Nature seems to be impartial. On the one hand, there are many cancer-causing or cancer-promoting ingredients in food, but on the other hand, there are many substances that can inhibit tumor formation or cancer cell growth. Vitamins A, C, E, the minerals selenium, calcium, iodine, zinc, molybdenum, and dietary fiber all have certain anti-cancer or anti-cancer effects, especially vitamins A and C, which are almost “all-purpose” anti-cancer ingredients. However, the consumption of anti-cancer ingredients is not “more is better”. In addition, the best “recipe”, i.e. a proper diet, is a most important cancer prevention measure in itself. Therefore, unless you have special needs or know that you are prone to certain types of cancer, such as breast cancer, colon cancer, etc., you can purposely choose certain targeted anti-cancer ingredients or foods. Here are some common anti-cancer foods for you. Groundnut: alias sweet potato, sweet potato, white potato, sexual taste: bitter, astringent, cool. It has the effect of clearing heat and relieving dampness. Popular in the West, it is considered an excellent food for getting rid of diseases and prolonging life, and for weight loss and health. The National Cancer Prevention Institute of Japan conducted a statistical survey on the relationship between dietary life and cancer among 260,000 people, proving the anti-cancer effect of vegetables. Through the analysis of more than 40 kinds of vegetables anti-cancer components and experimental cancer suppression experiment results, from high to low discharged 20 kinds of vegetables with significant tumor suppression effect, which ranked first is sweet potato. Most of the urban residents in China no longer use groundnut as the main food, it is mainly used in the wine making industry. Groundnuts also have powerful anti-cancer properties. Scientists have found a dehydroepiandrosterone substance in groundnuts, which can prevent intestinal and breast cancers. The carotenoid content of groundnuts is no less than that of carrots. Carotene is converted into vitamin A in the body, which is needed for the normal differentiation of all epithelial tissue cells. The lysine content in groundnuts is high, and groundnuts are also a high-fiber food. According to the survey, the secret of longevity of many long-lived people is to enjoy eating groundnuts. Corn: also known as bush rice, pearl rice, corn, flat and sweet, into the liver, kidneys, bladder meridian, has a diuretic swelling, liver and gallbladder, spleen and dampness, adjust the stomach, benefit the lungs and heart, clear damp heat and other functions, autumn season to eat not only to get rid of autumn dryness, but also help to slow down the aging process. It is rich in protein, fat, vitamins and iron, and its nutritional value greatly exceeds that of flour and rice, and can prevent many diseases, such as hypertension, hypercholesterolemia, arteriosclerosis, cardiovascular diseases, urinary stones, and has obvious functions of cancer prevention and cancer engagement. Its anti-cancer ability comes from: 1, corn has high carotene content, also contains a large amount of plant fiber; 2, corn contains a large amount of lysine, which can significantly inhibit the generation of tumor cells; 3, corn in the glutathione with the help of selenium, involved in the synthesis of glutathione peroxidase, catalyzing the reduction of organic peroxidase, to stop the generation of free radicals and inactivate foreign carcinogens; 4, corn in selenium content Extremely rich, selenium power strong antioxidant, 500 times higher than vitamin E, can devour free radicals and other peroxides in the body, keeping cell membranes and chromosomal genes from damage. In addition, the magnesium in corn, the ability to contribute to the fight against cancer. The reason for this is that magnesium is necessary to maintain the function of the immune system. It is reported that Egyptians have 5-6 times the magnesium intake of Europeans, and the incidence of cancer is only 1/10th of Europeans. Garlic: Taste: pungent, warm. Enters the spleen, stomach and lung meridians. It has the effect of moving stagnant qi, warming the spleen and stomach, eliminating Y accumulation, detoxifying and killing insects. An American researcher found that residents of low cancer-prone areas have the habit of eating about 20 cloves of garlic per month. Garlic can be called the most widely used antibacterial drug today, and it can kill almost all kinds of cancer-causing microorganisms, sometimes thousands of dollars of imported antibiotics are not as effective as