Dietary antioxidants in the prevention of hepatocarcinogenesis: A review

Howard P. Glauert, Karen Calfee-Mason, Divinia N. Stemm, Job C. Tharappel, Brett T. Spear

Research output: Contribution to journalReview articlepeer-review

88 Scopus citations


In this review, the role of dietary antioxidants in the prevention of hepatocarcinogenesis is examined. Both human and animal models are discussed. Vitamin C, vitamin E, and selenium are antioxidants that are essential in the human diet. A number of non-essential chemicals also contain antioxidant activity and are consumed in the human diet, mainly as plants or as supplements, including β-carotene, ellagic acid, curcumin, lycopene, coenzyme Q 10, epigallocatechin gallate, N-acetyl cysteine, and resveratrol. Although some human and animal studies show protection against carcinogenesis with the consumption of higher amounts of antioxidants, many studies show no effect or an enhancement ofcarcinogenesis. Because of the conflicting results from these studies, it is difficult to make dietary recommendations as to whether consuming higher amounts of specific antioxidants will decrease the risk of developing hepatocellular carcinoma.

Original languageEnglish
Pages (from-to)875-896
Number of pages22
JournalMolecular Nutrition and Food Research
Issue number7
StatePublished - Jul 2010


  • Liver
  • Phytochemicals
  • Selenium
  • Vitamin C
  • Vitamin E

ASJC Scopus subject areas

  • Biotechnology
  • Food Science


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