Indoles from
vegetables
of the
cabbage family
(cabbage, broccoli,
cauliflower, mustard
greens, kale, etc...)
|
Inactivate estrogen, which can
promote some cancers,
especially
breast cancer. |
Sterols from
cucumbers
|
Helps the body
excrete cholesterol
|
Terpenes from
citrus fruits |
Limit synthesis of cholesterol
in the body and stimulate
enzymes to block the action
of carcinogens
|
Polyacethylenes
from parsley |
Block sythesis of prostaglandins
that promote cancer and
disarm
the potent
carcenogen
benzopyrene
|
Isoflavones from
legumes (peanuts,
beans and peas)
|
Block estrogen receptors and
inactivate cancer gene enzymes |
Lignans from
Flax Seed
|
Interfere with estrogen action
on tissues susceptible to cancer;
and omega-3 polyunsaturated
fatty acids that block action of
cancer promoting prostaglandins.
|
Quinones
from rosemary |
Interfere with action of
cancer causing substances.
|
Triterpenoids from
licorice root |
Stifle rapidly dividing cells, such
as cancer cells. Inhibit cancer
promoting prostaglandin
estrogens prompt precancerous
cells to develop normally and
prevent tooth decay by inhibiting
the main decay causing bacteria.
|
|
reprinted from the New York Times.
|