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Cancer Fighting Vegetables

It is estimated by the National Cancer Institute that approximately one third of cancer deaths are diet related. So what you eat is extremely important, especially if your family has a history of cancer. This article will highlight some vegetables that prevent cancer.

Among all the foods that combat cancer, there are numerous cancer fighting vegetables. These vegetables that prevent cancer do so by means of their antioxidant properties. Antioxidants neutralize the damage done by free radicals to your body. Some also protect the body by means of preventing the absorption of cancer causing agents. While no one vegetable, consumed en masse, will prevent cancer, cancer fighting vegetables, when taken in moderation, will significantly reduce the chances of cancer.


While an avocado is actually a fruit, it is a main component in many vegetable and salad dishes. They have a high concentration of a powerful antioxidant called gluthaione and a good supply of potassium and beta-carotene. It is also a scientific opinion that the benefits of eating avocados as a cancer fighting vegetable extend to preventing liver cancer.


Apart from containing good amounts of beta-carotene, carrots also have a good concentration of falcarinol. It was found by the Danish Institute of Agricultural Sciences that isolated cancer cells grew more slowly in the presence of falcarinol. However, don’t consume excessive amounts of carrots as an excess of beta-carotene, which carrots are extremely rich in, may actually cause cancer instead of fighting it.

Cabbage, Broccoli, Cauliflower and Brussle Sprouts

Cruciferous vegetables comprise of a large group of cancer fighting vegetables. These release an antioxidant called sulforaphane when chewed or cut. This strong antioxidant has shown to be effective in combating colon and prostate cancers.

Spinach and Romaine

Another cancer fighting vitamin found in some vegetables that prevent cancer is folate, a B-complex vitamin. It was found that lower levels of folate results in more likely DNA mutations. Both spinach and romaine are great salad vegetables that have good quantities of folate.


Popular in Japanese cuisine, Seaweeds are rich in chlorophylones and chlorophyll. These fatty acids have been proven to help prevent breast cancer.

Chili Peppers and Jalapenos

While these don’t contain significant amounts of antioxidants, chili peppers and jalapenos both contain capsaicin. Capsaicin is know to neutralize nitrosamines which are the suspected cause of stomach cancer.


Acrylamide in Food and Cancer Risk, National Institute of Cancer
Home, Danish Institute of Agricultural Sciences

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