Food can speed up the formation of cancer, but also food can affect positively to cancer. The statistics are alarming, there is a growing increase in patients suffering from cancer, both in the world and in our country. Primary prevention is of great importance.
In order to cancer fully developed takes time. In the case of cell reproduction in the body, cells penetrate in the healthy tissue and damage it. The immune system recognizes these changes and destroys abnormal cells. Cells that are not destroyed by experiencing genetic changes, called mutations, resulting in the formation of tumors.
Free radicals can lead to pathological cells as so does stress, viruses, genetic factors, diet.
Ingredients contained in foods can prevent genetic damage to cells. Antioxidants vitamins in food can destroy cancer cells and can regenerate damaged cells.

Persons who in their diet haven’t included fruits and vegetables are potential candidates for the development of cancer. With an analysis of blood can be seen whether the diet has a lot of fruits and vegetables. If there is a deficit in vitamin A and carotene can lead to the occurrence of lung cancer, a deficiency of vitamin C in the blood can lead to the development of cancer of the gastrointestinal tract, but if the diet has a fruit and vegetable such as garlic, cabbage, ginger, onions, carrots, celery, citrus fruit juices, broccoli, Brussels sprouts, cauliflower, tomato, pepper, the cells are covered by the anticancer compounds. Beta carotene, which is found in fruits and vegetables helps prevent cancer and fight against it. Beta-carotene results in the formation of immune cells which directly kill cancer cells.

Scientists have published a list of foods that according to many studies, can have a positive effect in preventing various types of cancer, and the list is constantly updated. These foods you can buy at any supermarket and can save us from further development of cancer!

Beans

What do the studies show?

A portion of beans provides at least 20 percent of the recommended daily amount of folic acid and fiber. Dietary fibers are useful for multi reducing the risk of cancer. And folic acid is essential for the health of DNA and slowing growth of cancer cells. Dry beans, peas, and other legumes also contain various phytochemicals which have been found to have anti-cancer effects.

Laboratory studies have shown that flavonoids in beans slow down the development of cancer in several stages of development. Many phytochemicals in legumes can reduce the growth factors and chronic inflammation, which is a major factor for many types of cancer and accelerate the self-destruction of cancer cells. Studies among people point to the possibility that higher consumption of legumes leads to a lower risk of many cancers.

Beneficial ingredients

Dry beans and peas are high in fiber (20% daily value) and are a good source of protein (10% daily value). They are also an excellent source of folic acid and vitamin B Legumes contain other substances that may be useful to sew cancer:

– lignans and saponins:
-antioxidants from a variety of phytochemicals including triterpenoids, flavonoids, inositol, protease inhibitors and sterols.

Usage

Before preparing them, remove all dirt and debris. Dry beans and chickpeas before use should be soaked in a pot of cold water during the night or in hot water one to four hours. Be sure to spill the water and cook in fresh, to avoid bloating. Cook beans in a pressure cooker, it will be ready for 15 minutes after the first beep. Use them in salads, soups, casseroles, in combination with whole grains. Lentils and peas are “fast food” in the legume family because they need only about 30-40 minutes of cooking without irrigation.

Cherries

What do the studies show?

Laboratory studies of the group of compounds that contain a cherry, called anthocyanin, are extensive. It has been shown that in laboratory conditions anthocyanin inhibit the growth of cancer cells and stimulate their self-destruction, without affecting healthy cells. These compounds exhibit anti-inflammatory and strong antioxidant activity. A high proportion of fibers also decreases the exposure of cells of the intestine to carcinogens.

There are a few studies that suggest that alcohol perillyl acts as an antioxidant and promotes self-destruction of abnormal cells and may reduce cancer growth in animals. Most human studies show that people who frequently eat this fruit have a lower risk of many types of cancer, but more research is needed. In clinical studies, it has been proven that two to three servings or cups of juice daily improved antioxidant activity and reduce the signs of inflammation.

Beneficial ingredients

And a sweet cherry cake is a good source of fiber and vitamin C, and contain potassium. Cake or cherry juice are also an excellent source of vitamin A. Cherries contain a variety of phytochemicals that contribute to color and have antioxidant activity. The dark red color of the fruit is from the high percentage of anthocyanin, which acts as an antioxidant. contain:

–  hydroxycinnamic acid
– alcohol perillyl
– phytochemicals from family monoterpenes, which give cherries antioxidant power.

