Release date: 2014-07-15
For decades, health-conscious people around the world have eaten some antioxidant-rich foods in their daily lives, and they also buy some antioxidants, which people have always thought is a healthy and long-lived road. With the view that "antioxidants can protect DNA from diseases such as free radicals and thus prevent cancer and other diseases," antioxidants have ushered in a huge market.
However, the results of several recent antioxidant clinical trials have eroded the hope that consumers expect it to reduce cancer risk. Almost all relevant trials did not show any anticancer effects. In contrast, in some trials, antioxidants also increased the risk of cancer.
Antioxidants accelerate cancer development
Recently, Professor David Tuveson of Cold Spring Harbor Laboratory and Professor Navdeep S. Chandel of Northwestern University's Feinberg School of Medicine published an article in the New England Journal of Medicine on why antioxidants can not reduce cancer and antioxidants. The disadvantages are greater than the benefits. Their views are based on the latest advances in cell system research, the balance between oxidants and oxidants. The redox reactions in which these antioxidants are involved are key to cytochemistry.
Cells that produce small amounts of oxidants, such as hydrogen peroxide, are essential, but excessive amounts of oxidants can cause cytotoxicity, when cells naturally produce some antioxidants to neutralize them. The idea of ​​increasing antioxidant intake to remove free radical-induced cytotoxicity such as hydrogen peroxide seems logical. In addition, many studies have previously shown that cancer cells help their abnormal proliferation by producing high levels of reactive oxygen species.
Antioxidants may do more harm than good
Professor Tuveson and Professor Chandel pointed out that taking antioxidants or eating antioxidant-rich foods may not be good for cancer treatment, because cancer promotes the production of reactive oxygen species in mitochondria, a key location in cells, and antioxidants are not at this critical point. The location works. Conversely, these additional supplemental antioxidants accumulate in different locations within the cell and have little effect on the reactive oxygen species caused by cancer.
In cancer cells, a large amount of active oxygen and natural antioxidants accumulate at the same time. High levels of antioxidants help cancer cells form a natural defense system, which keeps high levels of oxidants in cancer cells, so cancer cells can continue. proliferation. Tuveson and Chandel said that in fact, treatment may increase the level of oxidants in the cells, however, excessive antioxidants in the body may further stimulate cancer cell proliferation. Interestingly, radiation therapy kills tumor cells by dramatically increasing oxidant levels. The same is true for chemotherapy drugs - they kill tumor cells by oxidation.
In contrast to the above treatment mechanisms, the authors propose a concept of “gene or drug-suppressing antioxidant proteinsâ€, a concept that has been successfully validated in animal models of lung cancer and pancreatic cancer. Researchers say this may also be a new treatment for humans. The biggest challenge of this therapy is to identify the antioxidant proteins and related pathways within the cell, and only for cancer cells, but not for healthy cells. Inhibition of the production of antioxidants in healthy cells will disrupt the redox balance on which the cells are normally active. The authors plan to further investigate the antioxidant pathways of cancer cells and adjacent normal cells to identify possible therapeutic targets.
Related reports
Previously, a study published by the University of Gothenburg in Sweden in the journal Science Translational Medicine also pointed out that vitamin E and N-acetylcysteine ​​increase the risk of lung cancer in high-risk groups such as smokers. Studies have shown that mice taking antioxidants have 2.8 times more cancer cells than mice that are not taking antioxidants, cancer cells become more active and aggressive, and these mice die more quickly. fast. At the same time, antioxidants also accelerate the growth rate of human cancer cells grown in the laboratory.
It is worth mentioning that the researchers of the study stressed that the results of this study are not related to natural foods rich in antioxidants, such as fruits and vegetables.
Source: biodiscover
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