Studies have found that colored fruits and vegetables are the most resistant to cancer

According to the US “Health Day” website, the latest study by American nutrition experts said that eating more “rainbow fruits and vegetables” (colored fruits and vegetables) may be the key to eating cancer. Many fruits and vegetables with anti-cancer effects reach the “nutrition peak” in the fall, which is the best time to eat such food.

Dr. Stacey Kennedy, a senior nutrition expert at the Dana-Farber Cancer Institute in Boston, USA, said that several studies have confirmed that “one apple a day, doctors are away from me” has scientific reason. Eating an apple a day helps prevent laryngeal, oral, lung, and breast cancer. Quercetin in apples is a powerful antioxidant nutrient that protects cellular DNA and reduces the risk of cancer. Dr. Kennedy said that the key to eating apples is to eat even the skin. Apple peel contains many nutrients.

Cranberry is another healthy seasonal fruit whose nutritional value peaks in the fall. Dr. Kennedy suggested that some cranberries can be properly frozen in the fall and can be eaten all year round. Studies have found that benzoic acid in cranberries can inhibit lung and bowel cancer as well as certain leukemias.

Autumn colorful vegetables include: beetroot, carrots and European radishes (Parsnips, also known as parsnips). Dr. Kennedy suggested that these vegetables can be eaten more. He said: “The darker and brighter the fruits and vegetables, the higher the level of anti-cancer nutrients.” Dr. Kennedy also pointed out that dark-leaved vegetables such as kale, broccoli, cabbage and brussels sprouts are also very important. Eating more of these vegetables can reduce the risk of lung cancer, prostate cancer and stomach cancer. Dr. Kennedy said: “Kale is the anti-cancer first choice because it is rich in phytonutrients (indoles, a white crystalline compound) that stimulates liver detoxification and helps fight cancer.”

Dr. Kennedy said that orange vegetables such as carrots, hawthorns and pumpkins are rich in carotenoids, which help prevent bowel cancer, prostate cancer, breast cancer and lung cancer. Not only that, color is the key to choosing anti-cancer foods in any season. Eating vegetarian food throughout the year plays a pivotal role in reducing the risk of cancer.