Content for this post provided by Joan Karnell Cancer Center.
The American Institute of Cancer Research recommends you to eat your fruits and vegetables -- and so do we. Fruits and vegetables are packed with phytochemicals, naturally occurring plant chemicals (phyto means plant in Greek) that provide plants with color, odor and flavor.
The American Institute of Cancer Research recommends you to eat your fruits and vegetables -- and so do we. Fruits and vegetables are packed with phytochemicals, naturally occurring plant chemicals (phyto means plant in Greek) that provide plants with color, odor and flavor.
Laboratory studies have shown that phytochemicals have the potential to:
- Stimulate the immune system
- Block substances we eat, drink and breathe from becoming carcinogens
- Reduce the kind of inflammation that makes cancer growth more likely
- Prevent DNA damage and help with DNA repair
- Reduce the kind of oxidative damage to cells that can spark cancer
- Slow the growth rate of cancer cells
- Trigger damaged cells to "commit suicide" before they can reproduce
- Help to regulate hormones
Steps to Take Now:
- Eat a balanced diet high in a variety of vegetables, fruits, whole grains and beans
- Favor brightly colored or strongly flavored vegetables and fruits, which are often the best sources of phytochemicals
- Stick to food sources – phytochemicals in supplement form may not be as easily absorbed as those from food.
Visit AICR.org to learn more about these cancer fighting foods:
- Beans
- Berries
- Cruciferous vegetables
- Dark green, leafy vegetables
- Flaxseed
- Garlic
- Grapes and grape juice
- Green tea
- Soy
- Tomatoes
- Whole grains
Information adapted from the American Institute of Cancer Research, “Add Cancer Protective Foods.”
Cancer Fighting Cupboard is from Debra DeMille, MS, RD, CSO, and Carly Roop, RD, CSO, certified specialists in oncology nutrition, from the Joan Karnell Cancer Center at Pennsylvania Hospital.
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