Scientists believe that a diet high in fruit and vegetable consumption may have a protective effect in preventing cancer, especially cancers like breast cancer and colorectal cancer. The American Cancer Society recommends eating five or more servings of fruits and vegetables each day, because fruits and vegetables contain certain important nutrients such as vitamins, minerals, phytochemicals and antioxidants, which have shown protective effects against certain causes of cancer.
The Effects of Vitamins and Minerals on Cancer Prevention
Although each fruit and vegetable contains a different combination of vitamins and minerals, they're all very rich in them, especially those that have the most color -- green, red, yellow and orange. Vitamins and minerals are essential organic compounds your body needs in order to function optimally. Additionally, they are needed in order for your body's immune system to function optimally. According to the National Cancer Association, a healthy immune system is important when it comes to preventing cancer because it can catch an abnormally reproducing cell and stop it in its tracks before it divides any further and becomes a tumor.
The Effects of Antioxidants on Cancer Prevention
Antioxidants are organic substances that reduce oxidation damage caused by highly active free radicals that attack our cells. Oxidation may damage cells, resulting in mutation of their DNA. Although mutations can cause a variety of effects, some good and some bad, according to the National Cancer Association, certain mutations can affect a cell's ability to divide at a proper rate, and these rapidly dividing cells can then result in tumors.
The Effects of Phyctochemicals on Cancer Prevention
Phytochemicals are a wide range of chemical compounds produced by plants. Some phytochemicals act as antioxidants or show hormonelike behaviors. According to scientists like Koushik and his colleagues, phytochemicals may help prevent cancer by preventing the formation of potential carcinogens, blocking the action of carcinogens on their target cells, or acting on cells to help them suppress the development of cancer. Phytochemicals include polyphenols, carotenoids and flavonoids.
References
- "Nutrition and Cancer"; Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence; G Block, B Patterson, A Subar; Vol. 18. p. 1-29, 1992
- "Journal of the National Cancer Institute"; Fruits, vegetables and colon cancer risk in a pooled analysis of 14 cohort studies; A. Koushik, et al.; Vol. 99(19), p. 1471-1483, 2007
- "Journal of the American Medical Association"; Intake of fruits and vegetables and risk of breast cancer: a pooled analysis of cohort studies; SA Smith-Warner, et al.; Vol. 285(6), p. 769-776, 2001
- American Cancer Association: Stay Healthy
