Vegetables
Allium species, such as garlic (the Russian penicillin), onions and leeks – are rich in sulphur phytochemical compounds. They are among the richest sources of flavonoids and contribute to a large extent to the overall dietary intake of flavonoids. They have been shown to prevent cancer cells growth and protect cells against carcinogenic substances, thus reducing the risk of several common cancers. For example a study conducted in Italy on large-scale data from southern Europe showed that consumption of onions and garlic is inversely correlated with cancer incidence; similar findings were provided by studies conducted in China and the USA. Furthermore, onions have strong blood-sugar lowering properties similar to prescription drugs phenformin and tolbutamide, thus helping with insulin-peak management.    
Consumption recommendations: When cutting onions a compound responsible for producing tears is released.  To decrease such release, chill the onions in the fridge for 1 hour prior to cutting. When cutting or chopping garlic a substance called allicin gets released. Allicin is believed to be responsible for garlic’s health benefits. It is preferable to eat garlic raw and freshly chopped – some studies suggest that peeling the garlic and waiting for 15min prior to cooking it may preserve its anticancer properties. Leeks need to be eaten in larger quantity to provide similar benefits to garlic and onions. Please note that onions and leeks contain small amounts of oxalate and therefore it is best if consumed in moderation by people with a history of oxalate-containing kidney stones.  
 
Artichokes (Cynara) – are rich in anticancer compounds, such as silymarin, a powerful hepatoprotective and antioxidant. For example in vitro and in vivo studies showed that they reduce proliferation and induce apoptosis in liver cancer and leukaemia cells.  
Consumption recommendations: Fresh artichokes are low in calories. They have been traditionally used to treat liver diseases and recent scientific studies have demonstrated such property. To prevent darkening when cooking add lemon juice or vinegar.
 
Beetroot – has potent cancer chemopreventive compounds, such as betacyanin. For example, in mice models it showed lung and skin cancer chemopreventive effects, the latter were shown even at a very low dose. In a human study on stomach cancer, beet juice inhibited the formation of nitrosamines (cancer-causing compounds ingested primarily through the consumption of smoked and cured meat) and cells mutation.  
Consumption recommendations: When selecting beets make sure the greens are fresh and intact. If you are planning to store the beets for a few days make sure you remove the greens so that they will not decrease the beet moisture.  Beet greens are usually eaten gently steamed to avoid loosing their anticancer properties. Beetroots are usually boiled or oven cooked. Please note that beet greens and, to a lesser extent, roots contain high levels of oxalate and therefore it is best if consumed in moderation by people with an history of oxalate-containing kidney stones
 
Carrots – are rich in compounds with anticancer properties such as flavonoids, like luteolin, and retinoids. For example luteolin anticancer properties have been associated with apoptosis, decrease cell proliferation, metastasis and angiogenesis. Luteolin has been associated with a decrease in gastric, prostate, colon and lung cancer. In a clinical trial (phase III) conducted in Italy feretinide (a retinoid found in carrots) consumption induced significant reduction of second breast cancer in pre-menopausal women and of ovarian cancer. Retinoids have also been found to have chemopreventive and chemotherapeutic effect on cancerous and pre-cancerous cells of the uterine cervix. In a US study it was observed that consumption of carotenoids lowered the risk of lung cancer.            
Consumption recommendations: Eating raw carrots enhances the bioavailability of its active compounds. Please note that ingesting large quantities of carotene can produce carotenodermia, a yellowing of the skin – which is not a serious condition.  Consumption of very large quantities of carrots (0.45 to 1kg per day) for several years has been associated with a decrease in white blood cells count as well as menstrual disorders.  
 
Celery – has cancer chemopreventive compounds such as the flavonoid luteolin (see carrots).
Consumption recommendations: As pesticides are often found on celery it is best to use organic celery.
 
Cruciferous, or cabbage, family of vegetables – “Cancer hates cabbage” (Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007) – are rich in anticancer phytochemical compounds such as isothiocyanates (like sulphoraphane) and indoles (like indole-3-carbinol). They have potent anti-cancer and anti-inflammatory properties. They contain many anticancer molecules (particularly Brussels sprouts and broccoli). They initiate the elimination of pre-cancerous cells thus preventing them from developing into cancer. They stimulate the detoxification of certain carcinogenic substances, such as pulmonary carcinogens. They trigger cancer cells suicide (apoptosis) and block their proliferation and metastasis. For example, they have shown anticancer activities against prostate, colon, breast, cervix and lung cancer.        
Consumption recommendations: Please note that the above mentioned anticancer compounds, isothiocyanated and indoles, are released by molecules (glucosinolate) which are very sensitive to heat and soluble in water. It is advisable to eat cruciferous vegetables regularly (also recommended by the American Cancer Society), particularly broccoli and Brussels sprouts, cook them as little as possible in minimum water (prefer steaming or quick stir-frying, avoid boiling) and chew them well. Broccoli sprouts contain between 30 to 100 times the concentration of anticancer compounds found in mature broccoli plants.  
 
Dark chocolate (>70% cacao) – has anti-inflammatory and anticancer properties.  Cocoa is rich in flavonoids such as epicatechin.  For example cocoa reduces carcinogenesis in animals studies and inflammation in human studies - in an Italian population based study daily consumption of small doses of dark chocolate was associated with decreased inflammation.      
Consumption recommendations: It is advisable to eat dark chocolate (>70% cacao) in moderation, 20gr every 3 days.  Please note that dark chocolate has about half the glycemic index of white bread; this is not the case for milk chocolate.  A square of dark chocolate has similar polyphenol amounts to a cup of green tea and about twice as much of a glass of red wine.  
 
Extra-virgin olive oil – is unique amongst vegetable oils as it has high levels of phenolic compounds and has been shown to have excellent anticancer properties. Extra virgin olive oil (EVOO) may partly explain the health promoting effects of the “Mediterranean diet”. For example EVOO lignans, flavonoids and secoiridoids were found to have anticancer effects on breast cancer cells; EVOO oleic acid also enhanced the inhibitory effects of trastuzumab (Herceptin) drug. Furthermore, extra virgin olive oil contains oleocanthal, the compound responsible for the stinging sensation in the throat, which has anti-inflammatory properties similar to ibuprofen. In a human study high consumption of extra virgin olive oil was associated with a significant decrease in inflammatory markers. Up to 80% of EVOO is composed of monounsaturated fatty acids which are less likely to become oxidised (process of fatty acids degradation) than other oils – it is believed that only oxidised cholesterol adheres to vessel walls. The EPIC-Greece cohort human study showed a negative correlation between depression and monounsaturated lipids and a positive correlation between depression and polyunsaturated lipids. According to Trichopoulos D, an epidemiology professor at Harvard University in Cambridge (Massachusetts) EVOO is the only dietary lipid that has not been associated with an increase in cancer risk. In a human study individuals were asked to substitute all fats and oils used with 50g daily of olive oil for 8 weeks; the study showed a reduction in DNA damage. EVOO is also a dietary source of luteolin (see carrots).        
Consumption recommendations: Prefer it to other fats and oils for seasoning and cooking. To make sure you maximise the anticancer compounds present in olive oil it is advisable to consume only cold pressed extra-virgin olive oil. It is best to store it in a glass container away from light and heat.
 
