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Cancer Fighting Foods/Spices
The National Cancer Institute estimates that
roughly one-third of all cancer deaths may be diet related. What you eat can
hurt you, but it can also help you. Many of the common foods found in
grocery stores or organic markets contain cancer-fighting properties, from
the antioxidants that neutralize the damage caused by free radicals to the
powerful phytochemicals that scientists are just beginning to explore. There
isn't a single element in a particular food that does all the work: The best
thing to do is eat a variety of foods.
The following foods have the ability to help stave
off cancer and some can even help inhibit cancer cell growth or reduce tumor
size.
Avocados are rich in
glutathione, a powerful antioxidant that attacks free radicals in the body
by blocking intestinal absorption of certain fats. They also supply even
more potassium than bananas and are a strong source of beta-carotene.
Scientists also believe that avocados may also be useful in treating viral
hepatitis (a cause of liver cancer), as well as other sources of liver
damage.
Broccoli, cabbage, and cauliflower
have a chemical component called indole-3-carbinol that can combat breast
cancer by converting a cancer-promoting estrogen into a more protective
variety. Broccoli, especially sprouts, also have the phytochemical
sulforaphane, a product of glucoraphanin - believed to aid in preventing
some types of cancer, like colon and rectal cancer. Sulforaphane induces the
production of certain enzymes that can deactivate free radicals and
carcinogens. The enzymes have been shown to inhibit the growth of tumors in
laboratory animals. However, be aware that the Agriculture Department
studied 71 types of broccoli plants and found a 30-fold difference in the
amounts of glucoraphanin. It appears that the more bitter the broccoli is,
the more glucoraphanin it has. Broccoli sprouts have been developed under
the trade name BroccoSprouts that have a consistent level of sulforaphane -
as much as 20 times higher than the levels found in mature heads of
broccoli.
Carrots contain a lot
of beta carotene, which may help reduce a wide range of cancers including
lung, mouth, throat, stomach, intestine, bladder, prostate and breast. Some
research indicated beta carotene may actually cause cancer, but this has not
proven that eating carrots, unless in very large quantities - 2 to 3 kilos a
day, can cause cancer. In fact, a substance called falcarinol that is found
in carrots has been found to reduce the risk of cancer, according to
researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten
Brandt, head of the research department, explained that isolated cancer
cells grow more slowly when exposed to falcarinol. This substance is a
polyacethylen, however, so it is important not to cook the carrots.
Chili peppers and jalapenos
contain a chemical, capsaicin, which may neutralize certain cancer-causing
substances (nitrosamines) and may help prevent cancers such as stomach
cancer.
Cruciferous vegetables - broccoli,
cauliflower, kale, Brussels sprouts, and cabbage contain two
antioxidants, lutein and zeaxanthin that may help decrease prostate
and other cancers.
Figs apparently have a
derivative of benzaldehyde. It has been reported that investigators at the
Institute of Physical and Chemical Research in Tokyo say benzaldehyde is
highly effective at shrinking tumors, though I haven't seen this report. In
addition, the U.S. Department of Agriculture says figs, which contain
vitamins A and C, and calcium, magnesium and potassium, may curtail appetite
and improve weight-loss efforts. Fig juice is also a potent bacteria killer
in test-tube studies.
Flax contains lignans,
which may have an antioxidant effect and block or suppress cancerous
changes. Flax is also high in omega-3 fatty acids, which are thought to
protect against colon cancer and heart disease. See
Budwig diet for a
specialized diet using flax seed oil and cottage cheese. For studies about
flax seed and flax oil, go to our
Important News or
Archives
Page.
Garlic has
immune-enhancing allium compounds (dialyl sultides) that appear to increase
the activity of immune cells that fight cancer and indirectly help break
down cancer causing substances. These substances also help block carcinogens
from entering cells and slow tumor development. Diallyl sulfide, a component
of garlic oil, has also been shown to render carcinogens in the liver
inactive. Studies have linked garlic — as well as onions, leeks, and chives
— to lower risk of stomach and colon cancer. Dr. Lenore Arab, professor of
epidemiology and nutrition at the UNC-CH (University of North Carolina at
Chapel Hill) schools of public health and medicine and colleagues analyzed a
number of studies and reported their findings in the October 2000 issue of
the American Journal of Clinical Nutrition. According to the report, people
who consume raw or cooked garlic regularly face about half the risk of
stomach cancer and two-thirds the risk of colorectal cancer as people who
eat little or none. Their studies didn't show garlic supplements had the
same effect. It is believed garlic may help prevent stomach cancer because
it has anti-bacterial effects against a bacterium, Helicobacter pylori,
found in the stomach and known to promote cancer there.
