Consumption of antioxidants and prevention of breast cancer

Breast cancer is one of the most common cancers among women. Breast cancer is a type ofcancer that disrupts the function of cell division in breast cells. Breast cancer cells multiplyuncontrollably and more than necessary in an infected person. An increase in free radicals inthe body can cause an increase in oxidative stress, which is not a favorable situation. Oxygenfree radicals that are produced in natural environments are very toxic. Destruction of theepithelium by oxygen free radicals causes fibroblast proliferation, fibroblast hyperplasia,cellular atypical and finally breast cancer. While free radicals are harmful by their very nature,they are an inevitable part of life. The body produces free radicals in response to damage fromseveral lifestyle factors, including: air pollution, cigarette smoke, alcohol consumption, toxins,high blood sugar levels, high consumption of unsaturated fatty acids, radiation (includingexcessive sun exposure). Bacterial, fungal or viral infections, intense and long-term exercisethat cause's tissue damage. Antioxidants are compounds that prevent oxidation. Oxidation is achemical reaction that can produce free radicals, thereby leading to chain reactions that maydamage the cells of living organisms. Antioxidants such as ascorbic acid interrupt these chainreactions. To balance oxidative stress, plants and animals maintain complex systems ofoverlapping antioxidants, such as glutathione and enzymes, e.g., catalase and superoxidedismutase, which are produced internally, or antioxidants such as vitamin C and vitamin E,which are supplied through nutrition. . Antioxidants can reduce or eliminate the destructiveeffects of free radicals and, as a result, oxidative stress. Antioxidants can neutralize thedestructive effects of reactive oxygen species. There is an inverse relationship between theamount of antioxidants and the risk of breast cancer or its recurrence. Antioxidants prevent theformation of cancer cells by preventing oxidation reactions and preventing the release of freeradicals. Antioxidants include vitamin E, A, C and selenium. Antioxidants are both found infood and available as supplements.