The 10 Most Functional Foods In The World Which Destroy Cancer Cells

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EXCERPTS:

1. Turmeric Curcumin, possibly the most powerful antioxidant known from the popular Indian spice Turmeric, has countless health benefits. A recent study led by a research team in Munich showed that it can also inhibit formation of metastases. Curcumin exerts anti-inflammatory and anti-oxidative effects by inhibiting tumor necrosis factor-alpha (TNF-alpha), suggesting that its effect on endothelial function may be mediated by the suppression of inflammation and/or oxidative stress via down-regulation of TNF-alpha. One of the most comprehensive summaries of a review of 700 turmeric studies to date was published by the respected ethnobotanist James A. Duke, Phd. He showed that turmeric appears to outperform many pharmaceuticals in its effects against several chronic, debilitating diseases, and does so with virtually no adverse side effects.

2. Sea Vegetables Nori, hijiki, wakame, arame, kombu and kelp are just a few of several varieties of sea vegetables with potent effects on cancer. They are a rich source of many wonderful minerals, including magnesium, calcium, iron, and bioavailable iodine. But since chronic, unwanted inflammation and chronic oxidative stress are both risk factors for development of cancer, it would be quite natural for scientists to be interested in sea vegetables are anti-cancer foods not only in the case of colon cancer, but for other types of cancer as well. Sea vegetables are well-researched as containing a variety of anti-inflammatory and antioxidant compounds, and this nutrient combination delivers some risk-lowering benefits in the case of colon cancer and other cancer types. Of special note in this area of cancer and sea vegetables is the issue of estrogen-related cancers, especially breast cancer. Intake of sea vegetables appears able to modify various aspects of a woman's normal menstrual cycle in such a way that over long periods of time (tens of years) the total cumulative estrogen secretion that occurs during the follicular phase of the cycle gets reduced.

3. Grapes and Resveratrol Resveratrol is a phenolic compound that contributes to the antioxidant potential of red grapes. -