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Omega-3 and breast cancer

Omega-3 fatty acids, primarily eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) found naturally in oily fish and fish oil, have been consistently shown to retard the growth of breast cancer in vitro and in animal experiments, inhibit tumor development and metastasis. Fish oils have antiproliferative effects at high doses, which means they can inhibit tumor cell growth through a free radical-mediated mechanism, while at more moderate doses omega-3 fatty acids inhibit Ras protein activity, angiogenesis, and inflammation.

Lower risk of premature death among coffee drinkers

A study reported online on November 16, 2015 in the American Heart Association journal circulation determined that, in comparison with not drinking coffee, consuming one to five cups per day was associated with a lower risk of dying over a period of up to 30 years. The authors remark that coffee's phenolic compounds make the beverage a significant source of antioxidants that provide potential health benefits. They observe that studies have documented protective effects for coffee intake against the risk of Parkinson's disease, gallstones, suicide, and elevations in markers of inflammation related to cardiovascular disease and cancer.

Anti-inflammatory effect of Vitamin E supplementation

Results of a meta-analysis published on February 11, 2015 in the European Journal of Clinical Nutrition reaffirm an association between a reduction in inflammation and supplementation with vitamin E.The authors suggest activation of AP-1 (activation protein 1), suppression of the ability of pro-inflammatory cytokines to induce liver synthesis of CRP, and other potential mechanisms for vitamin E's anti-inflammatory effect. In contrast with other studies, the current analysis indicates that both alpha and gamma tocopherol supplementation may help lower serum CRP.

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