Most chronic diseases, including coronary heart disease and many types of c
ancer depend on the in vivo conversion of cellular macromolecules or of car
cinogens to specific reactive, oxidized forms. For that reason, health prom
oting nutrition involves the daily intake of five to 10 vegetables and frui
ts, fruit juices, red wine and tea that are rich sources of micronutrients
with antioxidant properties, including the antioxidant vitamins C, E and be
ta-carotene. Tomatoes contain lycopene, a stable, active antioxidant. Many
vegetables contain quercetin and related polyphenolic compounds. Tea is a s
ource of epigallocatechin gallate, in green tea, and theaflavin and the ass
ociated thearubigins, in black tea. Red wine contains resveratrol. The dive
rse antioxidants in foods, red wine and tea provide the necessary antioxida
nt resources for the body to control oxidation reactions in the body with p
ossible adverse consequences, For example, the oxidation of low density lip
oprotein (LDL) cholesterol yields a product that damages the vascular syste
m. Thus, a lower intake of saturated fats to decrease the levels of LDL cho
lesterol, together with an adequate intake of antioxidants, is the optimal
approach to lower heart disease risk. Cancer of the stomach involves the co
nsumption of salted, pickled foods yielding direct-acting carcinogens, and
their formation is inhibited by Vitamins C and E. Cancer in the colon, brea
st, prostate and pancreas may be caused by a new class of carcinogens, the
heterocyclic amines, formed during the broiling or frying of creatinine-con
taining foods, including fish and meats. Their formation and action can be
inhibited by antioxidants such as those in soy, tea, vitamin C and also by
the synthetic antioxidants BHA or BHT. The growth, cell proliferation and d
evelopment of abnormal pre neoplastic and neoplastic cells also involves ox
idation reactions, including the formation of active oxygen or peroxy compo
unds. Such reactions can be inhibited by antioxidants, such as those in tea
, tomatoes or vegetables. Even ageing and longevity in good health would be
favoured by the availability of adequate amounts of varied antioxidants. P
revention of the formation and of action of reactive products by antioxidan
ts as present in fruits, vegetables, tomatoes, red wine and tea is of great
public health importance in decreasing the risk of major diseases. Prevent
ion is the optimal approach to disease control, and also as an effective ro
ute to lower costs of medical care. (C) 1994 Elsevier Science Ltd. All righ
ts reserved.