Adding credence to the power of fruits and vegetables in curbing cancer, a new study published in the journal Cancer and Metastasis Reviews has identified more than 40 plant-based compounds that help slow the progression of the disease.
Gary Meadows, a Washington State University professor, found that by consuming vegetables and fruits such as broccoli, watermelon, cabbage, kale, pink grapefruit, and others – cancer-fighting, metastasis suppressor genes are turned on. Since metastasis is responsible for up to 90% of cancer deaths, knowing how to slow the disease and provide more time for treatment is crucial.
“The discovery of the ability of chemicals in these foods to influence the development of cancer by turning on or off genes gives us a mechanism to explain the observations that people on ‘healthy diets’ are less prone to developing cancer,’’ Ian Olver, chief executive of Cancer Council Australia, told the Sydney Morning Herald.
Olver warned, however, against “over-interpreting the research to construct very specific diets of particular fruits or vegetables.”
In his study, Meadows concludes by admitting that the “gaps in our knowledge regarding the effects of diet, nutrients, and phytochemicals on metastasis suppressor genes are huge.” He adds that we are only “beginning to understand the specific mechanisms associated with diet, dietary constituents, and other natural agents.”
Someone throw this guy another grant.
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