The World Health Organization, the U.S. Department of Agriculture and international studies on cancer point out that consuming at least five servings of vegetables and fruits a day can reduce the risk of cancer by 20 percent. Studies have shown that more than a dozen fruits can play an effective role in reducing the chances of developing cancer. These fruits include strawberries, oranges, tangerines, apples, cantaloupe, kiwi, watermelon, lemons, grapes, grapefruits, pineapples, kiwis, etc. Some of their special ingredients have benefits that are difficult to replace by other foods in the prevention of colon, breast, prostate and stomach cancers. Strawberries Among the anti-cancer fruits, strawberries are at the top of the list. Fresh strawberries contain a wonderful tannic acid substance that produces an anti-toxic effect in the body and stops the formation of cancer cells. In addition, there is an amine substance in strawberries, which can also be effective in preventing blood diseases such as leukemia and aplastic anemia. Citrus fruits Citrus fruits such as oranges, tangerines, lemons and grapefruits are rich in bioflavonoids, which can enhance the vitality of certain enzymes in human skin, lungs, gastrointestinal tract and liver, and help convert fat-soluble carcinogenic substances into water-soluble ones so that they are not easily absorbed and excreted from the body. At the same time, they enhance the body’s ability to absorb vitamin C, an important anti-cancer substance. Vitamin C can enhance immunity, stop the formation of strong carcinogenic substances nitrosamines, and has a role in the prevention and treatment of digestive tract cancer. A study showed that the average daily consumption of a citrus, the risk of pancreatic cancer than those who eat less than one per week lower than 1/3. research found that: regular consumption of oranges, lemons and other citrus fruits can make the mouth, throat, gastrointestinal and other parts of the incidence of cancer reduced by 50%, so that the incidence of stroke reduced by 19%, while cardiovascular disease, obesity and diabetes also has a certain preventive effect. Kiwifruit is rich in vitamins, especially vitamin C, which is 4-12 times higher than that of oranges, 30 times higher than that of apples and 60 times higher than that of grapes. In recent years, research has confirmed that kiwifruit contains an active substance that blocks the production of cancer-curing “nitrosamines” in the human body, thus having a good anti-cancer effect. Pear can produce fluid, moisten dryness, clear heat, phlegm, ancient doctors used in esophageal cancer, cardia cancer and stomach cancer. Because the carotene, vitamin B2, vitamin C and so on contained in the pear have certain anti-cancer and anti-cancer effects, so the pear is suitable for nasopharyngeal cancer, laryngeal cancer, lung cancer patients to take food. Apricot Suitable for many kinds of cancer patients. According to research, apricot is the fruit with the richest content of vitamin B17, and vitamin B17 is an extremely effective anti-cancer substance, which has a killing effect on cancer cells. It has been reported that vitamin B17 has been used to treat cancer in the United States, and 248 of the 250 patients generally treated have been saved, and 4,000 lives of advanced cancer patients have been saved with vitamin B17 so far. Grapes The anthocyanins and resveratrol contained in grape skins in particular are natural antioxidants that also have cancer-inhibiting effects, inhibiting the malignant transformation of cancer cells and destroying the replication ability of leukemia cells. Apples
Apples have a very useful ingredient, polyphenols, which can inhibit the proliferation of cancer cells. Researchers have found that apple polyphenols can reduce the incidence of colon cancer. After rats were transplanted with cancer cells, they consumed an aqueous solution of apple polyphenols, which had better anti-cancer effects in terms of survival rate and quality of life. Also according to Modern Chinese Nutrition, cantaloupe and pineapple contain more lutein and zeaxanthin, and watermelon is rich in lycopene, all of which are very effective antioxidants and can play an anti-cancer role. Although the anti-cancer effect of fruits is obvious, when consuming them, it is still necessary to select and properly match them according to individual characteristics. Often people suffer from gastrointestinal disorders caused by overconsumption of raw strawberries, which are more acidic, so patients with digestive system cancer should be more cautious. In addition, patients with urinary tract stones and poor kidney function should not eat more strawberries because they contain more calcium oxalate, and over-eating can aggravate the condition. The best time to eat fruit is one hour before meals. Fruit is raw food, eating fruit before meals is equal to eating raw food before eating cooked food, the body will not increase the white blood cells, which helps to protect the human immune system.