Eat vegetables has a certain anti-cancer effect, but in the end how much this effect? The National Institute of Cancer Prevention of Japan has undergone extensive research and experimentation to screen out 20 types of vegetables that have a significant inhibitory effect on cancer. The first one is cooked sweet potatoes. Second, there are asparagus, cabbage, sweet peppers, carrots and so on.
Some substances in vegetables can block the development of cancer
In previous studies, scientists have proposed models for the development of cancer, namely, the initial and promotion phases of cancer. The initial phase is often short and irreversible. Under the influence of radiation and toxic chemicals and other carcinogens, the seeds of cancer are buried in the human body; the promotion stage is caused by the repeated action of cancer-promoting factors, causing canceration for several years or even more than ten years.
Experiments have shown that during these two phases of cancer development, the intervention of some chemicals can block the growth of cancer cells and achieve prevention. Japanese research indicates that the nutrients and certain phytochemicals in vegetables can significantly inhibit carcinogens and carcinogens.
Different vegetables correspond to different cancers
Researchers found that sweet potatoes contain a chemical called hydrogen steric ketone that can be used to prevent colon cancer and breast cancer. Tomatoes contain lycopene can promote the secretion of some of the anti-cancer, anti-cancer cytokines, and activate lymphocyte lysis of cancer cells. At the same time, it is also a powerful antioxidant that kills free radicals that cause aging in the human body. Many studies have shown that the intake of appropriate amount of lycopene can reduce the incidence of prostate cancer, breast cancer and other cancers, and have a preventive effect on gastric cancer and lung cancer.
The glucosinolate compounds contained in cabbage vegetables have an inducing effect on a detoxifying enzyme in the human body. Regular consumption can prevent the occurrence of gastric cancer, lung cancer, esophageal cancer and colon cancer. Carotene in vegetables such as carrots and squash can prevent the occurrence of lung cancer by removing free radicals from the body. The flavonoid compounds contained in green vegetables and red vegetables can significantly enhance the function of macrophages in vivo, increase the body immunity, and have strong anti-cancer efficacy.
In addition, regular consumption of garlic can reduce the risk of colon cancer by 30%. White celery, celery, etc. are fiber-rich vegetables. After entering the intestine, they can speed up the evacuation rate of the chyme, shorten the time that the toxic substances in the food stay in the intestine, and promote the excretion of bile acid, which is extremely beneficial to the prevention of colorectal cancer.
Ordinary people eat a pound every day
As healthy people, ordinary people should eat as much vegetables as possible, and ingest 400-500 grams of various types of vegetables every day to be able to play a role in disease prevention and health care. For cancer patients, while actively cooperating with doctors, they should appropriately eat the appropriate anti-cancer and anti-cancer vegetables according to their own conditions, which can play a very good adjuvant role. â–²
Anti-cancer vegetable list
(Percentage of inhibition of cancer in parentheses)
1. Cooked sweet potato (98.7%) 2. Raw sweet potato (94.4%) 3. Asparagus (93.7%) 4. Cauliflower (92.8%) 5. Cabbage (91.4%) 6. Cauliflower (90.8%) 7. Celery (83.7 %) 8. Eggplant skin (74%) 9. Sweet pepper (55.5%) 10. Carrot (46.5%) 11. Cauliflower (37.6%) 12. Leek (35.4%) 13. Indigo (34.7%) 14. Mustard (32.4%) 15. Snow red (29.8%) 16. Tomato (29.8%) 17. Welsh onion (16.3%) 18. Garlic (15.5%) 19. Cucumber (14.3%) 20. Cabbage (7.4%)
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