Antioxidant vitamins are believed to protect against some forms of cancer, and the food additive butylated hydroxtoluene (BHT) may give protection against stomach cancer. Certain vitamins also have been shown to have anticarcinogenic effects.
Antioxidant Vitamins (vitamin C, vitamin E, and beta-carotene, a precursor of vitamin A) are thought to have anticancer properties.
A diet rich in cruciferous vegetables (cabbage, broccoli, Brussels sprous, kale, and cauliflower) has been shown to reduce the incidence of cancer both in animals and in human population groups.
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