Usage

When they are preparing for a sweet or cake, be sure to remove the seeds. You can poach cherry (which is good for sauces) so insert them in boiling water to 3 minutes, until soft. Use a ratio of 2: 1 – if you have 2 cups of cherries, use 1 cup of water. Dried cherries are tasty in salads and in hot or cold cereal. You can add them to muffins and cakes. If you have a bag of cherries in the freezer, you can add a few pieces in the oatmeal while is cooked or mixed with yogurt and granola for a quick breakfast.

Coffee

What do the studies show?

Coffee has a number of phytochemicals, a lot of them have antioxidant properties. There are more than 1,000 researchers on the connection between drinking coffee and cancer risk. Previous researches have yielded suggests that coffee may increase the risk of cancer, but recent, more comprehensive studies, indicate the contrary. It is believed that caffeine may reduce the risk of colon cancer because it speeds up the passage of carcinogenic substances through the digestive tract, and reduces the time during which they were exposed to our body. Chlorogenic acid showed antioxidant activity in laboratory studies.

It seems that coffee acid acts as an antioxidant and works in several stages of cancer development, helps regulate cell growth, reduces inflammation and increases the self-destruction of cancer cells. It is believed that the coffee due to the exceptional antioxidant profile is beneficial in the prevention of certain malignant diseases, such as cancer of the colon, liver, breast, prostate, brain, or the mouth and throat.

In cell and animal studies, kahweol and cafestol stimulate enzymes that make carcinogens harmless and blocking proteins that activate carcinogens. Coffee is also a source of lignin’s, compounds that can slow the growth of cancer cells and boost the self-destruction of abnormal cells. But the coffee should be moderate because more than three cups a day can cause insomnia, indigestion, tremors and agitation.

Beneficial ingredients

It’s a good source of B vitamins and antioxidants. Unfiltered coffee contains:

– chlorogenic acid, which is the main antioxidant phenol in coffee (coffee decaffeination contain a lower proportion of that acid)
– quinic acid, phytochemicals that contribute to sour taste
– cafestol and kahweol, from the compounds obtained by the grain during cooking
– Caffeine, a stimulant that affects the central nervous system
–  N-methyl pyridinium (NMB), which is formed and increases cooking of antioxidant properties.

Usage

Coffee can be a stand-alone beverage when we need to raise energy but is excellent and as a basis for the preparation of cold drinks or cream cakes. Some research among people who drink up to five cups of coffee a day has shown that it can affect the increase of the level of good cholesterol or LDL.

Walnuts

What do the studies show?

They contain omega-3 fatty acids, beneficial for heart health and blood vessels. There are a number of studies that examined cancer and the impact of nuts and compounds they contain. Several animal studies showing that walnuts in the diet slow down or prevent the growth of breast cancer and prostate cancer. Walnuts also contain ellagic acid, which is found in raspberries, strawberries and pecan nuts. Bacteria in the intestinal tract that are converted into acid urolitine, which have antioxidant and anti-inflammatory activity. Studies in humans have shown that eating nuts can raise the level of antioxidants in the body.

Beneficial ingredients

Large amounts of polyphenols, phytochemicals that have antioxidant properties, as well as a range of other potentially protective compounds:

– ellagitannin
– gamma-tocopherol, a number of types of vitamin E
– alpha-linolenic acid or omega-3 fatty acid
– polyphenols, including flavonoids and phenolic acids
– phytosterols, plant compounds that help lower cholesterol levels – examines the assumption that the anti-inflammatory function in the body
– melatonin
– copper and manganese and magnesium.

Usage

Add them to your morning dose of cereal or oatmeal. You can add them in a vegetable salad or egg salad, are a good agreement with pasta and brown rice. Nuts and dried fruits in combination are an excellent snack.

Pumpkin

What do the studies show?

Winter squash is not often on the menus, and once was one of the favorite ingredients stews and cakes. Numerous studies above all point to a healthy proportion of dietary fiber, which helps to reduce fat in the body, and thus the risk of cancer. In fact, excess body fat is associated with a higher risk of seven different types of cancer.

