Vegetables such as broccoli, cauliflower, Brussels sprouts, and kale belong to the cruciferous family. They contain glucosinolates, which, when broken down, form biologically active compounds like indoles and isothiocyanates. These substances have been studied for their potential to inhibit cancer development, particularly in the colon, breast, and prostate.
3. Garlic
Garlic is known for its sulfur-containing compounds, such as allicin, which may have anti-cancer effects. Studies suggest that garlic consumption can reduce the risk of certain cancers, including those of the stomach and colon, by enhancing DNA repair, slowing cell proliferation, and inducing apoptosis in cancer cells.
