Foods That Kill Cancer Cells

Numerous people don’t know (or severely underestimate) how powerful the body is at healing itself if left to its own devices with the right nutrition. Every day thousands of cancerous cells are formed in the body and are killed by different processes in the body, this process is called apoptosis. 

Due to several factors, some cancerous cells might skip this process of apoptosis, and become a tumor. There are certain foods that can help your body become stronger in this fight against cancerous cells, but you have to eat them regularly. In fact, it has been proven that foods suppress tumor development during immune surveillance, the immune system’s process of patrolling the body for cancerous cells.

Here is the list of 5 foods that kill cancer cells:

1. Turmeric

Turmeric is a popular spice in Indian cuisine, which gets its golden color from a polyphenol known as curcumin. More than 1,500 studies, including clinical trials in humans, show that curcumin inhibits the growth of cancer cells and triggers apoptosis. Some of the mechanisms that turmeric involves to fight cancer cells include:

a) Turmeric tones down receptors on the cancer cells surface. Many cancer cells on their surface have Epidermal Growth Factor Receptors (EDGF for short). These receptors tend to cause a cell to divide faster, and blocking them leads to reduced cell division, which in turn leads to stopping the spread of cancer and his progression. Turmeric’s active compound curcumin is one of the things that block EDGF receptors that are very common in prostate cancer, breast cancer, colon cancer, etc.

b) Turmeric stops the production of a hormone called prostaglandin 2(PG-2). Cancer cells like to produce PG-2 because it helps them to divide faster. Faster cell division increases the progression of cancer and his spread through the body. Curcumin from turmeric blocks down the formation of PG-2 and blocks the progression of cancer cells.

c) Turmeric’s active ingredient curcumin also blocks another enzyme called Lipoxygenase (LOX). Cancer cells take lipoxygenase and it causes cancer cells to divide faster. Curcumin blocks the activity of this enzyme and with that stops the division of cancer cells.

d) Turmeric stops the growth of tumors by inhibiting the formation of new blood vessels ( a process known as angiogenesis) that tumor needs for his progression and spread through the body.

e) Turmeric inhibits a chemical called Nuclear Factor Kappa Beta (Nf-kB) and inhibits the growth of cancer cells. Because of this activity, curcumin is particularly beneficial in patients who have bone cancer.

The only downside to curcumin is that it’s not well absorbed in the intestines. However, black pepper, which contains a chemical called piperine, improves the absorption of curcumin by 2000 percent when taken together.

2. Berries

Berries contain high levels of bioflavonoids called anthocyanins, which are responsible for the color of purple, blue, and red-skinned fruits. In the fruit world, berries are a star in terms of antioxidant value from substances like kaempferol and quercetin.

Blueberries also contain a compound called pterostilbene, which triggers apoptosis (cancer cell death) in breast cancer cells. Blueberry is considered to be on the top in terms of anti-cancer value, other berries with exceptional antioxidant power include strawberries, raspberries, and cherries.

3. Green tea

Green tea comes from the same plant Camellia sinensis. This tea contains a group of compounds called catechins, and of particular interest is the presence of a chemical known as epigallocatechin-3-gallate (EGCG). This chemical has been shown to help prevent stomach, colon, bladder, pancreatic, and esophageal cancers.

Remember what we said about piperine increasing the bioavailability of curcumin? It appears that piperine performs the same service for EGCG. However, if you want to get any of EGCG’s preventative and anticancer benefits of green tea, you need to make green tea a routine part of your diet.

4. Tomatoes

Tomatoes are an excellent source of lycopene, a compound that targets and neutralizes free radicals before they can damage healthy cells. Also, it protects against breast cancer by preventing cancer cell growth. Studies also show that lycopene not only decreases the risk of prostate cancer but decreases the risk of lung, esophagus, prostate, pancreas, and cervix cancer as well.

While eating raw tomatoes in a salad or sandwich is certainly a good thing, 1 cup of organic tomato juice or 1/2 cup of organic tomato sauce contains more than 5 times the amount of lycopene than a medium raw tomato.

5. Cruciferous vegetables

Some of the most popular cruciferous vegetables are broccoli, cauliflower, cabbage, kale, collard greens, rapini, turnips, and Brussels sprouts. Loaded with beta-carotene, vitamin C, folate, and fiber, these vegetables have been shown to promote antioxidant activity by improving cell metabolism and regulating cell growth.

The compounds in these foods are broken by the body into agents that inhibit enzyme activity associated with inflammation. Another important component in cruciferous vegetables in sulforaphane, a component stored in food as glucoraphanin.

According to studies, sulforaphane has anti-cancer properties. The best part about this compound is that there is no need for supplementation as you can actually eat foods rich in sulforaphane as a preventive measure and reap its benefits.

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