Cancer is one of the most terrible health issues today, but new research indicates that diet is a big factor in cancer prevention and even recovery. Specific foods are abundant in nutrients, antioxidants, and compounds that have been shown to reduce the possibility of cancer or enhance overall well-being. Add more of these cancer-fighting foods to your meals to help your body ward off the disease and increase its overall well-being. Here is a guide for some of the best cancer-fighting foods you might want to add to your diet.
Cruciferous Vegetables
Probably the best-studied cancer-fighting foods are cruciferous vegetables, namely broccoli, cauliflower, kale, and Brussels sprouts. Cruciferous vegetables contain a class of compounds known as glucosinolates. These substances are broken down in the body to other substances that are believed to inhibit the growth of cancerous cells. The studies claim that glucosinolates detoxify the body, reduce inflammation, and inhibit the formation of cancerous cells.
Some of the superstars in this list include broccoli, which is a storehouse for sulforaphane. Sulforaphane fights cancer by neutralizing free radicals and promotes detoxification processes in the liver. These can be simply steamed, added to salads, or thrown into soups and stir-fries.
Berries
Berries — strawberries, blueberries, raspberries, blackberries — contain antioxidants and vitamins and can be rich in fibers that may affect the risk level of several cancers. These fruits possess anthocyanins, a sort of flavonoid that appears to have almost extremely potent effects as an antioxidant and anti-inflammatory agent. Anthocyanins reduce cell oxidative stresses that cause a cancerous condition in the body.
In addition to their antioxidant content, berries are also rich in vitamin C, another great immune booster and cancer fighter. Berries can easily be added to your diet as a snack, in smoothies, or even as a topping for yogurt or oatmeal.
Tomatoes
Tomatoes are among the richest sources of lycopene, a very strong antioxidant, and has been linked with reduced risks for a number of cancers, most significantly prostate cancer. Lycopene does this by neutralizing harmful free radicals and protects cells from DNA damage. Several studies have found that regular tomato consumption can decrease the risk of prostate, lung, and stomach cancers.
Interestingly, cooking tomatoes makes lycopene more bioavailable to your body. Thus, it’s possible to gain more of lycopene from the cooked tomatoes as compared to their raw versions. Adding tomato-based sauces, soups, or stews to your dishes is a straightforward way of elevating the ingestion of this nutrient that fights cancer.
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