Anti Cancer Foods, may help prevent cancer

Posted on October 31, 2008. Filed under: Food and Cancer, Foods that Prevent Disease | Tags: , , , , , , , , , , , |

Taken from an article on msnbc.com

Inc. From “Anticancer, A New Way of Life” by David Servan-Schreiber, MD, PhD, published in September 2008. Copyright by David Servan-Schreiber, MD, PhD, 2008.

 

Japanese green tea
Green tea is rich in compounds called polyphenols, including catechins (and particularly EGCG), which reduce the growth of new blood vessels that feed tumors. It’s also a powerful antioxidant and detoxifier (activating enzymes in the liver that eliminate toxins from the body), and it encourages cancer cell death. In the laboratory, it has even been shown to increase the effect of radiation on cancer cells.

Pomegranate juice
This juice, which tastes like raspberries, has been used in Persian medicine for thousands of years. Its antioxidant and anti-inflammatory properties are well confirmed; studies show it can substantially reduce the development of even the most aggressive prostate cancers (among others). In addition, drinking it daily slows the spread of an established prostate cancer by more than 50 percent.

 

Ginger
Fresh ginger, or gingerroot, is a powerful anti-inflammatory that combats certain cancer cells and helps slow tumor growth. A ginger infusion can also alleviate nausea from chemotherapy or radiotherapy.

Turmeric
Found in curry powder, this spice is the most powerful natural anti-inflammatory available today. It encourages cancer cell death, inhibits tumor growth, and even enhances the effectiveness of chemotherapy. Some research shows that turmeric is most effective in humans when it’s mixed with black pepper and dissolved in oil (olive or canola, preferably). In store-bought curry mixes, turmeric represents only 20 percent of the total, so it’s better to obtain ground turmeric directly from a spice shop.


Cabbages and other cruciferous greens
Brussels sprouts, bok choy, Chinese cabbage, broccoli, and cauliflower all contain sulforaphane and indole-3-carbinols (I3Cs), two potent anticancer molecules. These molecules help the body detoxify certain carcinogenic substances and can help prevent precancerous cells from developing into malignant tumors. They also promote the suicide of cancer cells and block tumor growth.

 

Garlic, onions, leeks, shallots, chives
The sulfur compounds found in this group (the alliaceous family) promote the death of colon, breast, lung, and prostate cancer cells. Epidemiological studies also suggest a lower risk of kidney and prostate cancer in people who consume the most garlic.

 

Soy
Compounds called isoflavones (including genistein, daidzein, and glycitein) prevent tumor growth and block the stimulation of cancer cells by sex hormones (such as estrogens and testosterone). There are significantly fewer breast cancer cases among Asian women who have eaten soy since adolescence, and when they do have breast cancer, their tumors are usually less aggressive with higher survival rates. Isoflavone supplements (in pill form) have been associated with an aggravation of certain breast cancers, but whole soy, eaten as food, has not.

 

Fatty fish
The risk of several cancers is significantly lower in people who eat fish at least twice a week. Several studies discovered that the anti-inflammatory long-chain omega-3s found in fatty fish (or in high-quality purified fish-oil supplements) can help slow cancer cell growth in a large number of tumors (lung, breast, colon, prostate, kidney, etc.).

 

Citrus
Oranges, tangerines, lemons, and grapefruit contain anti-inflammatory compounds called flavonoids that stimulate the detoxification of carcinogens by the liver. Certain flavonoids in the skin of tangerines — tangeritin and nobiletin — can also help promote the death of brain cancer cells.

 

Strawberries
Strawberries, raspberries, blueberries, blackberries, and cranberries contain ellagic acid and a large number of polyphenols, which inhibit tumor growth. Two polyphenols found in berries, anthocyanidins and proanthocyanidins, promote cancer cell death.

 

Dark chocolate
Chocolates containing over 70 percent cocoa provide a number of antioxidants, proanthocyanidins, and many polyphenols. In fact, a square of dark chocolate contains twice as many as a glass of red wine and almost as many as a cup of green tea properly steeped. These molecules slow the growth of cancer cells and limit the blood vessels that feed them.

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Vegetables and Soybeans Reduce Your Risk of Type 2 Diabetes

Posted on June 4, 2008. Filed under: Foods that Prevent Disease, Type 2 Diabetes, Type 2 Diabetes Prevention | Tags: , , , |

This article is taken from Worlds Healthiest Foods at  http://www.whfoods.com/genpage.php?tname=btnews&dbid=29#article

Vegetables
A prospective study of 64,191 women ranging in age from 40 to 70 years, who were followed for 4.6 years, found those eating the most vegetables—an average of 428 grams (a little less than 13 ounces) per day—had a 28% lower risk of developing type 2 diabetes, compared to those eating the least (121.5 grams or about 3.5 ounces per day). Fruit consumption, however, did not lower risk of type 2 diabetes in any statistically significant way. . Cruciferous vegetables, green leafy vegetables, yellow vegetables, allium vegetables (onions and garlic), tomatoes, and other vegetables, all showed protective effect. (Villegas R, Shu XO, et al.,J Nutr)

And we are not talking about eating tons of vegetables here. To put this in perspective, a cup of steamed broccoli weighs about 156 grams; a cup of tomatoes weighs about 180 grams; a cup of cooked spinach weighs approximately 180 grams.

“The mechanism by which vegetables affect glucose tolerance has not been clearly defined but may be associated with the high content of antioxidants, fiber, and magnesium or the low glycemic index in vegetables,” suggest the authors.

Legumes, especially Soybeans
In another prospective study, 64,227 middle-aged women were followed 4.6 years. Those eating the most legumes had a 38% lower risk of type 2 diabetes than those who ate the fewest amount of legumes; and those eating the most soybeans, specifically, had a 47% lower risk of the disease than those who ate the fewest amount of soybeans.

 Legumes’ protective effect is likely due to a number of factors. Legumes are high in fiber, low in glycemic index, and rich in phytonutrients, such as isoflavones and lignans, which can act as antioxidants.

soybeans

 Animal studies suggest that under certain circumstances, some of the components in soybeans may inhibit insulin secretion, improve insulin sensitivity, and increase the breakdown of fats in the liver and in fat cells (adipocytes).

Practical Tip: Reduce your risk of developing type 2 diabetes by enjoying at least 2 servings of vegetables at each meal. Let legumes, including soybeans, become a staple part of your healthy way of eating. Villegas R, Shu XO, Gao YT, et al. Vegetable but not fruit consumption reduces the risk of type 2 diabetes in Chinese women. J Nutr. 2008 Mar;138(3):574-80.

Villegas R, Gao YT, Yang G, et al. Legume and soy food intake and the incidence of type 2 diabetes in the Shanghai Women’s Health Study. Am J Clin Nutr. 2008 Jan;87(1):162-7.

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    How diet and lifestyle can increase disease risk or keep us healthy – – – – – – – – – – – – -The food we eat can either cause or prevent health problems and disease.

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