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Cancer-causing agents bombard your body continuously. Anything from second hand smoking to charred meat will give cancer causing components. Consuming healthy foods is an established solution to fight these cancer causing agents. Eat a plant-based eating plan, keep a good weight and remain active to diminish the cancer danger.(Ebrand26815vs.
Blueberries, blackberries, strawberries and raspberries, among other berries, are believed to be excellent sources of Vitamin C, dietary fiber, ellagic acid and phytochemicals. Vitamin C is an effective antioxidant that can help your body guard its cells. Colon cancer risk can decrease with berry consumption because of the high fiber content. The American Institute for Cancer Research (AICR) reports that ellagic acid is a phytochemical containing antioxidant abilities, minimizes cancerous carcinogens and decreases reproduction of cancer cells. Phytochemicals also have anti-cancer characteristics.
Dark Green Leafy Vegetables
Kale, spinach, collard greens, mustard greens, romaine lettuce, leaf lettuce and swiss chard are typical dark green leafy vegetables. Fiber, folate and carotenoids add to the cancer fighting capability of these foods. Fiber in every form reduces the possibility of colon cancer. Pancreatic cancer hazard is reduced with sufficient absorption of folate. The carotenoids in green leafy vegetables, known as leutein and zeozanthan, work as antioxidants through the entire body.
Beans, such as lentils and peas, have ingredients that suppress cancer processing in research studies. The phytochemicals, saponin, protease inhibitors and phytic acid seem to shield cells from harm. Beans contain many fibers which are able to reduce the danger of colon cancers.
Resveratrol is the phytochemical found in grapes. This phytochemical is most concentrated in the grape skin and is also in the juice. It works as both an antioxidant and anti-inflammatory agent. The AICR has conducted research reporting that Resveratrol slows tumor growth, blocks initiation, promotion and progression of cancer cells.
Green tea has polyphenols, flavonoids and catechins that may help prevent cancer. AICR report green tea leaf contains the highest quantity of catechins, which indicate potential for fighting cancer cell growth in research investigation. Group research has revealed that groups of people that consume high levels of green tea have reduced frequency of bladder, colon, stomach, pancreatic and esophageal cancers.
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27/08/2015 5:21 pm