Five Veggies that Could Prevent Cancer
- There’s an extensive group of green, leafy vegetables that are called “cruciferous” vegetables. They have large amounts of chemicals -- nutrients, vitamins and minerals -- that are known to break down into biologically active compounds, which have been studied as anti-cancer medications. This class includes: arugula; horseradish; bok choy; kale; broccoli; radishes; Brussel sprouts; rutabaga; cabbage; turnip; cauliflower, watercress, collard greens or wasabi. Of course, if you eat sushi, you could leave the wasabi for a garnish rather than a vegetable serving. Your taste buds and sinuses would probably appreciate it.
- Vibrantly red tomatoes are rich in lycopene, a red phytochemical and powerful antioxidant. In lab experiments, lycopene seemed to stop breast cancer and endometrial cancer cells from advancing in size and mass.
- Sulfur, that pungent smell from garlic cloves, may help prevent cancer by keeping toxic substances from being developed by the body, repairing DNA and killing dangerous cells. It is thought to lower the risk of colon and esophageal cancer along with battling a bacteria that may be responsible for some stomach ulcers. For best results, when cooking, peel 15 or 20 minutes before you use garlic to allow the release of enzymes and sulfur compounds that have protective effects.
- Broccoli is another cruciferous vegetable, but it has such a good quality of anti-cancer qualities that it warrants its own section. It produces the phytochemical glucosinolate, which produces protective enzymes. These enzymes are released when you rupture the cell wall of the raw veggie. Another interesting event that happens is that your intestines release anti-cancer enzymes when broccoli passes through, detoxifying harmful environmental substances or attacking toxic bacteria.