06-24-2010, 03:27 AM
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Lecturer
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Join Date: May 2009
Posts: 1,653
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Interaction of ascorbic acid and tocopherol on beta-carotene modulated carcinogenesis.
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Epidemiological studies suggested that above average intake of beta-carotene (betaC) might reduce cancer risks. However, clinical trials found that betaC supplementation did not reduce the occurrence of non-melanoma skin cancer and that smokers suffered a significant increase in lung cancer incidence.
Further, supplementing semi-defined diets with betaC failed to provide photoprotection as reported earlier for closed-formula rations, but actually exacerbated carcinogenesis.
A redox mechanism, based upon one-electron transfer rate constants, proposed interactions between tocopherol, betaC and ascorbic acid in which the carotenoid radical cation, a strongly oxidizing radical, would be repaired by ascorbic acid.
If the carotenoid radical cation remained unrepaired, this strongly oxidizing species could account for the pro-carcinogenic activity of betaC.
Data from nutritional studies supported an interaction of tocopherol and betaC but not with ascorbic acid.
The repair of the betaC radical cation must be dependent on factors other than ascorbic acid, e.g., other carotenoids or unidentified phytochemical(s).
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World's Healthiest foods has more to say on the subject
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Unlike supplements, foods rich in beta-carotene pose no lung cancer risk. Synthetic beta-carotene supplements have been found to increase the risk of both colorectal and lung cancer in smokers, especially those who also drink alcohol. A study published by an international team in the January 2004 issue of Cancer Epidemiology Biomarkers and Prevention indicates that beta-carotene consumed as part of whole foods has no such negative effects. This study, which pooled data from seven large cohort studies running between 7 and 16 years and involving a subject population of 399,765 participants in North America and Europe, found that beta-carotene from foods was not associated with any increased risk of lung cancer among current smokers or non-smokers. Other carotenoids in foods (lutein, zeaxanthin and lycopene) were also found to have no association with lung cancer risk. (February 26, 2004)
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