Anti-cancer foods top 10

Cancer is one of the most fearful disease in the world. Cancer treatment is very expensive. There are around hundred kinds of cancer exist and various treatments of cancer include; Surgery, chemotherapy, and radiation. There are many causes of this deadly disease like; smoking, drinking, chemicals, infections, pollution, etc. As we mentioned above its treatment is expensive so there are some natural diet help us to fight with cancer or better said provide us resistance against cancer. A diet that can help prevent cancer is therefore very crucial in the control health related hazards of this disease. The American cancer society advises, for instance, the intake of some servings of vegetables and fruits each day make us to live healthy. There are different types of food that you can give to a cancer patient. Research institutes are finding that some foods may be very helpful in keeping us safe from cancer. This is because these foods contain properties that can fight cancer. So make it a routine to take following foods that can help fight against cancer.

  1. Garlic

Garlic is the most commonly used vegetable all over the world. With a history of several thousand years of human consumption and use, garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide. It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine. A 2016 meta-analysis of case-control and cohort studies found a moderate inverse association between garlic intake and some cancers of the upper digestive tract. Another meta-analysis found decreased rates of gastric cancer associated with garlic intake, but cited confounding factors as limitations for interpreting these studies. Further meta-analyses found similar results on the incidence of gastric cancer by consuming allium vegetables including garlic.

A 2013 meta-analysis of case-control and cohort studies found limited evidence for an association between higher garlic consumption and reduced risk of prostate cancer, but the studies were suspected as having publication bias. A 2013 meta-analysis of epidemiological studies found garlic intake to be associated with decreased risk of prostate cancer.

A 2014 meta-analysis of observational epidemiological studies found that garlic consumption was associated with a lower risk of stomach cancer in Korean people. Garlic is used as a fish and meat preservative, and displays antimicrobial effects at temperatures as high as 120 degree Celsius. In latest research has shown that reasonable amount of garlic used every day can reduce the risk of getting certain cancers of the ovaries, colon, stomach and breast. Some other studies shown that high consumption of cooked and raw garlic reduces the risk of stomach cancer.

  1. Aloe Vera

Aloe vera is a plant species of the genus Aloe. It grows wild in tropical climates around the world and is cultivated for agricultural and medicinal uses. Aloe is also used for decorative purposes and grows successfully indoors as a potted plant. It is found in many consumer products including beverages, skin lotion, cosmetics, or ointments for minor burns and sunburns. There is little scientific evidence of the effectiveness or safety of Aloe vera extracts for either cosmetic or medicinal purposes. Studies finding positive evidence are frequently contradicted by other studies.

Despite this, the cosmetic and alternative medicine industries regularly make claims regarding the soothing, moisturizing, and healing properties of aloe vera. Aloe vera gel is used commercially as an ingredient in yogurts, beverages, and some desserts, although at certain doses, its toxic properties could be severe whether ingested or topically applied. In latest research it is found that Aloe Vera is very helpful for cancer patients. It has anti – cancer components which help to cure cancer patients.

  1. Mushrooms

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its foodsource. The standard for the name “mushroom” is the cultivated white button mushroom, hence the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. “Mushroom” also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.

Identifying mushrooms requires a basic understanding of their macroscopic structure. Most are Basidiomycetes and gilled. The color of the powdery print, called a spore print, is used to help classify mushrooms and can help to identify them. Spore print colors include white (most common), brown, black, purple-brown, pink, yellow, and creamy, but almost never blue, green, or red.

Mushrooms are used extensively in cooking, in many cuisines (notably Chinese, Korean, European, and Japanese). Though neither meat nor vegetable, mushrooms are known as the “meat” of the vegetable world. Many mushroom species produce secondary metabolites that can be toxic, mind-altering, antibiotic, antiviral, or bioluminescent. Although there are only a small number of deadly species, several others can cause particularly severe and unpleasant symptoms. Medically mushrooms have importance as above mention it is used as antibiotic. In now a days mushrooms are playing a vital role as anti – cancer food for cancer patients.

  1. Turmeric

Turmeric is normally not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a coloring and flavoring agent in many Asian cuisines, especially for curries, as well as for dyeing. Turmeric powder has a warm, bitter, pepper-like flavor and earthy, mustard-like aroma.

Although long-used in Ayurvedic medicine to treat various diseases, there is little high-quality clinical evidence for use of turmeric or its main constituent, curcumin, as a therapy. Today research organizations are carrying out a detailed examination about turmeric and found that it has fantastic future in the fight against cancer.

Turmeric grows wild in the forests of South and Southeast Asia where it is collected for use in Indian traditional medicine. From clinical research, there is no high-quality evidence that turmeric has medicinal properties.

  1. Grapes

Grapes can be eaten fresh as table grapes or they can be used for making wine, jam, juice, jelly, grape seed extract, raisins, vinegar, and grape seed oil. Grapes are a non-climacteric type of fruit, generally occurring in clusters. Grapes have natural chemicals that are very effective to stopping cancer cells from spreading. Green grapes contain more powerful properties that can resist cancer.

