How Vegetables Reduce the Risk of Cancer
Are you wondering what you should be eating to prevent cancer? The American Cancer Association notes that there’s no one study that shows how specific foods can reduce your risk of certain cancers. It’s actually easier to figure out what can increase your cancer risk than it is to figure out what can reduce the risks for specific cancers. However, certain compounds found in some veggies may have the potential to protect the body from tissue damage, helping to reduce the risk of certain types of cancer.
Here’s a look at fall and winter veggies that have compounds that may help reduce your risk of cancer.
Cabbage is cheap, super healthy, and packed with minerals and vitamins. It contains anti-carcinogenic compounds known as glucosinolates, which some studies claim may help to lower the risk of cancer.
Broccoli, and other cruciferous vegetables, contain sulfur-containing chemicals called glucosinolates, which give these veggies their bitter flavor and pungent aroma. When prepared, the glucosinolates break down into compounds that have been studied for their anticancer effects.
Brussels sprouts offer many of the same health benefits of cabbage, and they are known to contain cancer-fighting antioxidants that may help to keep DNA protected from oxidative damage.
Beets are rich in important vitamins and minerals, such as potassium, vitamin A, vitamin C, and folate. They also contain betalains, which are antioxidants that help to fight cancer, as well as other types of degenerative diseases.
Carrots are already well-known for being packed with beta carotene, but they also include other antioxidants, such as lutein, cyanidins, and vitamin C. Some studies show that eating carrots may help to prevent heart disease and reduce the risk for certain types of cancer.
Of course, it’s important to remember that no single food has the ability to prevent cancer. However, eating more fruits and veggies can reduce your risk of obesity.
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