The World Health Organization, the U.S. Department of Agriculture, and international research on cancer have pointed out that taking at least five servings of vegetables and fruits each day can reduce the risk of cancer by 20%. Studies have shown that more than a dozen fruits can effectively reduce the risk of cancer. These fruits include strawberries, oranges, oranges, apples, cantaloupe, kiwis, watermelons, lemons, grapes, grapefruits, pineapples, kiwifruit, and the like. Some of these special ingredients have benefits that are difficult to substitute for other foods in the prevention of colon cancer, breast cancer, prostate cancer, and gastric cancer.
Among the anti-cancer fruits, strawberry plays a leading role in strawberry. Fresh strawberries contain a wonderful tannic acid that can produce anti-toxic effects in the body and prevent the formation of cancer cells. In addition, there is also an amine in the strawberry, which can also play a good role in preventing blood diseases such as leukemia and aplastic anemia.
Citrus fruits Oranges, oranges, lemons, grapefruits and other citrus fruits are rich in bioflavonoids that can increase the vitality of certain enzymes in human skin, lungs, gastrointestinal tract, and liver and help in the preparation of fat-soluble carcinogens. It is converted into water-soluble, making it difficult to be absorbed and excreted. At the same time, they can enhance the body's ability to absorb important vitamin C, an anti-cancer substance. Vitamin C can enhance immunity, prevent the formation of strong carcinogens nitrosamines, have a certain role in the prevention and treatment of gastrointestinal cancer.
One study showed that people who eat an average of one citrus a day have a 1/3 lower risk of pancreatic cancer than less than one.
Kiwifruit is rich in vitamins, especially vitamin C is 4-12 times higher than that of oranges, 30 times that of apples and 60 times that of grapes. Recent studies have confirmed that kiwifruit contains an active substance that blocks the formation of carcinogenic "nitrosamines" in the human body and therefore has a good anti-cancer effect.
Pear can produce fluid, moist dryness, clear heat, and dissolve phlegm. Ancient physicians mostly use esophageal cancer, cardia cancer, and gastric cancer. Because the pears contain carotene, vitamin B2, vitamin C, etc. have a certain anti-cancer anti-cancer effect, so pear suitable for nasopharyngeal cancer, laryngeal cancer, lung cancer patients to take.
Apricot is suitable for a variety of cancer patients. According to research, apricot is the most abundant fruit of vitamin B17, and vitamin B17 is an extremely effective anti-cancer substance that has a killing effect on cancer cells. It has been reported that the United States uses vitamin B17 to treat cancer. Of the 250 treated patients, 248 were rescued. Vitamin B17 has been used to save the lives of 4,000 advanced cancer patients.
The anthocyanins and resveratrol contained in grapes, especially grape skins, are natural anti-oxidants and also have anti-cancer effects, which can inhibit the malignant transformation of cancer cells and destroy the ability of leukemia cells to replicate.
Apple apple has a very useful ingredient - polyphenols that can inhibit the proliferation of cancer cells. The researchers found that apple polyphenols can reduce the incidence of colon cancer. After mice were transplanted with cancer cells, they consumed apple polyphenols in aqueous solution and had better anti-cancer efficacy in terms of survival rate and quality of life.
Although the anti-cancer effects of fruits are obvious, they still need to be selected and appropriately matched according to individual characteristics when eating. Frequently, gastrointestinal disorders are caused by eating too much raw strawberries, because strawberries are more acidic, so patients with digestive system cancer should be more cautious. In addition, patients suffering from urinary tract stones and poor renal function should not eat more strawberries, because it contains more calcium oxalate, overeating will aggravate the condition.
Warm reminder The best time to eat fruit is 1 hour before meals. Fruit is a raw food. Eating fruit before eating is equivalent to eating raw food and then eating cooked food. The white blood cells in the body will not increase, which will help protect the body's immune system.
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