Tomatoes, vegetables, berries, apples, pears, onions and garlic provide antioxidants that can help prevent many types of cancer.
Processed foods, air pollution, cigarette smoke, alcohol and chemicals contribute to the development of different types of cancer. Eating certain foods increases immunity and the amount of anti-cancer cells in the body, contributing to better disease prevention.
Tomato
Lycopene is an antioxidant that creates the red color (most abundant in the peel) and can fight many types of cancer. A 2017 review by Hacettepe University, Türkiye, based on 118 studies, on more than 1,700 people, found that people who eat a lot of tomatoes have lower rates of breast, prostate and lung cancer. This effect is due to lycopene’s ability to inhibit the growth of cancer cells and regulate immune function.
Bean
Beans contain many nutrients with anti-cancer properties, such as fiber and minerals. They also provide bioactive substances such as phenolic compounds, which can reduce inflammation and fight cell damage, thereby adding to their anti-cancer effects.
Fiber-rich foods like beans prevent colorectal cancer by diluting cancer-causing substances in the stool, reducing constipation and increasing the production of short-chain fatty acids. These effects contribute to preventing cancer in the digestive tract.
According to the American Journal of Nutrition and Cancer, green vegetables contain a lot of fiber and protein and can prevent cancer cells from growing by up to 75%.
Cabbage
Cruciferous vegetables include broccoli, cauliflower, cabbage, kale, arugula and Swiss chard. It contains a sulfur compound called glucosinolate. The body converts glucosinolates into molecules called isothiocyanates, which have strong anti-cancer properties.
Berry
Regularly consuming berries helps reduce the risk of cancer. Strawberries, blueberries and raspberries have many antioxidant and anti-inflammatory compounds such as flavonoids and anthocyanins. These substances contribute to preventing cell damage and inhibiting the production of inflammatory compounds. Eating berries may reduce the risk of death in people with breast cancer.
Apples, pears
Eating apples and pears helps prevent colorectal, breast and lung cancer. These fruits are packed with nutrients and plant compounds with anti-cancer properties like vitamin C and flavonoids. Apples and pears also contain pectin (a type of soluble fiber) that has many health benefits such as reducing harmful cholesterol (LDL) in the blood, preventing weight gain…
Onion
Flavonoid antioxidants, organic sulfur compounds, and vitamin C in garlic and onions inhibit cancer cell proliferation and protect cells from oxidative damage. Eating lots of allium vegetables is associated with a reduced risk of breast, colorectal, stomach and several other common cancers.
Herbs and spices
Incorporating herbs and spices into your diet can limit your risk of certain diseases. This benefit is due to plant compounds that fight melanoma. For example, turmeric contains curcumin, a polyphenol with powerful anti-cancer properties. Rosmarinic acid in rosemary and parsley reduces oxidative stress.