Abstract:
Cancer is a complex and pernicious disease that continues to be a significant global health concern. Preventive strategies, including dietary interventions, have gained attention in recent years due to their potential to reduce cancer risk. Oxidative stress, arising from an imbalance between reactive oxygen species (ROS) production and the body's antioxidant defense mechanisms, has been implicated in cancer initiation and progression. Antioxidants, naturally occurring compounds found in various foods and supplements, have emerged as promising agents in cancer prevention. They play a significant role in neutralizing reactive oxygen species (ROS) and protect cells from oxidative damage. A well-balanced diet rich in fruits, vegetables, whole grains, nuts and seeds are the reliable source of antioxidants. Specific antioxidants, such as carotenoids, flavonoids, and polyphenols, are abundantly present in these dietary sources.Observational studies have consistently demonstrated an inverse relationship between antioxidant intake and the risk of various cancer types, including lung, breast, prostate, and colorectal cancer. Moreover, randomized controlled trials have shown promising results in reducing cancer incidence, although conflicting findings exist.This comprehensive review aims to provide a detailed analysis of the role of antioxidants in cancer prevention, elucidating their mechanisms of action, dietary sources, and potential limitations.It will also serve as a valuable resource for researchers and clinicians in understanding the role of antioxidants in cancer prevention and developing preventive measures to minimize the risk of cancer.
