Harvard University doctors (USA) say these are the 3 vegetables capable of inhibiting stomach cancer cells, and fortunately, they are extremely easy to find in the market.
Stomach cancer is one of the most common and dangerous types of cancer worldwide. It typically develops from cells in the stomach lining. If not detected early and treated promptly, it can spread to other parts of the body, causing many serious complications.
Stomach cancer has many risk factors. Among them, infection by Helicobacter pylori bacteria is considered the primary cause. Additionally, smoking, excessive alcohol consumption, eating foods high in nitrates and nitrites, and unhealthy lifestyles all increase the risk of developing stomach cancer.
According to Sethi, a Gastroenterology specialist at Harvard University (USA), to prevent stomach cancer, in addition to maintaining a healthy lifestyle, we need to include foods rich in nutrients that prevent tumors. Here are 3 types of vegetables that can significantly reduce the risk of this disease, recommended by Dr. Sethi.
Broccoli
Broccoli is a rich source of nutrients, including important vitamins and minerals. For example, it is a good source of vitamins C, K, A, and B6, providing a range of minerals like calcium, potassium, and magnesium. This helps strengthen the immune system, boost resistance, and protect overall health.
Moreover, the fiber and antioxidants in broccoli have been shown to help reduce bad cholesterol (LDL) levels and stabilize blood pressure, thereby reducing the risk of cardiovascular diseases and strokes. Incorporating broccoli into your daily diet can truly help you maintain a healthy heart.
Broccoli helps prevent cancer and aids in weight loss.
Notably, broccoli contains sulforaphane—a compound that has been researched and proven to inhibit the growth of cancer cells. Studies have shown that consuming broccoli can help reduce the risk of certain cancers, especially stomach and colorectal cancers.
Broccoli is also low in calories and high in fiber, helping you feel full longer while curbing cravings, thus effectively aiding in weight control. The antioxidants in broccoli also inhibit the effects of free radicals, slowing down skin aging and contributing to smoother, brighter skin.
Carrots
While a common vegetable in Vietnamese cuisine, often found on dining tables, not everyone is aware of its benefits. Carrots contain carotenoids—compounds that can convert into vitamin A in the body. This helps improve eye health and protects the skin from harmful UV rays.
Additionally, carrots are rich in fiber, particularly the soluble fiber pectin. Once ingested, pectin “absorbs” harmful compounds and eliminates them from the stomach before they can cause damage. This can help reduce the risk of stomach cancer and protect gut health.
Carrots are also rich in anti-aging and anti-cancer compounds.
Carrots contain a significant amount of beta-carotene—a substance that acts as an antioxidant, helping the body combat cell damage caused by inhaling toxic air or “polluted” blood. It also slows down the aging process in cells and mitigates many negative effects associated with aging.
Spinach
Known as the “king of vegetables,” spinach is a highly diverse source of nutrition, containing vitamins A, C, K, B6, and minerals like calcium, potassium, and magnesium that few vegetables can match. These nutrients help strengthen the immune system, enhance resistance, and support bone and tooth development.
Moreover, spinach contains antioxidants such as beta-carotene and lutein. These compounds can protect the body from damage caused by free radicals and play a crucial role in preventing diseases and slowing the aging process.
Spinach is known as the “king of vegetables”.
Additionally, spinach is rich in antioxidants that help combat cancer, such as sulforaphane and indole-3-carbinol. These compounds can inhibit the growth of cancer cells, reducing the risk of various cancers, including lung, breast, colorectal, and stomach cancers, as well as other malignant tumors.
