Two Substances That May Reduce the Risk Of Cancer by:Alex Fir
Food helps us by supplying many vital micronutrients such as vitamins and minerals
. Your genetic composition can make you susceptible to some types of cancer. Your way of eating plays a major role in increasing or reducing the risk of cancer.
Phytochemicals are non-nutritive substances found in plants. They protect us against diseases when they are in our body. Isoflavones and Lycopene are phytochemicals. Isoflavones decrease the risk of breast cancer for premenopausal women, while Lycopene decreases the prostate cancer risk in middle aged men.
Soya is a great source of Isoflavones like genisteinm and daidzein. Although isoflavones are weak estrogens, the established hypothesis has been that isoflavones exert antiestrogenic effects when placed in a high-estrogen environment (pre-menopausal women) and estrogenic effects when in a low-estrogen environment, (post-menopausal women).
Daidzein was found to inhibit the growth of cancer cells in many studies.
Genistein:
Reduces the protective mechanisms of cancer cells.
Acts as an antioxidant.
Inhibits several enzymes in cellular signaling pathways.
Increases levels of transforming growth factor-beta' that inhibits the growth of tumor cells.
Inhibits the growth of wide range of both hormone-dependent and hormone-independent cancer cells.
Decreased rates of breast, uterus and prostate cancers are associated with Soya consumption because of its antiestrogenic action.
Lycopenes:
Tomatoes, watermelon and other orange-to-red colored vegetables and fruits like paprika, rose-hips etc. contain abundant lycopenes. A better level of Lycopene is produced from tomatoes when they cooked with olive or canola oil.
Lycopenes are natural carotenoids that act as antioxidants. They also block the conversion of food mutagens found in fried, cooked meats and fish in the form of heterocyclic amines.
Lycopenes are good inhibitors of cell proliferation and lower the oxidation of LDL-cholesterol thus minimizing the heart disease risk.
Lycopenes reduce the risk for stomach, breast, colon, lung and prostate cancer. Both raw and cooked tomatoes have same amount of cancer fighting power. Lycopenes stimulate the enzymes that block the carcinogenic damage to the cell.
About the author
Alex Fir
Cancer is one of the main causes of death among humans. Visit "Cancer Information", FREE web site to learn more about cancer.
http://www.cancer-data.comhttp://www.articlecity.com/articles/health/article_2702.shtml
How to Use White Noise by:Michael Kirtley The Hidden Danger Of Chlorine In Our Bath Water by:Andie Klein Taking Charge of Your Life and Health by:Dean Martin Acupuncture Eases Tension Headache Pain by:Rita Jenkins Lowering Cholesterol with Natural Nutrients by:Max Wardlow International Drugs Guide by:Mansi Gupta What Do You Need To Know About Sleeping Disorders by:Mansi Gupta What Do You Need To Know About Multiple Sclerosis by:Mansi Gupta What Do You Need To Know About Rheumatoid Arthritis by:Mansi Gupta What You Need To Know About Prescription Medicines by:Mansi Gupta Medicine and Women Guide by:Mansi Gupta What You Need to Know about Using an Online Pharmacy by:Jay Moncliff Back Pain: Its Types And Treatments by:Hege Crowton