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 that can also be very 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 can enhance the body’s ability to absorb the important anti-cancer substance vitamin C. 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 is 1/3 lower than those who eat less than one per week, and research has found that: eating oranges, lemons and other citrus fruits can reduce the incidence of cancer in the mouth, throat, gastrointestinal areas by 50%, so that the incidence of stroke by 19%, and also has a certain preventive effect on cardiovascular disease, obesity and diabetes. 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. Recent studies have confirmed that kiwifruit contains an active substance that blocks the production of “nitrosamines”, which are used to treat cancer in the human body, and therefore has a good anti-cancer effect. Apricots are suitable for many types of cancer patients. According to research, apricot is the fruit with the most abundant content of vitamin B17, which is an extremely effective anti-cancer substance and 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. Although the anti-cancer effects of fruits are obvious, it is still important to select and properly match them to individual characteristics when consuming them. Often people suffer from gastrointestinal disorders caused by excessive consumption 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.