10 Cancer Fighting Compounds in Plant-Based Foods

1. Anthocyanins, found in acai berries, black currants, goji berries, grapes, mangosteen, and plums, Anthocyanins may inhibit tumor cell growth and protect against the kind of genetic damage that leads to
cancer development

2. Carotenoids, found in apricots, carrots, kale, spinach and sweet potatoes, they act as antioxidants that boost immunity; one carotenoid, lutein, has been linked to reduced risk of kidney and ovarian cancers.

3. Allicin, found in garlic, leek, onion, scallion and shallot has been linked to reduced cancer rates, and the allyl sulfides in these foods help suppress wild cell growth.

4. Limonoids, found in Grapefruit, lemon, lime, noni, and orange, promotes detoxification of cancer-causing compounds within the digestive tract and also may inhibit breast cancer cell growth.

5. Resveratrol, found in grapes, peanuts and Japanese knotweed, resveratrol famously helps reduce exposure to the toxic effects of cancer-causing chemicals and normalizes the natural life cycle of a healthy cell.

6. Catechins, found in apples, berries and green tea, inhibits enzymatic reactions that can lead to cancer and has shown to reduce tumor size in lab studies.

7. Ellagic Acid, found in grapes, pomegranates, raspberries and strawberries, has inhibited tumor growth and blood-vessel development, and promoted the natural death of cancer cells in lab studies.

8. Lycopene, found in grapefruit, tomato (best-known source), and watermelon, it helps protect cells against free-radical damage and may reduce the risk of breast, intestinal, pancreatic and prostate cancers.

9. Sulforaphane, found in broccoli, and especially broccoli sprouts, this compound has counteracted genes that increase cancer susceptibility in lab studies, and helps the body destroy abnormal cells.

10. Chlorophyll, found in barley and wheatgrass, chlorella, leafy greens, and spirulina, chlorophyll helps to neutralize toxins and boost the body’s immune defenses.