Broccoli
Cruciferous vegetables (broccoli, cauliflower, kale, Brussels sprouts or cabbage, among others), contain isothiocyanates, which are elements that seem to help reduce the risk of certain types of cancers.
The sulforaphane present in these foods, especially in broccoli, favors the inhibition of the clonogenic capacity of cells in ovarian cancer, according to a study published in 2007.
A 2010 study also indicates that these types of vegetables could help reduce the probability of developing breast cancer.
Spinach
The consumption of spinach and other green leafy vegetables such as chard, turnip greens, kale, etc., could be linked to greater survival for patients with ovarian cancer, according to research published in Nature, entry on the role that diet can play when facing cancer.
Red pepper
Carotenoids are a diverse group of natural pigments and are present in many fruits and vegetables, such as carrots, squash, sweet potatoes, red bell peppers, etc. They give these colors that can go from red to orange as well as yellow.
Business Insider indicates that these foods possess multiple beneficial health properties, for example, these antioxidants play a relevant role in vision, but they also appear to have a beneficial impact on reducing carcinogenesis.
Berries
Strawberries, currants, blueberries, blackberries or grapes, among other foods with shades ranging from reddish to bluish, have a high anthocyanin content.
Anthocyanin is a substance characterized by its high antioxidant capacity with possible anti-cancer, anti-tumor and anti-inflammatory properties.
Kiwi
Kiwifruit stands out for its high content of vitamin C. Ascorbic acid is a powerful antioxidant, crucial among other things for the immune system, fighting the development of cancer cells.
Apple
This fruit has a large amount of dietary fiber and polyphenolic compounds that associate with intestinal microbes to create an environment that can reduce the risk of cancer, according to researchers from the University of Perugia (Italy).
Tomato
It is a food rich in antioxidants and vitamin C (a serving of tomato covers 61% of the recommended daily intake), provitamin A and lycopenes, a carotenoid that is abundant in this food linked to many health benefits, including the prevention of certain types of cancer.
