Nutrition Smarts

Cancer Prevention Primer

Allyl sulfides
Found in the garlic and onion family, allyl sulfides increase enzymes that affect cancer-causing substances and help the body get rid of more of them.

A potent flavonoid that gives blueberries their deep blue hue. Scientists believe it may help the body fight aging, cancer, and heart disease, and improve vision.

Occuring naturally in your body and certain foods, antioxidants neutralize the harmful effects of "free radicals"— toxic molecules that are created as part of normal cell function but may contribute to cancer and cardiovascular disease.

A class of phytochemicals that gives fruits and vegetables their bright colors. Many are powerful antioxidants, like beta carotene which converts in the body into vitamin A.

Found in many fruits and vegetables, as well as tea and red wine, flavonoids block free radicals, invade cancer cells and interrupt their cell division process, and boost immunity.

Tomatoes are loaded with this potent antioxidant. Lycopene is a carotenoid.

Sounds like something you'd use to treat your lawn. Wrong. Phytochemical (phyto is Greek for plant) is the catchall term for an array of natural substances in fruits, vegetables, grains and beans. Phytochemicals are the "stuff" of these foods — the pigment that makes a tomato red, the flavor that makes an onion pungent, the microstructure that makes a walnut rough and leathery. They are different from vitamins and minerals because they have no known nutritional value. But scientists believe they are key weapons in our bodies' disease-fighting arsenals.


The American Institute for Cancer Research (AICR), one of our Resource Associations, supplied this information on cancer and diet.

The AICR is a non-profit charity focusing on the link between diet and cancer. Contribution of informational articles to this website should not be construed as an endorsement of any products sold on this site.

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