Beneficial ingredients

– Excellent source of vitamins A, C and potassium, and dietary fiber. Pumpkins are rich in carotenoids, including:

– beta-carotene and alpha-carotene, which can act as antioxidants, and our body it can be converted into vitamin A, which is important for the health of the immune system and maintain healthy cells
– Lutein and zeaxanthin: yellow pigmented carotenoids will help protect eye health, but generally act as oxidants.

Usage

The simplest: to halve, remove the seeds and bake. You can, for example, baked with other vegetables with a little olive oil, which will be a great side dish to meat. Add it to the soup, cubes, or as porridge, to get a thick soup.

Grapefruit

What do the studies show?

Grapefruit is a rich source of vitamin C, the red and black varieties contain carotenoids (including lycopene and beta-carotene), and dietary fiber. In laboratory studies, grapefruit powder promotes the self-destruction of cancer cells, colon cancer, mouth, skin, lung, breast, and stomach cancer. Laboratory investigations suggest that compounds which contain reducing inflammation and increase the proportion of the enzyme that may inhibit the activity of cancer cells.

Naringenin prevents enzymes that activate carcinogens and enzymes that stimulate the production of estrogen. Vitamin C protects DNA from damage and prevents the formation of carcinogenic substances. It helps in making other compounds maintain the antioxidant power. Carotenoids are antioxidants. They reduce inflammation, strengthen the immune system and slow the growth of cancer cells.

Studies generally show that people who eat more fruits, especially citrus fruits, have a lower risk of several types of cancer compared to the others. Having found that the compounds from grapefruit affect the metabolism of estrogen, researchers have now examined the impact on breast cancer.

Beneficial ingredients

When you divide the medium grapefruit, half gives about half of the daily needs for the most adults of vitamin C. The grapefruit can interfere with the action of some drugs, non-prescription as well as those who go to the recipe, it is helpful to consult with a specialist. Grapefruit contains:

– lemon and other limonoids
– beta-carotene and lycopene, which include pink and red varieties.

Usage
Rinse them under cold water before cutting to reduce the risk of infection by bacteria and dirt with a crust. Eat like an orange, because it will bring more fiber. Mix it with a green salad or avocado.

Apples

What do the studies show?

One apple provides at least 10 percent of the recommended daily allowance of vitamin C and fiber. Dietary fiber can act in several ways to reduce the risk of cancer, among other things, and so to help control body weight. Good bacteria can use most of the pectin and apple dietary fiber for the formation of compounds that protect cells from the colon cancer. Apple peel contains a third or more of the compounds used.

Thus, about 80 percent of the quercetin is in the peel, so is best to eat the peel too. In laboratory studies, flavonoids such as quercetin and triterpenoids delay the development of cancer of the colon, lung, and breast cancer in several stages of development. Antioxidant activity can directly affect the growth of cancer cells. When it comes to studies on humans, some of them have shown that people who eat a lot of apples have a lower risk of cancer, especially colon, lung, and breast.
Beneficial ingredients

Apples are a good source of fiber and vitamin C. Most of their antioxidant power that has come from phytochemicals, including:

– Quercetin: flavonoid which shows anti-inflammatory and antioxidant properties
and epicatechin (the red apples) anthocyanin and other flavonoids
– triterpenoids that are found in the bark of the apple so it is not good to peel

Usage

Chopped apples provide the sweetness and texture of vegetables, vegetable and fruit salads. You can simmer with vegetables such as carrots, pumpkin, and sweet potato as the basis for a stew. Sliced apples oxidize, mitigate this by keeping them immersed in water to which you add a little lemon juice.

Blueberry

What do the studies show?

Laboratory studies have shown that vitamin C from blueberries protects DNA cells, captures free radicals and prevents the formation of carcinogenic substances. An excellent source of flavonoids, in particular, anthocyanin, which has excellent antioxidant and anti-inflammatory properties and maintains the blood vessel walls elastic. Anthocyanin pigment soluble in the water, gives blueberries a nice purple color, reduced growth and promotes self-destruction of cancer cells of mouth, breast, colon and prostate.

In animal studies, it was shown that blueberries reduce inflammatory cytokines, cancer of the esophagus, and precancerous lesions in the colon, and reduce the risk of breast cancer. Also, dietary fiber, swelling, reduce the exposure of cells to carcinogens and the healthy bacteria on the intestine using substances from blueberry to create short-chain fatty acids, which protect the cells of the colon. Most human studies show that people who eat more blueberries have a lower risk of several cancers.

