Rainbow Colored Foods that Fight Cancer

Healthy green vegetable juice on wooden table

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Green

Numerous research studies have linked the consumption of green cruciferous veggies such as kale, cabbage, bok choy, endive, and broccoli, lead to a lower risk of stomach cancer, ovarian cancer, as well as colon cancer. Researchers and scientists believe that this is most likely due to the glucosinolates in green colored foods. Glucosinolates are compounds with vitamin K and strong anti-cancer properties that are very effective in reducing the risk of pancreatic cancer. To get the maximum benefits by eating one green fruit or vegetable every day. Also, drink more green tea. It’s also full of cancer fighting compounds called catechins. Studies show that green tea can actually shrink cancerous tumors as well as slow their growth.

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