There are a number of foods that have been demonstrated
to have the ability to help stave off cancer
and some can even help inhibit cancer cell growth or
reduce tumor size. The following is a list of foods that
because of the nutrients they contain, have been determined
to be the best cancer fighters:
Avocados: They are rich in glutathione, a powerful
antioxidant that attacks free radicals in the body by
blocking intestinal absorption of certain fats. They
also supply even more potassium than bananas and
are a strong source of vitamin E. Scientists also believe
that avocados may also be useful in treating viral
hepatitis (a cause of liver cancer), as well as other
sources of liver damage.
Beans: Beans contain a number of phytochemicals,
which have been shown to prevent or slow genetic
damage to cells. While this makes beans beneficial for
helping to reduce your risk of many types of cancer,
specific research has suggested they are especially
potent in preventing prostate cancer. As an added
bonus, the high fiber content of beans has been connected
with a lower risk of digestive cancers.
Berries: The twomost widely studied cancer-fighting
compounds in berries are ellagic acid (richest in strawberries
and raspberries) and anthocyanosides (richest in blueberries). Ellagic acid is believed to help prevent skin,
bladder, lung, and breast cancers, both by acting as an
antioxidant and by slowing the reproduction of cancer
cells. The anthocyanosides in blueberries are currently
the most powerful antioxidants known to scientists and
are beneficial in the prevention of all types of cancer.
Raspberries contain many vitamins, minerals, plant
compounds and antioxidants known as anthocyanins
that may protect against cancer.
Cabbage, and cauliflower: All cruciferous vegetables
including cabbage and cauliflower, are rich in a
variety of compounds that have been shown to slow
cancer growth and development in a number of laboratory
studies. These vegetables contain a chemical
component called indole-3-carbinol that can combat
breast cancer by converting a cancer-promoting estrogen
into a more protective variety. Other larger human
studies have shown that cruciferous vegetables can
help to reduce the risk of lung, prostate, and bladder
cancers.
Broccoli, which is also a cruciferous vegetable,
contains the phytochemical sulforaphane, a
product of glucoraphanin, that is believed to aid in
preventing some types of cancer, like stomach, colon
and rectal cancer. Sulforaphane induces the production
of certain enzymes that can deactivate free radicals and
carcinogens.
Carrots: They contain a plentiful amount of beta
carotene, which may help reduce a wide range of cancers
including lung, mouth, throat, stomach, intestine,
bladder, prostate and breast. Some research indicated
beta carotene may actually cause cancer, but this has
not proven that eating carrots, unless in very large
quantities i.e. 2 to 3 kilos a day, can cause cancer. In
fact, a substance called falcarinol that is found in carrots
has been found to reduce the risk of cancer, according
to researchers at Danish Institute of Agricultural
Sciences (DIAS).
Dark Green Leafy Vegetables: Leafy-green
vegetables-like romaine lettuce, mustard greens,
chicory, and Swiss chard-are rich sources of antioxidants
called carotenoids. These compounds scavenge
dangerous free radicals from the body before they can
promote cancer growth. The vegetables are also rich in
folate, a vitamin shown to reduce the risk of lung and
breast cancer.
Figs: Apparently figs contain a derivative of benzaldehyde.
It has been reported by investigators at the
Institute of Physical and Chemical Research in Tokyo
that benzaldehyde is highly effective at shrinking
tumors, though further experiments need to be conducted.
In addition, the U.S. Department of Agriculture
says figs, which contain vitamins A and C, and
calcium, magnesium and potassium, may curtail
appetite and improve weight-loss efforts. Fig juice is
also a potent bacteria killer in test-tube studies.
Flax contains lignans, which may have an
antioxidant effect and block or suppress cancerous
changes. Flax is also high in omega-3 fatty acids,
which are thought to protect against colon cancer and
heart disease. Flaxseed in the form of oil and meal
contains phytoestrogens believed to reduce the risk of
breast, skin, and lung cancer.
Garlic: This herb has immune-enhancing allium
compounds (dialyl sultides) that appear to increase the
activity of immune cells that fight cancer and indirectly
help break down cancer causing substances. These substances also help block carcinogens from
entering cells and slow tumor development. Diallyl
sulfide, a component of garlic oil, has also been
shown to render carcinogens in the liver inactive.
Grapefruits: Like oranges and other citrus fruits,
grapefruits contain monoterpenes, that are 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. Grapefruits
also contain vitamin C, beta-carotene, and folic
acid.
Grapes: Particularly red and purple grapes, are a
rich source of resveratrol, a potent antioxidant and
anti-inflammatory agent, which inhibits the enzymes
that can stimulate cancer-cell growth and suppress
immune response. Resveratrol is thought to work by
preventing cell damage before it begins. Grapes also
contain ellagic acid, a compound that blocks enzymes
that are necessary for cancer cells. Ellagic acid also
appears to help slow the growth of tumors. Red grapes
also contain bioflavonoids, which are powerful antioxidants
that work as cancer preventives.