Licorice – is one of the most frequently utilised ingredients in traditional herbal medicine, it is often added to herbal preparation to reduce the toxicity of other herbs, and it is also utilised as a natural sweetener. Its flavonoids, such as isoliquiritigenin, and other components have shown anticancer properties in a variety of human cancers, including estrogen dependent breast cancer.  
Consumption recommendations: Licorice has shown to improve antitumor effects of certain chemotherapeutic agents, such as cyclophosphamide, and to reduce their induced toxicity, such as in the case of Doxorubicin, however it appears to inhibit the effects of cisplatin. Please note that licorice increases blood pressure and therefore it is advisable that individuals suffering from hypertension avoid it.  
 
Soy – main phytochemical compounds are isoflavones which have a chemical structure very similar to the sex female hormone estrogen.  Isoflavones can enhance or inhibit the activity of estrogen depending on the type of cell estrogen receptor. When taken from puberty soy is believed to reduce hormone dependent cancers risk, such as breast and prostate cancer, and it has been suggested that soy consumption within Asian populations is an explanation for their lower incidence of such type of cancers.    
Consumption recommendations: It is advisable to consume soy as whole food, such as tofu. It is best to avoid soy consumption in the presence of estrogen-receptor positive cancers and when undergoing taxol based chemotherapy or taking tamoxifen. Avoid isoflavone supplements as potentially linked to increased cancer risk.  
 
Spinach and watercress – are rich in anticancer compounds, such as retinoids and lycopene (see carrots and tomatoes), which protect against carcinogenic substances and reduce their intake, suppress cancer growth and inhibits its proliferation.    
Consumption recommendations: It is preferable to eat organic spinach as it is one of the vegetables with highest pesticide found on it. Please note that spinach contains high amounts of oxalate and therefore it is best if consumed in moderation by people with a history of oxalate-containing kidney stones.
 
Squash (summer and winter) – are rich in carotenoids, such as lycopene and lutein, which are responsible for their anticancer properties (see tomatoes).
Consumption recommendations:  Please note that summer squash contains high amounts of oxalate and therefore it is best if consumed in moderation by people with an history of oxalate-containing kidney stones.
 
Tomatoes – carotenoids, such as lycopene, are responsible for their anticancer properties. For example daily consumption of tomato juice has been associated with decreased DNA damage in lymphocytes under oxidative stress.    
Consumption recommendations: To maximise tomatoes anticancer properties it is advisable to cook them with olive oil. Please note that tomatoes contain moderate amounts of oxalate and therefore it is best if consumed in moderation by people with a history of oxalate-containing kidney stones.  
 
Fruits
Apples – phytochemical compounds, such as quercetin, have anticancer properties. For example in vitro and in vivo experiments have shown that apples have potent antioxidant and antiproliferative activity against different cancers, such as skin, breast, colon, and lung.
Consumption recommendations: Epidemiological observations indicate that regular consumption of one or more apples a day may decrease the risk of cancer.    
 
Avocado – phytochemicals, such as alpha-carotene, have shown to inhibit cancer growth and induce apoptosis in vitro.  
Consumption recommendations: Once chopped you can add a little bit of lemon to prevent from darkening.
 
Berries (blueberries, cranberries, raspberries and strawberries) – are a great source of anticancer polyphenols such as anthocyanins, anthocyanidins, proanthocyanidins and ellagic acid. For example anthocyanins and anthocyanidins have shown to inhibit cancer development, such as those of the colorectal tract, leukaemia, cancer of esophagus, cervix, breast, stomach, prostate and intestine.        
Consumption recommendations: Eat fresh or frozen all year round. Please note that berries contain moderate amounts of oxalate and therefore it is best if consumed in moderation by people with a history of oxalate-containing kidney stones.
 
Cherries – contain anthocyanidins which have been found to inhibit the growth of certain types of cancers (see berries).
Consumption recommendations: Cherries are susceptible to the growth of Aspergillus moulds, which have carcinogenic effects, therefore make sure you check for signs of decay and mould.
 
Citrus fruit – main anticancer phytochemical compounds are polyphenols and terpenes. They inhibit cancer cells growth and proliferation.      
Consumption recommendations: It is preferable to eat the whole fruit as hesperdin concentration, an important flavonoid with anti-inflammatory and anticancer properties, is higher in the white pulp of the citrus fruit. Please note that grapefruit contains high levels of naringin, a flavonoid, which can inhibit the liver  capability to break down some drugs thus potentially increase their toxicity; if on prescription drugs, please ask your doctor about consuming grapefruit.
 
Mango – contains magiferin and lupeol compounds which have shown to possess chemopreventive and chemotherapeutic effects against cancer (for example against lung, prostate and skin cancer) both in vitro and in vivo.    
Consumption recommendations: If possible choose mangoes grown in Florida or Hawaii to avoid exposure to pesticides banned in USA and Europe. Mango peel can be irritating to the skin when the fruit is unripe.
 
Papaya – has several anticancer compounds such as benzylisothiocyanate enzyme and lycopene.  Benzylisothiocyanate has shown to induce cancer cell apoptosis, for example in prostate, pancreatic and leukemic cells.  
Consumption recommendations: It can be eaten alone or added to salads and other dishes.
 
Peaches, nectarines, plums – are good sources of flavonoids such as lycopene and lutein which help in preventing and fighting cancer. For example extracts of peach has shown to inhibit the growth of colon carcinoma and protective effects against cisplatin-induced nephrotoxicity (poisonous effect on the kidneys) in animal studies. MK615 compound isolated from Japanese apricots inhibits pancreatic and breast cancer cells growth in vitro.    
Consumption recommendations: Since peaches are one of the most pesticide rich fruit it is recommended that only organically grown ones are consumed.  Also they contain moderate amounts of oxalates, therefore it is best if people with a history of kidney stones containing calcium oxalates limit peaches intake.  
 
Pomegranate – is rich in polyphenolic phytochemicals, such as punicalagin, with cancer cells antiproliferative and apoptotic properties.  For example, pomegranate juice (pj) has shown to inhibit colon, prostate and oral cancer cells proliferation by 30% to 100% in vitro. In human trials pj consumption determined a decrease in the rate of rise of prostate specific antigen following radiation or surgery treatment.    
Consumption recommendations: Delicious as a freshly squeezed juice.
 
Red wine and grapes - have shown to stop tumor growth and provide protection against several types of cancer.      
Consumption recommendations: Moderate consumption of red wine is recommended (note that more than 1 glass per day is associated with increased cancer risk). If eating grapes it is advisable to choose organically grown ones. Please note that grapes contain variable amounts of oxalate and therefore it is best if consumed in moderation by people with a history of oxalate-containing kidney stones.
 
Watermelon – is rich in lycopene and thus has important anticancer properties (see tomatoes, peaches and papaya).
Consumption recommendations: As watermelons rest on the ground it is advisable to wash them with additive-free soap or commercial produce wash, to avoid its flesh contamination when cutting it. It is recommended to eat organically grown watermelons as high quantities of pesticides have also been found on them.
 
Nuts (Almonds, brazilian nuts, cashew nuts, sunflower seeds, walnuts) – have anticancer properties.
 
Herbs and spices
Most of the commonly used spices and herbs have anticancer properties, some example are anise, basil, capers, chilli pepper, cloves, coriander, dill, fennel, mint, mustard seeds, oregano and majorama, parsley, piperine, rosmary, saffron, sage, thyme and particularly curcumin (principal active ingredient of turmeric) and ginger. When using herbs it is usually better to utilise them in their fresh form.  
 
