, and resveratrol. Although some human and animal studies show protection against carcinogenesis with the consumption of higher amounts of antioxidants, many studies show no effect or an enhancement of carcinogenesis. Because of the conflicting results from these studies, it is difficult to make dietary recommendations as to whether consuming higher amounts of specific antioxidants will decrease the risk of developing hepatocellular carcinoma.