Top Cancer-Fighting Foods
Top Cancer-Fighting Foods. Leafy Green Vegetables. Cruciferous Vegetables. Berries. Brightly Orange-Colored Fruits and Veggies (Citrus Fruits, Squash, Sweet Potatoes, etc.) Fresh Herbs and Spices. Organic Meats. Cultured Dairy Products. Nuts and Seeds.
Grapefruit
Vitamin C — an antioxidant found in many fruits and vegetables such as grapefruit, oranges, bell peppers, and broccoli — helps to prevent the formation of cancer-causing nitrogen compounds. Diets high in vitamin C have been linked to a reduced risk of cancers of the stomach, colon, esophagus, bladder, breast, and cervix.
Pomegranates
Pomegranates are chock full of ellagic acid — the latest phytonutrient to enter the scene (although it’s been quietly hanging out in berries, nuts, and pomegranates for millennia). In laboratory and animal studies, ellagic acid has been shown to inhibit cancer cell growth and deactivate cancer-causing compounds. To take advantage of these health properties, incorporate pomegranate seeds into smoothies or use them to top off a bowl of yogurt or cereal.
Cruciferous Vegetables
All plant foods — grains, fruits, and vegetables — contain small amounts of phytonutrients: naturally occurring chemical compounds that are just as important as vitamins and minerals are for maintaining health. There are thousands of known phytonutrients, many of which have demonstrated the potential to protect us against cancer.
Tea
Tea contains compounds called catechins, compounds that scientists theorize may help stop the growth of cancer cells and prevent cellular mutations that contribute to cancer development. In Japan, where tea is the preferred beverage, green tea consumption has been linked to reduced risk of stomach cancer among women.
Turmeric
Turmeric is the yellow-colored spice found in curry powder. Curcumin, the active ingredient in turmeric, functions as both an anti-inflammatory and an antioxidant, and it may help prevent cancer by interfering with aspects of cellular signaling. In laboratory animals, curcumin has been shown to help prevent cancer of the breast, colon, stomach, liver, and lung
Ground Flaxseed
Omega-3 fatty acids may help prevent cancer by inhibiting cancer cell proliferation and disrupting steps that are critical to tumor growth. Omega-3 fatty acids also help reduce inflammation, which means they could theoretically reduce the possibility of cellular mutations. But even if omega-3s don’t directly reduce the risk of cancer
Wild Salmon
Low vitamin D levels have been linked to several cancers, including colon and breast. Scientists theorize that vitamin D may help block the development of blood vessels that feed growing tumors and help stop the proliferation of cancerous and precancerous cells. To cover your bases, I recommend eating plenty of vitamin D–rich foods, such as wild salmon,
Sweet Potatoes
Beta-carotene is a powerful antioxidant. Studies have shown that people who eat a diet high in beta-carotene — 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
Berries
Of all the fruits and vegetables studied, berries rank among the most likely to reduce cancer risk. Every year, we learn more and more about the benefits of these nutrition powerhouse fruits. Raspberries, blueberries, and cranberries in particular have shown very promising potential to help prevent cancer.
Spinach
Some research shows that eating a vitamin E–rich diet reduces the risk of stomach, colon, lung, liver, and other cancers, but, as with other antioxidants, vitamin E supplements have largely struck out. I recommend adding vitamin E–rich foods like spinach to your diet; it will help keep your cells’ defenses strong. A cup of cooked spinach delivers nearly a third of your daily requirement
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