Improper diet can cause cancer, but eating the right food can prevent cancer. Not long ago, the national anti-cancer Research Associate held lectures in Shenzhen, pointed out that nature is no shortage of anti-cancer substances, they are widely found in natural food. At present, recognized by the international and domestic anti-cancer effect of vegetables are: sweet potatoes, asparagus, cabbage, cauliflower, celery, eggplant, beets, carrots, shepherd's purse, mushroom, Chinese cabbage; fruits are: papaya, strawberries, oranges, kiwi, mango, apricot, persimmon, tomato and watermelon.
The study found that carrots contain carotene in the body can be converted into vitamin A, and vitamin A has anti-cancer effect. Carrots also contain more folic acid, folic acid also has anti-cancer role. The lignin it contains can improve organism immunity for 2-3 times, and thus indirectly inhibit or eliminate carcinogens and cancer cells of the body. In addition, the molybdenum in the carrots can also be anti-cancer. So, usually eating carrots can prevent cancer.
Moreover, mushrooms contain a substance of “beta-glucosidase enzyme”, which can enhance the body's anticancer effects. An experiment in Japan proved the anti-cancer rate of polysaccharide in mushroom is up to 80% -95%, and have a significant effect on a variety of malignancies such as leukemia, esophageal cancer, gastric cancer, colon cancer, lung cancer and liver cancer and so on.
In addition, the grape has a strong anti-cancer property, because it contains resveratrol which can prevent healthy cells from cancerous changes, and can inhibit the spread of malignant cells. 70 kinds of plants including grapes, mulberries and peanuts all have resveratrol; however, the highest content of resveratrol is in grapes and grape products. All wines contain a certain amount of resveratrol, the highest content is red wine, and so regular consumption of red wine has a certain anti-cancer effect.
At last, cabbage contains vitamin C, vitamin E, carotenoids and other, total vitamin content is three times than tomatoes, therefore, it has strong antioxidant and anti-aging effect. The cabbage is rich in sulforaphane. This substance can stimulate human cells to produce enzymes useful to the body, thereby forming a protective film layer against external carcinogens erosion. Sulforaphane is the strongest anti-cancer compounds in vegetables found to date. The cabbage is also rich in indoles. The experiments show that the indole has the anti-cancer role of avoidable human suffering from colorectal cancer.
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