Journals on Emergency Medicine - BJSTR Journal

Abstract

Surveys of existing literature analyzed the effect of vegetables and fruits on the risk of developing various types of cancer justified the possibility of their use for the prevention of the risk of cancer. Apples and citrus have the most pronounced prophylactic properties along with dark grapes, blueberries, black currants, and blackberries, vegetables containing #carotenoids (tomatoes, carrots, pumpkin, etc.), as well as onion, #cruciferous and leafy vegetables. Dietary fiber is one of the most effective anti-cancer components in food composition. The anticancer effects of dietary fiber in dietary supplements has not been not provided, and sometimes resulted in the increase of risk of certain cancers. Also installed the anti-cancer effect for many of the #phytonutrients included in the composition of different vegetables and fruits - antioxidants, carotenoids, folate, flavonoids, isothiocyanates, #resveratrol, allicin and diallyl sulfide, but not for biologically active additives (dietary supplements) containing these compounds. The dangers of excessive consumption of such nutrients as selenium, #alpha-tocopherol and omega-3 fatty acids, which, in particular, increased the risk of developing prostate cancer, carotenoids the risk lung cancer, and a comprehensive dietary Supplement with antioxidants the risk of bladder cancer were observed. Vegetables, preserved by salting and pickling, as well as fried, increase the risk of developing cancer mainly of the digestive system.

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 Fruit in The Prevention of Cancer  by VV Zakrevskii in BJSTR