Antioxidants have been shown to prevent LDL oxidation in vitro and retard the progression of atherosclerosis in animal models. Several human studies found supplemental Vitamin E increased Vitamin E levels in LDL, increased the resistance of LDL oxidation, and decreased the rate of LDL oxidation. Cancer Cancer is the second leading cause of death in the United States. Epidemiological evidence consistently relates low antioxidant intake or low blood levels of antioxidants with increased cancer risk. It has been reported that low dietary intake of fruits and vegetables doubles the risk of most types of cancers.
Oxidants are capable of stimulating cell division which is a critical factor in mutagenesis.
When a cell with a damaged DNA strand divides, cell metabolism and duplication becomes deranged. Thus, a mutation can arise which in turn is an important factor in carcinogenesis. It is believed that antioxidants exert their protective effect by decreasing oxidative damage to DNA and by decreasing abnormal increases in cell division. Some research has indicated that people who smoke tend to have lower antioxidant levels than nonsmokers and are at an increased risk for both cancer and cardiovascular disease. The amounts of fruits and vegetables included in one's diet appears to have significant impact on cancer risk.