5 vegetables that are believed to starve cancer cells

Over the last few decades, medical science has progressed heaps and bounds in making cancer treatable, though it still largely remains somewhat incurable, as it has the tendency of returning in a maximum number of cases, and the non-linear pattern of the condition, makes it extremely challenging to treat. However, the good news is that with the right lifestyle, exercise, and diet you can reduce your chances of getting cancer, or even help combat it. And when it comes to diet, the body uses specific compounds in particular vegetables to combat cancer through three mechanisms that include slowing tumor growth, while strengthening immunity and protecting cellular integrity. Here are 5 such vegetables that can 'starve' cancer... (please note they cannot cure cancer, nor are a substitute to any line of cancer treatment)

The cruciferous family includes broccoli as one of its members together with cauliflower, cabbage and Brussels sprouts. The compound sulforaphane present in broccoli, activates protective enzymes in the body, while helping it eliminate cancer-causing chemicals. The compound sulforaphane within the body functions to eliminate cancer stem cells, which sustain tumor growth. Regular broccoli consumption helps your body fight breast, prostate, lung and colon cancers through its natural protective mechanisms. The nutrient content of broccoli includes both fiber and vitamins C and K, which help maintain good health. Using broccoli in meals helps decrease inflammation, which acts as a major factor in cancer development.

Lycopene in tomatoes makes this vegetable a leading cancer fighter. The antioxidant property of lycopene protects cells while lowering prostate cancer risks among other types of cancer. The antioxidants vitamins A, C and E that are present in tomatoes, work against free radicals which are unstable molecules that can lead to cancer formation.. The cooking process enhances lycopene availability in tomatoes, thus making sauces and soups, and even using them in regular curries is excellent. Their hydration along with nutrients, also help protect skin health and strengthen immune function.

The cancer-fighting compounds found in kale include vitamins C and K, together with fiber, antioxidants, as well as vitamins C and K. The substance indole-3-carbinol present in kale, functions to support DNA repair, and aid in toxic chemical detoxification, just like broccoli. Research shows that eating this vegetable reduces the probability of developing prostate, colon, lung and breast cancers. The strong taste and firm texture of kale make it suitable for preparing salads, blending into smoothies and cooking into soups. Kale is an excellent source of calcium and iron, which benefits bone health while providing energy. Regular kale consumption supports digestive health, through its high content of dietary fiber.

The pigment beta-carotene found in carrots, allows the body to produce vitamin A after conversion. The antioxidant property of beta-carotene protects cells, by preventing damage and reduces cancer cell growth. The natural pesticide falcarinol present in carrots, has shown to decrease the risk of cervical cancer and other types of cancer. Your intake of protective compounds will increase when you consume carrots either raw, or cooked on a regular basis. Carrots serve two health benefits because they contain dietary fiber which helps digestion, and also supports gut health.

Spinach contains the carotenoids lutein and zeaxanthin, together with vitamins A, C and folate which are abundant in this leafy green vegetable. These nutrients defend the immune system while blocking DNA harm, to decrease cancer formation chances. Studies indicate that consuming spinach reduces the chance of developing cancers in the mouth, lungs, pancreas and stomach. The versatile nature of spinach allows it to become an easy addition for salads, omelets, smoothies and cooked meals. Spinach contains magnesium which serves as a vital component for muscle and nerve operation. The antioxidants present in this vegetable, assist in lowering chronic inflammation which contributes to cancer formation.

These vegetables possess mechanisms to fight cancer through different types of compounds.

The antioxidants in vegetables eliminate dangerous free radicals which can initiate DNA damage that leads to cancer formation.

Cruciferous vegetables contain glucosinolates that produce active compounds which both remove cancer-causing agents from the body, and trigger cancer cell destruction.

The vitamins C, E and folate support both immune system health and the repair of damaged cells.

The dietary fiber found in vegetables helps the digestive system stay healthy, and feeds beneficial bacteria that could impact cancer development.

The regular consumption of different vegetables protects your body's natural defenses, which in turn decreases cancer risks throughout your lifetime.

Sources:

PVHommed – 5 Cancer Fighting Vegetables You Should Be Eating

National Cancer Institute – Cruciferous Vegetables and Cancer Prevention

Healthline – 12 Breast Cancer-Fighting Foods

Moffitt Cancer Center – 10 Cancer-Fighting Foods You Should Be Eating

Medical News Today – 12 Cancer-Fighting Foods to Add to Your Diet

MD Anderson – 36 Foods That Can Help Lower Your Cancer Risk

WebMD – Cancer-Fighting Foods Slideshow

Disclaimer: This article is informational only and not a substitute for medical advice

It is important to eat a well-balanced and nutritious diet.

Follow a healthy diet to keep cancer at bay