2. Broccoli
Broccoli contains sulforaphane, a plant compound found in cruciferous vegetables that may have potent anticancer properties.
One test-tube study showed that sulforaphane reduced the size and number of breast cancer cells by up to 75%
3. Carrots
Several studies have found that eating more carrots is linked to a decreased risk of certain types of cancer.
For example, an analysis looked at the results of five studies and concluded that eating carrots may reduce the risk of stomach cancer by up to 26%
4. Berries
Berries are high in anthocyanins, plant pigments that have antioxidant properties and may be associated with a reduced risk of cancer.
In one human study, 25 people with colorectal cancer were treated with bilberry extract for seven days, which was found to reduce the growth of cancer cells by 7%
5. Cinnamon
Turmeric is a spice well-known for its health-promoting properties. Curcumin, its active ingredient, is a chemical with anti-inflammatory, antioxidant and even anticancer effects. One study looked at the effects of curcumin on 44 patients with lesions in the colon that could have become cancerous. After 30 days, 4 grams of curcumin daily reduced the number of lesions present by 40%.
6. Garlic
The active component in garlic is allicin, a compound that has been shown to kill off cancer cells in multiple test-tube studies.
Several studies have found an association between garlic intake and a lower risk of certain types of cancer.
7. Olive Oil
Olive oil is loaded with health benefits, so it’s no wonder it’s one of the staples of the Mediterranean diet.
Several studies have even found that a higher intake of olive oil may help protect against cancer.
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