Beneficial ingredients

An excellent source of vitamins C and K, manganese and a good source of dietary fiber. It is believed that the blueberries among the fruits with the highest antioxidant power, mainly because of its many phytochemicals:

– anthocyanin, catechins, quercetin and other flavonoids
– ellagic acid, which has anti-cancer properties that can slow the growth and spread of cancer cells.

Usage

Mix only blueberries or with other fruits in a fine creamy smoothie, which can be frozen and eaten as an ice cream. For breakfast or snack, you can get put them in yogurt in which you add a spoonful of whole grains.

Tea

What do the studies show?

Tea is divided into four basic categories: black, green, oolong and white. Much research has focused on green tea because of high levels of well-studied of compound epigallocatechin gallate (EGCG). But most studies have focused on catechins, which are the most active compounds of tea. Laboratory tests show that EGCG is more powerful antioxidant than vitamin C or E. The other polyphenols exhibit antioxidant properties. Animal studies have shown that polyphenols directly inhibit the development of various cancers.

It appears to operate throughout the disease process: encourage enzymes that destroy carcinogens, reduce tumor growth and induce self-destruction of cancer cells and curb their spread. Only the rare studies on humans have shown that drinking tea may temporarily raise antioxidant capacity in the body, but it is known that it can be a protection against cancer, particularly prostate cancer and colon cancer.

Beneficial ingredients

The share of useful compounds and nutrients depends on the type of tea and how to prepare. Tea contains:

– Caffeine, a stimulant that affects the central nervous system and related compounds called theophylline and theobromine
catechins – polyphenolic compounds that can benefit health. Among them are: epigallocatechin gallate (EGCG) (predominantly in green tea), epicatechin-3-gallate (ECG), and other
– thearubigins and theaflavins, polyphenols which have more in black and oolong tea
flavonols quercetin, kaempferol and myricetin
– L-theanine – an amino acid found only in green tea
manganese and fluoride.

Soy

What do the studies show?

Food soy contains isoflavones, phytoestrogens that mimic the action of estrogen. Therefore, there were fears of an increased risk for breast cancer, but research shows that there is no such effect. On the contrary: fibers that soy has, has been linked to a lower risk of several cancers, including the colon. In cell and animal studies genistein, daidzein and other soy compounds slow the growth of cancer cells and prevent the formation of tumors. Population studies linking soy consumption with a lower risk of breast cancer in Asia, where women eat moderate amounts of soy – one to two meals a day.

It turned out and that can affect the risk of cancer in some populations more than others, due to differences in genetics and intestinal bacteria that metabolize compounds soy in their active form. In the largest study until nowadays, total analysis of studies involving almost 10,000 patients is associated with a reduced risk of cancer recurrence by 25 percent. Also, men who have survived prostate cancer tests have hinted that soy can lower PSA levels.

Beneficial ingredients

A good source of protein, fiber, potassium, magnesium, copper and manganese. Foods from soybeans contain a significant proportion of iron, but it is not clear how much our body can absorb. Soy milk and tofu are a good source of calcium and polyunsaturated fatty acids, followed by n-6 (linoleic acid) and omega-3 (alpha-linolenic) acids. Soy contains:

– isoflavones: phytoestrogens group
– saponins, which studies suggest it can lower blood cholesterol, protect against cancer and affect blood glucose levels
– phenolic acid: it is considered that the potential to stop the spread of cancer cells
– Phytic acid: typically found in cereals and legumes, and can act as antioxidants
– sphingolipids: It seems to play a role in cell growth regulation, and self-destruction of abnormal cells and the progression of tumors.

Broccoli

What do the studies show?

Laboratory studies have shown that phytochemicals glucosinolates reduce inflammation in the body which are a major risk factor for cancer. Also, preventing enzymes that activate carcinogens and stimulate the enzymes that inactivate such substances. Studies suggest that these compounds induce genes that suppress tumors, slow the growth of cancer cells and induce apoptosis, during which cancer cells self-destruct.

