Diet is a very important in cancer fighting and preventing. Foods are divided into groups according to their color. Foods of any color group have properties that fight against specific types of cancers.
They fight pancreatic and ovarian cancers. Studies have shown that tomatoes have the potential to protect against ovarian cancer in women. Having a half cup of tomatoes four or more times a week may reduce your risk of ovarian cancer by up to 50%. Eating tomatoes also reduces risk of pancreatic cancer. Lycopene is richly abundant in tomatoes and other foods like red peppers and red berries which helps fighting against pancreatic cancer.
Orange colored foods:
They fight stomach and ovarian cancers. They contain ß carotene, which is responsible for the orange color in sweet potatoes, pumpkins, carrots etc. ß carotene gives anti carcinogenic effects on stomach cancer by destroying cancer cells.
Yellow colored foods:
They fight esophageal and stomach cancers. Citrus fruits such as grapefruit, lemons, tangerines and papaya are rich in C vitamin. Vitamin C is a powerful antioxidant which is protective against almost all cancers, especially mouth, throat and stomach cancers. They are also rich in flavonoids that stops tumor cell growth and detox harmful substances.
Green colored foods:
They fight lung, breast and ovarian cancers. Studies suggests that eating cruciferous vegetables such as endive, kale, bok choy, broccoli, cauliflower and cabbage, reduces the risk of lung, breast, ovarian, stomach cancers. These vegetables contain high amount of glucosinolates, a compound that protects against cancer growth.
Neutral colored foods:
They fight ovarian, stomach and colon cancers. Foods like mushrooms, garlic, onions, shallots and chives belong to the allium veggie category. The active compound of garlic- allicin has antioxidant and antimicrobial effects. Allicin is released while chopping garlic, crushing or chewing. The polyphenols found in onions have anti cancer properties. They also contain natural cancer fighting substances like anthocyanin, apigenin, quercetin and myricetin. Mushrooms contain high level of vitamin D that helps reduces risk of ovarian cancer.