Cancerous maladies: Beer

It’s well established that oxygen is essential for survival and energy generation in all-living organisms and ~5% of its inhaled part is converted into free radicals (either ROS or RNS) as a by-product of aerobic metabolism. Free radicals are also generated on exposure to sun light, X-rays, O3, tobacco smoke, automobile exhaust, environmental pollutants, and several other physiological processes. These reactive species damage NAs, proteins, lipids, carbohydrate. that consequently affects the immune functions causing degenerative ailments. The initiation steps of oxygen induced oxidation require removal of H-atom which gets accelerated by the presence of certain metals such as Fe and Cu leading to formation of singlet oxygen. In a normal cell there is an appropriate balance between pro-oxidant and antioxidants. Increase in level of pro-oxidant as compared in antioxidant creates oxidative stress. Epidemiological studies provide convincing evidence that a diet rich in antioxidants is associated with a lower incidence of degenerative diseases. Fruits, vegetables and beverages( fruit juices, black-lemon-T, coffee, cocoa, beer & wine) are the potent sources of dietary polyphenols. People relying upon consuming traditional diets rich in soy and tea rarely bear breast, uterus and prostate cancer. Recent advances in biochemistry and molecular biology techniques providing tools for studying the antioxidant enzymes and for elucidating the mechanisms of the actions of antioxidants has been delineated in this manuscript. Keywords: Aloe Vera, Anti-oxidants, Curry plant, Phytochemicals, Cancerous maladies: Beer, Ginger, Pepper, Coconut, Tea, Tomato