10 Foods That Prevent Cancer
Grapefruit – an 18th century hybrid of the pummelo and sweet orange – is grown mainly in theAmericas. Its name derives from the fruit’s appearance as it grows: grape-like clusters ontrees.
Vitamin C — an antioxidant found in many fruits and vegetables such as grapefruit, oranges,bell peppers, and broccoli — helps to prevent the formation of cancer-causing nitrogencompounds. Diets high in vitamin C have been linked to a reduced risk of cancers of thestomach, colon, esophagus, bladder, breast, and cervix. These results are specific to vitamin C-rich foods, rather than supplements, which seem less reliable. So be sure to pile fruits and veggies on your plate – they’re excellent for your body in so many ways.
Grapefruits, like oranges and other citrus fruits, contain monoterpenes, believed to help prevent cancer by sweeping carcinogens out of the body. Some studies show that grapefruit may inhibit the proliferation of breast-cancer cells in vitro. They also contains vitamin C, beta-carotene, and folic acid.
Grapes, red contain bioflavonoids, powerful antioxidants that work as cancer preventives. Grapes are also a rich source of resveratrol, which inhibits the enzymes that can stimulate cancer-cell growth and suppress immune response. They also contain ellagic acid, a compound that blocks enzymes that are necessary for cancer cells – this appears to help slow the growth of tumors.
Grapefruit juice has been shown to protect against colon cancer when consumed 3 times daily at 6 ounces for each serving. The research, presented at the 228th National Meeting of the American Chemical Society, found that grapefruit, along with isolated compounds found in grapefruit (apigenin, hesperidin, limonin, naringin, naringenin, and nobiletin), ignite the death of cancer cells and even increases production of healthy colon cells. This may be one of the most intriguing health benefits of grapefruit.
Pomegranate, the sweet seeded fruit of ancient myth, is a rich source of antioxidants, and scientists are discovering other possible health benefits. The potential health benefits of pomegranate juice are attributed to antioxidants called polyphenols. (Antioxidants are thought to guard against free radicals – unstable oxygen molecules in the body that can damage cells.) The antioxidants in pomegranate juice have been shown to be as potent – or more – than blueberries, purple grape juice and green tea.
Drink Pomegranate Juice
Some say this luscious, lusty red fruit is Eve’s original apple, but what the pomegranate truly banishes is cancer risk. The fruit’s deep red juice contains polyphenols, isoflavones, and ellagic acid, elements researchers believe make up a potent anticancer combo. It’s been shown to delay the growth of prostate cancer in mice, and it stabilizes PSA levels in men who’ve been treated for prostate cancer.
And now University of Wisconsin at Madison researchers have learned that pomegranate may also inhibit lung-cancer growth. If you currently smoke, have smoked in the past, or hang around in smoky places (Cleveland, for instance), the juice of the fruit could bolster your defenses.
Recently, City of Hope researchers identified six chemicals in the pomegranate that suppress aromatase — a substance in the body that helps produce estrogen. About 70 percent of breast cancers need estrogen to grow, so pomegranate is a prime candidate as a breast-cancer- blocking super food. Other scientists have detected two substances in the fruit with potential to fight both colon cancer and diabetes.
3. Cruciferous Vegetables
Broccoli & Cruciferous Vegetables The four-petal flowers from these veggies resemble a cross or “crucifer,” hence the name. Broccoli is probably the best known cruciferous vegetable. Like Brussels sprouts, rapini, cabbage (green), cauliflower and turnips (white), it forms a “head.” Others – known as the “headless crucifers” – include dark green leafy vegetables like kale and collard greens.
Cruciferous vegetables like broccoli,cauliflower, and cabbage contain phytonutrients known as glucosinolates, which may help inhibit the metabolism of some carcinogens and stimulate the body’s production of detoxification enzymes.
Cruciferous vegetables are rich in nutrients, including several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate; and minerals. They also are a good fiber source.
A few studies have shown that the bioactive components of cruciferous vegetables can have beneficial effects on biomarkers of cancer-related processes in people. For example, one study found that indole-3-carbinol was more effective than placebo in reducing the growth of abnormal cells on the surface of the cervix.
Turmeric is the business because it contains the powerful cancer-fighting polyphenol Curcumin. Turmeric is a spice that is often used as a food flavouring in Asian dishes. It belongs to the ginger family. It is also known as Indian saffron, jiang huang, haridra, haldi, as the major ingredient of curry powder 2, and as a bright yellow orange food colouring agent (E100).
Turmeric grows in many Asian countries such as India. It has been used for many years in some herbal remedies. The main active ingredient is curcumin or diferuloyl methane. Currently there is no research evidence to show that turmeric or curcumin can prevent or treat cancer but early trials have shown some promising results.
Cancer cells are just like every other cell in the human body in that they contain DNA. Their DNA regulates growth and development, a one millimeter cluster of cancerous cells typically contains somewhere in the ball park of a million cells, and on average, takes about six years to get to this size.
Most tumors can’t be detected by traditional testing until it spreads the one millimeter mark, meaning that cancer cells often go undetected for several years. By adding turmeric to your daily cancer prevention diet, you may be able halt the growth and spread of cancer cells since curcumin alters DNA instructions of cancer cells and effectively induces cellular death in cancer cells.
There are hundreds of published studies demonstrating the anti-cancer power of curcumin, but because the pharmaceutical industry hasn’t figured out how to make a patentable FDA-approved drug out of it, curcumin cannot be used in cancer treatment. This is the reality of “evidence-based medicine”, ignoring all evidence that cannot produce patented profitable drugs.
