Cancer Fighting Foods / Spices
The National Cancer Institute
estimates that roughly one-third of all cancer deaths may be diet related. What
you eat can hurt you, but it can also help you. Many of the common foods found
in grocery stores or organic markets contain cancer-fighting properties, from
the antioxidants that neutralize the damage caused by free radicals to the
powerful phytochemicals that scientists are just beginning to explore. There
isn't a single element in a particular food that does all the work: The best
thing to do is eat a variety of foods. The following foods have the ability
to help stave off cancer and some can even help inhibit cancer cell growth or
reduce tumor size.
Avocados are rich in glutathione, a
powerful antioxidant that attacks free radicals in the body by blocking
intestinal absorption of certain fats. They also supply even more potassium
than bananas and are a strong source of beta-carotene. Scientists also believe
that avocados may also be useful in treating viral hepatitis (a cause of liver
cancer), as well as other sources of liver damage.
Broccoli, cabbage, and
cauliflower
have a chemical component called indole-3-carbinol that can combat breast
cancer by converting a cancer-promoting estrogen into a more protective
variety. Broccoli, especially sprouts,
also have the phytochemical sulforaphane, a product of glucoraphanin - believed
to aid in preventing some types of cancer, like colon and rectal cancer.
Sulforaphane induces the production of certain enzymes that can deactivate free
radicals and carcinogens. The enzymes have been shown to inhibit the growth of
tumors in laboratory animals. However, be aware that the Agriculture
Department studied 71 types of broccoli plants and found a 30-fold difference
in the amounts of glucoraphanin. It appears that the more bitter the broccoli
is, the more glucoraphanin it has. Broccoli sprouts have been developed under the
trade name BroccoSprouts that have a consistent level of sulforaphane - as much
as 20 times higher than the levels found in mature heads of broccoli.
Carrots contain a lot of beta
carotene, which may help reduce a wide range of cancers including lung, mouth,
throat, stomach, intestine, bladder, prostate and breast. Some research
indicated beta carotene may actually cause cancer, but this has not proven that
eating carrots, unless in very large quantities - 2 to 3 kilos a day, can cause
cancer. In fact, a substance called falcarinol that is found in carrots
has been found to reduce the risk of cancer, according to researchers at Danish
Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research
department, explained that isolated cancer cells grow more slowly when exposed
to falcarinol. This substance is a polyacethylen, however, so it is important
not to cook the carrots.
Chili peppers and jalapenos contain a chemical,
capsaicin, which may neutralize certain cancer-causing substances (nitrosamines)
and may help prevent cancers such as stomach cancer.
Cruciferous vegetables - broccoli, cauliflower,
kale, Brussels sprouts, and cabbage contain two antioxidants, lutein and
zeaxanthin that may help decrease prostate and other cancers.
Figs apparently have a
derivative of benzaldehyde. It has been reported that investigators at the
Institute of Physical and Chemical Research in Tokyo say benzaldehyde is highly
effective at shrinking tumors, though I haven't seen this report. In addition,
the U.S. Department of Agriculture says figs, which contain vitamins A and C,
and calcium, magnesium and potassium, may curtail appetite and improve
weight-loss efforts. Fig juice is also a potent bacteria killer in test-tube
studies.
Flax contains lignans, which
may have an antioxidant effect and block or suppress cancerous changes. Flax is
also high in omega-3 fatty acids, which are thought to protect against colon
cancer and heart disease. See Budwig
diet for a specialized diet using flax seed oil and cottage cheese. For
studies about flax seed and flax oil, go to our Important News or Archives Page.
Garlic has immune-enhancing
allium compounds (dialyl sultides) that appear to increase the activity of
immune cells that fight cancer and indirectly help break down cancer causing
substances. These substances also help block carcinogens from entering cells
and slow tumor development. Diallyl sulfide, a component of garlic oil, has
also been shown to render carcinogens in the liver inactive. Studies have
linked garlic — as well as onions, leeks, and chives — to lower risk of stomach
and colon cancer. Dr. Lenore Arab, professor of epidemiology and nutrition at
the UNC-CH (University of North Carolina at Chapel Hill) schools of public
health and medicine and colleagues analyzed a number of studies and reported
their findings in the October 2000 issue of the American Journal of Clinical
Nutrition. According to the report, people who consume raw or cooked garlic
regularly face about half the risk of stomach cancer and two-thirds the risk of
colorectal cancer as people who eat little or none. Their studies didn't show
garlic supplements had the same effect. It is believed garlic may help prevent
stomach cancer because it has anti-bacterial effects against a bacterium,
Helicobacter pylori, found in the stomach and known to promote cancer there.
