8 anti-cancer compounds and where to get them

The role of gut bacteria and diet at the cellular level cannot be understated, especially when it comes to the development of cancer.

In fact, researchers estimate that more than 15 percent of cancers are directly linked to a bacterial cause initiated in the gut.

Cell studies have even confirmed that influencing gut bacteria can induce cancer, as they can trigger immune system activation, resulting in an inflammatory reaction in the cells.

On a positive note, it’s also realized that dietary compounds not only help encourage good gut bacteria, but stimulate gut bacteria to produce anti-inflammatory molecules and enzymes that counteract these negative effects.

But when it comes to cancer-fighting compounds, which are the most effective and where do you find them?

Here are eight that are shown to be particularly effective and, as it turns out, these anti-cancer compounds can be found in everyday foods you consume…

Turmeric contains a compound called curcumin that stops the cancer cell cycle, suppressing tumor growth across a wide range of different cancers. It also suppresses molecules that promote cancer cell activation.

Red grapes and peanuts contain a compound called resveratrol, which stops cancer cells in their tracks, causes cancer cell death by interfering with cell action, prevents several inflammation-related genes, and mitigates the effects of external stimulus coming into the body.

Soybean contains a compound called genistein, which inhibits the initialization of cellular pathways that lead to cancer. It also stops what’s known as Notch signalling, which subsequently suppresses one of the main drivers of the proinflammatory chain reaction in cells. The fact that soybeans show resistance to digestion may provide additional benefits, as their resistance blocks certain cancer-producing enzymes in the gut.

The Brassica family (cabbage, kale, Asian greens, broccoli, cauliflower and Brussels sprouts) contain a variety of beneficial and very powerful compounds known as sulforaphane and indole-3-carbinol. These powerful compounds halt cell progression, prevent cell proliferation and promote cancer cell degradation and cell death. They also down-regulate genes involved in cancer and stabilize cells on an everyday basis.

Green tea and rooibos tea contain compounds called epigallocatechin, which prevent binding to receptor cells, reduce tumor volume, prevent DNA damage, decrease inflammation, strengthen cells, directly stop cell growth and cause cancer cell death, along with reducing recurrence rates in those who have had cancer.

Pomegranates contain a compound called ellagic acid. When there is chronic inflammation in the body’s cells, various abnormalities occur where enzymes or proteins bind to areas they shouldn’t. Ellagic acid prevents this from occurring.

Carrots contain a compound called beta-carotene, which gets metabolized into provitamin A. Vitamin A is a powerful antioxidant that plays a crucial role in cell differentiation and cell-to-cell communication in the body.

Onions, from the allium family (along with garlic, scallions, shallots, chives and leeks) contain compounds called diallyl sulphide, S-allyl cysteine and allicin. These compounds increase the activity of enzymes involved in carcinogen detoxification.

When it comes to cancer prevention, these anti-cancer compounds are just the tip of the iceberg. A range of other fruit and vegetables also provide flavonoid compounds that act as powerful cancer enzyme inhibitors and can help regulate inflammation in the body.

The point is, consume lots of plant-based, natural whole foods because their ability to prevent cancer and a whole range of other diseases truly is powerful.

Editor’s note: The many causes of cancer are stealth, so don’t sit idly by waiting for it to happen. Dr. Michael Cutler explores natural ways to avoid and beat cancer, including the best minerals, herbs, supplements, foods and proven therapies allowed in other countries — but denied to you by American mainstream medicine — all in his comprehensive cancer guide, Surviving Cancer! To get your copy today — plus 3 FREE reports — click here!

Sources:

1. Stone TW & Darlington LG. Microbial carcinogenic toxins and dietary anti-cancer protectants. — Cell. Mol. Life Sci. 2017:1-17.
2. Shareck M, et al. Inverse Association between Dietary Intake of Selected Carotenoids and Vitamin C and Risk of Lung Cancer. — Frontiers in Oncology. 2017;7:23.