Cancer is a major cause of death in the United States today. While the link between diet and cancer remains somewhat elusive, there are specific dietary factors tied to a reduction in cancer development. Foods that are high in fiber, nutrient-dense and antioxidant-rich offer the most protection against cancer development. There are many non-nutrient compounds, found mostly in fruits and vegetables, that offer substantial cancer prevention benefits.
Ellagic Acid
Ellagic acid is a phytochemical (or disease-fighting plant chemical) that falls under the phenol classification and offers powerful anti-cancer benefits, according to the American Cancer Society. It acts as an antioxidant, enhancing immune function and protecting body cells from damage by free radicals, or highly reactive oxygen particles that come from the environment and pollution, possibly inhibiting DNA mutations in cells that cause abnormal growth. Ellagic acid is found in plant foods, especially red fruits and some nuts (specifically 46 different varieties of fruits and nuts). Ellagic acid can inhibit tumor growth in cancers of the skin, esophagus, lung and colon, but it may be best known for offering protective benefits against breast and prostate cancers. The richest food source of ellagic acid is the red raspberry. Other fruits considered to be optimal sources of ellagic acid include strawberries, cranberries, grapes, blackberries, blueberries, cherries, pomegranates and pomegranate juice.
Diallyl Disulfide (DADS)
Garlic is beneficial for heart health and circulation. It contains various sulfur compounds, including diallyl disulfide (DADS), which helps block cancer in several ways. It prevents cellular changes that may lead to tumor development, inhibits tumor growth and/or kills pre-cancerous cells directly. DADS actually interferes with the ability of cancer cells to multiply and divide, thus reducing their numbers significantly. Another potent substance in garlic known as diallyl trisulfide (DATS) is known for its potent ability to kill lung cancer cells. It works in much the same way as chemotherapy drugs, but is much less toxic to healthy cells. There is early evidence that suggests that garlic may reduce the risk of developing certain types of cancer, particularly cancers of the oral cavity, pharynx, esophagus and larynx, according to several research studies, including a 2006 study published in the "American Journal of Clinical Nutrition" entitled Onion and Garlic Use and Human Cancer. Crushed raw garlic offers the most allicin, DADS and DATS, but all forms of garlic contain important healing compounds.
Sulforaphane and Indole-3-Carbinol (I3C)
Although cauliflower's cousin, broccoli, gets most of the attention as a nutrient powerhouse, cauliflower provides many of the same nutrients. In fact, cauliflower is a source of two phytonutrients (chemical nutrients found in plants): sulforaphane and indole-3-carbinol (I3C). Together, these nutrients (found in all cruciferous vegetables) help prevent cancer in two ways. They prevent enzymes from activating cancer-causing agents in the body, and they increase the body's production of enzymes that "clean" toxins and carcinogens out of the system before they can damage cells. Also, IC3 is a particularly powerful anti-tumor agent. It reduces levels of hormones that may stimulate cellular changes (and, ultimately, tumor growth) in cells of the breasts and prostate.
References
- American Cancer Society: Ellagic Acid
- "Journal of Nutrition"; Cancer chemoprevention by garlic and garlic-containing sulfur and selenium compounds; K. El-Bayoumy, R. Sinha, J.T. Pinto and R.S. Rivlin; March 2006
- "American Journal of Clinical Nutrition;" Onion and garlic use and human cancer; C. Galeone, C. Pelucchi, F. Levi, et al.; Nov 2006
- "ANZ Journal of Surgery"; The effect of indole-3-carbinol and sulforaphane on a prostate cancer cell line; H.R. Frydoonfar, D.R. McGrath and A.D. Spigelman; March 2003
- American Cancer Society: Sulforaphane and indole-3-carbinol (I3C) as cancer preventative agents
