Cancer is an unusual behavior of cells in which a small population divides uncontrollably and ends up with a huge number of cells in a very short amount of time, forming tumors. Invasive cancerous cells can grow into adjacent tissues or spread to distant organs. Research suggests that eating plenty of vegetables can prevent some types of cancer, according to the University of Michigan Health System.
Cauliflower
Cauliflower is a flowering member of the cabbage or cruciferous family. Cauliflower contains the sulfur-containing compounds glucosinolates, which may help the body eliminate cancer-causing agents, or carcinogens, according to Oregon State University. Some epidemiological studies also suggest that cruciferous vegetables such as cauliflower can be especially protective for lung and colorectal cancer, according to Oregon State University.
Tomatoes
Tomatoes contain the dietary antioxidant lycopene. Like beta-carotene, lycopene is a carotenoid, a red pigment found widely in plants and animals. Lycopene is also the source of the brilliant red color of tomatoes. It is a potent antioxidant that is intimately involved in the prevention of cellular damage, the most common pathway for carcinoma formation. Studies show that lycopene-rich foods such as tomatoes can benefit individuals with full-blown prostate cancer and possibly other cancers too, according to the University of Michigan Health System.
Garlic
Several studies provide convincing evidence that garlic and its organo-sulfur compounds are effective inhibitors of the cancer process, according to the University of Maryland Medical Center. The antioxidants found in fresh garlic can neutralize free radicals before they can damage the body. Free radicals are molecular fragments that create chemical reactions and damage cells. Free radicals, especially highly-reactive forms of oxygen, are thought to promote cancer growth.