Curcumin (principal active ingredient of turmeric) – is an important component of Indian and Chinese traditional herbal medicine. It is believed to be the reason for the difference in certain cancers occurrence between India and Western countries. It has several properties such as anti-inflammatory, antioxidant, chemopreventive and chemotherapeutic. It has been shown to be the most potent natural anti-inflammatory agent, with effects similar to drugs such as hydro-cortisone. It is a potent immunomodulatory agent. Furthermore, it has several anticancer properties such as helping the body destroy cancer cells and inhibiting cancer angiogenesis, metastasis and proliferation. More than 2600 research studies on its effects on  human disease treatment have been published in english journals and is currently in human clinical trials for a variety of conditions including pancreatic cancer, colon cancer, multiple myeloma and Alzheimer’s disease.      
Consumption recommendations: the effects of curcumin are substantially increased by the presence of piperine (pepper) – absorption of curcumin is increased by a factor of 1000 when consumed with piperine. Turmeric can be used in curries, soups, pasta, or as a salad dressing. Indians consume on average 1.5gr to 2gr of turmeric per day.
 
Ginger – anti-inflammatory compounds, gingerols, have been associated with anticancer and anti-inflammatory activities. As an anti-inflammatory, several human studies have reported significant improvement in arthritis rheumatoid (up to 75% of patients), including pain and stiffness reduction; most of these studies utilised 1gr of ginger-root powder per day.      
Consumption recommendations: Ginger is an excellent analgesic and very helpful while undergoing chemotherapy to decrease nausea, for example by drinking a cup of ginger tea.  
 
Miscellaneous
Green Tea – is rich in polyphenol compounds such as epigallocatechin gallate (EGCG) and retinoic acid (RA).  These compounds have been shown to prevent oxidative damage in healthy cells, induce apoptosis, and prevent cancers from developing a blood supply that allows them to grow bigger. The types of cancer which appear to be most responsive to green tea are: cancers of the gastrointestinal tract (including pancreas, colon, stomach and small intestine); estrogen-related cancers, such as most breast cancers and adenocarcinoma of the cervix; and prostate cancer.        
Consumption recommendations: In general prefer Japanese green tea (Sencha, Gyokuro, Matcha, etc.) as they are richer than Chinese green tea in anticancer molecules. Brew tea for 8-10 minutes, as brewing time affects the polyphenol content, and drink within 1 hour.  Obviously better quality green tea has higher polyphenol count. Drinking several cups of green tea daily (about 6) allows to reach the necessary concentration of cancer receptor inhibitors. Please note that Darjeeling is one of the few black teas containing significant levels of catechins flavonoids.  Avoid drinking very hot tea as hot beverages have been associated with increased cancer risk.    
 
Mushrooms – are an essential ingredient of traditional Asian medicine.  Many types of mushrooms provide health benefits: button, shiitake, maitake, reishi, chanda, enoki, portabella, oyster, agaricus blazei and coriolus are the most popular and all contain anticancer compounds, although their effectiveness varies.  They have traditionally been used in Japan for their anticancer properties. Their polysaccharides, such as beta-glucans, have shown important anti-cancer activities because of their ability to activate and power the immune system.  Beta-glucan components have been shown to protect cells from carcinogenic substances, to enhance immune system activity (by binding to white blood cells outer membranes, including natural killer cells, and stimulating the bone marrow white blood cells production), to induce apoptosis and block cancer cells proliferation in several types of cancer, such as ovarian, breast, lung and colon cancer. For example lentinan (a form of beta-glucan found in shiitake) is known to have life prolonging effects in combination with chemotherapy on some cancers. In a case control study conducted in China, higher mushrooms intake decreased breast cancer risk.  
Consumption recommendations:  Shiitake mushrooms lentinan assimilation appears to be dampened when administered orally. On the other hand maitake seems to be quite effective when administered orally.  Furthermore a study conducted in the USA to evaluate the effectiveness of compounds from portabella, enoki, shiitake and oyster mushrooms on breast and colon cancer cells growth, showed that oyster mushrooms compounds were the most potent. Please note that while the above mushrooms have a good record of safety, high consumption may induce severe side effects such as hepatic dysfunction.
 
Seaweed – is rich in phytochemicals compounds, such as fucoxanthins. These compounds have antiproliferative and apoptosis-inducing effects on different cancers, such as hepatic carcinoma, bladder and prostate cancer.
Consumption recommendations – the Food Standard Agency in the UK advises to avoid hijiki as they found high levels of arsenic in some samples.
 
Grains
Oat – beta-glucan has shown to inhibit the initiation and growth of cancer.  
Consumption recommendations: It is preferable to eat organic oat (see Diet for more details).
 
Barley – ursolic acid suppresses cancer formation and proliferation.  
Consumption recommendations: It is preferable to eat organic barley.
 
Omega-3s fatty acids
Omega-3s fatty acids - reduce inflammation and prevent cancer proliferation. Excellent sources of omega-3s are fish (long-chain), such as salmon, herring, mackerel, anchovies and sardines, and flaxseeds (short-chain). For example omega-3s have been inversely correlated with the risk of breast cancer and in a clinical trial on prostate cancer, cancer was growing at a significantly slower rate (30%-40%) in men who where given a daily dose of 30gm of flaxseed.    
Consumption recommendations: As they are highly unstable it is recommended that they are consumed as whole foods as opposed to supplements.  Eating fatty fish once or twice a week provides a good source of omega-3s to our diet.  There are concerns about the risk of chemical, bacterial, viral, etc. fish contamination. The FSA (Food Standard Agency, UK) and FDA (Food and Drug administration) issue fish consumption limit recommendations and warnings on a regular basis, for more details please visit their websites (www.food.gov.uk www.fda.gov). Be aware that the longer a fish lives the more mercury it accumulates. Avoid eating endangered fish species. Grounded flaxseeds can be eaten with cereals in the morning or used as a salad dressing.  Note that you can also use flaxseed oil but its anticancer molecules concentration is lower.
 
 
Vegetables
Allium species
Artichokes (Cynara)
Beetroot
Carrots
Celery
Cruciferous vegetables
Dark chocolate (>70% cacao)
Extra-virgin olive oil
Licorice
Soy
Spinach and watercress
Squash
Tomatoes
 
Fruits
Apple
Avocado
Berries
Cherries
Citrus fruits
Mango
Papaya
Peaches, nectarines, plums
Pomegranate
Red wine and grapes
Watermelon
Nuts
 
 
Herbs and spices
Anise, Basil, Capers, Chilli peppers, Cloves, Coriander, Dill, Fennel, Mint, Mustard seeds, Oregano and Majorama, Parsley, Piperine, Rosmary, Saffron
Sage, Thyme
Curcumin (Turmeric)
Ginger
Miscellaneous
Green Tea
Mushrooms
Saeweed
 
