Most cancer- fighting vegetables contain vitamin B9, vitamin B12, vitamin D, selenium, chlorophyll, and antioxidants such as carotenoids, lutein, or lycopene. This is because these nutrients may have properties that help prevent or reduce the risk of damage to cells in the body, which is an important factor that may lead to various cancers.
Nowadays, we may not have noticed that women are starting to pay more attention to their health, both in terms of eating nutritious food and exercising, because no one wants to get sick.
Especially when talking about breast cancer, the leading cancer that many people are afraid of, it makes the trend of taking care of one’s health more interesting again. It’s not just about annual health check-ups, เล่นเกมคาสิโน UFABET ทันสมัย ฝากถอนง่าย, but it also starts with the food that we eat every day.
Groups of cancer-fighting
Green leafy vegetables are a source of antioxidants such as beta-carotene and lutein, and may therefore have cancer-fighting properties. Green leafy vegetables are rich in dietary fiber and folate (vitamin B9), which have many other health benefits. Examples of green leafy vegetables that are easy to find include spinach, lettuce, and kale.
Mushrooms are a wonder of nature in the fungi kingdom, standing out from the plant and animal kingdoms. Many mushrooms have more benefits than harms. Many mushrooms have properties to boost the body’s immune system, fight free radicals, repair damaged cells and prevent cancer.
We recommends eating 10 grams of mushrooms a day to provide health benefits. Mushrooms that are accept as cancer prevention and are popularly extract as dietary supplements include Ganoderma Reishi, Shiitake, Cordyceps, Coriolus versicolour, Siberian Chaga and Maitake.
Tomatoes may be a cancer-fighting vegetable because they are rich in lycopene, an antioxidant that is commonly in red fruits and vegetables. Has that lycopene in tomatoes may effectively reduce the risk of prostate cancer. It is recommend to eat cook tomatoes or tomatoes that have been process into sauces or juices in order to get the most benefit from lycopene.