treat Cancer preventing foods

These 7 Superfoods can help to prevent and treat various types of Cancer. Let us see in detail about how these foods can be beneficial in the treatment of cancer.

Turmeric

Turmeric is a popular spice used in everyday cooking in India. A powder made from dried turmeric is added to various recipes. Regular consumption of turmeric could also be in the form of golden milk (or turmeric milk). A teaspoon of turmeric can be added to warm milk and this can be consumed everyday night before bed.

A study conducted showed that turmeric had anti-cancer properties. This is due to the presence of the constituent ‘curcumin’ in turmeric which exhibited cytotoxicity to lymphocytes and Dalton’s lymphoma cells at a concentration of 4 μg/ml. The study also showed that turmeric extract and the curcumin present in it reduced development of tumours in the animal subjects.

Curcuma powder

Source: Ramadasan Kuttan, P. Bhanumathy, K. Nirmala, M.C. George, Potential anticancer activity of turmeric (Curcuma longa), In Cancer Letters, Volume 29, Issue 2, 1985, Pages 197-202, ISSN 0304-3835, https://doi.org/10.1016/0304-3835(85)90159-4.

Another study showed that curcumin in turmeric was capable of suppressing skin tumours induced for purposes of the study in  mice.

Green tea

Green tea has various natural polyphenols that contain anti-inflammatory and anti-carcinogenic properties. Catechins which are present in green tea contain antioxidants and these can prevent damage to cells.

In a study, a negative association was seen between consumption of green tea and cancer incidence. This was especially seen among females who drank more than 10 cups a day. The slowdown in increase of cancer incidence with age observed among females who consumed more than 10 cups a day is consistent with the finding that increased consumption of green tea is associated with later onset of cancer.

The study also showed that green tea has a potentially preventive effect against cancer among humans.

Source: Kazue Imai, Kenji Suga, Kei Nakachi, Cancer-Preventive Effects of Drinking Green Tea among a Japanese Population, In Preventive Medicine, Volume 26, Issue 6, 1997, Pages 769-775, ISSN 0091-7435, https://doi.org/10.1006/pmed.1997.0242.

Green tea

Brazil nuts

Brazil nuts contain high amounts of Selenium in addition to substantial amounts of protein, fiber and magnesium. The anti-cancer activity of Selenium metabolites is my inhibiting the key attributes of cancerous cells from proliferating.

Ashwagandha

The ancient herbs Ashwagandha (Scientific name: Withania somnifera Dunal) is used in Ayurveda to cure various ailments. It is also referred to as Indian Ginseng in many texts. The benefits of Ashwagandha includes reduction of high blood sugar levels to treat diabetes, reduction of stress, helping to manage anxiety, treating symptoms of depression, improves fertility in men and helps to increase testosterone levels.

Ashwagandha also has properties that can cure cancer.

A study that investigated the antitumor and radio-sensitizing properties of the herb Ashwagandhahas shown very positive and encouraging results. These studies so far also indicate that Ashwagandha could be a very good source of a potent and relatively safe radiosensitizer/chemotherapeutic agent. For this study, the dried roots of Ashwagandha were used. Extracts were obtained from the roots and this was used for the analysis.

Source: Devi PU. Withania somnifera Dunal (Ashwagandha): potential plant source of a promising drug for cancer chemotherapy and radiosensitization. Indian J Exp Biol. 1996 Oct; 34(10) 927-932. PMID: 9055640.

The leaf of Ashwagandha also has properties that can cure various types of cancer. In addition, it can also reduce the side effects caused by chemotherapy and radiation.

White cabbage and Brussel Sprouts

Cruciferous vegetables such as white cabbage and brussels sprouts contain isothiocyanates which is a likely chemo-preventative compound. In addition, these vegetables also contain substantial amounts of anti-oxidants that can prevent lung cancer. It also plays a protective role and protects the body from various diseases.

Source: Paul Brennan, Charles C Hsu, Norman Moullan, Neonilia Szeszenia-Dabrowska, Jolanta Lissowska, David Zaridze, Peter Rudnai, Eleonora Fabianova, Dana Mates, Vladimir Bencko, Lenka Foretova, Vladimir Janout, Federica Gemignani, Amelie Chabrier, Janet Hall, Rayjean J Hung, Paolo Boffetta, Federico Canzian, Effect of cruciferous vegetables on lung cancer in patients stratified by genetic status: a mendelian randomisation approach, In The Lancet, Volume 366, Issue 9496, 2005, Pages 1558-1560, ISSN 0140-6736, https://doi.org/10.1016/S0140-6736(05)67628-3.

Studies have shown that green and yellow vegetables can lower deaths due to cancer in a population consisting of elderly population. Broccoli is another vegetable that is also used to prevent cancer.

brussels sprouts

Periwinkle           

Periwinkle, also known as Vinca (Nithyakalyani in Tamil) is a flowering plans that has been used for many years now in the treatment of Diabetes in Siddha and Ayurveda. During a particular study about Vinca, it was discovered that the herb also possesses anti-cancer properties. This is due to the presence of vinblastine and vincristine. These are indole alkaloids that can help to prevent and treat cancer. A tea made using periwinkle flowers can be consumed daily. Just 5-6 flowers can be used to make the tea. The dosage however would depend on each specific person and it is always best to consult with a Siddha or Ayurveda practitioner before commencing treatment.

Carrots

Carrots contain excellent quantities of carotene. For this reason carrot juice can be consumed regularly to even cure cancer. Carrots have been found to be particularly effective in treating lung cancer and breast cancer. Studies show that juicing carrots and drinking large quantities everyday can reduce intake of cardiac cancer.

Fresh-squeezed carrot juice

Ramya Srinivasan, PDGBA, earned her Master’s degree in Business. As a result of her passion in native medicine, she got her Diploma in Traditional Siddha Medicine from Bharat Sevak Samaj registered under the Indian Planning Commission. She is certified by Stanford University School of Medicine in Introduction to Food and Health.