Khaberni- Food is no longer just a means to satisfy hunger, but in the view of contemporary science, it has become "the protective shield" and the primary driver of resistance against chronic diseases. There is increasing scientific evidence that what we put on our daily plates could truly make a difference in the cancer prevention equation.
According to a recent report published on "Times Entertainment", relying on vegetarian diets rich in vegetables, fruits, and legumes is closely linked to lower cancer rates.
The mystery of "phytochemicals".. How do plants protect us?
Laboratory studies indicate that the secret lies in "phytochemicals", natural plant compounds that possess remarkable abilities to fight free radicals, reduce chronic inflammation, and support vital cell functions. Although there is no "magic food" that provides absolute immunity, dietary diversity builds a comprehensive defensive system for the body over the long term.
Recommendations from the American Institute for Cancer Research
The American Institute for Cancer Research has identified a set of foods that represent a "formidable force" in combating disease causes, as follows:
1. Apples: Balance of the gut and prevention
Thanks to its fibers and "polyphenol" compounds, apples interact with gut bacteria to create an anti-cancer environment. Studies indicate a notable role in reducing the risk of certain types of breast cancer.
2. Carrots: A mine of carotenoids
Beyond its known benefits for vision, carrots stand out as a complete food rich in "beta-carotene", plant compounds that are intensively researched for their role in protecting cells from damage.
3. Cauliflower: Hero of brassica vegetables
Despite its white color, it leads the list of "spectrum colors" in foods. Cauliflower belongs to the family of brassica vegetables which have shown high laboratory efficacy in prevention, with scientists emphasizing the importance of preparation methods to preserve its value.
4. Coffee: The dark treasure
A pleasant surprise for coffee lovers; whether regular or decaffeinated, its consumption is linked to a reduced risk of liver cancer and endometrial cancer, thanks to its richness in phenolic compounds.
5. Garlic: The "allicin" fighter
"Allicin" compounds in garlic exhibit powerful anti-cancer properties in laboratories, and although human evidence is still expanding, it remains a fundamental pillar in preventive cuisine.
6. Oranges: Whole fruit, not juice
Oranges provide exceptional antioxidants, but experts advise eating them as "whole fruit" instead of juice, to ensure the fibers lost during juicing, which are a vital element in prevention, are retained.
7. Tomatoes: The "prostate" guard
Tomatoes have long been associated with a reduced risk of prostate cancer. Despite the advancement of research and diversity of opinions, tomatoes with their unique components remain ripe for scientific discussion regarding their cumulative benefits.
8. Blueberries: DNA shield
Known as "superfruit", blueberries play a role in protecting DNA from damage and enhancing antioxidant activity, making them an ideal choice to strengthen the body's defenses.
