Vegetables that can take the fight to cancerPublished 4:32pm Saturday, February 4, 2012
Let’s paint this town pink. In contribution tothis cause, the Austin Area Farmers Market would like to share the following cancer preventing foods with you.
1. Bell peppers: Bell peppers are excellent dietary sources of vitamin C and vitamin A and also contain some B vitamins.
Bell peppers have been shown to have anti-inflammatory, antioxidant, and antimutagenic properties and may help lower cholesterol levels. Bell peppers contain several substances with suspected or demonstrated cancer fighting properties, including beta carotene and other carotenoids. Red bell peppers also contain lycopene. Bell pepper consumption has been found to be associated with lower risk of liver and prostate cancer.
2. Broccoli: Broccoli and broccoli sprouts have been shown to suppress inflammation and to be cardioprotective. In addition, broccoli can inhibit urinary bladder carcinogenesis, and reduce the risk of occurrence of multiple myeloma and lung, gallbladder, ovarian, cervical, stomach, prostate, small intestine and colorectal cancer.
3. Carrots: carrots have been shown to have antioxidant, antifungal, antibacterial, and anti-inflammatory effects. Carrots have been shown to suppress inflammation, promote good vision and be cardioprotective. Consumption of carrots has been found to be associated with reduced risk of esophageal, lung, colon, bladder, urothelial, cervical, prostate, and ovarian cancer.
4. Kale: Kale has the highest levels of vitamins of all cruciferous vegetables (a vegetable group that also includes broccoli, cabbage, cauliflower, collard greens and Brussels sprouts. Kale contains significant levels of vitamin C, vitamin A, vitamin K, calcium, iron and various other minerals. Kale and cruciferous vegetables more generally have been shown to inhibit the growth of human pancreatic cancer cells and to reduce the risk of occurrence of lung, gallbladder, bladder, prostate, ovarian and colorectal cancer.
5. Tomatoes: Tomatoes have been shown to have anti-oxidant, anti-inflammatory, antimutagenic, and cardioprotective properties.
Increased intake of tomatoes is associated with decreased cardiovascular disease and reduced risk of heart attack. Tomato consumption has been found to be associated with reduced risks of cancer of the mouth, breast, lung, stomach, pancreas, prostate, colon, ovary, and endometrium.
All of these vegetables are recommended for breast cancer prevention. There are many other cancer fighting fresh fruits and vegetables out there. Remember to eat fresh fruits and vegetables daily and buy chemical free when you can.