The authors thank Brant W. Hager for assistance in the preparation of the manuscript. This work was supported by funding from grants from the US National Cancer Institute (CA73790 and 5U01CA086308), the National Institute of Environmental Health Sciences (P30 ES03819), and the National Institute of Aging (5U01AG018033).
See also: Alcohol: Disease Risk and Beneficial Effects. Ascorbic Acid: Physiology, Dietary Sources and Requirements. Body Composition. Cancer: Carcinogenic Substances in Food. Carotenoids: Chemistry, Sources and Physiology. Cholesterol: Sources, Absorption, Function and Metabolism; Factors Determining Blood Levels. Fruits and Vegetables. Phytochemicals: Classification and Occurrence; Epidemiological Factors. Vitamin A: Physiology.
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