Anthocyanins tend to be the main polyphenolics in purple grapes whereas flavan-3-ols (i.e. catechins) are the more abundant phenolic in white varieties. Total phenolic content, a laboratory index of antioxidant strength, is higher in purple varieties due almost entirely to anthocyanin density in purple grape skin compared to absence of anthocyanins in white grape skin. It is these anthocyanins that are attracting the efforts of scientists to define their properties for human health. Phenolic content of grape skin varies with cultivar, soil composition, climate, geographic origin, and cultivation practices or exposure to diseases, such as fungal infections.

  1. Tomatoes

Its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads, and drinks. While tomatoes are botanically berry-type fruits, they are considered culinary vegetables, being ingredients of savory meals.

Numerous varieties of tomato are widely grown in temperate climates across the world, with greenhouses allowing its production throughout the year and in cooler areas. The plants typically grow to 1–3 meters (3–10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, and grown as an annual in temperate climates. An average common tomato weighs approximately 100 gram.

In the United States, supposed health benefits of consuming tomatoes, tomato products or lycopene to affect cancer cannot be mentioned on packaged food products without a qualified health claim statement. In a scientific review of potential claims for lycopene favorably affecting DNA, skin exposed to ultraviolet radiation, heart function and vision, the European Food Safety Authorityconcluded there was insufficient evidence for lycopene having any of these effects.

  1. Green Tea

Green tea is a type of tea that is made from Camellia sinensis leaves that have not undergone the same withering and oxidation process used to make oolong and black tea. Green tea originated in China, but its production has spread to many countries in Asia. Although numerous claims have been made for the health benefits of green tea, human clinical research has not provided conclusive evidence of any effects. In 2011, a panel of scientists published a report on the claims for health effects at the request of the European Commission: in general they found that the claims made for green tea were not supported by sufficient scientific evidence. Although the mean content of flavonoids and catechins in a cup of green tea is higher than that in the same volume of other food and drink items that are traditionally considered to promote health, flavonoids and catechins have no proven biological effect in humans.

Daily consumption of black tea has been associated with a significant reduction in death from all cancers. There is limited evidence to suggest that green tea consumption may be associated with a slightly lower risk of esophageal cancer in the Chinese population, a lower risk of lung cancer in women, and a lower risk of oral cancer in Asian people. A 2015 meta-analysis of nine prospective cohort studies concluded that a high amount of green tea consumption may be associated with a lower risk of liver cancer in Asian women. This association was not seen in Asian men or when one cup of green tea was consumed daily. Similarly, another analysis of observational data conducted in 2012 suggested that green tea consumption may have a favorable effect on lung cancer risk. The observed effect was strongest in those who consumed more than seven cups of green tea daily. A 2011 meta-analysis of epidemiological studies found limited evidence that green tea consumption may be associated with a moderately reduced risk of liver cancer in Chinese and Japanese people. Limited evidence suggests that green tea consumption is not associated with the risk of developing pancreatic cancer or prostate cancer. The link between green tea consumption and stomach cancer risk is unclear due to inconsistent evidence.

  1. Bok Choy

Bok choy is a type of Chinese cabbage. Chinensis varieties do not form heads and have smooth, dark green leaf blades instead, forming a cluster reminiscent of mustard greens or celery. Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe.

Bok choy contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill. In 2009, an elderly diabetic woman who had been consuming 1 to 1.5 kg of raw bok choy per day in an attempt to treat her diabetes, developed hypothyroidism for reasons relating to her diabetes, resulting in myxedema coma.


2. Cauliflower

It is an annual plant that reproduces by seed. Typically, only the head is eaten – the edible white flesh sometimes called “curd” (similar appearance to cheese curd). The cauliflower head is composed of a  white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. Numerous studies have shown that there is a strong tie between someone’s diet and their risk for developing cancer. Studies demonstrate that cauliflower is especially useful for preventing breast cancer in addition to colon, liver, lung, and stomach cancers.

Cauliflower has been shown to have chemo-preventive agents that stall early phases of cancer development to help shut off tumor growth. Studies have demonstrated that cruciferous vegetables like cauliflower can effectively inhibit the development of chemically induced carcinogenesis, acting as an anti-mutagen that halts tumor cells from further reproducing. cauliflower consider as an anti-cancer vegetable.

  1. Brussels Sprout

The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there.  Brussels sprouts, as with broccoli and other brassicas, contain sulforaphane, a phytochemical under basic research for its potential anti – cancer properties. Although boiling reduces the level of sulforaphane, steaming and stir frying do not result in significant loss. Consuming Brussels sprouts in excess may not be suitable for patients taking anticoagulants such as warfarin since they contain vitamin K, a blood-clotting factor. In one reported incident, eating too many Brussels sprouts precipitated hospitalization for an individual on blood-thinning therapy. latest research shown that brussels Sprout has anti-cancer components. It is very helpful to cure cancer.


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