Natural ways to decrease the risk of developing cancer

Natural ways to decrease the risk of developing cancer



It is a well known fact that cancer is one of the deadliest diseases in the world now. And as we all know that prevention is better than cure. It has been noted that nature provided us with some cancer fighters, for instance vegetables and fruits are loaded with compounds which are called antioxidants and
phytochemicals that have been found to lower the risk of cancer. These fruits and vegetables include: lemon, orange, mango, carrot, grape, banana, apple, tomato, tangerine, papaya, guava, pineapple, beans, garlic, okra, peas, spinach, amaranth, soybeans, onion, zucchini, beets, green beans, pear, green pepper, strawberries, broccoli, asparagus etc.
These antioxidants are natural chemicals that are found in food though they are not limited to food per se. The vocab ‘antioxidant’ refers to a particular role they perform, that is they help in getting rid of free radicals or molecules that damage the cells of the body and predispose an individual to cancer and this has also be known to accelerate the aging process. The free radicals are not all that bad because they are important for effective elimination/destruction of germs by the white blood cells in the body. Apart from this role of germs destruction, free radicals can be exceedingly dangerous. They have been found to play a role in at least 40 diseases and they have been linked to cancer and also they can cause damage to the DNA. It is instructive to note that all existing creatures have free radicals and they cannot be avoided; the best thing to do is to strengthen our antioxidants defences in order to get rid of these free radicals.
The phytochemicals which is also found to lower the risk of cancer are natural food chemicals only found in plant foods. This group of chemicals cannot be obtained from animal products. Research has shown that phytochemicals often work either as suppressing or blocking agents. Suppressing agents work on the cells of the body by fighting harmful changes that has been started by carcinogens or free radicals. They slow down tumour growth by suppressing the cancer cell’s ability to reproduce. They also help in the suppression of some specific enzymes that cancer cells need in order to grow. While phytochemicals working as blocking agents tend to work on cancer producing compounds. They block them from affecting the cells of the body and they also block the ability of bacteria to attach themselves in the surface of the cell.
It has been observed that some fruits and vegetables are more effective in fighting different kinds of cancer. For instance, a high intake of carrot and fruit results lowers the risk of developing lungs cancer. Cruciferous vegetables such as cabbage, broccoli, garden cress, bok choy etc have been found to reduce the risk of colon cancer. Also consuming on one or more onions everyday has been shown to decrease the risk of stomach cancer. Research has shown that soy foods decrease the development of cancer in different parts of the body ranging from the rectum, colon, lung, stomach, breast and prostate. Though most scientists recommend that eating variety of fruits and vegetables will prevent or decrease the risk of cancer rather than isolating some.  

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