Broccoli includes cancer-fighting isothiocyanate and indole chemicals. Cauliflower, cabbage, kale, and collard greens contain these chemicals.
Cranberries offer taste, colour, and health to the cuisine. They include anthocyanins and flavonols, which may improve immunity and detoxify cells.
Spinach, chard, kale, collard greens, romaine lettuce, and other dark green leafy foods contain carotenoids.
Garlic, onions, scallions, chives, and leeks are alliums. Cancer-fighting chemicals include sulfur-based compounds and quercetin.
Resveratrol is an antioxidant and anti-inflammatory substance found in red and purple grape skin. Animal studies reveal resveratrol prevents
This grassy-tasting tea includes anticancer catechins. Green tea has 3x more catechins than black. Green tea reduces bladder and intestinal cancer risk.
Tofu, miso, tempeh, edamame, and soy milk all contain soybeans. Soy foods like genistein and daidzein contain estrogen-like isoflavones.
Winter squashes with orange flesh are high in beta-carotene and carotenoid pigments. Beta-carotene is converted to vitamin A, a cancer-fighting substance.
Lycopene gives tomatoes their red colour. Lycopene may prevent prostate and other cancers, according to study.
Whole grains include health-promoting elements. Whole-grain fibre may prevent colorectal cancer. Saponins and phenols reduce colon and breast cancer risk.