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Plant Foods and Cancer

Researchers from the University of Minnesota now admit that plant-based foods help prevent cancer, particularly among those who have the highest risk of developing the disease. Published in the journal Nature Reviews Cancer, their study says that plant phytochemicals — which include powerful nutrients and antioxidants such as selenium, beta-carotene, and lycopene, — are a viable option in cancer prevention.

Myricetin, a phytochemical in green onions, and resveratrol, a phytochemical antioxidant compound found in grapes, have also been shown to prevent and fight cancer, as well as protect against heart disease, deter the negative effects of ageing, improve vision, and prevent diabetes.

Other anti-cancer plant phytochemicals include allicin in garlic, anthocyanidins in cranberries and blueberries, sulforaphane in cruciferous vegetables such as broccoli and cauliflower, and anti-aromatase compounds in mushrooms.

Ann Wigmore’s RECIPES FOR LONGER LIFE is a complete guide to your healthful weight loss and cancer prevention program.