For thousands of years cultures have believed in natural disease fighting foods and beverages. Recent studies suggest that compounds called Flavonols or Flavonoids may help protect against several types of cancer. Flavonols are phytochemical compounds that are found in high concentrations in many plant based foods and beverages.
Flavonoids in plants, help to modulate and regulate a variety of cancer-inflammation pathways. These compounds have been found to potentially cause chemopreventive effects, thus reducing certain cancers such as epithelial ovarian cancer. The names of these compounds are; quercitin, kaempferol, and myricetin. The specific amounts of flavonols in foods are affected by several factors such as plant type and growth, season, light, degree of ripeness, food preparation, and processing.
A study in the American Journal of Clinical Nutrition from 2014 by Aedin et al. helped prove flavonols play a role in fighting epithelial ovarian cancer. They followed women using validated food-frequency questionnaires that were collected every 4 years. They found that In particular, black tea intake was associated with lower risk, which is already commonly consumed in many countries.
Of course additional studies are required to confirm these findings in order to determine if the effect of diet varies with different types of cancer. Also, more studies need to be performed in order to determine the amount of these compounds needed on a daily basis in order to have an effect. Below is a list of readily available Anti-Cancer foods. Again, remember Organic is best because it will contain the most cancer fighting compounds!
Go Organic. Buy Local. Buy Fair Trade
Flavonols can be found in the following:
Fruit:
-apples
-apricots
-cherry tomatoes
-pears
-red grapes
-cranberries
-sweet cherries
-white currants
Vegetables:
-beans
-kale
-onions
-broccoli
-leeks
Other:
Chives
Tea (Predominately Black Tea)
Flavonoids in plants, help to modulate and regulate a variety of cancer-inflammation pathways. These compounds have been found to potentially cause chemopreventive effects, thus reducing certain cancers such as epithelial ovarian cancer. The names of these compounds are; quercitin, kaempferol, and myricetin. The specific amounts of flavonols in foods are affected by several factors such as plant type and growth, season, light, degree of ripeness, food preparation, and processing.
A study in the American Journal of Clinical Nutrition from 2014 by Aedin et al. helped prove flavonols play a role in fighting epithelial ovarian cancer. They followed women using validated food-frequency questionnaires that were collected every 4 years. They found that In particular, black tea intake was associated with lower risk, which is already commonly consumed in many countries.
Of course additional studies are required to confirm these findings in order to determine if the effect of diet varies with different types of cancer. Also, more studies need to be performed in order to determine the amount of these compounds needed on a daily basis in order to have an effect. Below is a list of readily available Anti-Cancer foods. Again, remember Organic is best because it will contain the most cancer fighting compounds!
Go Organic. Buy Local. Buy Fair Trade
Flavonols can be found in the following:
Fruit:
-apples
-apricots
-cherry tomatoes
-pears
-red grapes
-cranberries
-sweet cherries
-white currants
Vegetables:
-beans
-kale
-onions
-broccoli
-leeks
Other:
Chives
Tea (Predominately Black Tea)
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