For centuries medical scientists, nutritionists and traditional healers have always been in search for cancer cure. Evidence suggests that both genetic and environmental factors play important roles in the development of this disease. Some cancers are likely to be caused by dietary factors such as the lack of certain nutrients. Other studies are investigating the action of certain food substances on cancer cells in a laboratory setting making it possible to learn how certain foods may help to prevent cancer.

The top 10 anti-cancer foods as picked out by Amanda Ursell, the famous nutritionist author of the book “The Complete Guide Healing Foods” (London,2000) are :

* Strawberries

Strawberries contain the plant chemicals p-coumaric acid and chlorogenic acid. These appear to prevent carcinogens known as nitrosamines from forming in the stomach, and may reduce the risk of cancer. Researchers at the Harvard School of Public Health found that strawberry-lovers were 70 percent less likely than those who rarely ate the fruit to develop cancer. Of course, the other berries- cranberries, raspberries, blackberries and blueberries are all high in fiber and cancer-fighting phytochemicals.

* Tomatoes

One of the most popular vegetables in the world, the tomato is actually a fruit. Tomatoes showed up as a potent cancer-fighter in more than 70 percent of studies done by experts. This fruit is one of the richest source of lycopene which is said to protect against cancers of prostate, lungs,cervix,and mouth.

* Oranges

Oranges are high in vitamin C which likely blocks the formation of cancer-causing substances in the stomach. Studies have revealed that people who regularly eat citrus fruits such as oranges have up to 60 per cent less risk of developing stomach cancer than those who do not.

* Garlic

Studies suggest that diets high in garlic decrease the risk of stomach cancer. Iowa researchers found that women who ate garlic at least once a week showed a 32 percent lower risk of colon cancer. Other studies indicate that garlic lowers the risk of prostate cancer. This bulbous herb fights cancer both by neutralizing carcinogens and slowing tumors’ growth.

* Carrots

Carrots are one of the richest sources of beta carotene. This antioxidant has the ability to soak up and make harmless the dangerous by-products of metabolism and pollution known as free radicals. These free radicals, if left unattended, are thought to be able to damage cells and start cancerous changes. Research suggests that beta-carotene intakes probably protect against cancers of the lung and stomach. Carrots may also protect against cancers of the mouth and rectum.

* Tea

The intake of tea has been shown to decrease the risk of stomach cancer. Rich in antioxidant polyphenols, tea has compounds called catechins which is believed to prevent newly formed tumor cells from growing out of control by restoring a chemical in the body that limits the number of times the roque cells can divide.

* Whole wheat

Wholegrains are loaded with nutrients and fiber and have the same phytochemicals as fresh produce. These foods bulk the stools and increase the speed with which they pass through the colon. It is thought that the cancer-carrying substances are carried out of the body and have less time to attach to the colon and rectum, where they could trigger cancers. Wholegrains also contain lignans, phytonutrients which block cancerous changes in cells.

* Soya beans

Soya beans are loaded with the isoflavones genistein and daidzein. These are plant estrogens that are consumed regularly in countries where breast cancer rates are quite low. It is thought that soya beans and or soya derivatives such as tofu may offer soe protection against breast cancer by blocking the action of the body’s own estrogen. Excess human estrogen is believed to increase the chances of breast cancer.

* Cabbage

Research implies that vegetables such as cabbages have cancer-preventing properties. Both vitamin C and the amino acid cysteine in this vegetable are thought to be involved. They also contain indoles, which may reduce the risk of breast cancer and sulforaphane which is thought to detoxify potential cancer-causing substances.

* Spinach

Spinach got potent antioxidants like vitamin C, beta-carotene, and folic acid. One study at the University of Minnesota found that women who frequently ate spinach and other green leafy vegetables have low rates of lung cancer. Scientists at the National Institute of Environmental Health Sciences discovered evidence that eating two or more servings of spinach a week could lower women’s breast cancer risk,too. 

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