Grains
Oat
Barley
 
Omega-3s fatty acids
Fish (optional)
Flaxseed
 
Anticancer ingredients
References Vegetables Allium species, such as garlic (the Russian penicillin), onions and leeks Carlotta Galeone, Claudio Pelucchi, Fabio Levi, Eva Negri, Silvia Franceschi, Renato Talamini, Attilio Giacosa and Carlo La Vecchia , “Onion and garlic use and human cancer”, American Journal of Clinical Nutrition, Vol. 84, No. 5, 1027-1032, November 2006 Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Grant WB , “A multicountry ecologic study of risk and risk reduction factors for prostate cancer mortality”, Eur Urol. 2004 Mar;45(3):271-9 Hsing AW, Chokkalingam AP, Gao YT, Madigan MP, Deng J, Gridley G, Fraumeni JF Jr “Allium vegetables and risk of prostate cancer: a population-based study”, J Natl Cancer Inst. 2002 Nov 6;94(21):1648-51 Kumari K, Augusti KT , “Antidiabetic and antioxidant effects of S-methyl cysteine sulfoxide isolated from onions (Allium cepa Linn) as compared to standard drugs in alloxan diabetic rats”, Indian J Exp Biol. 2002 Sep;40(9):1005-9 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 The University of Texas M. D. Anderson Cancer Center (2009), “Garlic”, http://www.mdanderson.org/departments/nutrition/display.cfm?id=0B726F41-F6DA-11D4-810400508B603A14&method=displayFull&pn=0B726D07-F6DA-11D4-810400508B603A14, Retrived 24 March 2009 Arthicokes (Cynara) Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Miccadei S, Di Venere D, Cardinali A, Romano F, Durazzo A, Foddai MS, Fraioli R, Mobarhan S, Maiani G, “Antioxidative and apoptotic properties of polyphenolic extracts from edible part of artichoke (Cynara scolymus L.) on cultured rat hepatocytes and on human hepatoma cellsî, Nutr Cancer. 2008;60(2):276-83 Nadova S, Miadokova E, Mucaji P, Grancai D, Cipak L, “Growth inhibitory effect of ethyl acetate-soluble fraction of Cynara cardunculus L. in leukemia cells involves cell cycle arrest, cytochrome c release and activation of caspasesî, Phytother Res. 2008 Feb;22(2):165-8 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Yasukawa K, Akihisa T, Oinuma H, Kaminaga T, Kanno H, Kasahara Y, Tamura T, Kumaki K, Yamanouchi S, Takido M, “Inhibitory effect of taraxastane-type triterpenes on tumor promotion by 12-O-tetradecanoylphorbol-13-acetate in two-stage carcinogenesis in mouse skinî, Oncology. 1996 Jul-Aug;53(4):341-4 Beetroot Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Kapadia GJ, Azuine MA, Sridhar R, Okuda Y, Tsuruta A, Ichiishi E, Mukainake T, Takasaki M, Konoshima T, Nishino H, Tokuda H, “Chemoprevention of DMBA-induced UV-B promoted, NOR-1-induced TPA promoted skin carcinogenesis, and DEN-induced phenobarbital promoted liver tumors in mice by extract of beetroot”, Pharmacol Res. 2003 Feb;47(2):141-8 Kapadia GJ, Azuine MA, Sridhar R, Okuda Y, Tsuruta A, Ichiishi E, Mukainake T, Takasaki M, Konoshima T, Nishino H, Tokuda H, “Chemoprevention of DMBA-induced UV-B promoted, NOR-1-induced TPA promoted skin carcinogenesis, and DEN-induced phenobarbital promoted liver tumors in mice by extract of beetroot”, Pharmacol Res. 2003 Feb;47(2):141-8 Kapadia GJ, Tokuda H, Konoshima T, Nishino H, “Chemoprevention of lung and skin cancer by Beta vulgaris (beet) root extract”, Cancer Lett. 1996 Feb 27;100(1-2):211-4 Carrots Abu J, Batuwangala M, Herbert K, Symonds P, “Retinoic acid and retinoid receptors: potential chemopreventive and therapeutic role in cervical cancer”, Lancet Oncol. 2005 Sep;6(9):712-20 Bonanni B, Lazzeroni M, “Retinoids and breast cancer prevention”, Recent Results Cancer Res. 2009;181:77-82 Chiu FL, Lin JK, “Downregulation of androgen receptor expression by luteolin causes inhibition of cell proliferation and induction of apoptosis in human prostate cancer cells and xenografts”, Prostate. 2008 Jan 1;68(1):61-71 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Ju W, Wang X, Shi H, Chen W, Belinsky SA, Lin Y, “A critical role of luteolin-induced reactive oxygen species in blockage of tumor necrosis factor-activated nuclear factor-kappaB pathway and sensitization of apoptosis in lung cancer cells”, Mol Pharmacol. 2007 May;71(5):1381-8 Lim do Y, Jeong Y, Tyner AL, Park JH, “Induction of cell cycle arrest and apoptosis in HT-29 human colon cancer cells by the dietary compound luteolin”, Am J Physiol Gastrointest Liver Physiol. 2007 Jan;292(1):G66-75 Lin Y, Shi R, Wang X, Shen HM, “Luteolin, a flavonoid with potential for cancer prevention and therapy”, Curr Cancer Drug Targets. 2008 Nov;8(7):634-46 López-Lázaro M, “Distribution and biological activities of the flavonoid luteolin”, Mini Rev Med Chem. 2009 Jan;9(1):31-59 Michaud DS, Feskanich D, Rimm EB, Colditz GA, Speizer FE, Willett WC, Giovannucci E, “Intake of specific carotenoids and risk of lung cancer in 2 prospective US cohorts”, Am J Clin Nutr. 2000 Oct;72(4):990-7 Wu B, Zhang Q, Shen W, Zhu J, “Anti-proliferative and chemosensitizing effects of luteolin on human gastric cancer AGS cell line”, Mol Cell Biochem. 2008 Jun;313(1-2):125-32 Celery Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Lin Y, Shi R, Wang X, Shen HM, “Luteolin, a flavonoid with potential for cancer prevention and therapy”, Curr Cancer Drug Targets. 2008 Nov;8(7):634-46 Manju V, Balasubramaniyan V, Nalini N, “Rat colonic lipid peroxidation and antioxidant status: the effects of dietary luteolin on 1,2-dimethylhydrazine challenge”, Cell Mol Biol Lett. 2005;10(3):535-51 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 see also carrots Cruciferous, or cabbage, family of vegetables Clarke JD, Dashwood RH, Ho E,“Multi-targeted prevention of cancer by sulforaphane”, Cancer Lett. 2008 Oct 8;269(2):291-304 Dominique Boivina, Sylvie Lamya, Simon Lord-Dufoura, Jessica Jacksona, Edith Beaulieua, Martine Côtéc, Albert Moghrabib, Stéphane Barretteb, Denis Gingrasa and Richard Béliveau, “Antiproliferative and antioxidant activities of common vegetables: A comparative study”, Food Chemistry Volume 112, Issue 2, 15 January 2009, Pages 374-380 Dong-Oh Moona, Mun-Ock Kimb, Sang-Hyuck Kanga, Yung Hyun Choic and Gi-Young Kimc, “Sulforaphane suppresses TNF-α-mediated activation of NF-κB and induces apoptosis through activation of reactive oxygen species-dependent caspase-3”, Cancer Letters Volume 274, Issue 1, 8 February 2009, Pages 132-142 Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Jon