Antioxidants and Cancer: What Are the Antioxidant Benefits?

Antioxidants and cancer were supposed to be bitter enemies. We were told antioxidant benefits also included a reduction in heart disease, memory loss, type 2 diabetes, cataracts and macular degeneration. Antioxidant vitamins (C, E, and beta-carotene) were supposed to help prevent all of them.

So far, the three antioxidants (plus zinc) have succeeded with only one: slowing the pace of macular degeneration in older people who already have the eye disease.

“The randomized trials for antioxidants have been very disappointing,” says Harvard’s JoAnn Manson, who led the Women’s Antioxidant Cardiovascular Study, the Women’s Folic Acid Study, and other major trials.

How to Cook Chickpeas (Or Eat Them Out of the Can)

Chickpeas, also known as garbanzo beans, were originally cultivated in the Middle East and Mediterranean regions. This legume is one of the oldest domesticated crops in history.

To this day, chickpeas are a staple food of those cuisines, as well as Indian cuisine.

You may have come across them in dahl or hummus, and deliciously spiced Tunisian and Moroccan tagine meals turn chickpeas into a gastronomic delicacy. Chickpeas have a nutty flavor, but easily accommodate a variety of herbs and spices.