Vitamins and Minerals Against Cancer
Science has documented that oxygen from the air to take us live tribute causes oxidative stress that damages the cell tissues. The panacea, the result of numerous studies, is directed toward the vitamins, as compounds with antioxidant activity more.
Throughout life, millions of free radicals daily bombard our cells. The fact that they need many years to get to cause injury or illness is due to enzymes and other compounds produced by our own bodies fight without respite in order to be able to neutralize them. The action of free radicals is linked to cancer, but the free radical protection is allied to its antioxidant vitamins.
The beta-carotene and vitamins C and E have demonstrated their ability to protect against various cancers. Most of the natural antioxidants found in plant foods, which accounts for the healthy fruit, vegetables and whole grains.
Studies on natural antioxidants have focused on different elements, within which are vitamins and minerals, and has investigated its role in diseases of maximum impact on the world as cancer, cardiovascular and other related aging process.
Vitamins do not have the same chemical composition, but certain features. Nutrients are needed in small quantities for normal metabolism and good health. Most are derived from the ingestion of certain foods.
Vitamins such as anticancer shield
Unlike carbohydrates, fats and proteins, vitamins are not an energy source, but chemicals that serve as models for enzymes related to metabolic function, cell production, tissue repair and other vital processes.
Vitamin C, and precursors of vitamin A as beta-carotene, are antioxidants, hence are considered as protectors of the oxidation of cells, and thus of degenerative diseases like cancer.
Vitamin C or ascorbic acid has been widely documented. Today is known as the stress vitamin because of its association with all the processes related to metabolic stress. As an antioxidant shield their needs are greater than the rest of the vitamins, with only a few milligrams fulfill these functions.
Vitamin C is found in vegetables like broccoli, cucumber, cabbage, tomato and pepper. The latter two should be eaten raw and red well. In citrus fruits are located in, papaya, melon and guava.
In the prevention of cancer are linked vitamin C and E, with the difference that the latter is within the fat-soluble. Therefore, all foods containing fats or oils are good vehicles for this vitamin. It is only synthesized by plants, which are their primary source.
Vitamin E is found in foods like wheat germ, corn, nuts, cereals, oilseeds, olives, spinach and other green leafy vegetables, and vegetable oils such as corn, olive, sunflower and soybeans, primarily. The latter is one of the most amounts of vitamin E provide per gram.
In the case of vitamin A, many stories have been woven around his importance in the diet and the prevention of many diseases, including cancer.
Vitamin A or Retinol is a vitamin of animal origin. It is manufactured in the human body from the pro-vitamin A or beta-carotene (plant form of the vitamin). Beta-carotene is converted into retinol in the human body when required. We ingest beta-carotene in vegetables and vitamin A and formed in foods of animal origin.
The best sources of beta-carotene are carrots, chard, spinach and other greens, reds, oranges and yellows, eaten fresh and raw.