Antioxidants — chemicals found natural foods and man-made pills that may prevent certain types of cell damage — have been touted for their supposed anti-cancer properties, but some research suggests these substances may not lower cancer risk and, in some cases, may even increase it.
In a new paper, published July 10 in the New England Journal of Medicine, researchers analyzed previous studies on antioxidants and cancer, trying to determine why taking antioxidants hasn’t seemed to reduce people’s cancer risk. The authors of the paper did not conduct their own study, but rather they analyzed previous research on cancer and antioxidants. Experts who were not involved in the paper told Live Science that people should continue to consume natural sources of antioxidants, such as fruits and vegetables, but they said to be cautious about taking dietary supplements of antioxidants.
Source: live science