20 Foods That Can Help Reduce The Risk Of Cancer

By Hannah de Gruchy / Nutrition / March 1st, 2019

2. Dark Green Leafy Vegetables

green leafy vegetable, cancer fighting foods

Leafy green vegetables like spinach and lettuce are good sources of the antioxidants beta-carotene, a source of vitamin A, and lutein, a pigment only synthesised by plants.

Research shows that the carotenoids found in dark green leafy vegetables like kale or spinach can act as antioxidants and boost the body’s own antioxidant defences, which, in turn, can help stop free radicals, unstable molecules that can damage the cells in your body, from damaging DNA and leading to cancer. Some laboratory research has found that the carotenoids in dark green leafy vegetables can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer, and stomach cancer.

Here are some dark green leafy vegetables to add to your anti-cancer diet:
Kale, collard greens, spinach, cabbage, beet green, watercress, romaine lettuce, Swiss chard, arugula, endive, bok choy, and turnip greens.

Possibly the easiest food to consume is lettuce. You can have it several times a week with different recipes. Make sure to steam the other vegs like cabbage and spinach to retain all the nutrients.

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