Vitamins C and E and beta carotene, either individually or in
combination, do not appear to reduce the risk of cardiovascular
events or death among women at high risk for heart disease,
according to a report in the August 13/27 issue of Archives of
Internal Medicine, one of the JAMA/Archives journals. Oxidative
damage—harm to cells caused by exposure to oxygen—may contribute
to the development of cardiovascular disease, according to
background information in the article. In addition, compounds
known as free radicals may damage artery linings, encourage
blood clots and alter the function of blood vessels.
“Antioxidants scavenge free radicals and limit the damage they
can cause,” the authors write. “Diets high in fruit and
vegetable intake, and thus rich in such antioxidants, have been
associated with reduced rates of coronary heart disease and
stroke. Vitamins C and E and beta carotene are potential
mediators of the apparent protective effect of a plant-based
diet on cardiovascular disease.” Nancy R. Cook, Sc.