It is well known that cancer is a serious disease that annually affects millions of individuals all over the world. For patients, their loved ones, and friends, receiving a cancer diagnosis can be devastating. For those with cancer, it is undoubtedly one of the worst periods. However, it is possible to defeat cancer and live a healthy life.
There are surely additional things people may adopt into their daily life to battle against cancer in addition to the required doctor appointments, surgeries, and chemotherapy.
A key tactic to increase the likelihood of curing cancer is to combine treatment with an anti-cancer diet. We at Max Healthcare, one of the top cancer treatment facilities in Delhi, advise cancer patients to eat well.
Several researches claim that a healthy diet can improve the likelihood of surviving cancer. People eat many times throughout the day, therefore a diet high in the foods listed below has an ongoing effect on the body.
The top 5 anti-cancer foods that a patient must eat are listed by Dr. Meenu Walia.
Among the vegetables of the Brassicaceae family are mustard greens, turnips, radishes, cabbage, cauliflower, broccoli, and Brussels sprouts. They are abundant in glucosinolates and indole-3-carbinol, two sulfur-containing substances that enhance detoxification and lower the risk of certain malignancies, respectively. These vegetables have a reputation for being anti-cancer, anti-inflammatory, and immune-boosting.
2.Vegetables with green leaves
Given their exceptional concentration of antioxidants, enzymes, vitamins, and minerals, green leafy vegetables are a mainstay of any healthy diet. They are the ideal addition to the anti-cancer diet because they are low in calories, sodium, and fat. The cancer-fighting vitamins C and beta-carotene are abundant in spinach, kale, romaine lettuce, and collard greens.
Allicin is believed to cut off the blood flow to tumors. Tryptophan, selenium, and sulfur-based active components are present, and these are what kill the cancer cells. According to studies, the phytochemicals in garlic can prevent the production of nitrosamines and carcinogens in the stomach. Garlic also lowers the incidence of stomach, colon, oesophagus , and breast cancer.
These contain a lot of lycopene, a pigment that gives tomatoes their red color. Consuming raw or cooked tomatoes lowers the risk of developing colon, cervical, breast, and lung cancer. Additionally, it has natural anti-inflammatory properties and reduces the risk of heart diseases.
Berries are powerful anticancer foods because they are high in phytonutrients. Although all berries are loaded with phytonutrients, blackberries have a particularly high concentration of these compounds, which are referred to as anthocyanins. These anthocyanins inhibit the development of premalignant cells and halt the creation of blood vessels that feed tumors. They are in charge of lowering the rates of skin, oesophagus, oral, and colon cancers.
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