Foods rich in flavonoids may have some anticancer effects on esophageal cancer.
Flavonoids are a carcinogenic chemoprotectant that may help reduce the risk of esophageal cancer. A study that included 2,629 esophageal cancer patients and 480,000 healthy people found that a high intake of flavonoid-rich foods reduced the risk of esophageal cancer by 22% to 40%, with anthocyanins and flavanones, particularly among the flavonoids, having a more powerful protective effect. They may play a protective role by being antioxidants, fighting oxygen free radicals, and promoting apoptosis in esophageal cancer cells.
Purple foods are high in anthocyanins, such as blueberries, mulberries, etc. Flavanones are mostly found in citrus fruits (oranges, oranges, etc.), which are recommended for esophageal cancer patients to eat more of.