If you're in the mood for upping your antioxidant levels -- antioxidants can cancel out the cell-damaging effects of free radicals, thus lowering the risk of cancer -- here's one quick and easy tip for you: keep your watermelons warm.

Research shows that watermelons stored at room temperatures have much higher levels of antioxidants (beta-carotene and lycopene) than those kept chilled in the fridge. Warm watermelons are even better than fresh-picked melons.

One caution: once cut, watermelons must refrigerated. So try to enjoy your watermelons as soon as you slice and dice them. Then keep your leftovers cool.

Source: Good Housekeeping, July 2007

I'm not a fan of juice and have never been one to offer it to my little boys. There's just too much sugar swirling around in the beverage to make it an appealing choice for me.

Despite its sugar content, however, there are certain health benefits one might gain from drinking juice -- especially a specific type of apple juice.

Think about this:

Next time you're in the market for apple juice, try the cloudy, unclarified variety. Recent research indicates it has four times the concentration of anti-cancer polyphenols as the clear juice most people drink.

Source: Family Circle, April 2007

When I make a salad or anything that needs oil, I always reach for the olive oil. It is regarded as a healthful dietary oil because of its high content of monounsaturated fat (mainly oleic acid) and polyphenols.

In a study to be published in the January 2007 issue of The FASEB Journal, scientists from five European countries describe how the anti-cancer effects of olive oil may account for the significant difference in cancer rates among Northern and Southern Europeans.

The researchers examined urine samples of subjects consuming a little less than a quarter cup of olive oil for three weeks. They were looking for specific compounds known to be waste by-products of oxidative damage to cells, a precursor to cancer. At the beginning of the trial the presence of these waste by-products was much higher in the Northern European subjects than their Southern European counterparts. By the end of three weeks of consuming the olive oil the presence of this compound in Northern European subjects was substantially reduced.

They also found that phenols in olive oil are not the only compounds that reduced oxidative damage. Phenols are a known antioxidant that is present in a wide range of foods, such as dark chocolate, red wine, tea, fruits and vegetables. Even if the level of phenols in the olive oil was reduced the study's subjects still received the same health benefits.

When you are cooking this holiday season, pick up some olive oil. I also use the spray olive oil which is great for getting those muffins out of the tray!

The California Strawberry Commission shares study findings revealing that a substance in strawberries, quercetin, programs cancer cells to self destruct. Quercetin, a phytonutrient and member of a large class of plant compounds called flavonoids known for anti-cancer, anti-inflammatory and antiviral abilities, is found in strawberries and other fruits. As an example, in addition to strawberries, apple peels have a high level of quercetin.

Researchers tested strawberry fruit extracts on human liver cancer cells. Quercetin was the most active polyphenol of the compounds tested, and showed a dramatic reduction in the life of a cancer cell. Both quercetin and strawberry extract stunted the progression of cancer cell growth. Researchers believe that quercetin may provide protection at several steps in the process of cancer development.

According to University of Illinois, UIUC, Department of Food Science & Human Nutrition, FSHN, researchers report that drinking concord grape juice stops the formation of breast cancer tumors and reduces DNA damage to mammary glands.

"These studies indicate that specific constituents or combinations of phytochemicals in concord grape juice can block the initiation stage of tumor formation," stated Dr. Keith Singletary, Ph.D, FSHN professor. "In a related previous study, we saw a similar effect in what we call the promotion stage, a later stage in the development of cancer.  Taken together, the results are quite interesting and certainly merit additional study."

It is common knowledge that including fruits and vegetables in your daily diet is healthy for you, and that it can help in reducing the risk for cancers. Researchers have been looking specifically to plant substances called polyphenols. Polyphenols help protect against cancer by suppressing oxidative stress, inhibiting DNA damage to human cells, and slowing down the multiplication of cancer cells.  These compounds include anthocyanin pigments, which give fruits and vegetables their blue and purple colors. One food source that is rich in anthocyanins, and related compounds called proanthocyanidins, is concord grapes.

According to the USDA proanthocyanidin database, purple grape juice from concord grapes is higher in proanthocyanidins, on a per serving basis, than any other beverage tested, including red wine and cranberry juice cocktail. In addition, the total antioxidant capacity of concord grape juice is among the highest of all foods.

Red wine is again in the health news, this time regarding its benefits for preventing gum disease. The exact beneficial components are found in the tipple, called polyphenols, these are thought to target molecules which attack cells causing periodontal disease. Gum disease affects nearly 15% of people between the ages of 21 to 50, and increases to 65% for people over age 50. While the news is exciting, experts are warning against gargling with wine instead of a regular regimen of flossing and brushing. On the one hand moderate red wine consumption has been associated with a  reduction in the risk of heart attacks. But on the flip side, large intakes of red wine have been linked to mouth cancer. Another con for red wine is that long term exposure can actually cause enamel erosion due to the acidity. Red wine is not the only delectable to contain  polyphenols, they can also be found in cocoa and green tea.