Background Colorectal cancer is the third most common cancer worldwide. Diet has been
hypothesized as involved in colorectal cancer etiology, but few studies on the influence of …

A favorable role of fruit and vegetables on colorectal cancer risk has been related to the
antioxidant properties of their components. We used data from an Italian case–control study …

Objective To examine the association between total antioxidant capacity (TAC) intake and
colorectal cancer incidence. Methods TAC intake was assessed in 1986 and every 4 years …

Colorectal cancer (CRC) is a major contributor to cancer death globally. Several studies
showed some protections by certain individual dietary antioxidants against CRC …

BACKGROUND & AIMS: Antioxidant intake has been reported to increase the risk of
colorectal cancer (CRC) for smokers, yet reduce the risk for nonsmokers. We investigated …

Background Recent studies have shown that dietary total antioxidant capacity (D-TAC) may
affect risk of cancer; however, findings are conflicting. Hence, we aimed to summarize the …

Purpose Studies attempting to link dietary non-enzymatic antioxidant activity (NEAC) and
colorectal cancer (CRC) risk have reported mixed results. We examined this association in …

Experimental studies suggest beneficial effects of antioxidants in digestive cancer
prevention. However, epidemiological results are contrasting and few studies quantitatively …

Background Oxidative stress is the first step involved in mutagenesis, carcinogenesis and
aging. There has been great interest in recent years in potentially health benefits of dietary …

Molecular mechanisms and observational studies have found that diet-derived antioxidants
are associated with digestive system cancers, whereas there is a lack of causal evidence …