Grapefruits, like oranges and other citrus fruits,
contain monoterpenes, believed to help prevent cancer by sweeping carcinogens
out of the body. Some studies show that grapefruit may inhibit the
proliferation of breast-cancer cells in vitro. They also contains vitamin C,
beta-carotene, and folic acid.
Grapes, red contain bioflavonoids,
powerful antioxidants that work as cancer preventives. Grapes are also a rich
source of resveratrol, which inhibits the enzymes that can stimulate
cancer-cell growth and suppress immune response. They also contain ellagic
acid, a compound that blocks enzymes that are necessary for cancer cells - this
appears to help slow the growth of tumors.
Studies show that consumption of green and yellow leafy vegetables has been
associated with lower levels of stomach cancer.
Kale has indoles, nitrogen
compounds which may help stop the conversion of certain lesions to cancerous
cells in estrogen-sensitive tissues. In addition, isothiocyanates,
phytochemicals found in kale, are thought to suppress tumor growth and block
cancer-causing substances from reaching their targets.
Licorice root has a chemical,
glycyrrhizin, that blocks a component of testosterone and therefore may help
prevent the growth of prostate cancer. However, excessive amounts can lead to
elevated blood pressure.
Mushrooms - There are a number of
mushrooms that appear to help the body fight cancer and build the immune system
- Shiitake, maitake, reishi, Agaricus blazei Murill, and Coriolus
Versicolor. These mushrooms contain polysaccharides, especially
Lentinan, powerful compounds that help in building immunity. They are a source
of Beta Glucan. They also have a protein called lectin, which attacks cancerous
cells and prevents them from multiplying. They also contain Thioproline. These
mushrooms can stimulate the production of interferon in the body.
Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.
Extracts from mushrooms have been successfully tested in recent years in Japan as an adjunct to chemotherapy. PSK is made from the Coriolus Versicolor. Maitake mushroom extract is PCM4.
Nuts contain the antioxidants
quercetin and campferol that may suppress the growth of cancers. Brazil nut
contains 80 micrograms of selenium, which is important for those with prostate
cancer. (Note: Many people are allergic to the proteins in nuts, so if you have
any symptoms such as itchy mouth, tight throat, wheezing, etc. after eating
nuts, stop. Consider taking a selenium supplement instead or work with someone
on how to eliminate this allergy.)
Oranges and lemons contain Iimonene which
stimulates cancer-killing immune cells (lymphocytes, e.g.) that may also break
down cancer-causing substances.
Papayas have vitamin C that works
as an antioxidant and may also reduce absorption of cancer-causing nitrosamines
from the soil or processed foods. Papaya contains folacin (also known as folic
acid), which has been shown to minimize cervical dysplasia and certain cancers.
Raspberries contain many vitamins,
minerals, plant compounds and antioxidants known as anthocyanins that may
protect against cancer. According to a recent research study reported by Cancer
Research 2001;61:6112-6119, rats fed diets of 5% to 10% black raspberries saw
the number of esophageal tumors decrease by 43% to 62%. A diet containing 5%
black raspberries was more effective than a diet containing 10% black
raspberries. Research reported in the journal Nutrition and
Cancer in May 2002 shows black raspberries may also thwart colon cancer.
Black raspberries are rich in antioxidants, thought to have even more
cancer-preventing properties than blueberries and strawberries.
Red wine, even without alcohol, has
polyphenols that may protect against various types of cancer. Polyphenols are
potent antioxidants, compounds that help neutralize disease-causing free
radicals. Also, researchers at the University of North Carolina's medical
school in Chapel Hill found the compound resveratrol, which is found in grape
skins. It appears that resveratrol inhibits cell proliferation and can help
prevent cancer. However, the findings didn't extend to heavy imbibers, so it
should be used in moderation. In addition, alcohol can be toxic to the
liver and to the nervous system, and many wines have sulfites, which may be
harmful to your health. Note: some research indicates that alcohol is
considered a class "A" carcinogen which can actually cause cancer -
see http://www.jrussellshealth.com/alccanc.html.
