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Antioxidative stress is an overabundance of bioavailable antioxidant compounds that interfere with the immune system's ability to neutralize pathogenic threats. The fundamental opposite is oxidative stress, which can lead to such disease states as coronary heart disease or cancer.
The nutrient has been shown to help guard against breast cancer, while a diet rich in vitamin A has been linked to a lower risk for squamous cell carcinoma, a common form of skin cancer.
On the contrary, research indicates that although polyphenols are antioxidants in vitro, antioxidant effects in vivo are probably negligible or absent. [3] [4] [5] By non-antioxidant mechanisms still undefined, polyphenols may affect mechanisms of cardiovascular disease or cancer. [6]
A related publication is Journal of the National Cancer Institute Monographs (JNCI Monographs), established in 1959, which publishes manuscripts from cancer and cancer-related conferences, as well as groups of papers on specific subjects related to cancer. In January 1986, Cancer Treatment Symposia was merged with JNCI Monographs.
The first issue of Clinical Cancer Research was published in January 1995. [2] By 1 December 1994, 128 manuscripts had been submitted for publication by investigators representing a variety of clinical and laboratory disciplines not only from the United States but also from the international research community. In 1998, the number of ...
Antioxidants is a peer-reviewed open-access scientific journal that covers various areas of antioxidants research, including biosynthesis, pharmacodynamics, and synthetic antioxidants. It is published by MDPI and was established in 2012. The editor-in-chief is Stanley Omaye (University of Nevada).
Clinical studies investigating the relationship between flavonoid consumption and cancer prevention or development are conflicting for most types of cancer, probably because most human studies have weak designs, such as a small sample size. [1] [30] There is little evidence to indicate that dietary flavonoids affect human cancer risk in general ...
Early research on the role of antioxidants in biology focused on their use in preventing the oxidation of unsaturated fats, which is the cause of rancidity. [7] Antioxidant activity could be measured simply by placing the fat in a closed container with oxygen and measuring the rate of oxygen consumption.