Grapefruits,
like oranges and other citrus fruits, contain monoterpenes,
believed to help prevent cancer by sweeping carcinogens out of the body.
Some studies show that grapefruit may inhibit the proliferation of
breast-cancer cells in vitro. They also contains vitamin C, beta-carotene,
and folic acid.
Grapes, red
contain bioflavonoids, powerful antioxidants that work as cancer
preventives. Grapes are also a rich source of resveratrol, which inhibits
the enzymes that can stimulate cancer-cell growth and suppress immune
response. They also contain ellagic acid, a compound that blocks enzymes
that are necessary for cancer cells - this appears to help slow the growth
of tumors.
Studies show that consumption of
green and yellow
leafy vegetables has been associated with lower levels of
stomach cancer.
Kale
has indoles, nitrogen compounds which may help stop the conversion of
certain lesions to cancerous cells in estrogen-sensitive tissues. In
addition, isothiocyanates, phytochemicals found in kale, are thought to
suppress tumor growth and block cancer-causing substances from reaching
their targets.
Licorice
root has a chemical, glycyrrhizin, that blocks a component of testosterone
and therefore may help prevent the growth of prostate cancer. However,
excessive amounts can lead to elevated blood pressure.
Mushrooms
- There are a number of mushrooms that appear to help the body fight cancer
and build the immune system - Shiitake, maitake, reishi, Agaricus
blazei Murill, and Coriolus Versicolor. These mushrooms contain
polysaccharides, especially Lentinan, powerful compounds that help in
building immunity. They are a source of Beta Glucan. They also have
a protein called lectin, which attacks
cancerous cells and prevents them from multiplying. They also contain
Thioproline. These mushrooms can stimulate the production of interferon in
the body.
Extracts from
mushrooms have been successfully tested in recent years in
Japan as an adjunct to chemotherapy. PSK is made from the Coriolus
Versicolor. Maitake mushroom extract is PCM4.
Nuts
contain the antioxidants quercetin and campferol that may suppress the
growth of cancers. Brazil nut contains 80 micrograms of selenium, which is
important for those with prostate cancer. (Note: Many people are allergic to
the proteins in nuts, so if you have any symptoms such as itchy mouth, tight
throat, wheezing, etc. after eating nuts, stop. Consider taking a selenium
supplement instead or work with someone on how to eliminate this allergy.)
Oranges and
lemons contain Iimonene which stimulates cancer-killing immune
cells (lymphocytes, e.g.) that may also break down cancer-causing
substances.
Papayas
have vitamin C that works as an antioxidant and may also reduce absorption
of cancer-causing nitrosamines from the soil or processed foods. Papaya
contains folacin (also known as folic acid), which has been shown to
minimize cervical dysplasia and certain cancers.
Raspberries
contain many vitamins, minerals, plant compounds and antioxidants known as
anthocyanins that may protect against cancer. According to a recent research
study reported by Cancer Research 2001;61:6112-6119, rats fed diets of 5% to
10% black raspberries saw the number of esophageal tumors decrease by 43% to
62%. A diet containing 5% black raspberries was more effective than a diet
containing 10% black raspberries. Research reported in the journal Nutrition
and Cancer in May 2002 shows black raspberries may
also
thwart colon cancer. Black raspberries are rich in
antioxidants, thought to have even more cancer-preventing properties than
blueberries and strawberries.
Red wine,
even without alcohol, has polyphenols that may protect against various types
of cancer. Polyphenols are potent antioxidants, compounds that help
neutralize disease-causing free radicals. Also, researchers at the
University of North Carolina's medical school in Chapel Hill found the
compound resveratrol, which is found in grape skins. It appears that
resveratrol inhibits cell proliferation and can help prevent cancer.
However, the findings didn't extend to heavy imbibers, so it should be used
in moderation. In addition, alcohol can be
toxic to the liver and to the nervous system, and many wines have sulfites,
which may be harmful to your health. Note: some research indicates that
alcohol is considered a class "A" carcinogen which can actually cause cancer
- see
http://www.jrussellshealth.com/alccanc.html. You should probably switch
to non-alcoholic wines.
