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JNCI Journal of the National Cancer Institute 2007 99(10):742-743; doi:10.1093/jnci/djk211
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© The Author 2007. Published by Oxford University Press.

EDITORIALS

Surviving Antioxidant Supplements

Goran Bjelakovic, Christian Gluud

Affiliations of authors: Department of Internal Medicine–Gastroenterology and Hepatology, Medical Faculty, University of Nis, Nis, Serbia (GB); The Cochrane Hepato-Biliary Group, Copenhagen Trial Unit, Center for Clinical Intervention Research, Rigshospitalet, Copenhagen University Hospital, Copenhagen, Denmark (GB, CG)

Correspondence to: Goran Bjelakovic, MD, Dr Med Sci, Department of Internal Medicine–Gastroenterology and Hepatology, Medical Faculty, University of Nis, Blvd Dr Zorana Djindjica 81, 18000 Nis, Serbia (e-mail: goranb@junis.ni.ac.yu) or Christian Gluud, MD, Dr Med Sci, The Cochrane Hepato-Biliary Group, Copenhagen Trial Unit, Center for Clinical Intervention Research, Dept 33.44, Rigshospitalet, Copenhagen University Hospital, Blegdamsvej 9, DK-2100 Copenhagen, Denmark (e-mail: cgluud@ctu.rh.dk).

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An association between healthy diet and good health has been noted since Hippocrates (460–377 BC)—and in fact long before (1). Our diet provides numerous vitamins and trace elements that are essential to good health. Observational studies have shown that there is a positive association between a healthy diet, especially high intake of fruits and vegetables, and delayed aging, reduced risk of cancer, and reduced risk of cardiovascular diseases (2,3). Fruits and vegetables contain numerous micronutrients, including beta-carotene (a precursor of vitamin A), vitamin C, vitamin E, and selenium. These organic components have antioxidant potential and are defined as essential micronutrients (4). Because our body cannot synthesize . . . [Full Text of this Article]


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L. L. Gluud, G. Bjelakovic, D. Nikolova, R. G. Simonetti, and C. Gluud
Antioxidant Supplements and Mortality Reply
JAMA, July 25, 2007; 298(4): 402 - 403.
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