1. Broccoli: The Green Vegetable Getting Scientists’ Attention
Broccoli is more than an ordinary side dish. It belongs to the cruciferous vegetable family, which also includes cauliflower, cabbage, and Brussels sprouts.
These vegetables contain compounds called glucosinolates, which can produce biologically active substances, including sulforaphane, when the vegetables are chopped or chewed.
Researchers have investigated these compounds for their effects on cellular processes involved in inflammation and the body’s handling of potentially harmful substances. However, promising laboratory findings do not automatically mean that eating broccoli prevents or treats cancer in humans.
How to enjoy it: Steam broccoli lightly, roast it with olive oil, or add it to soups and vegetable dishes. If you enjoy it raw, try it with hummus for a simple snack.
2. Berries: Small Fruits Packed With Protective Compounds
Strawberries, blueberries, raspberries, and blackberries contain fiber, vitamins, and plant compounds known as polyphenols.
Some of these compounds have antioxidant properties. Antioxidants help protect cells from certain types of damage, although the relationship between antioxidants and cancer is complex and cannot be reduced to simply eating more antioxidant-rich foods.
