Rich in antioxidants and phytochemicals, these vegetables exhibit promising potential in lowering the risk of various cancers, including breast and prostate cancer.
These compounds aid in combating oxidative stress, a factor associated with cancer development.
Allicin, a compound present in garlic, has exhibited anti-cancer effects in numerous laboratory studies.
Embrace the nutritional powerhouse of dark, leafy greens such as spinach, kale, and Swiss chard.
Harness the vibrancy of turmeric, a spice containing curcumin—a potent anti-inflammatory and antioxidant compound.
Embrace the omega-3 fatty acids abundant in fatty fish such as salmon and mackerel, as they are linked to a diminished risk of certain cancers, notably colorectal cancer.