garlic; garlic can also prevent various cancers, including at least stomach cancer, esophageal cancer, colon cancer, and breast cancer. Garlic can also prevent hypertension, hyperlipidemia, atherosclerosis, and coronary heart disease. The magical effect of garlic relies on the “odor” and spicy smell, researchers have used garlic odor in mice experiments, one group was given garlic odor 3 hours after the injection of carcinogenic substances, the other group only injected carcinogenic substances for control, 40 weeks later found that the cancer rate of the control group is 77%, while the application of garlic odor group is only After 40 weeks, the cancer rate of the control group was found to be 77%, while that of the group applying garlic odorant was only 22%. The strange smell of garlic comes from the volatile oil, which contains allicin, allicin, thioether compounds and dozens of other substances, many of which are anti-cancer ingredients. It has been confirmed that allicin and allicin spicy have a strong direct inhibitory effect on various cancer cells. Allicin can also inhibit the growth of nitrate-reducing bacteria in the stomach and reduce the production of nitrite. Various sulfhydryl compounds in garlic can also compete with amines for nitrite ions, so that nitrosamines cannot be synthesized. In addition, garlic is rich in selenium and germanium. It has been reported that the anti-cancer effect of germanium is that it promotes the synthesis of interferon in the body and activates the phagocytic function of macrophages. Jujube: It has been used as a good medicine since ancient times and is believed to be “sweet to detoxify”. Taste: Sweet, warm. It belongs to the spleen and stomach meridians. It has the effect of nourishing the blood and calming the mind. Modern research has indeed found that jujube has the function of strengthening, tonifying the blood, strengthening the spleen, anti-allergy, and has anti-cancer and anti-aging effects. The extract of jujube has a high rate of inhibition of tumor cells cultured in vitro and even inhibits the growth of normal cells. The reason for this may be that jujube contains a large amount of cyclic adenosine phosphate. Cyclic adenosine phosphate can inhibit cells from dividing and multiplying too quickly. In addition, jujube also contains a variety of active anti-cancer substances, especially phytanic acid, which has the strongest cancer-inhibiting effect. The nutritional value of jujube is high, the vitamin P content is the highest of all fruits, vitamin C is 10 times more than citrus, also contains B vitamins, carotene and various organic acids and minerals, regular consumption can enhance the human immunity. Radish: Radish is also known as Lycopodium, there are many varieties of radish, all are anti-cancer, red radish is slightly warm, has the function of clearing heat, detoxification, dampness, dispersing blood stasis, strengthening stomach and eliminating food, resolving phlegm and relieving cough, smooth gas, laxative, generating fluid and quenching thirst, tonifying the middle, and resting the five organs. White radish is pungent and sweet, cool in nature, with the function of promoting digestion, enhancing appetite, accelerating gastrointestinal peristalsis and relieving cough and phlegm. Therefore, there is an agricultural proverb: “Eat radish in winter and ginger in summer, you don’t need to run the pharmacy in your life” and “October radish water ginseng”. The Dutch have designated carrot as the “national dish”, and Japan and the United States consider it to be the “protector of health” among root vegetables. Radish has the function of anti-cancer, broad chest, phlegm and diuretic. Radish contains a variety of enzymes that can eliminate the carcinogenic effect of nitrosamines, and the essential elements in it can stimulate the body’s immunity, improve the activity of macrophages, and enhance their ability to engulf and kill cancer cells. The spicy taste of radish comes from mustard oil, which can stimulate intestinal peristalsis and promote the elimination of carcinogens, and radish also contains many unknown components that inhibit mutagenic activity. The vitamin C content on the radish is 8-10 times higher than that of apples and pears. As for carrots, they have excellent cancer prevention effects because of their rich carotene content. The main thing to prevent cancer is to adjust the dietary structure, not the intake of individual nutrients. Proper processing and cooking of food and scientific physical exercise are far better than using chemical drugs to prevent diseases.