Cancer is one of the leading causes of death in the world. The disease is primarily caused by the mutation of the gene that controls the behavior of cells and makes them lose their natural ability to self-destruct. The uncontrollable behavior of cancer cells can spread through the lymphatic system or the blood stream and invade neighboring tissues. Cancer tumors start to form in certain parts of the body when cancer cells accumulate and form a malignant tissue.

Studies had shown that cancer can be prevented. Although the tendency of developing cancer is a genetic characteristic that may vary in different levels depending on the person's hereditary traits, cancer is a disease that can be induced by certain habits and other environmental factors. The other risk factors of cancer includes smoking, aging, high alcohol consumption, exposure to x-rays, radon gas and other ionizing radiation, exposure to carcinogenic chemicals, bacterial and viral infection, like in the case of cervical cancer,  and poor nutrition and lack of exercise.

In terms of diet, different studies had found that certain foods like burnt meat and foods that are high in saturated fats can increase the risk of developing cancer. But other studies also show that cancer can be highly preventable through the intake of foods that contain compounds that exhibit strong anti-cancer properties. Good examples of which are as follows:

Berries

Different studies have proven that berries are one of the most nutritious and health beneficial foods. The three most popular types of berries are blueberries, raspberries and strawberries. Berries, in general, are rich in antioxidant that helps in reducing the risk of developing cancer by protecting the cells from the damage caused by oxidative stress. Although berries also showcase other potential health benefits, its ability to reduce cancer risk is the common subject of most clinical and animal studies.

Berries contain an antioxidant phytonutrient called ellagic acid that prevents cell membrane damage caused by free radicals. They also contain flavonoids which are often classified as anthocyanins that give red berries their color. Protecting the cells, especially the cell membrane, is essential in reducing cancer risk. Studies conducted on animals using the compounds found in berries show potential in inhibiting the proliferation of cancer cells and the formation of malignant tumors in different parts of the body.

A study published in a science journal Biofactors show that raspberries contain over 50 percent more antioxidants than strawberries, ten times than tomatoes and 3 times the antioxidant content in kiwis. Raspberries are found to have stronger antioxidant properties than other berries due to its superior ellagitannin content.

Broccoli

Broccoli is considered as the food with the strongest anti-cancer abilities. The cruciferous vegetable contains anti-inflammatory and antioxidant compounds that helps in maintaining the proper behavior of cells. The human body has the natural ability to create inflammatory substances as a response to infection and the invasion of toxic substances. But constant exposure to these health threats tends to over-trigger the inflammatory system and result to cellular damage. The body begins to lose its ability to detoxify and naturally remove toxins and other harmful materials from the body. The accumulation of these substances leads to a high risk of developing cancer.

In addition, the constant onset of inflammatory responses can alter important metabolic processes including the disruption in normal oxygen metabolism which can lead to oxidative stress. And broccoli, for that matter, has one of the strongest anti-inflammatory properties amongst its peers. It contains glucosinates that produces isothiocyanates in the body that helps in shutting the machinery that triggers inflammation. Broccoli is also a rich source of omega-3 that helps in controlling the activation of the inflammatory system and other antioxidants that aids in clearing free radicals and the debris of inflammation.

Garlic

Garlic is a common fixture in kitchens and is a staple ingredient in most dishes. This makes it easier to harness the benefits of garlic in fighting cancer. This allium vegetable contains allyl sulfides that help in keeping the cells efficiently and properly responsive to oxidative stress. Cells are genetically programmed to engage in a process called apoptosis in such a ways that they practically commit suicide when it has observed that it has been too compromised to stay properly functioning in a healthy environment. The ability of allyl sulfide in activating this response in practical application is the subject of different studies. And as far as previous study results can provide, garlic can reduce the risk of developing certain cancer through its proven antioxidant and anti-inflammatory properties.

Spinach

Spinach are rich in manganese, folate, vitamin A, iron, vitamin C, riboflavin or vitamin B2,  dietary fiber, vitamin E and a lot more nutrients – and all these have probably made Popeye the strong hero that he was. But in real life, spinach has demonstrated various health benefits including the prevention of cancer. The green leafy vegetable is packed with phytonutrients that has been found by different studies to be potent anti-cancer compounds. Phytonutrients primarily reduce the risk of developing cancer by scavenging harmful free radicals and preventing oxidative stress. Spinach also has anti-inflammatory properties that prevent cancer by battling its root cause.

Red Cabbage

The pigmentation of red cabbage that gives it its color is the anthocyanin polyphenols. These group of antioxidant and anti-inflammatory compounds helps in protecting the cells from gene damage and preventing the development of cancer. A study on red cabbage shows that its glucosinolate compound can prevent a variety of cancers including prostate cancer, colon cancer, breast cancer and bladder cancer. It also contains omega-3 fatty acids, folate, manganese, dietary fiber and magnesium – all of which are strong cancer-fighting nutrients.

Tomatoes

The lycopene content of tomatoes had received most of the credits in its ability to prevent cancer. The carotenoid content of tomatoes, the pigment that gives it its red color, had been the subject of different studies, of which most have come to the conclusion that the nutrient in tomatoes can reduce the risk of developing cancer. And unlike other antioxidants, most of the studies on tomatoes were done in humans and were not limited to lab animals. A long-term study published in the Journal of the National Cancer Institute, for example, showed that a diet rich in tomatoes can reduce prostate cancer risk.

Oranges

An orange's strongest contribution in the fight against cancer is its high content of vitamin C. The nutrient, which is also present in other fruits and vegetables, is a strong antioxidant that has the ability to prevent cancer and other diseases by eliminating free radicals in the body and thereby reducing oxidative damage that may promote the development of abnormal behavior in cells. Oranges are also rich in dietary fiber that aids in lowering the LDL cholesterol levels in the blood – a known risk factor for certain cancers.

Sources
whfoods.com
care2.com
webmd.com
thedietchannel.com
whfoods.com
whfoods.com
whfoods.com
whfoods.com
whfoods.com