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United States Department of Agriculture

Agricultural Research Service

Title: Antioxidants in Fruits and Vegetables and Their Role in Cancer Prevention

Author
item Wang, Shiow

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: August 8, 2005
Publication Date: April 28, 2005
Citation: Wang, S.Y. 2005. Antioxidants in fruits and vegetables and their role in cancer prevention. Meeting Abstract. pg 57

Technical Abstract: Active oxygen species are generated as by-products of normal metabolism. Increased levels of these active oxygen species or free radicals create oxidative stress, which leads to a variety of biochemical and physiological injuries often resulting in impairment of metabolism, and eventually cell death. Fruits and vegetables have been shown to contain high levels of antioxidant compounds, which provide protection against harmful free radicals and have been suggested to lower the incidence and mortality rates of cancer and heart disease in addition to a number of other health benefits. The antioxidant capacities of fruits and vegetables and the factors which affect their antioxidant activities such as crop genotype variation and maturity, pre-harvest conditions, culture practices, post-harvest handling and storage are summarized. The potential inhibitory effects of fruits and vegetables on activator protein-1 (AP-1), nuclear factor-KappaB (NF-'B), and mitogen-activated protein kinases (MAPKs) signaling induced by UVB or 12-O-tetradecanolyphorbol-13-acetate (TPA) and its mechanism of the inhibitory actions on proliferation, transformation and tumor promotion and the induction of apoptosis of cancer cells as well as the underlying signal kinase pathways are also presented.

Last Modified: 7/22/2014
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