Garlic is a vegetable (Allium sativum) that belongs to the Allium class of bulb-shaped plants, which also includes onions, chives, leeks, and scallions. Garlic is used for flavoring in cooking and is unique because of its high sulfur content. In addition to sulfur, garlic also contains arginine, oligosaccharides, flavonoids, and selenium, all of which may be beneficial to health.
Eating garlic has numerous health benefits, one of which of course is that it helps to prevent cancer. Garlic is said to be able to stop cancer cells from multiplying and spreading. They also have antiviral and antibacterial effects, acting like antibiotics and can work well especially against fungal infections.
Garlic contains sulfur compounds that may stimulate the immune system’s natural defenses against cancer, and may have the potential to reduce tumor growth. Studies suggest that garlic can reduce the incidence of stomach cancer by as much as a factor of 12.
Laboratory research has also shown that one garlic component, called diallyl disulfide, exerts potent preventive effects against cancers of the skin, colon and lung. Recently, this compound proved able to kill leukemia cells in the laboratory. A compound derived from garlic called ajoene has displayed similar activity.
Salmon provides an excellent source of omega 3-fatty acids — a type of fatty acids that Western diets are often deficient in. Omega-3s are believed to have a protective effect against pancreatic cancer and other types of cancer.
Salmon is a good source of astaxanthin, choline, niacin, vitamin B6, vitamin D, selenium and omega-3 polyunsaturated fatty acids, all of which have been associated with lower risk of certain cancers, including breast cancer. Salmon also appears to contain other compounds that may reduce cancer risk. Consumption of fatty fish or fish oil has been found to reduce the risk of coronary heart disease. Eating fatty fish such as salmon has been found to be associated with reduced risks of leukemia, multiple myeloma, and non-Hodgkin lymphoma, as well as renal cell, endometrial and prostate cancer.
The FDA recommends eating fish twice a week, but not more often. Pregnant women and women who are planning to become pregnant should take this advice particularly seriously because the toxins in fish can impair the neurological development of the fetus.
7. Green Tea
Since ancient times, tea has been used as both beverage and medicine. Both black and green teas contain numerous active ingredients, including polyphenols and flavonoids, which are potent antioxidants. Green Tea is also a key element of cancer prevention. “Researchers have known for years that the incidence of prostate cancer is considerably lower in Asian countries. One possible explanation advanced by scientists is the high consumption of plant foods among Asian populations. Another is the growing number of laboratory studies indicating that green tea — the most popular tea in China, Japan and other Asian countries — has anti-tumor effects.
In laboratory studies, green tea has been shown to slow or completely prevent cancer developent in colon, liver, breast and prostate cells. Other studies involving green tea have shown similar protective effects in tissues of the lung, skin and digestive tract. Studies that track the diets of human subjects over several years (particularly studies conducted in Asia, where green tea consumption is common) have also associated regular usage of green tea with lower risk for bladder, colon, stomach, pancreatic and esophageal cancers.
Carrots hold key to beating cancer, say scientists. You may have heard that carrots are good for our eyes and vision, but did you know that these delicious vegetables may also help protect against pancreatic cancer? Carrots are a great source of beta-carotene and vitamin C. In addition, they contain falcarinol, a natural compound that has been shown to be able to inhibit the development of cancer.
Research in China has already shown that carrots, best known for supposedly helping us to see in the dark, can reduce the risk of prostate cancer by a fifth.
According to a recent study, a natural substance in raw carrots called falcarinol – can significantly reduce your risk for cancer. Studies have shown that falcarinol slows the growth of cancer cells, making cancer less likely to invade the body. Laboratory rats fed a diet containing raw carrots or isolated falcarinol were a third less likely to develop full-scale, chemically-induced tumors than those in the control group.
To get the most falcarinol, eat your carrots raw or steamed. If you steam or boil them, it is best to keep them whole during steaming and chop them only afterwards; this helps the vegetables retain nutrients such as falcarinol. One study found that carrots that were boiled before cutting contained 25% more falcarinol than carrots that were cut before cooking.
Sweet potatoes are one of the oldest vegetables known to man. They are also one of the most nutritious vegetables and contain plenty of nutrients that may help prevent pancreatic cancer. The pink, orange, and yellow varieties are one of the most concentrated food sources of beta-carotene (the more intense the color, the more beta-carotene), but sweet potatoes are also an excellent source of vitamin C. What’s more, they contain unique root proteins which, according to preliminary studies, may have significant antioxidant properties. In addition, sweet potatoes are typically low in pesticides, even the non-organically grown produce.
Studies Show Ginger May Be Stronger Than Chemo At Fighting Cancer Cells. A new study reveals ginger contains a pungent compound that could be up to 10,000 times more effective than conventional chemotherapy in targeting the cancer stem cells at the root of cancer malignancy.
A new study published in PLoS reveals a pungent component within ginger known as 6-shogaol is superior to conventional chemotherapy in targeting the root cause of breast cancer malignancy: namely, the breast cancer stem cells.
“Whole ginger extract (GE) exerts significant growth-inhibitory and death-inductory effects in a spectrum of prostate cancer cells,” the study states. “Comprehensive studies have confirmed that GE perturbed cell-cycle progression, impaired reproductive capacity, modulated cell-cycle and apoptosis regulatory molecules and induced a caspase-driven, mitochondrially mediated apoptosis in human prostate cancer cells.”
Fresh ginger, or gingerroot, is a powerful anti-inflammatory that combats certain cancer cells and helps slow tumor growth. A ginger infusion can also alleviate nausea from chemotherapy or radiotherapy
How to use it: Add grated fresh ginger to a vegetable stir-fry or fruit salad. Or, make an infusion by slicing a 1-inch piece of ginger and steeping it in boiling water for 10 to 15 minutes; drink hot or cold.