Abstract

An increasingly significant number of studies show a relationship between numerous disorders, including cancer and micronutrients in food (Dragsted et al. 2006, Hushmendy et al. 2009, Manach et al. 2009, Talalay and Fahey 2001). Antioxidants, in particular, stand out among these micronutrients with the number of studies examining the protective role of some foods against oxidative damage steadily increasing (Aruoma 2003, Di Mascio et al. 1991, Farombi et al. 2004, Flagg et al. 1994a, Gale et al. 2001, Herrera et al. 2009, Jiao and Wang 2000, Mayne 2003, Talalay and Fahey 2001, Wang et al. 2005).