Vitamin C, and precursor of vitamin A as beta-carotene, are antioxidants, and hence are considered as protectors of the oxidation of cells, and thus of degenerative diseases such as cancer.
Vitamin C or ascorbic acid has been widely documented. Now known as vitamin stress because of its association with all processes related to metabolic stress. As an antioxidant shield their needs are greater than the rest of the vitamins, with only a few milligrams fulfill these functions.
Vitamin C is found in vegetables like broccoli, cucumber, cabbage, tomato and pepper. The latter two should be eaten raw and red well. In fruits is found in citrus fruits, papaya, melon and guava.
In the prevention of cancer are linked vitamin C and E, with the peculiarity that the latter is located within the soluble. Therefore, all foods containing fats or oils are good vehicles for this vitamin. It is only synthesized by plants, which constitute the primary source.
Vitamin E is found in foods such as wheat germ, corn, nuts, grains, oilseeds, olives, spinach and other green leafy vegetables and vegetable oils such as corn, olive, sunflower and soy, mainly. The latter is one of the most amounts of vitamin E per gram contribute.
In the case of vitamin A, many stories have been woven around its importance in the diet and the prevention of many diseases, including cancer.
Vitamin A or Retinol is a vitamin of animal origin. It is produced in the human body from pro-vitamin A or beta-carotene (plant form of the vitamin). Beta-carotene is converted into retinol in the human body when required. We eat beta-carotene in vegetables or vitamin A and formed in foods of animal origin.
The best sources of beta-carotene are carrots, chard, spinach and other greens, reds, oranges and yellows, eaten fresh and raw.