Voldena, b, , , Grethe Iren A. Borgeb, Magnor Hansenc, Trude Wicklunda and Gunnar B. Bengtsson, “Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)”, LWT - Food Science and Technology, Volume 42, Issue 1, 2009, Pages 63-73 Kahlon TS, Chiu MC, Chapman MH, “Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage”, Nutr Res. 2008 Jun;28(6):351-7 Kirsh VA, Peters U, Mayne ST, Subar AF, Chatterjee N, Johnson CC, Hayes RB; Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial, “Prospective study of fruit and vegetable intake and risk of prostate cancer”, J Natl Cancer Inst. 2007 Aug 1;99(15):1200-9 Naghma Khana, Vaqar Mustafa Adhamia and Hasan Mukhtar, “Apoptosis by dietary agents for prevention and treatment of cancer”, Biochemical Pharmacology, Volume 76, Issue 11, 1 December 2008, Pages 1333-1339, Special Issue: Apoptosis World 2008 Natalya Hanlona, Nick Coldhamb, Maurice J. Sauerb and Costas Ioannides, “Modulation of rat pulmonary carcinogen-metabolising enzyme systems by the isothiocyanates erucin and sulforaphane”, Chemico-Biological Interactions, Volume 177, Issue 2, 27 January 2009, Pages 115-120 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Tang L, Zirpoli GR, Guru K, Moysich KB, Zhang Y, Ambrosone CB, McCann SE, “Consumption of raw cruciferous vegetables is inversely associated with bladder cancer risk”, Cancer Epidemiol Biomarkers Prev. 2008 Apr;17(4):938-44 Dark chocolate (>70% cacao) Bisson JF, Guardia-Llorens MA, Hidalgo S, Rozan P, Messaoudi M, “Protective effect of Acticoa powder, a cocoa polyphenolic extract, on prostate carcinogenesis in Wistar-Unilever rats”, Eur J Cancer Prev. 2008 Feb;17(1):54-61 Di Giuseppe R, Di Castelnuovo A, Centritto F, Zito F, De Curtis A, Costanzo S, Vohnout B, Sieri S, Krogh V, Donati MB, de Gaetano G, Iacoviello L, “Regular consumption of dark chocolate is associated with low serum concentrations of C-reactive protein in a healthy Italian population”, J Nutr. 2008 Oct;138(10):1939-45 Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Kang NJ, Lee KW, Lee DE, Rogozin EA, Bode AM, Lee HJ, Dong Z, “Cocoa procyanidins suppress transformation by inhibiting mitogen-activated protein kinase kinase”, J Biol Chem. 2008 Jul 25;283(30):20664-73 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Weisburger JH, “Chemopreventive effects of cocoa polyphenols on chronic diseases”, Exp Biol Med (Maywood). 2001 Nov;226(10):891-7. Extra-virgin olive oil Bogani P, Galli C, Villa M, Visioli F, “Postprandial anti-inflammatory and antioxidant effects of extra virgin olive oil”, Atherosclerosis. 2007 Jan;190(1):181-6 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Gary K. Beauchamp, Russell S. J. Keast, Diane Morel, Jianming Lin, Jana Pika, Qiang Han, Chi-Ho Lee, Amos B. Smith, Paul A. S. Breslin, “Phytochemistry:  Ibuprofen-like activity in extra-virgin olive oil”, Nature 437, 45-46 (1 September 2005) Kyrozis A, Psaltopoulou T, Stathopoulos P, Trichopoulos D, Vassilopoulos D, Trichopoulou A, “Dietary lipids and geriatric depression scale score among elders: The EPIC-Greece cohort”, J Psychiatr Res. 2008 Oct 24 Menendez JA, Vazquez-Martin A, Garcia-Villalba R, Carrasco-Pancorbo A, Oliveras-Ferraros C, Fernandez-Gutierrez A, Segura-Carretero A, “tabAnti-HER2 (erbB-2) oncogene effects of phenolic compounds directly isolated from commercial Extra-Virgin Olive Oil (EVOO)”, BMC Cancer. 2008 Dec 18;8:377 Menendez JA, Vazquez-Martin A, Oliveras-Ferraros C, Garcia-Villalba R, Carrasco-Pancorbo A, Fernandez-Gutierrez A, Segura-Carretero A, ”Analyzing effects of extra-virgin olive oil polyphenols on breast cancer-associated fatty acid synthase protein expression using reverse-phase protein microarrays”, Int J Mol Med. 2008 Oct;22(4):433-9 Menendez JA, Vazquez-Martin A, Oliveras-Ferraros C, Garcia-Villalba R, Carrasco-Pancorbo A, Fernandez-Gutierrez A, Segura-Carretero A, “Extra-virgin olive oil polyphenols inhibit HER2 (erbB-2)-induced malignant transformation in human breast epithelial cells: Relationship between the chemical structures of extra-virgin olive oil secoiridoids and lignans and their inhibitory activities on the tyrosine kinase activity of HER2”, Int J Oncol. 2009 Jan;34(1):43-51 National Geographic News, Lovgren S, “Olive Oil Fights Heart Disease, Breast Cancer, Studies Say”, http://news.nationalgeographic.com/news/2005/03/0321_050321_oliveoil.html, Retrieved 21 March 2005 Salvini S, Sera F, Caruso D, Giovannelli L, Visioli F, Saieva C, Masala G, Ceroti M, Giovacchini V, Pitozzi V, Galli C, Romani A, Mulinacci N, Bortolomeazzi R, Dolara P, Palli D, “Daily consumption of a high-phenol extra-virgin olive oil reduces oxidative DNA damage in postmenopausal women”, Br J Nutr. 2006 Apr;95(4):742-51 see also carrots Licorice Choi HJ, Seon MR, Lim SS, Kim JS, Chun HS, Park JH, “Hexane/ethanol extract of Glycyrrhiza uralensis licorice suppresses doxorubicin-induced apoptosis in H9c2 rat cardiac myoblasts”, Exp Biol Med (Maywood). 2008 Dec;233(12):1554-60 Gol'dberg ED, Amosova EN, Zueva EP, Razina TG, Krylova SG, Zorikov PS, ”Licorice preparations improve efficiency of chemotherapy and surgical treatment of transplanted tumors”, Bull Exp Biol Med. 2008 Feb;145(2):252-5 Jo EH, Kim SH, Ra JC, Kim SR, Cho SD, Jung JW, Yang SR, Park JS, Hwang JW, Aruoma OI, Kim TY, Lee YS, Kang KS, “Chemopreventive properties of the ethanol extract of chinese licorice (Glycyrrhiza uralensis) root: induction of apoptosis and G1 cell cycle arrest in MCF-7 human breast cancer cells”, Cancer Lett. 2005 Dec 18;230(2):239-47 Lee CK, Park KK, Lim SS, Park JH, Chung WY, “Effects of the licorice extract against tumor growth and cisplatin-induced toxicity in a mouse xenograft model of colon cancer”, Biol Pharm Bull. 2007 Nov;30(11):2191-5 Lee YM, Lim do Y, Choi HJ, Jung JI, Chung WY, Park JH, “Induction of cell cycle arrest in prostate cancer cells by the dietary compound isoliquiritigenin”, J Med Food. 2009 Feb;12(1):8-14 Soy Adlercreutz H, “Phyto-oestrogens and cancer”, Lancet Oncol. 2002 Jun;3(6):364-73 Allred CD, Allred KF, Ju YH, Virant SM, Helferich WG., “Soy diets containing varying amounts of genistein stimulate growth of estrogen-dependent (MCF-7) tumors in a dose-dependent manner”, Cancer Res. 2001 Jul 1;61(13):5045-50 Helferich WG, Andrade JE, Hoagland MS, “Phytoestrogens and breast cancer: a complex story”, Inflammopharmacology. 