A third of cancers are linked to our diet. Incorporate more fresh fruits and vegetables can prevent this disease.

The American Cancer Institute estimates that about one third of cancer deaths are diet related. Excess fat, sugar, pesticide use, lack of fiber. Our diet has become poorer with the emergence of industrialization. The developing countries like China and India have cancer rates 30% lower than Western countries with an agricultural system based on intensive farming and industrialized food system.Japan also experienced a low rate of cancer through a diet low in meat and traditionally rich in vegetables, algae and fungi, deemed beneficial against cancer. The most common foods contain anticancer properties, antioxidants that neutralize the damage caused by free radicals.

Phytochemistry, the future of the fight against cancer?

In 2006, a team of Italian researchers led by Stefania Galletti, of Bologna University found that broccoli contained 20 times more glucobrassicin than other vegetables. The study, published in the Journal of the Science of Food and Agriculture , showed that if a cabbage leaf was damaged, it could produce up to 30% of glucobrassicin . This chemical has a destructive effect on intruders (in this case, pests). This compound also appears to have tumor properties and is particularly studied in cases of breast cancer. The glucobrassicin showed an active role in reducing cancer-causing chemicals linked to estrogen. Women with higher levels of this hormone have an increased risk of breast cancer. Research on the phytochemistry are quite recent and multiply, in the hope of finding a molecule that will more effectively treat cancer.

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What foods are good?

If junk food can kill us, eating healthy can be beneficial to us! The following foods are known for their action against cancer either by inhibiting the growth of cancer cells, either by reducing the size of the tumor, or preventing the risk of cancer.

The Advocate: Avocados are rich in glutathione , a powerful antioxidant that attacks against free radicals in the body. Avocados are also a source of potassium and beta carotene important.

Carrots: Carrots are high in beta carotene, which can help reduce a wide range of cancers. Kirsten Brandt, head of research department of the DIAS (Danish Institute of Agricultural Sciences) showed that falcarinol , a chemical agent in carrots may reduce cancer risk by isolating cancer cells and reducing their development.

Sprouts: As we have seen, the cabbages are widely studied for the presence of glucobrassicin , a chemical compound that can have a major role against breast cancer. But this is not their only asset, they contain two antioxidants, lutein and zeaxanthin that may help reduce prostate tumors.

Garlic: Garlic is composed of allium that stimulates the immune system and appears to increase its effectiveness in controlling cancer cells.

Grapes: Grapes contain bioflavonoids, powerful antioxidants that work as agents for cancer prevention. They are also a source of resveratrol , a substance that inhibits the enzyme stimulating the growth of cancer cells. They also contain ellagic acid, a compound that blocks enzymes needed for cancer cells, which seems to help slow tumor growth.

Fungi: Many fungi are used in Japan in the fight against cancer.

Nuts: Nuts contain antioxidants and quercetin campferol that can inhibit the growth of cancers. The number of beneficial foods in the fight against cancer is vast. Also exemplary green tea, raspberry, pepper papaya, sweet potatoes, soy, rosemary, tomatoes, turmeric. It would be simpler to say that having a balanced and varied diet, including fruits and vegetables helps prevent many cancers and other diseases such as cardiovascular disease.