It is a consensus in the field of nutrition that vegetables have anti-cancer and cancer-fighting properties. Wang Xingguo, head of the Nutrition Department at Dalian Central Hospital, told a reporter from the Life Times that the following four types of vegetables are anti-cancer stars on the dining table and should be consumed frequently.
Cruciferous vegetables, represented by broccoli. In the anti-cancer vegetable ranking published by the Japanese National Cancer Research Center, broccoli ranks high. The American Journal of Nutrition also published research findings on broccoli's effectiveness in preventing prostate cancer. The anti-cancer effect of broccoli is mainly attributed to its glucosinolates. Long-term consumption can reduce the risk of developing cancers such as breast cancer, colorectal cancer, and stomach cancer. Other cruciferous vegetables include: cabbage, cauliflower, Chinese cabbage, bok choy, rapeseed, kale, mustard greens, and turnips. Broccoli is rich in glucosinolates, a chemical compound that is broken down by an enzyme naturally present in broccoli into sulforaphane, which has the ability to kill cancer cells. During cooking, excessive heating can destroy this enzyme, preventing the formation of sulforaphane and significantly reducing its anti-cancer effect.
Radish vegetables, represented by white radish. In recent years, Chinese medical research has found that white radish contains components such as mustard oil, which can interact with various enzymes to form anti-cancer compounds with a pungent taste. The spicier the white radish, the more of these components it contains, and the stronger its anti-cancer effect. Additionally, the crude fiber in white radish stimulates gastrointestinal motility, helping to prevent colon and rectal cancer. Other radish vegetables include: green radish, carrot, water radish, and watermelon radish. Radishes, whether eaten raw or cooked, can play a significant role in cancer prevention.
Condiments, represented by mustard. Mustard is made from the seeds of the mustard plant. According to data from the Japanese Food Research Institute, mustard can inhibit the activity of carcinogenic substances. Furthermore, research from the University of Illinois found that eating broccoli with mustard or horseradish can enhance its anti-cancer effect. Mustard has a relatively strong pungent aroma and can be consumed by adding it to dumpling vinegar or soy sauce for sushi.
Fungi, represented by shiitake mushrooms. Scientists in the United States, Japan, and other countries have discovered that a certain enzyme component in shiitake mushrooms can enhance the body's ability to suppress tumors. Besides shiitake mushrooms, the entire mushroom family possesses anti-cancer capabilities. The polysaccharides in mushrooms are anti-cancer active substances that can promote antibody formation, enabling the body to develop immunity against tumors and inhibit the growth of tumor cells. It is not recommended to eat fungi raw; it is advised to at least blanch them in boiling water. Dried fungi can be stewed to allow the beneficial components to be released into the soup.