2008 Oct;16(5):219-26 Hewitt AL, Singletary KW, “Soy extract inhibits mammary adenocarcinoma growth in a syngeneic mouse model”, Cancer Lett. 2003 Mar 31;192(2):133-43 Kim HA, Jeong KS, Kim YK, “Soy extract is more potent than genistein on tumor growth inhibition”, Anticancer Res. 2008 Sep-Oct;28(5A):2837-41 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007. Spinach Castro DJ, Löhr CV, Fischer KA, Waters KM, Webb-Robertson BJ, Dashwood RH, Bailey GS, Williams DE, “Identifying Efficacious Approaches to Chemoprevention with Chlorophyllin, Purified Chlorophylls and Freeze-dried Spinach in a Mouse Model of Transplacental Carcinogenesis”, Carcinogenesis. 2008 Dec 10 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Lagiou P, Rossi M, Lagiou A, Tzonou A, La Vecchia C, Trichopoulos D, “Flavonoid intake and liver cancer: a case-control study in Greece”, Cancer Causes Control. 2008 Oct;19(8):813-8 Maeda N, Hada T, Yoshida H, Mizushina Y, “Inhibitory effect on replicative DNA polymerases, human cancer cell proliferation, and in vivo anti-tumor activity by glycolipids from spinach” Curr Med Chem. 2007;14(9):955-67 Maeda N, Kokai Y, Ohtani S, Sahara H, Hada T, Ishimaru C, Kuriyama I, Yonezawa Y, Iijima H, Yoshida H, Sato N, Mizushina Y, “Anti-tumor effects of the glycolipids fraction from spinach which inhibited DNA polymerase activity”, Nutr Cancer. 2007;57(2):216-23 Maeda N, Kokai Y, Ohtani S, Sahara H, Kumamoto-Yonezawa Y, Kuriyama I, Hada T, Sato N, Yoshida H, Mizushina Y, “Anti-tumor effect of orally administered spinach glycolipid fraction on implanted cancer cells, colon-26, in mice”, Lipids. 2008 Aug;43(8):741-8 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 see also carrots and tomatoes Squash (summer and winter) Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 see tomatoes Tomatoes Basu A, Imrhan V, “Tomatoes versus lycopene in oxidative stress and carcinogenesis: conclusions from clinical trials”, Eur J Clin Nutr. 2007 Mar;61(3):295-303 Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Porrini M, Riso P, Brusamolino A, Berti C, Guarnieri S, Visioli F, “Daily intake of a formulated tomato drink affects carotenoid plasma and lymphocyte concentrations and improves cellular antioxidant protection”, Br J Nutr. 2005 Jan;93(1):93-9 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Rao AV, “Processed tomato products as a source of dietary lycopene: bioavailability and antioxidant properties”, Can J Diet Pract Res. 2004 Winter;65(4):161-5 Fruits Apples Gerhauser C, “Cancer chemopreventive potential of apples, apple juice, and apple componentsî, Planta Med. 2008 Oct;74(13):1608-24 Hoffmann TK, "An apple a day keeps the doctor away". DNA protection by polyphenolsî, HNO. 2008 Aug;56(8):750-1 Liu JR, Dong HW, Chen BQ, Zhao P, Liu RH, “Fresh apples suppress mammary carcinogenesis and proliferative activity and induce apoptosis in mammary tumors of the Sprague-Dawley ratî, J Agric Food Chem. 2009 Jan 14;57(1):297-304 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Sun J, Liu RH, “Apple phytochemical extracts inhibit proliferation of estrogen-dependent and estrogen-independent human breast cancer cells through cell cycle modulationî, J Agric Food Chem. 2008 Dec 24;56(24):11661-7 Avocado Ding H, Chin YW, Kinghorn AD, D'Ambrosio SM , “Chemopreventive characteristics of avocado fruitî, Semin Cancer Biol. 2007 Oct;17(5):386-94 Lu QY, Arteaga JR, Zhang Q, Huerta S, Go VL, Heber D, “Inhibition of prostate cancer cell growth by an avocado extract: role of lipid-soluble bioactive substancesî, J Nutr Biochem. 2005 Jan;16(1):23-30 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Berries (blueberries, cranberries, raspberries and strawberries) Boivin D, Blanchette M, Barrette S, Moghrabi A, Béliveau R, “Inhibition of cancer cell proliferation and suppression of TNF-induced activation of NFkappaB by edible berry juice”, Anticancer Res. 2007 Mar-Apr;27(2):937-48 Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Hou DX, Ose T, Lin S, Harazoro K, Imamura I, Kubo M, Uto T, Terahara N, Yoshimoto M, Fujii M, “Anthocyanidins induce apoptosis in human promyelocytic leukemia cells: structure-activity relationship and mechanisms involved”, Int J Oncol. 2003 Sep;23(3):705-12 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Ross HA, McDougall GJ, Stewart D, “Antiproliferative activity is predominantly associated with ellagitannins in raspberry extracts”, Phytochemistry. 2007 Jan;68(2):218-28 Stoner GD, “Foodstuffs for preventing cancer: the preclinical and clinical development of berries”, Cancer Prev Res (Phila Pa). 2009 Mar;2(3):187-94 Stoner GD, Chen T, Kresty LA, Aziz RM, Reinemann T, Nines R, “Protection against esophageal cancer in rodents with lyophilized berries: potential mechanisms”, Nutr Cancer. 2006;54(1):33-46 Thomasset S, Teller N, Cai H, Marko D, Berry DP, Steward WP, Gescher AJ, “Do anthocyanins and anthocyanidins, cancer chemopreventive pigments in the diet, merit development as potential drugs?”, Cancer Chemother Pharmacol. 2009 Mar 18. [Epub ahead of print] Zhang Y, Vareed SK, Nair MG, “Human tumor cell growth inhibition by nontoxic anthocyanidins, the pigments in fruits and vegetables”, Life Sci. 2005 Feb 11;76(13):1465-72 Cherries Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 see also berries Citrus fruit Benavente-García O, Castillo J, “Update on uses and properties of citrus flavonoids: new findings in anticancer, cardiovascular, and anti-inflammatory activity” J Agric Food Chem. 2008 Aug 13;56(15):6185-205 Cimino F, Cristani M, Saija A, Bonina FP, Virgili F, “Protective effects of a red orange extract on UVB-induced damage in human keratinocytes”, Biofactors. 2007;30(2):129-38 Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Liu HY, Huang ZL, Yang GH, Lu WQ, Yu NR, “Inhibitory effect of modified citrus pectin on liver metastases in a mouse colon cancer model”, World J Gastroenterol. 