Phytochemicals found in food and their anti-cancer actions

Phytochemicals found in food and their anti-cancer actions

Broccoli (sulforaphane): Removes carcinogens from cells by boosting enzyme activity.

Broccoli (Phenethyl isothiocyanate (PEITC): Binds to enzymes that would otherwise bind carcinogens to DNA.

Broccoli, cauliflower, cabbage (Indole-3-carbinol): helps a precursor to estrogen break up into a begnign rather than a cancer-causing form.

Citrus fruits (Flavonoids): Prevents cancer-causing hormones from latching onto a cell.

Onions and garlic (Allylic sulfide): Detoxifies carcinogens

Hot peppers (Capsaicin): Keeps toxic molecules from attaching to DNA.

Tomatoes (P-coumaric acid, Chlorogenic acid): Both disrupt the wedding between two common chemicals (e.g., nitrosamines) in cells--a union that can produce carcinogens.

Soybeans (Genistein): Inhibits growth of blood vessels to cancer cells, which are needed for tumor growth (see chapter 16).

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