Four Table Essentials to Help Reduce Your Cancer Risk

It is a consensus in the field of nutrition that vegetables have anti-cancer properties. Wang Xingguo, Director of the Nutrition Department at Dalian Central Hospital: The following four types of vegetables are anti-cancer stars on the dining table and should be consumed regularly.

Cruciferous vegetables, represented by broccoli

In the anti-cancer vegetable ranking released 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. Cruciferous vegetables also include: cabbage, cauliflower, Napa cabbage, bok choy, rapeseed, kale, mustard, and turnip. Broccoli is rich in glucosinolates, which are broken down by an enzyme contained within the broccoli itself into sulforaphane. Sulforaphane has the ability to kill cancer cells. When cooking, excessive heating can destroy this enzyme, preventing the formation of sulforaphane and significantly reducing its anti-cancer effect.

Broccoli with Gluten

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 spicy anti-cancer compounds. 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. Radish vegetables also include: green radish, carrot, water radish, and Xinlimei radish. Radishes, whether eaten raw or cooked, can have a good anti-cancer effect.

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 dipped in mustard or horseradish can enhance its anti-cancer effect. Mustard has a relatively strong pungent aroma and can be consumed in dumpling vinegar or soy sauce for sushi.

Fungi vegetables, represented by shiitake mushrooms

Scientists in the United States and Japan 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 has anti-cancer capabilities. The polysaccharides in mushrooms are anti-cancer active substances that can promote antibody formation, enable the body to develop immunity to tumors, and inhibit the growth of tumor cells. It is not recommended to eat fungi raw; it is advisable to at least blanch them in boiling water. Dried fungi can be stewed to allow the beneficial components to be released into the soup.