You should probably switch to non-alcoholic wines.
Rosemary may help increase the
activity of detoxification enzymes. An extract of rosemary, termed carnosol,
has inhibited the development of both breast and skin tumors in animals. We
haven't found any studies done on humans. Rosemary can be used as a seasoning.
It can also be consumed as a tea: Use 1 tsp. dried leaves per cup of hot water;
steep for 15 minutes.
Seaweed and other sea
vegetables
contain beta-carotene, protein, vitamin B12, fiber, and chlorophyll, as well as
chlorophylones - important fatty acids that may help in the fight against
breast cancer. Many sea vegetables also have high concentrations of the
minerals potassium, calcium, magnesium, iron, and iodine.
Soy products like tofu contain several types of
phytoestrogens — weak, nonsteroidal estrogens that could help prevent both
breast and prostate cancer by blocking and suppressing cancerous changes. There
are a number of isoflavones in soy products, but research has shown that
genistein is the most potent inhibitor of the growth and spread of cancerous
cells. It appears to lower breast-cancer risk by inhibiting the growth of
epithelial cells and new blood vessels that tumors require to flourish and is
being scrutinized as a potential anti-cancer drug. However, there are
some precautions to consider when adding soy to your diet. Eating up to 4 or 5
ounces of tofu or other soy a day is probably ok, but research is being done to
see if loading up on soy could cause hormone imbalances that stimulate cancer
growth. As a precaution, women who have breast cancer or are at high risk
should talk to their doctors before taking pure isoflavone powder and pills,
extracted from soy.
Sweet potatoes contain many anticancer
properties, including beta-carotene, which may protect DNA in the cell nucleus
from cancer-causing chemicals outside the nuclear membrane.
Teas: Green Tea and Black tea
contain certain antioxidants known as
polyphenols (catechins) which appear to prevent cancer cells from dividing.
Green tea is best, followed by our more common black tea (herbal teas do not
show this benefit). According to a report in the July 2001 issue of the Journal
of Cellular Biochemistry, these polyphenols that are abundant in green tea,
red wine and olive oil, may protect against various types of cancer. Dry green
tea leaves, which are about 40% polyphenols by weight, may also reduce the risk
of cancer of the stomach, lung, colon, rectum, liver and pancreas, study
findings have suggested.
Tapioca is derived from the cassava plant. It is one of the many plants that
manufactures cyanide by producing a chemical called linamarine which releases
hydrogen cyanide when it is broken down by the linamarase enzyme. Spanish
researches have been studying the cassava and attempting to clone the genes
from the plant which are responsible for producing the hydrogen cyanide and
then transfer it to a retrovirus. However, funding for the project has
run out. http://news.bbc.co.uk/hi/english/health/newsid_317000/317467.stm
for more information on this. For a list of other foods that contain B17, go to
our laetrile page.
Tomatoes contain lycopene, an
antioxidant that attacks roaming oxygen molecules, known as free radicals, that
are suspected of triggering cancer. It appears that the hotter the weather, the
more lycopene tomatoes produce. They also have vitamin C, an antioxidant which
can prevent cellular damage that leads to cancer. Watermelons, carrots, and red
peppers also contain these substances, but in lesser quantities. It is
concentrated by cooking tomatoes. Scientists in Israel have shown that
lycopene can kill mouth cancer cells. An increased intake of lycopene has
already been linked to a reduced risk of breast, prostate, pancreas and
colorectal cancer. (Note: Recent studies indicate that for proper absorption,
the body also needs some oil along with lycopene.)
Tumeric (curcuma longa),
a member of the ginger family, is believed to have medicinal properties because
it inhibits production of the inflammation-related enzyme cyclo-oxygenase 2
(COX-2), levels of which are abnormally high in certain inflammatory diseases
and cancers, especially bowel and colon cancer. In fact, a pharmaceutical
company Phytopharm in the UK hopes to introduce a natural product, P54, that
contains certain volatile oils, which greatly increase the potency of the
turmeric spice.
Turnips
are said
to contain glucose molaes which is a cancer fighting compound. I haven't
confirmed this.
Consumption of fruits and vegetables has been associated with
decreased risk of cancers of the colon and rectum. There are many good books on
this topic, including Vern Verona's book on "Cancer Fighting Foods."
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