Eating a plateful of vegetables keeps cancer away

摘要

Vegetables such as broccoli, Brussels' sprouts, kale and cabbage protect our lungs against chemically-induced cancers; garlic, chive and onion from stomach cancer; tomato and pepper fight oesophageal, gastric, and prostrate cancers, and spinach and chard inhibit DNA synthesis in proliferating human gastric adenocarcinoma cells. There is a link between antioxidant nutrients (vitamin С, Е, B-carotene and selenium) in fruits and vegetables and lower risk of cardiovascular disease. About 34% reductionin mortality is due to cardiovascular disease among those who consume vegetables rich in vitamin E and С. А 30-40% reduction in risk of colon cancer in populations with higher vegetable consumption, especially garlic and dietary fibres has also been reported. A diet high in vegetables reduces rheumatoid arthritis, anaemia, diabetes, macular degeneration and gastric ulcer. The phytochemicals in vegetables are responsible for mitigating some other diseases also, says Dr G. Kalloo, DDG (Hort. & Crop Sci.).