BY DR. RAVI GAUR, M.D.(PATHOLOGY), Oncquest Laboratories Ltd.
Plants based foods are rich in cancer fighting phytonutrients and other special compounds. Try and include 4-5 small servings of all kinds of fruits and vegetables in your daily diet plan, especially these:
Broccoli
- Helps fight breast, liver, lung, prostate, skin, stomach and bladder cancers
- Broccoli is loaded with sulforaphane, a compound that boosts the body’s protective enzymes and flushes out cancer-causing chemicals
- The more broccoli you have, the better it is. Add it to your daily salads, omelets and pizza toppings
Garlic
- Helps fight breast, colon, esophageal and stomach cancers
- Most processed foods have nitrates as a preservative. These nitrates are converted into nitrosamines which are cancer causing compounds (carcinogens)
- Phytochemicals in garlic have been found to stop the formation of nitrosamines in the stomach and intestines
- Chop a clove of fresh, crushed garlic and sprinkle it over soups and sauces
Tomatoes
- Help fight endometrial, lung, prostate and stomach cancers
- Tomatoes are rich sources of lycopene, a carotenoid
- Lycopene has been found to stop cancer cell growth
- It is best to have tomatoes in cooked form since the heating process increases the amount of lycopene your body is able to absorb
Pulses
- Help fight breast cancer and colon cancer
- Studies show that black beans and dried beans help in fighting breast cancer and colon cancer in animals
- Have one katori of cooked pulses to your daily diet in addition to green leafy vegetables
Berries
- Help fight colon, esophageal, oral and skin cancers
- All berries are packed with cancer-fighting phytonutrients.
- Black raspberries contain high content s of phytochemicals called anthocyanins, which slow down the growth of pre-cancer cells
- You can take half a cup size of assorted berries a day to reap the benefits
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Beta-carotene is a powerful antioxidant. Sources found primarily in orange vegetables and leafy greens — have a reduced risk of cancer, particularly of the lung, colon, and stomach.
Among premenopausal women, one study found that eating a lot of vegetables that include beta-carotene, folate, vitamin C, and fiber – like sweet potatoes — reduced the risk of breast cancer.
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