Foods That Fight Cancer?

Foods That Fight Cancer?
In laboratory studies, many individual minerals, vitamins and phytochemicals demonstrate anti-cancer effects. Yet evidence suggests it is the synergy of compounds working together in the overall diet that offers the strongest cancer protection.
Berries
Berries are good sources of vitamin C and fiber. According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, foods high in vitamin C probably protect against cancer of the esophagus, while foods containing dietary fiber probably decrease colorectal cancer risk.

All berries, but particularly strawberries and raspberries, are rich in ellagic acid. In laboratory studies, this phytochemical has shown the ability to prevent cancers of the skin, bladder, lung, esophagus and breast. Research suggests that ellagic acid seems to utilize several different cancer-fighting methods at once: it acts as an antioxidant, it helps the body deactivate specific carcinogens and it helps slow the reproduction of cancer cells.

Blueberries contain a family of phenolic compounds called anthocyanosides, which many scientists believe are among the most potent antioxidants yet discovered.

Grapes and Grape Juice
Both grapes and grape juice are rich sources of resveratrol, a type of natural phytochemical that belongs to a much larger group of phytochemicals called polyphenols.
The skin of the grape contains the most resveratrol, and red and purple grapes contain significantly more resveratrol than green grapes. Grape jam and raisins contain much smaller amounts of this phytochemical.

Broccoli & Cruciferous Vegetables
The four-petal flowers from these veggies resemble a cross or "crucifer," hence the name. Broccoli is probably the best known cruciferous vegetable. Like Brussels sprouts, rapini, cabbage (green), cauliflower and turnips (white), it forms a "head." Others - known as the "headless crucifers" - include dark green leafy vegetables like kale and collard greens.

Garlic
Garlic belongs to the family of vegetables called Allium, which also includes onions, scallions, leeks and chives. According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, foods belonging to the allium family of vegetables probably protect against stomach cancer. Moreover, the evidence in the report shows that garlic, in particular, probably decreases one’s chances of developing colorectal cancer.

Source:  American Institute for Cancer Research

Steam Your Broccoli
Italian researchers recently discovered that steaming broccoli increases its concentration of glucosinolates (compounds found to fight cancer) by 30 percent. Boiling actually lowers the levels.

For a good Blueberry recipe check out our "Blueberry cream Pie" recipe. http://cookintipsrecipes.blogspot.com/2009/04/bluberry-cheese-cake.html