Top Ten Cancer Fighting Foods

Cancer-causing agents bombard our bodies continually. Everything from second-hand smoke to charred meat supply cancer causing substances. Eating healthfully is a way to combat such carcinogens. Consume a plant-based diet, maintain a healthy weight and stay active to decrease cancer risk.

Blueberries, blackberries, strawberries and raspberries, among other berries, are considered good sources of Vitamin C, fiber, ellagic acid and phytochemicals. Vitamin C is a potent antioxidant that helps the body protect its cells. Colorectal cancer risk may decrease with berry intake due to the high fiber content. The American Institute for Cancer Research (AICR) states ellagic acid is a phytochemical that has antioxidant powers, decreases carcinogens and slows reproduction of cancer cells. Phytochemicals also have anti-cancer properties.

Cancers of the mouth, pharynx, larynx, esophagus and stomach may be affected by the fighting abilities of cruciferous vegetables. Broccoli, cauliflower, cabbage, brussels sprouts and bok choy are considered cruciferous vegetables. In laboratory tests, components of these vegetables decrease growth of cancer cells. Components such as glucosinolates ,crambene, indole-3-carbinol and isothiocyanates are responsible for this action.

Kale, spinach, collard greens, mustard greens, romaine lettuce, leaf lettuce and swiss chard are common dark green leafy vegetables. Fiber, folate and carotenoids contribute to the cancer fighting ability of these foods. Fiber in any form decreases the risk of colorectal cancer. Pancreatic cancer risk is lessened with adequate intake of folate. The carotenoids in green leafy vegetables, known as leutein and zeozanthan, act as antioxidants throughout the body.

Beans, including lentils and peas, have components that inhibit cancer reproduction in laboratory studies. The phytochemicals, saponin, protease inhibitors and phytic acid appear to protect cells from damage. Beans contain lots of fiber that can decrease risk of colorectal cancers.

Flaxseed is the best plant source of omega-3 fatty acids and contains large amounts of lignans. AICR reports that lignans, a form of phytoestrogens, mimic the hormone action of estrogen in the body. Phytoestrogens may alter the metabolism of estrogen, leading to a protective effect against breast cancer. The omega-3 fatty acid content of flaxseed may help protect against some cancers and heart disease. The fiber also contributes to a decreased risk of colorectal cancer. Consume flaxseed in its ground form to get all of the benefits.

Garlic is a member of the allium family. A study conducted by Dr. Lenore Arab and the University of North Carolina at Chapel Hill reports that regularly consuming garlic can reduce risk of stomach cancer by half and colorectal cancer by two-thirds when compared to those who eat little or no garlic. The more garlic one consumes, the less the risk of these cancers. Compounds in garlic appear to increase activity of immune cells, break down cancer causing substances and stop the growth of certain cancer tumors.

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 both polyphenols, flavonoids and catechins that may help prevent cancer. AICR reports green tea has the highest concentration of catechins, which have shown potential for preventing cancer cell development in laboratory studies. Population studies show that groups of people who consume high amounts of green tea have lower incidence of bladder, colon, stomach, pancreatic and esophageal cancers.

Soybeans and products made from soybeans such as tofu, tempeh and miso contain both isoflaones and phytosterols. Soy also has phytoestrogen powers that help protect against breast and prostate cancers. Some research cautions the use of soy in women at risk for breast cancer. It is suggested that consuming soy foods in moderation is safe for this population, but that they should avoid supplements containing soy. AICR recommends that consuming soy should be minimized in women receiving anti-estrogen treatments.

The best cancer-fighting property of whole grains is the fiber. Fiber protects against colorectal cancer. Whole grains are also sources of antioxidants, lignans and saponins. These components have shown cancer-fighting promise.