Among vegetables that people often eat, lycopene contained in tomatoes is an antioxidant, which can inhibit some carcinogenic oxygen free radicals. Quercetin contained in onion is one of the strongest natural anticancer substances known at present. It can inhibit the activity of many carcinogens and prevent the growth of cancer cells.
Dark green vegetables such as spinach and celery are rich in antioxidants and cellulose, which can promote gastrointestinal peristalsis, reduce the retention time of carcinogens in the digestive tract and weaken the harm of carcinogens to the body. And the deeper the green, the stronger the anti-cancer effect.
In the field of vegetables, the anticancer activity of cooked sweet potato ranks first in vegetables, surpassing that of ginseng. Chinese cabbage and pumpkin contain trace element molybdenum, which can prevent the synthesis of nitrosamines. Pumpkin also contains enzymes that decompose nitrosamines, which has a good anti-cancer effect.
Carotene in carrot can produce vitamin A in human body after eating, which has the function of stabilizing epithelial cells and preventing cells from excessive proliferation and causing cancer. Because carotene is a fat-soluble substance, it is not easy to be absorbed when eaten raw, so it should be cooked in oil before eating, which has a better cancer prevention effect.
Irritating vegetables such as onions and garlic contain a lot of chemicals that inhibit the growth of cancer. There is a sulfur-containing compound (alliin) in garlic, which can eliminate nitrosamines. Eating 10g garlic every day is very beneficial to prevent cancer, especially gastric cancer. People in Shandong garlic producing areas eat more garlic, and the incidence of gastric cancer is significantly lower than that in other areas. Mushrooms are characterized by low heat energy, high protein and high cellulose. The cellulose contained in mushrooms can absorb cholesterol, prevent constipation, and excrete harmful substances in the body as soon as possible, which has a certain effect on preventing hypercholesterolemia, constipation and cancer.
Based on the analysis of anti-cancer components of more than 40 kinds of vegetables and the results of anti-cancer experiments, scientists at home and abroad have arranged 20 kinds of vegetables with significant anti-cancer effects, from high to low: cooked sweet potato, raw sweet potato, asparagus, cauliflower, Chinese cabbage, cauliflower, coriander, eggplant peel, sweet pepper, carrot, cauliflower, kohlrabi, shepherd's purse, mustard and sherry red.
In addition, eating more vegetables can not only fight cancer, but also play an important health care role!