Tomatoes, potatoes and eggplant are all part of the same family and offer unique health benefits that make them the best food allies against cancer. Rich in antioxidants, they support immunity while helping to protect cells from damage caused by free radicals. In addition to their potential anti-cancer effects, each vegetable has its own nutritional properties that can contribute to overall good health if eaten regularly!
Tomatoes: their health benefits to protect against prostate and pancreatic cancer.
Tomatoes are one of the most nutritious vegetables you can eat and have been found to have many health benefits. Research suggests that eating tomatoes regularly may help protect against certain types of cancer. Tomatoes contain lycopene, a powerful antioxidant that reduces the risk of certain types of cancer such as prostate and pancreatic.
Studies have also shown that lycopene can help reduce DNA damage, thereby reducing the risk of tumor formation. Additionally, tomatoes are an excellent source of vitamin C and other micronutrients like iron, magnesium, and potassium, which can help prevent cell damage caused by free radicals, which can lead to cancer. In addition, tomatoes are rich in fiber, which contributes to the proper functioning of the digestive system and reduces the risk of various diseases, including cancer.
Finally, some studies have suggested that eating tomatoes cooked rather than raw may increase their anti-cancer properties because cooking increases their bioavailability. Therefore, it is recommended to include cooked tomato products, such as sauces or soups, in your diet for maximum cancer-fighting benefits.
Potatoes: a permanent ally against colorectal cancer.
Potatoes have been studied for their ability to reduce the risk of certain types of cancer. In one study, researchers looked at the eating habits of more than 130,000 people in the United States and found that those who ate potatoes four or more times a week had a lower risk of developing colorectal cancer than those who ate potatoes. who did not consume it as frequently.
Besides colorectal cancer, potatoes have also been studied for their potential protective effects against other types of cancer. A study conducted in China found that eating potatoes was associated with a reduced risk of stomach cancer. This association was more pronounced in people who ate baked or boiled potatoes, compared to those who ate them fried or mashed.
The possible anticancer benefits of potatoes can be attributed in part to their high content of antioxidants, such as vitamin C and carotenoids. Antioxidants can neutralize free radicals in the body, which are thought to contribute to the development of certain cancers. Potatoes are also a good source of dietary fiber, which has been linked to a reduced risk of colorectal cancer.
Potatoes are also high in potassium, an important mineral that helps maintain fluid balance in cells and may play a role in reducing inflammation in the body. A process that has been linked to an increased risk of certain cancers. Additionally, studies have suggested that potatoes may contain compounds called kukoamines, which have been shown to have anti-cancer properties in lab experiments. However, more research is needed to determine if these compounds may confer similar benefits when consumed by humans as part of their daily diet.
Eggplants: Your protective vegetable against breast, ovarian, stomach and esophageal cancer.
Eggplants have long been touted for their many health benefits, including in the prevention and treatment of cancer. Numerous scientific studies and research have shown that eating eggplant may be beneficial in helping to reduce the risk of developing certain types of cancer.
A 2020 study showed that eating eggplant regularly may help protect against ovarian cancer. The study looked at a group of women who ate eggplant regularly and found that they had a significantly lower risk of developing ovarian cancer than those who did not eat eggplant regularly. Additionally, the study authors noted that, although the sample size was small, there appeared to be an association between eggplant consumption and reduced risk of ovarian cancer.
Another study published in 2019 explored the anticancer effects of eggplant extract on human breast cancer cells. The researchers found that when they exposed the cells to an extract of a certain type of eggplant called Solanum melongena, it inhibited cell proliferation and induced cell death. Additionally, this extract also resulted in decreased levels of inflammatory proteins known to be involved in tumor formation and progression. These results suggest that including eggplant in your diet may help reduce your risk of breast cancer.
Recent research has also shown that eating eggplant may also help protect against stomach and esophageal cancers. For example, a 2020 study showed that people who ate higher amounts of eggplant had lower levels of biomarkers associated with these two types of cancers, compared to those who ate less or none at all. Polyphenols — antioxidant compounds found in abundance in eggplant — are thought to play a role here by reducing inflammation, which may help prevent the development and spread of these cancers.
