![]() These carotenoids also increase carcinogen-metabolizing enzymes and stimulate self-destruction of abnormal cells. Beta-carotene promotes cell-to-cell communication that helps control cell growth.Very high levels in cell studies, however, can have an opposite effect, promoting damage from oxidation. They also decrease the growth and reproduction of several types of cancer cells, such as breast and skin cancer and leukemia.Ĭarotenoids act as antioxidants themselves and stimulate the body’s own antioxidant defenses, decreasing free radical damage to DNA that can lead to cancer. In cell and animal studies, they show antioxidant and anti-inflammatory effects. In these laboratory studies, flavanones dial down expression of oncogenes (genes that have potential to cause increased cell growth that can lead to cancer) and increase expression of tumor suppressor genes.Ĭoumarins (especially a type called furanocoumarins) are a type of polyphenol present in grapefruit pulp, juice and peel. They inhibit cancer cells’ growth and ability to spread, and activate signaling that leads to self-destruction of abnormal cells. In cell studies, vitamin C also inhibits formation of carcinogens and supports the immune system.įlavanones (such as grapefruit’s naringenin) influence gene expression and cell signaling in ways that increase antioxidant, anti-inflammatory and carcinogen-deactivating enzymes in cell and animal studies. In lab studies, it protects cells’ DNA by trapping free radicals, and it helps renew the antioxidant ability of Vitamin E. Grapefruit contains a variety of nutrients and phytocompounds that show potential to protect against cancer in laboratory studies. Lung and estrogen receptor-negative (ER-) breast cancers. ![]() Limited evidence suggests that foods containing carotenoids may DECREASE the risk of:.Limited evidence suggests that foods containing beta-carotene may DECREASE the risk of:.Lung cancer (in people who smoke) and colon cancer.Limited evidence suggests that foods containing vitamin C may DECREASE the risk of:.Limited evidence suggests that non-starchy vegetables and fruit combined may DECREASE the risk of:.Limited evidence suggests that citrus fruits may DECREASE the risk of:.Lung cancer (in people who smoke or used to smoke tobacco) and squamous cell esophageal cancer.Limited evidence suggests that fruit may DECREASE the risk of:.“Limited suggestive” evidence means results are generally consistent in overall conclusions, but it’s rarely strong enough to justify recommendations to reduce risk of cancer. Aerodigestive cancers overall (such as mouth, pharynx, nasopharynx, larynx, esophagus, lung, stomach and colorectal cancers).There is probable evidence that non-starchy vegetables and fruit combined DECREASE the risk of:.After a systematic review of the global scientific literature, AICR/WCRF analyzed how fruits and their nutrients affect the risk of developing cancer.
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