NewsPoint
Jul 28, 2025
Broccoli contains sulforaphane, a plant compound shown to reduce the size and number of cancer cells in lab studies. It's particularly effective against breast, prostate, and colon cancers. Eating it steamed or raw helps retain its anti-cancer benefits.
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Blueberries, strawberries, and raspberries are rich in antioxidants like ellagic acid and anthocyanins. These compounds help slow down the growth of cancer cells and prevent DNA damage. Regular consumption is linked to lower risk of several cancers.
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Garlic contains allicin, a sulfur compound with cancer-fighting properties. Studies have found that people who eat more garlic have a lower risk of stomach, colon, and esophageal cancers. Crushing it before cooking helps activate its key nutrients.
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Green tea is rich in catechins, especially EGCG, known for its anti-inflammatory and cancer-inhibiting effects. It may slow cancer cell growth in liver, breast, and prostate cancers. Drinking 2–3 cups daily may offer protective benefits.
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Tomatoes are packed with lycopene, a powerful antioxidant linked to reduced risk of prostate and lung cancers. Cooking tomatoes enhances lycopene absorption. Pairing them with healthy fats like olive oil boosts their cancer-fighting potential.
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Curcumin, the active compound in turmeric, has been shown to suppress tumor growth and kill cancer cells in lab studies. It's especially effective when combined with black pepper to increase absorption. Include it in curries, teas, or smoothies.
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Spinach, kale, and arugula are loaded with fibre, carotenoids, and folate — nutrients that help the body remove cancer-causing toxins. These greens may lower the risk of breast, skin, and lung cancers. Eat them fresh in salads or lightly cooked.
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Especially Brazil nuts and walnuts, are high in selenium and omega-3s, which support immune function and reduce inflammation. Some studies link nut consumption to a reduced risk of colorectal and pancreatic cancers. A handful a day is enough.
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Cabbage, cauliflower, and Brussels sprouts contain glucosinolates that break down into cancer-preventive compounds. They help detoxify harmful substances in the body. Eating a variety of these regularly supports overall cellular health.
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Carrots are rich in beta-carotene, an antioxidant that protects cell membranes and slows cancer cell growth. Research suggests a reduced risk of stomach, lung, and cervical cancers in people who eat more carrots. Best eaten raw or lightly steamed.
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