Vitamin C and cancer

Vitamin C is well known to reduce the risk of contracting a wide variety of cancers.

Vitamin C can definitely help prevent cancer, but it does not cure cancer.
People with high levels of Vitamin C and other antioxidants are markedly less likely to get cancer of the lung, cervix, colon, pancreas, esophagus, mouth, and stomach.

Very likely that the antioxidants gobble up free radicals and damaging toxins before they can damage your cells and trigger cancer. In the case of stomach cancer, Vitamin C blocks the formation of cancer-causing nitrosamines from the nitrates and nitrites found in bacon, hot dogs, and other similar foods.

In epidemiologic studies, all-cause cancer incidence and deaths appear inversely related to serum vitamin C concentrations in men but not women. Risk of fatal lung cancer was inversely related to serum vitamin C in both men and women.

Studies have shown that the regular use of vitamin C supplements is related to a reduced risk of gastric and intestinal cancers.
But there is interesting fact that a short-term, intervention trial in a Chinese population at high risk for stomach cancer did not demonstrate a benefit of vitamin C supplementation (120 mg=day) on the incidence of gastric cancer.

The chemopreventive properties of vitamin C may be linked to antioxidant effects that protect against oxidative DNA damage, or to protective effects against carcinogenic mechanisms that disrupt the cell cycle.

Although the pro-oxidant effects of ascorbic acid in vitro suggest a possible role for vitamin C in mutagenesis, investigations utilizing physiologically relevant cell culture systems demonstrate that vitamin C is most often associated with decreased frequency of DNA mutations.


• Cancer researchers have found that vitamins C and E and certain chemicals called indoles, found in cabbage, brussels sprouts, and related vegetables in the crucifer family, are potent and safe inhibitors of certain carcinogens!

• Daily vitamin C supplements have been shown to reduce the risk of developing cataracts, according to a long-term study by the USDA Human Nutrition Research Center on Aging at Tufts University.

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