Tuesday, August 21, 2007

New discovery: how antioxidants in green tea prevent cancer and other diseases

Scientists at Clemson University have discovered a mechanism by which antioxidants in foods such as green tea prevent cancer, cardiovascular diseases, Parkinson’s, Alzheimer’s, and other diseases.

Such diseases are known to arise from damage to DNA. What the Clemson researchers found is that antioxidants bind to iron and copper that is naturally present in the human body. This binding prevents the iron and copper from forming reactive oxygen compounds that damage DNA.

The findings, which were achieved with a grant from the American Heart Association, were announced this week at the 234th annual American Chemical Society national meeting in Boston.

—Mellow Monk

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