Correlation of Fruit Antioxidant Capacity and Anticancer Effects

Authors

Joshua Reber, Brigham Young University
Dr. Tory Parker, Brigham Young University

Keywords

fruit antioxidant capacity, anticancer, vitamins, plant phytochemicals

College

Life Sciences

Department

Nutrition, Dietetics, and Food Science

Abstract

The human health functionality of antioxidant vitamins and plant phytochemicals has been a topic of interest in recent years. Along with selenium and vitamins A, C, and E are many other phytochemicals which may protect the body from the free radical oxidation of DNA, proteins, lipoproteins, and other macromolecules. The protection provided from such nutrients against free radicals may result in a lower likelihood of cancer, cardiovascular disease, and other degenerative diseases (van’t Veer et al., 2000).

Recommended Citation

Reber, Joshua and Parker, Dr. Tory (2013) "Correlation of Fruit Antioxidant Capacity and Anticancer Effects," Journal of Undergraduate Research: Vol. 2013: Iss. 1, Article 1379.
Available at: https://scholarsarchive.byu.edu/jur/vol2013/iss1/1379