New York, Dec 8 (UNI) Eating plenty of seasonal fruits and vegetables may reduce the risk of cancer and even help stop cancer in its tracks, a new research shows.
According to American researchers, while there's not really an ''anticancer diet,'' eating plenty of certain fruits and vegetables can help reduce your risk of getting cancer, the WebMD reported.
''The big take-home message is, eat a variety of fruits and vegetables. Eat what is in season. The real goal is to try to increase your overall consumption of fruits and vegetables and the proportion of your diet that is made up of a plant-based diet, '' says Laura Kresty, one of the researchers.
In fact, the research suggested that black raspberries are good for warding off esophageal cancer and raw vegetables like broccoli for preventing bladder cancer.
In the study, 20 patients ate an ounce or an ounce and a half (more for the men) of freeze-dried black raspberries daily for 26 weeks after which the level of 8- Isoprostane was measured during the urine test, which worked as the marker of oxidative stress triggering cancer.
At the end of the study, 58 per cent of the patients had marked decline in the 8-Isoprostane, reflecting less oxidative stress.
The researchers also looked at tissue levels of an enzyme called GSTpi, which helps detoxify carcinogens (chemicals leading to cancer).
They found that 37 per cent of patients had an increase in this protective enzyme which helps fighting cancer.