Antioxidants are often promoted for their “cancer-killing” properties, but in a recent study, researchers found strong evidence to suggest that these unique molecules may actually promote the spread of certain cancer cells — a finding that could change the way doctors advise cancer patients to eat.
Antioxidants are compounds that can help to neutralize free radicals, natural substances that attack our cells and DNA. By neutralizing free radicals, antioxidants can prevent or delay some types of cell damage. These compounds can be found naturally in many types of food, most notably fruits and vegetables, but can also be man-made and taken in supplement form.
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