Did you know that fruit, particularly acai berries exstract, jointly rank much higher in total antioxidant content than vegetables, even spinach and broccoli?
Not too long ago, scientists published an article with up-to-date results on over 100 foods - rating the foods onhydrophilic Oxygen-Radical Absorbance Capability.Free radicals are unstable oxygen atoms (and sometimes nitrogen atoms) that, if not rendered inert by antioxidant compounds, have the potency to harm DNA-the construction blocks of life-and this damage is a precursor to possible cancer growth down the road, as well as crippling heart disease.
According to the news report, which was for the USDA’s National Food and Nutrient Analysis Program, the top 10 foods, according to overall antioxidant capacity, are: wild blueberries, cooked artichoke, black plums, raw Raab broccoli, blackberries, strawberries, cultivated blueberries, red cooked cabbage, raspberries, and red delicious apples.Even so, the most potent anti-cancer compounds don’t inevitably show up in the biggest volume in these 10 foods.
For illustration, lycopene from cooked tomato product has been linked to reduced prostatic cancer risk, but cooked tomatoes rank # 43 in the report. Spinach comes in at # 38. Don’t let those numbers trick you, even so, because spinach-along with all cruciferous vegetables-hold a very serious cancer-tromping compound called indole-3 carbinol, which has inhibited tumor development in laboratory studies.Also keep in mind that the story did not include other foods that have mighty anti-cancer properties, such as green tea.
Thus, as far as lowering cancer chance, the top 10 foods/beverages that I advocate are (in no particular order):
1. Green tea
2. Acai Supplements
3. Pomegranate juice
4. Any kind of whole berries
5. Broccoli or cabbage
6. Spinach/kale/collard greens
7. Apples
8. Cooked tomato product
9. Wheatgrass and barley grass in powder form, mixed with water
10. Dark chocolate