2008 Dec 28;14(48):7386-91 Nangia-Makker P, Hogan V, Honjo Y, Baccarini S, Tait L, Bresalier R, Raz A, “Inhibition of human cancer cell growth and metastasis in nude mice by oral intake of modified citrus pectin”, J Natl Cancer Inst. 2002 Dec 18;94(24):1854-62 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Sergeev IN, Ho CT, Li S, Colby J, Dushenkov S, “Apoptosis-inducing activity of hydroxylated polymethoxyflavones and polymethoxyflavones from orange peel in human breast cancer cells”, Mol Nutr Food Res. 2007 Dec;51(12):1478-84 Xiao H, Yang CS, Li S, Jin H, Ho CT, Patel T, “Monodemethylated polymethoxyflavones from sweet orange (Citrus sinensis) peel Inhibit growth of human lung cancer cells by apoptosis”, Mol Nutr Food Res. 2008 Dec 8 Mango Chaturvedi PK, Bhui K, Shukla Y, “Lupeol: connotations for chemoprevention” Cancer Lett. 2008 May 8;263(1):1-13 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Prasad S, Kalra N, Shukla Y, “Induction of apoptosis by lupeol and mango extract in mouse prostate and LNCaP cells”, Nutr Cancer. 2008;60(1):120-30 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Rajendran P, Ekambaram G, Sakthisekaran D, “Effect of mangiferin on benzo(a)pyrene induced lung carcinogenesis in experimental Swiss albino mice”, Nat Prod Res. 2008 May 20;22(8):672-80 Saleem M, Afaq F, Adhami VM, Mukhtar H, “Lupeol modulates NF-kappaB and PI3K/Akt pathways and inhibits skin cancer in CD-1 mice” Oncogene. 2004 Jul 1;23(30):5203-14 Papaya Center for Biomedical Sciences, Department of Pharmacology, Case Comprehensive Cancer Center, MetroHealth Campus, Case Western Reserve University, Cleveland, OH, USA, “Dietary isothiocyanate mediated apoptosis of human cancer cells is associated with Bcl-xL phosphorylation”, Int J Oncol. 2008 Oct;33(4):657-63 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Van Breemen RB, Pajkovic N, ”Multitargeted therapy of cancer by lycopene”, Cancer Lett. 2008 Oct 8;269(2):339-51 Peaches, nectarines and plums Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Lea MA, Ibeh C, desBordes C, Vizzotto M, Cisneros-Zevallos L, Byrne DH, Okie WR, Moyer MP, “Inhibition of growth and induction of differentiation of colon cancer cells by peach and plum phenolic compounds”, Anticancer Res. 2008 Jul-Aug;28(4B):2067-76. Lee CK, Park KK, Hwang JK, Lee SK, Chung WY, “Extract of Prunus persica flesh (PPFE) improves chemotherapeutic efficacy and protects against nephrotoxicity in cisplatin-treated mice”, Phytother Res. 2009 Jan 12. [Epub ahead of print] Nakagawa A, Sawada T, Okada T, Ohsawa T, Adachi M, Kubota K, “New antineoplastic agent, MK615, from UME (a Variety of) Japanese apricot inhibits growth of breast cancer cells in vitro”, Breast J. 2007 Jan-Feb;13(1):44-9 Okada T, Sawada T, Osawa T, Adachi M, Kubota K, “MK615 inhibits pancreatic cancer cell growth by dual inhibition of Aurora A and B kinases”, World J Gastroenterol. 2008 Mar 7;14(9):1378-82 Pomegranate Adams LS, Seeram NP, Aggarwal BB, Takada Y, Sand D, Heber D, “Pomegranate juice, total pomegranate ellagitannins, and punicalagin suppress inflammatory cell signaling in colon cancer cells”, J Agric Food Chem. 2006 Feb 8;54(3):980-5 Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Heber D, “Multitargeted therapy of cancer by ellagitannins”, Cancer Lett. 2008 Oct 8;269(2):262-8 Seeram NP, Adams LS, Henning SM, Niu Y, Zhang Y, Nair MG, Heber D , “In vitro antiproliferative, apoptotic and antioxidant activities of punicalagin, ellagic acid and a total pomegranate tannin extract are enhanced in combination with other polyphenols as found in pomegranate juice”, J Nutr Biochem. 2005 Jun;16(6):360-7 Red wine and grapes Bagchi D, Bagchi M, Stohs S, Ray SD, Sen CK, Preuss HG, “Cellular protection with proanthocyanidins derived from grape seeds”, Ann N Y Acad Sci. 2002 May;957:260-70 Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Fatima Hakimuddina, Krishnaraj Tiwarib, Gopinadhan Paliyathb, , and Kelly Meckling, “Grape and wine polyphenols down-regulate the expression of signal transduction genes and inhibit the growth of estrogen receptor–negative MDA-MB231 tumors in nu/nu mouse xenografts”, Nutrition Research, Volume 28, Issue 10, October 2008, Pages 702-713 Kaur M, Singh RP, Gu M, Agarwal R, Agarwal C, “Grape seed extract inhibits in vitro and in vivo growth of human colorectal carcinoma cells”, Clin Cancer Res. 2006 Oct 15;12(20 Pt 1):6194-202 Leifert WR, Abeywardena MY, “Grape seed and red wine polyphenol extracts inhibit cellular cholesterol uptake, cell proliferation, and 5-lipoxygenase activity”, Nutr Res. 2008 Dec;28(12):842-50 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Sengottuvelan M, Senthilkumar R, Nalini N, “Modulatory influence of dietary resveratrol during different phases of 1,2-dimethylhydrazine induced mucosal lipid-peroxidation, antioxidant status and aberrant crypt foci development in rat colon carcinogenesis”, Biochim Biophys Acta. 2006 Aug;1760(8):1175-83 Watermelon Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Van Breemen RB, Pajkovic N, “Multitargeted therapy of cancer by lycopene”, Cancer Lett. 2008 Oct 8;269(2):339-51 see also tomatoes, peaches and papaya Nuts (Almonds, brazilian nuts, cashew nuts, sunflower seeds, walnuts) Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Herbs and spices Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Duessel S, Heuertz RM, Ezekiel UR, “Growth inhibition of human colon cancer cells by plant compounds”, Clin Lab Sci. 2008 Summer;21(3):151-7 Curcumin (principal active ingredient of turmeric) Anand P, Thomas SG, Kunnumakkara AB, Sundaram C, Harikumar KB, Sung B, Tharakan ST, Misra K, Priyadarsini IK, Rajasekharan KN, Aggarwal BB, “Biological activities of curcumin and its analogues (Congeners) made by man and Mother Nature”, Biochem Pharmacol. 2008 Dec 1;76(11):1590-611 Dhillon N, Aggarwal BB, Newman RA, Wolff RA, Kunnumakkara AB, Abbruzzese JL, Ng CS, Badmaev V, Kurzrock R., “Phase II trial of curcumin in patients with advanced pancreatic cancer”, Clin Cancer Res. 2008 Jul 15;14(14):4491-9 Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Iqbal M, Okazaki Y, Okada S, “Curcumin attenuates oxidative damage in animals treated with a renal carcinogen, ferric nitrilotriacetate (Fe-NTA): implications for cancer prevention”, Mol Cell Biochem. 2009 Jan 23 Jagetia GC, Aggarwal BB, “"Spicing up" of the immune system by curcumin”, J Clin Immunol. 2007 Jan;27(1):19-35 Kim HI, Huang H, Cheepala S, Huang S, Chung J, “Curcumin inhibition of integrin (alpha6beta4)-dependent breast cancer cell motility and invasion”, Cancer Prev Res (Phila Pa). 