Antioxidants and cancer

This review considers the published evidence concerning the suggestion that the risk of acquiring cancer may be reduced by antioxidants found in fruit and vegetables. Evidence from studies of different designs is systematically reviewed: ecological studies; case controlled studies; cohort studies and randomized controlled trials. The mechanisms whereby antioxidant vitamins may inhibit neoplasia are indicated. Although evidence supports the view that eating plenty of fruit and vegetables reduces the risk of acquiring cancer, the role of antioxidants in this protective effect is still unproven