1. Cruciferous Vegetables
Cruciferous vegetables include vegetables like arugula, collard greens, turnips, watercress, broccoli, cabbage, kale, and cauliflower to name a few. Cruciferous vegetables are great anti-cancer foods because they are high in nutrients that neutralize free radicals. They also contain nutrients like carotenoids, vitamins and important minerals.
More importantly cruciferous vegetables contain glucosinolates. ~Glucosinolate compounds contain sulfur-containing chemicals that boost Phase II detoxification enzymes to promote antioxidant activity and reduce risks associated with developing different cancers. Glucosinolates are broken down to indoles, thiocyanates, isothiocyanates and nitriles during chewing and metabolism of these foods.
Research has shown that these compounds inhibit cancers of the bladder, colon, liver, breast and lungs.
According to cancer.gov, these compounds also have benefits including:
- Protection from DNA damage
- Protection from carcinogens
- Anti-inflammatory properties
- Antiviral and antibacterial properties
Researchers from the University of Illinois found that compounds found in celery and artichokes destroy pancreatic cancer cells. These compounds are called apigenin and luteolin and are also founds in the oregano herb. These two compounds destroy pancreatic cancer cells by inhibiting enzymes that promote replication of theses cancer cells. Also they increase apoptosis of pancreatic cancer cells – which means that the cancer cells become self-destructive and are destroyed.
Other benefits of artichokes include:
- Boosts liver function and digestion
- Antioxidant power
- Reduces cholesterol
- Rich in abundant vitamins and minerals
- Lowers blood pressure
- High in protein