2008 Oct;1(5):385-91 Kunnumakkara AB, Anand P, Aggarwal BB, “Curcumin inhibits proliferation, invasion, angiogenesis and metastasis of different cancers through interaction with multiple cell signaling proteins”, Cancer Lett. 2008 Oct 8;269(2):199-225 Polasa K, Raghuram TC, Krishna TP, Krishnaswamy K, “Effect of turmeric on urinary mutagens in smokers”, Mutagenesis 1992; 7:107-109 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Suzuki M, Betsuyaku T, Ito Y, Nagai K, Odajima N, Moriyama C, Nasuhara Y, Nishimura M, “Curcumin attenuates elastase- and cigarette smoke-induced pulmonary emphysema in mice”, Am J Physiol Lung Cell Mol Physiol. 2009 Jan 23. [Epub ahead of print] The University of Texas M. D. Anderson Cancer Center (2009), “A Spice for life: Curcumin”, http://www.mdanderson.org/publications/network/display.cfm?id=13319de6-462f-11d5-811400508b603a14&method=displayfull, Retrieved 23 March 2009 Valentini A, Conforti F, Crispini A, De Martino A, Condello R, Stellitano C, Rotilio G, Ghedini M, Federici G, Bernardini S, Pucci D, “Synthesis, oxidant properties, and antitumoral effects of a heteroleptic palladium(II) complex of curcumin on human prostate cancer cells”, J Med Chem. 2009 Jan 22;52(2):484-91 Vyas HK, Pal R, Vishwakarma R, Lohiya NK, Talwar GP, “Selective Killing of Leukemia and Lymphoma Cells Ectopically Expressing hCGbeta by a Conjugate of Curcumin with an Antibody against hCGbeta Subunit”, Oncology. 2009 Jan 6;76(2):101-111 Ginger Brown AC, Shah C, Liu J, Pham JT, Zhang JG, Jadus MR, “Ginger's (Zingiber officinale Roscoe) inhibition of rat colonic adenocarcinoma cells proliferation and angiogenesis in vitro”, Phytother Res. 2008 Dec 31 Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Habib SH, Makpol S, Abdul Hamid NA, Das S, Ngah WZ, Yusof YA, “Ginger extract (Zingiber officinale) has anti-cancer and anti-inflammatory effects on ethionine-induced hepatoma rats”, Clinics. 2008 Dec;63(6):807-13 Kim M, Miyamoto S, Yasui Y, Oyama T, Murakami A, Tanaka T, “Zerumbone, a tropical ginger sesquiterpene, inhibits colon and lung carcinogenesis in mice”, Int J Cancer. 2009 Jan 15;124(2):264-71 Manju V, Nalini N, “Chemopreventive efficacy of ginger, a naturally occurring anticarcinogen during the initiation, post-initiation stages of 1,2 dimethylhydrazine-induced colon cancer”, Clin Chim Acta. 2005 Aug;358(1-2):60-7 Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Sung B, Jhurani S, Ahn KS, Mastuo Y, Yi T, Guha S, Liu M, Aggarwal BB, “Zerumbone down-regulates chemokine receptor CXCR4 expression leading to inhibition of CXCL12-induced invasion of breast and pancreatic tumor cells”, Cancer Res. 2008 Nov 1;68(21):8938-44 Takada Y, Murakami A, Aggarwal BB, “Zerumbone abolishes NF-kappaB and IkappaBalpha kinase activation leading to suppression of antiapoptotic and metastatic gene expression, upregulation of apoptosis, and downregulation of invasion”, Oncogene. 2005 Oct 20;24(46):6957-69 Micellaneous Green Tea Dr David Servan-Schreiber, “Anticancer a new way of life”, Penguin Books, Great Britain 2008 Dr Michael Murray, Dr Joseph Pizzorno, Lara Pizzorno MA LTM, “The Encyclopaedia of Healing Foods”, Time Warner Books, Great Britain 2006 Kakuta Y, Nakaya N, Nagase S, Fujita M, Koizumi T, Okamura C, Niikura H, Ohmori K, Kuriyama S, Tase T, Ito K, Minami Y, Yaegashi N, Tsuji I, “Case-control study of green tea consumption and the risk of endometrial endometrioid adenocarcinoma”, Cancer Causes Control. 2008 Dec 9. [Epub ahead of print] Lu QY, Yang Y, Jin YS, Zhang ZF, Heber D, Li FP, Dubinett SM, Sondej MA, Loo JA, Rao JY, “Effects of green tea extract on lung cancer A549 cells: Proteomic identification of proteins associated with cell migration”, Proteomics. 2009 Jan 9 [Epub ahead of print] Prof Richard Beliveau and Dr Denis Gingras, “Foods to fight cancer”, Dorling Kindersley, Great Britain 2007 Sara A. Khana, Shubha Priyamvadaa, Neelam Farooqa, Sheeba Khana, Md Wasim Khana and Ahad N.K. Yusufi, “Protective effect of Green Tea extract on Gentamicin induced nephrotoxicity and oxidative damage in rat kidney”, Pharmacological Research, Article in Press, Accepted Manuscript Singh M, Tyagi S, Bhui K, Prasad S, Shukla Y, “Regulation of cell growth through cell cycle arrest and apoptosis in HPV 16 positive human cervical cancer cells by tea polyphenols”, Invest New Drugs. 2009 Mar 7 Stuart EC, Scandlyn MJ, Rosengren RJ, “Role of epigallocatechin gallate (EGCG) in the treatment of breast and prostate cancer”, Life Sci. 2006 Nov 17;79(25):2329-36 Tang XD, Zhou X, Zhang QZ, Le AD, Zhou KY, “Effects of green tea extract on expression of human papillomavirus type 16 oncoproteins-induced hypoxia-inducible factor-1alpha and vascular endothelial growth factor in human cervical carcinoma cells”, Zhonghua Yi Xue Za Zhi. 2008 Nov 4;88(40):2872-7 Wu M, Liu AM, Kampman E, Zhang ZF, Van't Veer P, Wu DL, Wang PH, Yang J, Qin Y, Mu LN, Kok FJ, Zhao JK , “Green tea drinking, high tea temperature and esophageal cancer in high- and low-risk areas of Jiangsu Province, China: a population-based case-control study”, Int J Cancer. 2009 Apr 15;124(8):1907-13 Yokoyama M, Noguchi M, Nakao Y, Ysunaga M, Yamasaki F, Iwasaka T, “Antiproliferative effects of the major tea polyphenol, (-)-epigallocatechin gallate and retinoic acid in cervical adenocarcinoma”, Gynecol Oncol. 2008 Feb;108(2):326-31 Yuasa Y, Nagasaki H, Akiyama Y, Hashimoto Y, Takizawa T, Kojima K, Kawano T, Sugihara K, Imai K, Nakachi K , “DNA methylation status is inversely correlated with green tea intake and physical activity in gastric cancer patients”, Int J Cancer. 2008 Dec 18 [Epub ahead of print] Zhang Q, Tang X, Lu Q, Zhang Z, Rao J, Le AD., “Green tea extract and (-)-epigallocatechin-3-gallate inhibit hypoxia- and serum-induced HIF-1alpha protein accumulation and VEGF expression in human cervical carcinoma and hepatoma cells”, Mol Cancer Ther. 2006 May;5(5):1227-38 Mushrooms Bobek P, Galbavy S, “Effect 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The list of anticancer ingredients below is based on current research, several other foods have important quantities of anticancer compounds and as research progresses we will improve our list to make it even more diverse.
The choices of anticancer ingredients included have been highlighted in different colours:
Tangerine ingredients are the ones listed in the anticancer daily diet recommended by Prof R Beliveau et al and Dr D Servan-Schreiber (see References)
Licorice ingredients are also rich sources of anticancer phytochemical compounds (see References)