Some top cancer-fighting foods

Vegetables and FruitsA considerable amount of research has been conducted in recent years studying and assessing large groups of people and their eating habits in order to identify the role of food in the development of various cancers.

Generally it has been concluded that those who consume the most antioxidants and phytochemicals found in fresh fruits and vegetables have a much lower risk of developing lung, oral, esophageal, stomach and colon cancer.

More specifically, a number of foods have been singled out as particularly potent protectors from certain cancers.

Cruciferous vegetables:  Researchers identified several natural compounds contained in such vegetables as broccoli, cauliflower, cabbage and kale that are especially helpful in reducing the risk of prostate, bladder, colorectal, stomach and lung cancers.

Berries: Among fruits, berries have been deemed the top protectors against many cancers, as they contain a powerful compound called ellagic acid (strawberries, raspberries and blackberries).

And blueberries are a very rich source of anthocyanosides, another cancer-fighting natural compound. (Try and get fresh or frozen organic berries in order to avoid pesticides.)

Tomatoes: One of the world’s most consumed fruit/vegetable/berry—depending on whether you ask a botanist or horticulturist—is also a prince of nature’s medicine known as lycopene, found to be particularly potent in protecting against prostate cancer.

It appears that lycopene is best absorbed eaten in cooked form, such as sauce, paste and juice.

Beans: All sorts of beans are loaded with nutritional value, but as cancer-fighters their many phytochemicals slow or prevent genetic damage to cells.

There again, it seems that beans’ compounds are especially helpful in preventing prostate cancer. The high fiber content in beans also lower the risk of digestive cancers.

Flaxseed: Flaxseeds, along with the oil and meal derived from them, contain powerful phytoestrogens that reduce the risk of lung, breast and skin cancers.

Dark green, leafy vegetables: Eat Romaine, spinach, chard, mustard, turnip and beet greens in salads, soups and stir fries. They are rich in antioxidant carotenoids and folate, known to reduce the risk of lung and breast cancer.

Green tea: Much has been learned recently about the flavonoids called catechins in green tea, which have been linked to a reduction in the risk of colon, breast and liver cancer.

The garlic family: Onions, scallions, leeks, chives, garlic—a plant family that has remained royalty among versatile medicinal and nutritional uses for thousands of years—today is known to contain numerous compounds that slow or stop the growth of cancerous tumors.

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