The cancer prevention strategy covers a wide range of lifestyle choices, where dietary habits play a crucial role. What are the products that reduce the risk of cancer?
Nutritionist Dr. Yelena Manovskaya, in an interview with Pravda.Ru, points out some of these substances:
- Cruciferous vegetables . These vegetables include broccoli, cauliflower, Brussels sprouts, and others. These vegetables contain the compounds sulforaphane and indole-3-carbinol, which, due to their ability to influence various cellular processes, help reduce the risk of cancer. For example, the sulforaphane compound enhances the natural process of detoxifying the body by activating second-stage enzymes that help eliminate carcinogens and toxins. Indole-3-carbinol is associated with modifying hormone metabolism, especially estrogen, which helps reduce the risk of hormone-dependent cancers such as breast cancer.
Fruits , such as strawberries and red blackberries , are rich in anthocyanins and ellagic acid, known for their antioxidant and anti-cancer properties. Anthocyanins have been shown to inhibit the growth of cancer cells and reduce inflammation, while ellagic acid has the ability to inhibit the growth of cancer cells. In addition, the antioxidant properties of these compounds help reduce oxidative stress and DNA damage, thus reducing the risk of cancer.
Fatty fish , such as salmon , mackerel, and sardines, are rich in omega-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These acids help reduce the risk of certain types of cancer, including colorectal cancer and prostate cancer. The anti-inflammatory properties of omega-3 fatty acids play a key role in modulating the body's immune response and reducing chronic inflammation, which is a contributing factor in the development of cancer.
- Garlic and onions . Garlic and onions contain sulfur compounds, such as allicin, which have been shown to inhibit the growth of cancer cells and reduce the risk of gastrointestinal cancer.
- Green tea . Green tea contains catechins, which have antioxidant and cancer-fighting properties.