The levels of enzymatic antioxidants such as SOD (0.45 ± 0.017IU/ml vs. 1.16 ± 0.84IU/ml), catalase (3.15 ± 0.058 μmol/ml vs. 5.69 ± 1.45 μmol/ml), and GSH (4.56 ± 1.48 μmol/ml vs. 7.89 ± 2.45 μmol/ml) were significantly declined in patients suffering from colon cancer as compared to normal subjects, respectively. Here, SOD1 is linked to colonic neoplasm.