Some research suggests that these substances stimulate the transition of the active form of estrogen in weaker one, and it is the large proportion of estrogen one of many risk factors for some cancers that are associated with hormone imbalances. Beta-carotene stimulates cell communication and helps control abnormal cell growth. Vitamin C protects the cells as an antioxidant and supports the immune system. Kaempferol, quercetin, and anthocyanin provide antioxidant and anti-inflammatory action. In cell and animal studies they slow down the development of several phases and types of cancer.

Beneficial ingredients
– A good source of vitamin C. The dark green vegetables contain high levels of vitamin K. Broccoli and similar vegetables (broccoli, cauliflower) are excellent sources of folic acid, vitamin B, fiber, and magnesium. Red cabbage and radishes are rich in anthocyanin and contain polyphenols, which have the difficult task of fighting free radicals.

Usage

It is best to cook steamed or fried in a little olive oil because boiling in water it loses some of its properties. Cook until they become soft. They are a good addition to soups, and raw young vegetables and salads and sandwiches.

Flax

What do the studies show?

Most research has focused on the impact of the flax on the breast cancer, and there are those which include its effect on prostate cancer and colon cancer. In the center of the research ligands and alpha-linolenic acid, which is converted to the other omega-3 fats, called EPA (eicosapentaenoic acid). EPA is precisely the source of protective, anti-inflammatory compounds. Lignans are, otherwise, phytoestrogens, a weak form of estrogen. It is suspected that they might interfere with some types of cancer drugs, but studies in animals had denied that.

In animals linseed oil reduces the risk of cancer and the tumor growth slows and reduces its ability to expand. In other studies, it has been shown that flax helps reduce markers of inflammation and the size of colon tumors and to prevent the spread of prostate cancer. In a study on women in postmenopausal women with newly diagnosed breast cancer, regular intake of flax slowed the growth of cancer cells. In several studies among healthy women showed that women who entries flax each day reduced levels of estrogen or it changed to a relatively inactive form.

Beneficial ingredients

Flax is an excellent source of magnesium, manganese and thiamin, and fiber; a good source of selenium and protein and copper. Flax is a rich source of ligands, plant estrogens, and dietary fiber. It also includes:

– alpha-linolenic acid (ALA): approximately half the fat of the linseed oil is the plant form of omega-3 fats
gamma-tocopherol: a form of vitamin E.

Usage

Add spoon flaxseed powder to grains, or in the yogurt smoothie. Sprinkle it on salads or cooked vegetables. Flaxseed oil may reduce the absorption of drugs, and one hour before or two hours after a meal do not take drugs.

Cranberry

What do the studies show?

One serving of cranberry provides at least 10 percent of the recommended daily allowance of vitamin C and fiber. Vitamin C protects the DNA of cells and prevents the formation of carcinogenic substances. Studies have shown that cranberries reduce the risk of breast, colon, prostate and lungs and stimulate other cancer cells to self-destruct.

In limited studies on animals, animals that were fed cranberry less often were subject to cancer. Cranberries also reduce inflammation, and thus the ability of cancers to invade other tissues. Human studies that compared people who have a diagnosis of cancer, and those who are healthy, showed that people who generally eat more vegetables have a lower risk of several types of cancer, although there are significant individual variations.

Usage

You can add dried cranberries to cereal, oatmeal or plain yogurt for breakfast. Minify the acid flavor by adding other fruits such as apples or pears. Fresh or dried, you can add them in the meat salads or vegetable salads. Add them to pancakes, muffins, cakes. They mixed well with nuts and other dried fruit, so use it as a snack.

Beneficial ingredients

– Include beta-carotene, vitamin C, potassium, calcium, and magnesium. They have high antioxidant power, which is a source of flavonoids in phytochemicals, including anthocyanin and proanthocyanidins, which prevents the adhesion of bacteria Escherichia coli to the bladder wall.

Recent studies that are still in progress

Garlic

It belongs to the family of vegetables called Allium, which includes onions, leeks, and chives. There is evidence to show that garlic specifically reduces the chances of developing colon cancer. The components of garlic have shown the ability to slow down or stop the growth of tumors of the prostate, bladder, colon, and stomach.

Tomatoes

The red color comes mainly from phytochemicals called lycopene, which tend to be concentrated in the tissues of the prostate, and because of that, tomatoes caused most attention in research relating to prostate cancer. Lycopene is a powerful antioxidant that has shown positive effects in numerous studies, and apart from prostate cancer, the effect was seen with breast cancer and lung cancer.