Kale: This cruciferous vegetable contains indoles,
which are a nitrogen compound that may help stop the
conversion of certain lesions to cancerous cells in
estrogen-sensitive tissues. In addition, isothiocyanates,
phytochemicals found in kale, are thought to
suppress tumor growth and block cancer-causing substances
from reaching their targets.
Licorice root: It has a chemical, glycyrrhizin, that
blocks a component of testosterone and therefore may
help prevent the growth of prostate cancer. However,
excessive amounts can lead to elevated blood pressure.
Mushrooms: There are a number of mushrooms
that appear to help the body fight cancer and build the
immune system. The
active ingredient in medicinal mushrooms are polysaccharides
called beta-glucans. These beta-glucans are
powerful compounds that help in building immunity.
Extracts from mushrooms have been successfully
tested in recent years in Japan as an adjunct to
chemotherapy.
Nuts:Many nuts contain the antioxidants quercetin
and campferol that may suppress the growth of cancers.
Brazil nuts contain 80 micrograms of selenium, which is
important for those with prostate cancer.
Oranges and lemons: They both contain Iimonene
which stimulates cancer-killing immune cells like lymphocytes
that may also function in breaking down
cancer-causing substances.
Papayas: They have vitamin C that works as an
antioxidant and may also reduce absorption of cancercausing
nitrosamines from the soil or processed foods.
Papaya contains folacin (also known as folic acid),
which has been shown to minimize cervical dysplasia
and certain cancers.
Red wine: Even without alcohol, red wine has
polyphenols that may protect against various types
of cancer. Polyphenols are potent antioxidants, compounds
that help neutralize disease-causing free radicals.
Rosemary: This herb may help increase the activity
of detoxification enzymes. An extract of rosemary,
termed carnosol, has inhibited the development of
both breast and skin tumors in animals. We haven’t
found any studies done on humans. Rosemary can be
used as a seasoning and it can also be consumed as a tea.
Seaweed and other sea vegetables: They contain
beta-carotene, protein, vitamin B12, fiber, and chlorophyll,
as well as chlorophylones, which are important
fatty acids that may help in the fight against breast
cancer. Many sea vegetables also have high concentrations
of the minerals potassium, calcium, magnesium,
iron, and iodine.
Soy products like tofu: These contain several types
of phytoestrogens which are weak, nonsteroidal estrogens
that resemble some of the body’s natural hormones.
These compounds could help prevent both
breast and prostate cancer by blocking and suppressing
cancerous changes.
Sweet potatoes: They contain many anticancer
properties, including beta-carotene, which may protect
DNA in the cell nucleus from cancer-causing
chemicals outside the nuclear membrane.
Teas: Green tea and Black tea contain certain
antioxidants known as polyphenols (catechins) which
appear to prevent cancer cells from dividing. Green tea
is best, followed by our more common black tea (herbal
teas do not show this benefit).
Tomatoes contain lycopene, an antioxidant
that attacks roaming oxygen molecules, known as
free radicals, which are suspected of triggering cancer.
Lycopene appears to be more easily absorbed if the
tomatoes are eaten in processed form—either as tomato
sauce, paste, or juice. It appears that the hotter the
weather, the more lycopene tomatoes produce. Lycopene,
has been shown to be especially potent in combating
prostate cancer and may also protect against breast,
lung, stomach, and pancreatic cancer.
Tumeric appears
to inhibit the production of the inflammation-related
enzyme cyclo-oxygenase 2 (COX-2), which reaches
abnormally high levels in certain inflammatory diseases
and cancers, especially bowel and colon cancer.Apharmaceutical
company Phytopharm in the UK hopes to
introduce a natural product, P54, that contains certain
volatile oils, which greatly increase the potency of the
turmeric spice.
Whole grains contain a variety of
anti-cancer compounds, including fiber, antioxidants,
and phytoestrogens.When eaten as part of a balanced
diet, whole grains can help decrease the risk of developing
most types of cancer.
A considerable amount of information and knowledge
has been accumulated regarding the cancer fighting
foods. No single food or food substance alone can
protect an individual against cancer, but the right combination
of plant-based foods in the diet can greatly
increase the chances of avoiding cancer. Evidence is
mounting that the minerals, vitamins, antioxidants
and phytochemicals in many plant foods interact to
provide extra cancer protection by working synergistically
in the body. For this reason, many nutrition scientists
recommend that at least 2/3 of the diet should
consist of vegetables, fruit, whole grains and beans.
