The substances in vegetables support anti -cancer

Folic acid and folate are different forms of vitamin B. Folate that supports a healthy methylation of DNA (help control gene manifestations) and synthesize DNA (the process of creating new cells). Lack of folate increases the risk of DNA mutation, leading to cancer. Natural sources of folate include broccoli, brussels, leafy vegetables, peas, chicken beans and kidney beans. Cereal products help to supplement folic acid.

Sulforaphane It is a plant chemical that reduces the risk of cancer, inhibits the growth of cancer cells. Sulforaphane is metabolized from glucosinolate in vegetables like broccoli, cabbage, and broccoli.

Carotenoid Is pigment that creates orange, yellow and red in food. Beta carotene is a popular carotenoid, also a precursor of vitamin A, which can protect against the growth of cancer. The source of catenoids includes apricot, carrot, corn, sitting, pumpkin, tomatoes, sweet potatoes, peaches, kale, broccoli.

Lycopen A bright red pigment found in tomatoes, watermelon, pink grapefruit, bell peppers. Lyconpen’s antioxidant effects are associated with preventing and inhibiting tumor growth, reducing the risk of cancer.

Lutein As an antioxidant, it is possible to reduce inflammation and oxidative stress. It protects cells, reduces the risk of cancer. Lutein is found in spinach, kale, yellow carrots, zucchini, egg yolks, dill and chives.

Kaempferol and quercetin Support to control cell activity, protect the body from damage caused by free radicals, reduce the risk of malignant tumor development. The source of Kaempferol is found in kale, beans, spinach, broccoli. Apples, honey, raspberry, onions, red grapes, leafy vegetables provide quercetin antioxidants.