Rosemary may help
increase the activity of detoxification enzymes. An extract of rosemary,
termed carnosol, has inhibited the development of both breast and skin
tumors in animals. We haven't found any studies done on humans. Rosemary can
be used as a seasoning. It can also be consumed as a tea: Use 1 tsp. dried
leaves per cup of hot water; steep for 15 minutes.
Seaweed and
other sea vegetables contain beta-carotene, protein, vitamin
B12, fiber, and chlorophyll, as well as chlorophylones - important fatty
acids that may help in the fight against breast cancer. Many sea vegetables
also have high concentrations of the minerals potassium, calcium, magnesium,
iron, and iodine.
Soy products
like tofu contain several types of phytoestrogens — weak,
nonsteroidal estrogens that could help prevent both breast and prostate
cancer by blocking and suppressing cancerous changes. There are a number of
isoflavones in soy products, but research has shown that genistein is the
most potent inhibitor of the growth and spread of cancerous cells. It
appears to lower breast-cancer risk by inhibiting the growth of epithelial
cells and new blood vessels that tumors require to flourish and is being
scrutinized as a potential anti-cancer drug. However, there are some
precautions to consider when adding soy to your diet. Eating up to 4 or 5
ounces of tofu or other soy a day is probably ok, but research is being done
to see if loading up on soy could cause hormone imbalances that stimulate
cancer growth. As a precaution, women who have breast cancer or are at high
risk should talk to their doctors before taking pure isoflavone powder and
pills, extracted from soy.
Sweet potatoes
contain many anticancer properties, including beta-carotene, which may
protect DNA in the cell nucleus from cancer-causing chemicals outside the
nuclear membrane.
Teas:
Green Tea and Black tea contain certain
antioxidants known as polyphenols (catechins) which appear to prevent cancer
cells from dividing. Green tea is best, followed by our more common black
tea (herbal teas do not show this benefit). According to a report in the
July 2001 issue of the Journal of Cellular Biochemistry, these
polyphenols that are abundant in green tea, red wine and olive oil, may
protect against various types of cancer. Dry green tea leaves, which are
about 40% polyphenols by weight, may also reduce the risk of cancer of the
stomach, lung, colon, rectum, liver and pancreas, study findings have
suggested.
Tapioca
is derived from the cassava plant. It is one of the many plants that
manufactures cyanide by producing a chemical called linamarine which
releases hydrogen cyanide when it is broken down by the linamarase enzyme.
Spanish researches have been studying the cassava and attempting to clone
the genes from the plant which are responsible for producing the hydrogen
cyanide and then transfer it to a retrovirus. However, funding for the
project has run out.
http://news.bbc.co.uk/hi/english/health/newsid_317000/317467.stm for
more information on this. For a list of other foods that contain B17, go to
our laetrile page.
Tomatoes
contain lycopene, an antioxidant that attacks roaming oxygen
molecules, known as free radicals, that are suspected of triggering cancer.
It appears that the hotter the weather, the more lycopene tomatoes produce.
They also have vitamin C, an antioxidant which can prevent cellular damage
that leads to cancer. Watermelons, carrots, and red peppers also contain
these substances, but in lesser quantities. It is concentrated by cooking
tomatoes. Scientists in Israel have shown that lycopene can kill mouth
cancer cells. An increased intake of lycopene has already been linked to a
reduced risk of breast, prostate, pancreas and colorectal cancer. (Note:
Recent studies indicate that for proper absorption, the body also needs some
oil along with lycopene.)
Tumeric
(curcuma longa), a member of the ginger family, is believed to
have medicinal properties because it inhibits production of the
inflammation-related enzyme cyclo-oxygenase 2 (COX-2), levels of which are
abnormally high in certain inflammatory diseases and cancers, especially
bowel and colon cancer. In fact, a pharmaceutical company Phytopharm in the
UK hopes to introduce a natural product, P54, that contains certain volatile
oils, which greatly increase the potency of the turmeric spice.
Turnips
are said to contain glucose molaes which is a cancer fighting compound. I
haven't confirmed this.
Consumption of fruits and vegetables has been associated with
decreased risk of cancers of the colon and rectum
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