India is the first country in the world to have initiated ‘National Cancer Awareness Day’ on 7th November. As of today in India, one in nine people is likely to develop cancer in his/her lifetime. Indian cuisine offers a variety of cancer-fighting foods, many of which are rich in antioxidants, anti-inflammatory compounds, and essential nutrients.
10 Cancer Fighting Foods
Here are some top cancer-fighting foods from Indian cuisine:
Turmeric
Curcumin, the active compound in turmeric, has powerful anti-inflammatory and antioxidant properties. It helps in preventing cancer by inhibiting the growth of cancer cells and reducing inflammation. Turmeric is a key ingredient in many Indian dishes like curries, dals, and rice.
Ginger
Ginger has been shown to have anticancer properties, particularly in fighting colorectal and ovarian cancer. It helps detoxify the body and reduces inflammation. It is commonly used in teas, curries, and chutneys.
Garlic
Garlic is rich in sulfur compounds that have been shown to fight cancer by enhancing the immune system. It helps prevent the formation of cancer-causing substances in the body. Garlic can be used in cooking curries, dals, and stir-fries.
Leafy Greens (Spinach, Fenugreek, Mustard Greens)
These vegetables are rich in folate, fiber, and antioxidants that detoxify the body and reduce cancer risk. They should be consumed in parathas and salads.
Tomatoes
Tomatoes are high in lycopene, a powerful antioxidant that helps fight cancer, particularly prostate cancer. Incorporating tomatoes into your diet through dishes—whether in curry, chutney, or even fresh salads—can be an effective way to help support cancer prevention.
Mangoes (Especially Raw Mangoes)
Mangoes, particularly raw ones, contain bioactive compounds that have antioxidant and anticancer properties. Raw mangoes are often used to make pickles or served in chutneys.
Pomegranate
Pomegranates are rich in polyphenols and antioxidants that help reduce the risk of several cancers, particularly breast and prostate cancers. Pomegranate seeds can be used in raitas, salads, and even curries.
Cabbage and Cauliflower
These cruciferous vegetables contain sulforaphane and other compounds that help in detoxification and reduce the risk of cancer, especially breast, colorectal, and lung cancers. They are used in ‘subzis’ (vegetable curries) and salads.
Green Tea
Green tea is known for its polyphenol content, especially catechins, which help reduce the risk of various cancers. Drinking green tea is becoming more popular in Indian households, as a morning starter.
Flaxseeds
Flaxseeds are high in omega-3 fatty acids, lignans, and fiber, which can help prevent hormone-related cancers like breast cancer. They can be sprinkled on yogurt, added to smoothies, or used in baking.
Including these foods in your diet, can support cancer prevention and promote overall health and well-being. Many of these ingredients are staples in Indian cuisine and can be easily incorporated into everyday meals.
