Volume 2 Issue 5

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Abby's Magazine - September / October 2014 |Page 5 The fiber in beans has long been linked with lower cancer rates; now research shows that their folate, a B vitamin, may reduce your colorectal cancer risk. Phytosterois, healthy plant fats, can slow the growth of prostate cancer cells. Anthocyanadins and vitamin C are an oxidants that may help protect DNA against damage that leads to cancer. In lab studies, berries' anthocyanadins interfere with the metabolism of cancer cells. Research on black raspberries show they may lower your risk of esophageal cancer. Sulfurophane ac vates liver enzymes responsible for neutralizing toxins and indoles appear to inhibit the development of breast cancer cells. Selenium may fight prostate and stomach cancer, and deter colon cancer. Cartenoid-rich foods s mulate immunity; daily consump on seems to protect against prostate and stomach cancers. Smokers who eat these fruits and vegetables may reduce their lung cancer chances. In one large study, women who ate the most carotenoids had a rela vely low breast cancer risk. Ea ng citrus fruits is linked to a lower rate of esophageal and stomach cancers. Men who consume the most vitamin C run the lowest risk of death from all causes, including cancer. Bioflavonoids inhibit cancer-promo ng hormones and enhance ac vity of cancer-figh ng immune chemicals. Omega-3 fats inhibit COX-2, an inflamma on-s mula ng chemical that may promote cancer by increasing produc on of free radicals, molecules that damage DNA. Most studies show that ea ng fish reduces your risk of cancer. More than a dozen studies show that garlic provides strong protec on against cancer. Polysaccharides s mulate immunity. Len nan, from shiitake, fights inflamma on and is used in Asia to enhance cancer treatment and reduce side effects. Studies show that substances in Maitake can be useful against cancer. In a worldwide study, people who ate the most olive oil had the lowest rates of colon cancer. Squalene interferes with an enzyme that can ac vate cancer genes. Carnosol and curcumin both interfere with the COX-2 enzymes, chemicals that lead to inflamma on. Rosemary also encourages produc on of detoxifying enzymes and keeps cancer-causing agents from a aching to DNA, while curcumin inhibits tumor development. Tea's an oxidants may educe carcinogenic DNA damage. EGCG inhibits growth of cancer cells, and green tea has slowed breast cancer growth in lab studies. Tea drinkers have been shown to experience lower rates of both lung cancer and melanoma. Lycopene is best known for reducing the risk of prostate cancer. But research also links lycopene to lower rates of lung cancer; lycopene and vitamin C together may reduce breast cancer risk. Whether or not dietary fiber lowers colorectal cancer risk is s ll controversial, but experts s ll recommend consuming larger amounts of fiber from flax, chia, or hemp seed. Natural vitamin E has been linked to lower prostate cancer rates. Cancer Weaponry Latest Research

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