Cancer

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By Ralph W. Moss

Find out how antioxidants decrease the side-effects of chemotherapy and should even make it more desirable.

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Lycopene Lycopene is a natural carotenoid, which is responsible for the bright red color of tomatoes and a number of other foods. Lycopene Content of Commonly Eaten Foods Food Portion Spaghetti sauce Processed vegetable juice Fresh, red tomatoes Watermelon Pizza sauce Canned tomato paste Ketchup five ounces one glass five ounces ten ounces per one slice one ounce one tablespoon Milligrams Lycopene 21 17 14 11 10 9 3 "The data strongly suggests that tomato products should be a component of a healthy dietary pattern that includes at least five servings of fruits and vegetables per day," says Dr.

An extreme deficiency could cause muscle weakness and wasting. Food scientists realized that it was an antioxidant and could prevent oxidative damage. But until the free radical theory became accepted this hardly seemed relevant to human beings, since it was not yet known that fats could be oxidized inside the body. Starting in the 1930s, two Canadian cardiologists, Wilfred and Evan Shute, began treating their heart patients with vitamin E supplements. They claimed success and their approach became a cause celebre of the late 1950s.

Using neuroblastoma cells, he found that vitamin C added to the cancer-killing 48 VITAMIN C effects of many well known anticancer agents such as dacarbazine, 5-FU, bleomycin, tamoxifen, as well as X rays. A mixture of vitamin C, betacarotene and vitamin E showed even more benefit. (359, 360) It is ironic that one of the few negative tests on the interaction of vitamin C and chemotherapy came from Dr. Prasad, who now strongly advocates its concurrent use during chemotherapy (357). Prasad found that vitamin C reduced the cell-killing effects of the drugs methotrexate and DTIC in neuroblastoma cells.

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