Even though our modern medicine is advanced and different treatments exist, the number of people diagnosed with cancer seems to be on the rise. Why are people targeted by cancer? The reasons are complicated. However, we know that diet and cancer are very closely related. There are many foods with cancer-fighting effects that can be added to your diet. Let’s take a look.
Cancer-fighting foods
1. Corn
Corn does not only help prevent diseases such as high blood pressure, hardening of the arteries, and urinary stones, but it also has cancer-fighting effects. This is because corn is a good source of antioxidants, including flavonoids and carotenoids, which may help to protect cells from damage caused by free radicals, which can lead to cancer. Corn is also a good source of the amino acid arginine, which has been shown to have anti-tumor effects in some studies.
2. Onions
Onions contain a variety of phytochemicals, including flavonoids and sulfur compounds, which may have cancer-fighting properties. Some studies have suggested that onions may be particularly effective at preventing certain types of cancer, such as stomach and colon cancer.
Sulfur compounds in onions, such as quercetin and allicin, may also have anti-cancer effects. Quercetin has been shown to have antioxidant and anti-inflammatory properties, and it may help to inhibit the growth of cancer cells. Allicin, which is released when an onion is cut or crushed, has been shown to have antibacterial and antiviral properties and may also have potential anti-cancer effects.
3. Eggplant
Many people prefer to remove the skin from the eggplant when they eat it. However, eating the skin of the eggplant may have some potential health benefits, including potential anti-cancer effects. Eggplant skin is a good source of antioxidants, including flavonoids and polyphenols, which may help to protect cells from damage caused by free radicals, which can lead to cancer. Some studies have suggested that certain compounds found in eggplant skin, such as nasunin and chlorogenic acid, may have potential anti-cancer effects as well.
4. Edamame
Edamame is a good source of a type of phytochemical called isoflavones, which are plant compounds that have estrogen-like effects in the body. Some research has suggested that isoflavones may have potential anti-cancer effects, particularly in relation to breast and prostate cancer.
5. Tomatoes
Tomatoes contain carotenoids (including lycopene), lutein, potassium, iron, magnesium, phosphorus, vitamins, and other nutrients. Among them, lycopene has a powerful antioxidant effect. Studies have found that eating more tomatoes can reduce the incidence of cancers, such as prostate, gastric, colon, ovarian, cervical, and breast cancer.
6. Carrots
Carrots are a good source of a variety of nutrients including beta-carotene. One study found that people who had higher levels of beta-carotene in their blood had a lower risk of developing lung cancer, particularly among smokers. Other studies have suggested that a high intake of beta-carotene may be associated with a lower risk of certain types of cancer, including lung, prostate, and breast cancer.
7. Cabbage
Cabbage is a good source of a variety of nutrients, including flavonoids and sulfur-containing compounds, that may have potential cancer-fighting effects. Some research has suggested that these compounds may have the ability to alter the metabolism of estrogen in a way that may help to reduce the risk of breast cancer. The sulfur compounds may also have potential anti-cancer effects, particularly in relation to lung and esophageal cancer.
8. Mushrooms
Some research has suggested that certain compounds found in mushrooms, such as beta-glucans and lectins, may have potential anti-cancer effects, particularly in relation to breast, prostate, and colon cancer. Some studies have also suggested that mushrooms may have immune-boosting effects and may help to enhance the body’s natural cancer-fighting ability.
9. Lentils
Lentils are rich in crude fiber, riboflavin, amino acids, and other substances. Some research has suggested that certain compounds found in lentils and other legumes, such as saponins and phytosterols, may have potential anti-cancer effects, particularly in relation to colon and stomach cancer. Some studies have also suggested that legumes may have immune-boosting effects and may help to enhance the body’s natural cancer-fighting ability.
10. Cauliflower
Cauliflower contains a variety of phytochemicals that can block and inhibit the growth of cancer cells. It is a good source of antioxidants, including flavonoids and carotenoids, which may help to protect cells from damage caused by free radicals, which can lead to cancer. Furthermore, cauliflower is rich in dietary fiber, which can promote gastrointestinal motility, help defecation, and metabolize toxic waste. So, it can help reduce the risk of colorectal, rectal, gastric cancer, and other digestive tract cancers.
11. Bananas
According to research, banana extract has an obvious inhibitory effect on carcinogens such as aflatoxin B1, a compound that has been shown to cause liver cancer in animals and may be associated with an increased risk of liver cancer in humans.
Bananas are also a good source of magnesium. Animal experiments have found that magnesium deficiency may impair the function of natural killer cells, which are important for the immune system’s ability to recognize and eliminate cancer cells. Other studies have suggested that low magnesium levels may be associated with an increased risk of certain types of cancer, including colon, breast, and prostate cancer.
12. Kiwi fruit
The vitamin C content of kiwi fruit is the highest among fruits, with 200 mg of vitamin C being provided per 100 grams of fruit. Vitamin C is a natural antioxidant, which can enhance disease resistance and increase human immunity. Kiwi also contains bioflavonoids which can prevent vitamin C from being oxidized and destroyed, thus enhancing its effects.
Translated by Patty Zhang
