Healthy eating and making proactive dietary choices can improve your overall well-being because it keeps your energy up, boosts your immune system, and provide nutrients your body needs for maintenance and repair. Eating a diet rich in antioxidants reduces breast cancer risk. Consumption of vegetables and fruits has been linked with less expansion of different forms of tumor.
Evidence suggests the polyphenols help kill cancerous cells while leaving healthy cells alone. Plums, Peaches, Blueberries, Strawberries, and Black Raspberries contain high amounts of polyphenols, which may help prevent breast cancer cells from forming and later multiplying. Berries are also high in antioxidants, such as Vitamin C.
Cruciferous vegetables such as Broccoli, Cauliflower, Brussels sprouts, Arugula, Kale and Cabbage are typically rich in antioxidant Vitamins, such as C, E, and K, and are high in fiber. A type of chemical called glucosinolates present in Cruciferous vegetables along with other components fight with cancerous cells.
Green vegetables like Spinach, Kale, Swiss chard, Collard, Mustard, Turnip and Beet Greens are typically high in antioxidants and fiber, which may make them potent anticancer tools.
An active compound is known as “carotenoids” are found in many red, orange, dark green, and yellow fruits and vegetables can decrease the occurrence of tumor.
Carrots, Tomatoes, Kale, Apricots and Sweet potatoes are typically high in Vitamin A, Lutein, Beta Carotene and Lycopene all of which might be effective against free radicals.
Apigenin is a flavonoid found in certain fruits, vegetables, and herbs. Apigenin is an antioxidant, found in Parsley, Celery, Chamomile, Peppermint, Spinach and Licorice may have anti-inflammatory properties.
There’s no downside to eating healthy fruit, but more research is needed to determine how much you should eat to benefit from its anti-cancer properties. Just like genetic factors and lifestyle choices, food is only part of the picture. You shouldn’t rely on it as your only preventive action.

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