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Cancer Fighting Foods: Prevention and Treatments

By EmpowHER
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It’s no accident that more than 300 research studies have focused on broccoli’s cancer fighting properties. Broccoli is rich in antioxidants, phytochemicals and omega-3 fatty acids—such as indoles, glucosinolates, beta-carotene, vitamin C and folate— that some studies have shown to inhibit the formation of cancer or reduce the size of the tumors in animals and humans.

Cruciferous vegetables such as broccoli, have been of particular interest to scientists because they contain the highest levels of certain glucosinolates, a class of phytochemicals that many believe may reduce the risk of prostate, breast, lung and colorectal cancer.

When broccoli is eaten as a raw or lightly cooked food, enzymes help to break down the glucosinolates into two valuable compounds, sulforaphane and erucin.

If you want to get the most out of this miracle food, supplements just won’t do, according to a new study. It turns out Mother was right. You’ve got to eat your vegetables.


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