Effective fruits for breast cancer prevention
The incidence of breast cancer is increasing and the disease can be life-threatening. Studies show that it accounts for 7 to 10 percent of total cancers. Gene mutations are responsible for breast cancer, but the causes of mutation are not always entirely clear. We do know that women are more likely to be diagnosed with this disease between the ages of 40 and 60.
Fortunately, experts say there are many measures women can take in preventing breast cancer. Breasts should be massaged from time to time to check for lumps and a healthy diet should be followed. Eating fruits is one effective way to help reduce the risk of developing the disease. The following fruits are particularly effective:
Research found that women who eat more mango have a lower risk of breast cancer. Researchers conducted a study of polyphenols, focused on bio-active ingredients called tannins, which prevent and inhibit cancer progression. Tannic acid, which is found in mango, is a kind of polyphenol with a bitter taste. It was found that polyphenols can disrupt the cell division cycle. Grape seeds and teas also contain polyphenols.
Citrus fruits such as oranges, grapefruit, lemon, kumquat are rich in vitamin C. Vitamin C can help prevent the formation of nitrosamine which may occur after eating processed meat. Vitamin C is good for patients with gastric cancer, laryngeal cancer, breast cancer and lung cancer.
Hawthorn is commonly used as an appetizer to boost digestion and lower blood lipids. It inhibits cancer cell growth and is rich in vitamin C. It’s good for the digestive tract and female reproductive system cancers such as gastric cancer and breast cancer.
Rich in B-carotene, vitamin C and B vitamins, this fruit contains a group of triterpenoids, an anti-cancer active ingredient. Jujube may be eaten in porridge or simmered with astragalus.
Kiwi is a powerhouse of vitamin C. It has 4-12 times more vitamin C than an orange, 3 times more than an apple and 60 times more than grapes.
6. Red Apples
Researchers found that red fruits such as red apples and vegetables protected against breast cancer in rats. Vitamins in fruits and vegetables with red skin can effectively inhibit production of cancer-promoting proteins and suppress the response of tumors to female hormones, thus reducing the risk of breast cancer.
Editing by David Liu and Stacey Sexton
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