A diet rich in vegetables can significantly help reduce the risk of many types of cancers. Indeed, if this category of foods is so effective, it is because it is rich in antioxidants. Vegetables have protective properties against cancer. They help fight free radicals that can damage cells, support the functioning of the immune system and protect the body from chronic inflammation.
“In general, oxidation is a process involved in cancer growth. Foods such as vegetables that provide antioxidants may have a protective effect. This is why so many vegetables are known to be healthy options for reducing cancer risk”explains Dr. Daniel Landau, oncologist and hematologist at the Mesothelioma Center.
Cruciferous vegetables to favor
When fruits and vegetables are eaten regularly, they all help reduce the risk of cancer thanks to their fiber and antioxidants. However, according to Dr Anaum Maqsood, specialist in gastrointestinal medical oncology and hematological oncology at Houston Methodist Hospital, interviewed by our American colleagues from Paradethere would be a variety of vegetables to favor: cruciferous vegetables. “I like to eat broccoli and zucchini as well as kale, lettuce and spinach in my salads and carrots, cucumbers and celery with dip as a snack.”she emphasizes.
Cruciferous Vegetables Contain Phytochemicals
Dr Maqsood specifies, in fact, that cruciferous vegetables contain phytochemical compounds known to slow the growth of cancers.
Along with consuming cruciferous vegetables or any other type of vegetables, doctors also recommend adopting a healthy lifestyle, including regular physical activity, quality sleep and effective ways to manage stress.
Source: www.topsante.com
