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Role of dietary antioxidants in the prevention of in vivo oxidative DNA damage

Published online by Cambridge University Press:  14 December 2007

M. S. Cooke ,
M. D. Evans ,
N. Mistry  and
J. Lunec
M. S. Cooke*
Affiliation:
Oxidative Stress Group, Division of Chemical Pathology, University of Leicester, Robert Kilpatrick Clinical Sciences Building, Leicester Royal Infirmary, University Hospitals of Leicester NHS Trust, Leicester LE2 7LX, UK
M. D. Evans
Affiliation:
Oxidative Stress Group, Division of Chemical Pathology, University of Leicester, Robert Kilpatrick Clinical Sciences Building, Leicester Royal Infirmary, University Hospitals of Leicester NHS Trust, Leicester LE2 7LX, UK
N. Mistry
Affiliation:
Oxidative Stress Group, Division of Chemical Pathology, University of Leicester, Robert Kilpatrick Clinical Sciences Building, Leicester Royal Infirmary, University Hospitals of Leicester NHS Trust, Leicester LE2 7LX, UK
J. Lunec
Affiliation:
Oxidative Stress Group, Division of Chemical Pathology, University of Leicester, Robert Kilpatrick Clinical Sciences Building, Leicester Royal Infirmary, University Hospitals of Leicester NHS Trust, Leicester LE2 7LX, UK
*
*Corresponding author: Dr M. S. Cooke, fax +44 116 2525887, email [email protected]
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Abstract

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Epidemiological evidence consistently shows that diets high in fresh fruit and vegetables significantly lower cancer risk. Given the postulated role of oxidative DNA damage in carcinogenesis, the assumption has been made that it is the antioxidant properties of food constituents, such as vitamin C, E and carotenoids, which confer protection. However, epidemiological studies with specific antioxidants, either singly or in combination, have not, on the whole, supported this hypothesis. In contrast, studies examining the in vitro effect of antioxidants upon oxidative DNA damage have generally been supportive, in terms of preventing damage induction. The same, however, cannot be said for the in vivo intervention studies where overall the results have been equivocal. Nevertheless, recent work has suggested that some dietary antioxidants may confer protective properties through a novel mechanism, unrelated to their conventional free-radical scavenging abilities. Upregulation of antioxidant defence, xenobiotic metabolism, or DNA-repair genes may all limit cellular damage and hence promote maintenance of cell integrity. However, until further work has clarified whether dietary supplementation with antioxidants confers a reduced risk of cancer and the mechanism by which this effect is exerted, the recommendation for a diet rich in fruit and vegetables remains valid empirically.

Keywords

AntioxidantsDietDNA damageFree radicals
Type
Research Article
Information
Nutrition Research Reviews , Volume 15 , Issue 1 , June 2002 , pp. 19 - 42
Copyright
Copyright © CABI Publishing 2002

References

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