Cancer is a disease that affects cells, spreads and causes development of malignant tumors in various tissues and organs of the body, according to the National Cancer Institute. Many foods have cancer-fighting properties, such as antioxidants, according to The Cancer Cure Foundation. It is best to eat a balanced diet that includes a variety of foods that help to protect the body from cancer.
Tomatoes
Tomatoes are technically a fruit, but are used as a vegetable in salads, on sandwiches, and in sauces. Tomatoes contain various vitamins, minerals and lycopene, a carotenoid that possesses antioxidant properties and utilized in the liver, adrenal glands, colon, lungs and prostate, according to MayoClinic.com. Heat increases the bioavailability of lycopene, making cooked tomato products, such as tomato sauces, better sources of lycopene than raw tomatoes, according to research by A. Agarwal published in the "Journal of Medicinal Food" in 2001. Research by E. De Stefani published in "Oral Oncology" in 2000 found that dietary intake of raw tomato, tomato-rich foods and especially tomato sauce-rich foods, which are almost twice as effective as raw tomatoes, reduce the risk of upper aerodigestive tract cancers involving the oral cavity, pharynx, larynx and esophagus. Moreover, the research demonstrated that lycopene strongly reduces the risk of these types of cancers too.
Soy
Soybeans and soy products, such as tofu, miso, tempeh, soy milk, soy cheese and soy protein, contain isoflavones, a class of phytoestrogens that have protective properties against developing prostate, endometrial and breast cancer, particularly when these foods are consumed during adolescence, according to the Linus Pauling Institute at Oregon State University. However, supplements of soy isoflavones have mixed results. Research by S.J. Su published in "Clinical Cancer Research" in 2000 discovered that isoflavones significantly suppress tumors, and soybean foods can be used for chemoprevention in patients with urinary tract cancer.
Grapes
Research by M.H. Do published in the "International Journal for Vitamin and Nutrition Research" in 2007 demonstrates that a high intake of grapes reduce the risk of breast cancer in post menopausal women. The Cancer Cure Foundation says red grapes contain bioflavonoids, reservatrol and ellagic acid that protect against cancer growth. Bioflavonoids are powerful antioxidants. Reservatrol inhibits cancer cells from growing. Ellagic acid slows the growth of malignant tumors. Research by Y. Schneider, published in "Cancer Letters" in 2000, found that reservatrol significantly decreases the activity of an enzyme involved with growth of colon cancer cells.
Mushrooms
Some mushrooms, such as shitake, reishi and maitake, have cancer protective properties, according to The Cancer Cure Foundation. These mushrooms contain lectin, a protein that attacks cancer cells and prevents them from reproducing. Research by K.R. Martin published in ""Experimental Biology and Medicine" in 2010 demonstrated that consumption of dietary mushrooms significantly suppresses breast cancer cell proliferation and can be chemoprotective against breast cancer. These mushrooms include maitake, crimini, portabella, oyster and white button.
References
- National Cancer Institute: Understanding Cancer
- The Cancer Cure Foundation: Cancer Fighting Foods/Spices
- MayoClinic.com: Lycopene
- "Journal of Medicinal Foods"; Lycopene Content of Tomato Products; Agarwal, A.; Spring 2001
- "Oral Oncology"; Tomatoes, Tomato-Rich Foods, Lycopene and Cancer: A Case-Control in Uruguay; De Stefani, E.; Jan 2000
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