Turnip, Radish, Cabbage, Cauliflower, Broccoli, Brussel Sprouts, Mustard Greens are some of the vegetables belonging to the Brassicaceae family of vegetables. They are rich in sulphur-containing compounds called glucosinolates and indole-3-carbinol, which improve detoxification and reduce the risk of various cancers, respectively. These vegetables are known to be anti-cancer, reduce inflammation and enhance immunity.
Green Leafy Vegetables
Green leafy vegetables are a staple of any healthy diet since they are extremely rich in antioxidants, enzymes, vitamins and minerals. They are also low in calories, sodium and fats that make them perfect addition to the anti-cancer diet. Spinach, kale, romaine lettuce, collard greens are a rich source of vitamin C as well as beta-carotene that are known to combat cancer.
Allicin, an anti-inflammatory ingredient in garlic is known to stop the blood supply to the tumours. It contains tryptophan, selenium and Sulphur-based active ingredients that are responsible for killing the cancer cells. Studies show that phytochemicals found in garlic can stop the formation of carcinogens and nitrosamines that are formed in the stomach. Moreover, garlic reduces the risk of oesophagal, breast, colon and stomach cancers.