In United States one million people gets cancer every year.
Cancer is spreading like an epidemic. Our body is made up of trillions of
living cells. When one cell grows another one dies. When a human cell grows and
multiplies faster than normal, it is called as cancer.
There are
some super foods that can fight and prevent cancer. We are here to discuss
about those herbs and foods.
·
Broccoli
All cruciferous veggies have anti cancer properties. Broccoli
stands in the first place for this as it contain sulforaphane. Broccoli
contains several compounds called isothiocyanates, including sulforaphane and
indole-3-carbinol (I3C), which has been touted as possible anti-cancer agents,
says American cancer society .
Include
broccoli in your diet. That could prevent cancer.
·
Turmeric/Curcumin
It is a natural food coloring herb commonly used in India and
other Asian countries. Studies have found that curcumin, an antioxidant that is
an active ingredient in turmeric, demonstrated some anti-cancer effects in the
lab. Curcumin interferes with growth of the tumor.
Turmeric may
prevent and slow the growth of a number of types of cancer, particularly tumors
of the esophagus, mouth, intestines, stomach, breast, and skin.
·
Carrots
Retinol or carotene found in carrot may prevent cancer, experts
say. It is effective in various cancers like lung, prostate, breast etc... A
variety of dietary carotenoids have been shown to have anti-cancer effects due
to their antioxidant power in reducing free radicals in the body. Carrot juice extract was shown to
kill leukemia cells and inhibit their progression in a 2011 study.
·
Garlic
Several studies have shown that garlic can reduce the risk of
cancer. If you use garlic in a regular basis it may prevent cancers like colon,
stomach, esophagus, pancreas etc… A
study from the New York Presbyterian Hospital and Weill Cornell Medical Center
suggested that a compound found in garlic, selenium, may possess an anti-cancer
property. Results of the study showed that participants who consumed raw garlic
on a regular basis as a part of their diet (two or more times a week), had a
44% decreased risk of developing lung cancer.
·
Fennel
'Anethole', a major constituent of fennel resists and
restricts the adhesive and invasive activities of cancer cells. It is also rich
in vitamin C. You can add fennel in your diet to prevent cancer.
·
Saffron
Saffron is the one of the most expensive spice. Crocetin, an
important carotenoid constituent of saffron, has shown significant potential as
an anti-tumor agent in animal models and cell culture systems. It may reduce or
prevent the liver cancer. Saffron has anti-inflammatory and anti cancer
functions.
·
Ginger
Ginger (Zingiber officinale Roscoe) is an excellent source of
several bioactive phenolics, including non-volatile pungent compounds such as gingerols,
paradols, shogaols and gingerones. Ginger root or its extract may prevent or
help to reduce various cancers. Ginger kills cancer cells in two ways: apoptosis, the cancer cells essentially commit
suicide without harming surrounding cells. In autophagy, “the cells are tricked
into digesting themselves,” explains J. Rebecca Liu, assistant professor of
obstetrics and gynecology at the University of Michigan in Ann Arbor.
·
Avocados
Avocados are one of the most commonly used fatty fruit. It is
rich in Vitamin E. avocados contains carotinoids, vitamin E, lutein oleic acid
which are known to prevent various cancers.
Nutrients
taken from avocados are able to thwart oral cancer cells, killing some and
preventing pre-cancerous cells from developing into actual cancers, according
to researchers at Ohio State University. An acetone extract of avocado
containing these carotenoids and tocopherols was shown to inhibit the growth of
both androgen-dependent (LNCaP) and androgen-independent (PC-3) prostate cancer
cell lines in vitro.
·
Papaya
Papaya contains folacin (also known as folic acid), which has
been shown to minimize cervical dysplasia and certain cancers. Papaya leaf
extract is used to treat various conditions like cancer. Papaya is known fruit
to fight inflammation, a intestine cleanser and a immunity booster.
·
Berries
In cell studies, blueberry extract and anthocyanins, as well
as ellagic acid and the urolithins that form from it, decrease free radical
damage to DNA that can lead to cancer. Blue berries help to lose weight.
Berries are rich in vitamin C that can help to prevent cancer. Scientists suggest chokeberries could work in
combination with conventional drugs to kill more cancer cells.
·
Tomatoes:
People who have diets rich in tomatoes, which contain
lycopene, appear in some studies to have a lower risk of certain types of
cancer, especially cancers of the prostate, lung, and stomach. Men who eat over
10 portions a week of tomatoes have an 18 per cent lower risk of developing
prostate cancer, new research suggests.
The
cancer-fighting properties of tomatoes are thought to be due to lycopene, an
antioxidant which can protect against DNA and cell damage.
·
Fish:
Studies have shown that eating fish may reduce the risk of getting
many types of cancers. British medical journal say, higher consumption of fish
and n-3 polyunsaturated fatty acids is associated with a lower risk of breast
cancer.
Some studies
have showed rating fish may reduce the risk of getting colorectal cancer. Add
fish to your diet in regular basis. Omega-3 fatty acids are known to prevent
cardiovascular diseases. It can reduce your cholesterol level.
http://www.bmj.com/content/346/bmj.f3706
http://www.cancer.org/treatment/treatmentsandsideeffects/complementaryandalternativemedicine/dietandnutrition/lycopene
http://jnci.oxfordjournals.org/content/91/4/317.long
http://www.ncbi.nlm.nih.gov/pubmed/15629237
http://researchnews.osu.edu/archive/avocados.htm
http://www.ncbi.nlm.nih.gov/pubmed/21466430
http://www.ncbi.nlm.nih.gov/pubmed/19961915
http://www.ncbi.nlm.nih.gov/books/NBK92774/?report=reader
http://www.medicalnewstoday.com/articles/264599.php
"Bioactive
chemicals from carrot (Daucus carota) juice extracts for the treatment of
leukemia." Zaini R, Clench MR, Le Maitre CL. J Med Food. doi:
10.1089/jmf.2010.0284. 2011 Nov;14(11):1303-12. Abstract. Accessed 13 December
2013.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2758121/
Post a Comment Blogger Facebook