Top Superfoods That Can Help Reduce The Risk Of Ovarian Cancer
Ovarian cancer is one of the most common cancers among women. It happens when abnormal cells in the ovary begin to multiply out of control and form a tumor. This type of cancer often goes undetected until it has spread in the pelvis and abdomen. Due to this, women should always be more cautious about their health. Opt for foods that are loaded with nutrients which can boost the immune system and help fight against cancerous cells.
Listed below are some of the common foods that can help a woman lower her risk of ovarian cancer.
Broccoli
Jill Bice, MS, RD, a nutritionist at the University of Chicago Medicine’s Comprehensive Cancer Center explained that:
“Cruciferous veggies offer cancer-preventing nutrients in general—fruits and vegetables like these that are high in phytonutrients help to build and repair damaged cells.”
Broccoli is on the top list when it comes to fighting ovarian cancer. It has significant amounts of vitamins, minerals, fiber, and bioactive compounds, antioxidants, and phytochemicals that help fight cancer by supporting healthy cells and tissue throughout the body. Some of the nutrients present in this veggie are Vitamin A, C, K, and B9 (folate), protein, fiber, selenium, potassium, and phosphorus.
Eggs
Carrots
According to a 2001 British study in the International Journal of Cancer, women who ate just four carrot sticks at least 5 days a week cut their risk of ovarian cancer in half. This is mainly because carrots are the richest source of beta-carotene, an orange pigment that most scientists believe to be a cancer fighter.
Tea
Both green tea and black tea were found to be beneficial at protecting the body against various types of cancer.
Cucumber
Megan Ware, a registered dietitian nutritionist in Orlando, Florida, says:
“Cucumbers are naturally low in calories, carbohydrates, sodium, fat, and cholesterol. There are just 16 calories in a cup of cucumber with its peel (15 without). You will get about 4 percent of your daily potassium, 3 percent of your daily fiber and 4 percent of your daily vitamin C. They also provide small amounts of vitamin K, vitamin C, magnesium, potassium, manganese and vitamin A.”
Studies revealed that it has generous amounts of phytonutrients (plant chemicals that have protective or disease preventive properties) such as flavonoids, lignans, and triterpenes, which have antioxidant, anti-inflammatory and anti-cancer benefits.
Spinach
Spinach contains chlorophyll which was found to be effective at blocking the carcinogenic effects of heterocyclic amines, thus contributing to the prevention of various types of cancer. Aside from this, the consumption of the veggie can also increase our body’s energy and resistance power.
Tomatoes
Ginger
"Many studies in cell culture have shown that ginger is an anti-inflammatory."
It helps prevent inflammation associated with cancer. Regular consumption of it can reduce the risk. We can simply steep ginger tea bag in hot or boiling water for 5-10 minutes, remove the tea bag, and enjoy!
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