By David liu, PHD

Friday April 13, 2012 (foodconsumer.org) -- Riccioni G of San Camillo de Lellis Hospital in Fggia Italy and colleagues  reported a review in the Jan 2012 issue of Frontier Bioscience saying that observational studies have suggested that users of supplemental vitamin E and C had lower risk for coronary heart disease and events.

The authors wrote " are a major source of mortality and morbidity in general population." 

And they said the development and progression of atherosclerotic cardiovascular diseases (CVD) has something to do with oxidative modification of low density liprotein or LDL, which leads to oxidative damage and the formation of free radicals in the endothelium and boosts risk for atherosclerotic cardiovascular diseases

Vitamin E and vitamin C found high in many types of vegetables are natural antioxidants which are believed to prevent or reduce the lipid oxidation and free radical formation.

However, the authors said several large randomized controlled trials could not have confirmed the benefits from vitamin c and e supplements in the prevention of coronary events.  A health observer suggested that not all studies should be give the same weight in the evaluation of the efficacy of any supplement because some studies cannot be trusted due to the conflict of interest.

It has been known that eating lots of fruit and vegetables daily can reduce the risk of coronary artery disease or coronary heart disease, which in 99% of cases can be reversed, according to the studies by Dr. Dean Ornish and other doctors knows the importance of dietary factors in disease prevention.