Medical science has made many achievements in recent years, but cancer still remains a serious disease. If identified on time, its treatment is possible. Experts believe that along with genetic reasons, bad lifestyle and eating habits are also the main causes of cancer. The good thing is that some foods can be helpful in preventing cancer. Let us know about such foods which can help in fighting cancer.
Frozen berries like blueberries, blackberries and raspberries are rich in antioxidants like anthocyanins, ellagic acid and flavonoids. These compounds protect DNA from damage caused by cancer-causing free radicals. Research has shown that freeze-dried berries can reduce tumor growth by 30 to 80 percent. These berries are helpful in reducing inflammation in the body and preventing uncontrolled growth of cells.
Kiwi contains antioxidants like vitamin C, fiber, carotenoids and polyphenols, which protect cells from DNA damage. This fruit strengthens the immune system of the body and helps in repairing cells. Research shows that eating fruits rich in vitamin C like kiwi can reduce the risk of lung, mouth and stomach cancer.
Edamame, known as raw soybeans, contains isoflavones, which affect estrogen receptors in the body. Research shows that these compounds may help reduce the risk of breast and prostate cancer. Edamame contains both fiber and protein, which improves digestion and aids in weight management.
Beans are an excellent source of fiber, plant protein, and antioxidants. Consuming fiber promotes proper digestion and flushes out toxins from the body, thereby reducing the risk of cancer. Additionally, the saponins and phenolic compounds present in beans help prevent the growth of cancer cells. Including a variety of beans in your diet provides natural protection to the body against cancer.
Vegetables like broccoli, cauliflower and Brussels sprouts are rich in glucosinolates, which the body converts into isothiocyanates and indoles. These compounds activate liver enzymes and help eliminate cancer-causing compounds from the body. Therefore, it is better to lightly steam or eat these vegetables raw, as overcooking can destroy their enzymes.
The purple color of sweet potatoes is due to anthocyanins, which are powerful antioxidants and prevent inflammation and cell damage. Laboratory studies have also shown that these compounds inhibit the growth of cancer cells and promote cell death. They also contain fiber, vitamins and minerals that strengthen the immune system and protect the body from diseases.
