Antioxidants are natural compounds in plant foods, helping to neutralize free radicals - a cause that can cause cell damage leading to cancer and other chronic diseases.
One of the most familiar and antioxidant-rich vegetables is broccoli. This cruciferous vegetable contains glucosinolate, a precursor to sulforaphane, a compound with strong antioxidant activity, which has been studied for reducing the risk of some types of cancer such as colon, breast and prostate cancer in many observational studies.
Not only broccoli, cruciferous vegetables such as kale, spinach, white broccoli and watercress also provide a lot of vitamin C, beta-carotene and polyphenols, which are natural antioxidants that can help protect cells from oxidative damage. These substances also help strengthen the immune system and reduce inflammation, factors related to the formation of cancer.
International nutrition experts also emphasize the role of vegetables in cancer prevention. According to Dr. Dawn Mussallem, an oncologist at Mayo Clinic (USA), "vegetables such as broccoli, cauliflower and purple sweet potatoes contain strong antioxidant compounds, which help protect DNA from damage and activate tumor suppressor genes, these are important mechanisms in reducing the risk of cancer development.
Daily meals with many colors of vegetables not only help supplement antioxidants but also provide fiber, vitamins and essential minerals, contributing to maintaining a reasonable weight, a factor also related to reducing the risk of cancer.
