Do You Already Cook With These Top Cancer-Fighting Foods?

Experts recommend incorporating mixed berries into your daily diet as they are rich in antioxidants, vitamins and fiber. A study showed that bilberry extract administered to people with colorectal cancer helped reduce the proliferation of cancer cells by 7 percent. Another study showed that black raspberries reduced the cancer markers in people with oral cancer.

Known for its anti-inflammatory properties and ability to regulate blood sugar levels, cinnamon might help prevent the spread of cancer cells too. Studies showed that it may curtail the multiplication of cancer cells and reduce the size of tumors associated with head and neck cancers.

Researchers have found that a couple of servings of cooked, dried beans might help reduce the risk of colon cancer and its recurrence. Studies conducted on animals found that beans were 75 percent successful in stopping the development of cancer cells.

While carrots have been linked with eye health because of their high vitamin A content, studies show that they might reduce the risk of stomach cancer by nearly 26 percent and prostate cancer by 18 percent. Other studies have also noted that smokers who didn’t include carrots in their diet were thrice as likely to develop lung cancer when compared to their peers who ate carrots.

A handful of nuts may be good for heart health, but it looks like they may also provide protection from some types of cancer. A study that observed over 30,000 individuals for almost three decades found that those who consumed nuts consistently had a considerably reduced risk of developing pancreatic, endometrial and colorectal cancers.

Sulforaphane, a major component of broccoli and other cruciferous vegetables, might be a powerful cancer-fighting agent. Studies have shown that sulforaphane might be able to shrink the size of tumors and also reduce the risk of colon and colorectal cancers.

A research program that reviewed 19 major studies on the benefits of olive oil found that its regular consumption might reduce the risk of breast cancer and cancers impacting the digestive system. Another study found that it may also reduce the development of colorectal cancer.

Varieties like mackerel, salmon and anchovies that are rich sources of vitamin D and healthy fats might reduce the risk of certain cancers like those of the digestive tract.

Garlic contains allicin, the component that provides it its pungent flavor and cancer-fighting properties. Studies have shown that regular intake of garlic and its relatives like onions and shallots might reduce the risk of stomach and prostate cancers.

Tomatoes are a staple in almost every cuisine around the world and studies show that the lycopene in tomatoes might have cancer-fighting properties. Many studies have shown that tomatoes consumed in any form might reduce the risk of prostate cancer.

Curcumin, the main component of turmeric is known for its anti-inflammatory and antiseptic properties and now, studies show that it might also have cancer-fighting benefits. A study observed individuals with visible cancerous lesions in the colon and it was noted that the number of lesions reduced by 40 percent after they were given 4 grams of curcumin for 30 days. It may also help destroy cancer cells associated with head and neck cancers.

While the fiber content and antioxidants in flaxseeds might support digestion and heart health, regular consumption of these potent seeds might also reduce the risk of certain cancers.

References

Link, R. (2017, December 18). 13 Foods That Could Lower Your Risk of Cancer. Retrieved October 10, 2018, from https://www.healthline.com/nutrition/cancer-fighting-foods

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