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Anti Cancer Foods

Anti Cancer Foods

It is considered one of the 7 healing practices that enhance ones well-being, which can be controlled. Eating well means nourishing oneself with food that is not only healthy but tasty. Eating well is tried as either a complementary or alternative therapy for cancer. It is one of the therapies that may help enhance cancer treatments, restore health, and reduce the risk of cancer recurrence. But, adopting an anti-cancer diet alone will not likely prevent, cure or control cancer; instead, it is one component of an individualized integrative plan instead of stand-alone therapy.

The intake of a diet based on plant foods like vegetables, whole grains, beans and fruit and following some basic guidelines have effectively reduced cancer risk. The anti-cancer diet includes a plant-dependent diet that provides fiber intake to the body with other vitamins, minerals and other antioxidants. Dietary interventions have resulted in improved outcomes in cancer treatment. Also, diet interventions have shown efficacy in overcoming the side effects caused by cancer treatment. The anti-cancer diet consists of high content food of phytochemicals with potent anti-cancer and anti-inflammatory properties. The food is an anti-cancer diet with the properties capable of blocking precancerous cells from developing into malignant cells by interfering directly with tumor cells and by preventing the generation of an inflammatory microenvironment that would sustain the progression of tumors.

Anti-cancer diets provide health benefits beyond essential nutrition, and the foods of anti-cancer diets are similar to conventional foods. They are consumed in the form of a regular diet. The food components of an anti-cancer diet provide the body with the required amount of vitamins, fats, proteins, and carbohydrates. The diet includes ingredients or natural constituents in conventional, fortified, enriched, and enhanced foods. Several naturally occurring compounds are found in food, mainly the antioxidative compounds in plants or their extracts and essential oils, representing potential chemopreventive factors (Sporn & Suh, 2002).

A) Foods and nutrients with anticancer properties

Some of the common anti-cancer foods and nutrients involve flaxseeds, soy, garlic, berries, tomatoes, cruciferous vegetables, green tea, whole grains, turmeric, leafy green vegetables, grapes, beans, etc. These common anticancer foods and nutrients are discussed below:

  • Flaxseeds: It is a sesame-like seed that contains soluble fiber, alpha-linolenic acid (a form of healthy omega-3 fatty acid). It is the richest source of lignans involving phytoestrogens that function as antioxidants. The use of flaxseed has reduced the number and growth of breast tumors.
  • Soy: Exposure to soy in the adolescent phase of life helps women to protect themselves from the risk of developing breast cancer. It is effective in lowering cholesterol.
  • Garlic: It is considered a cancer-fighting food. Several studies have confirmed that intake of more garlic results in reducing the risk of cancer development such as the esophagus, stomach, and colon cancer.
  • Berries: It consists of powerful antioxidants that hinder the naturally occurring process in the body generating free radicals responsible for cell damage. Therefore, berries are considered the healing food for cancer.
  • Tomatoes: It is effective in protecting against prostate cancer in men. It covers the DNA in cells from any damage that leads to cancer risk. It consists of a high concentration of an effective antioxidant called lycopene absorbed by the body, evolving into a cancer-fighting food.
  • Cruciferous vegetables: It consists of broccoli, cabbage, and cauliflower which are considered cancer-fighting foods. The components in the veggies help protect from the free radicals that damage the DNA of the cells. It also protects from cancer-causing chemicals helping to reduce tumor growth and enhancing cell death.
  • Green tea: The leaves of the tea plant Camellia sinensis consist of antioxidants known as catechins which show efficacy in preventing cancer in several ways involving the protection of free radicals from cell damage. The presence of catechins in tea effectively reduces the tumor size and reduces the growth of tumor cells. Hence, drinking green tea has lowered the risk of cancer development.
  • Whole grains: It contains many components that lower cancer risk, mainly fiber and antioxidants. Intake of more whole grains lowers the risk of colorectal cancer, making them a top item in the category of foods to fight cancer. Oatmeal, barley, brown rice, whole-wheat bread and pasta are all the components of food used as whole grains.
  • Turmeric: It consists of an ingredient called curcumin that helps reduce cancer risk. Curcumin can inhibit several types of cancer and helps in slowing the spread of cancer (metastasis).
  • Leafy green vegetables: It involves spinach and lettuce, which are considered good sources of the antioxidants beta-carotene and lutein. Collard greens, mustard greens, and kale are other food components of leafy green vegetables that contain chemicals that limit the growth of some types of cancer cells.
  • Grapes: It is considered a rich source of an antioxidant called resveratrol that inhibits the growth of cancer cells from growing and spreading.
  • Beans: It contains fiber that helps in reducing the risk of cancer. It also consists of antioxidant properties.

Other sources of the anti-cancer diet with essential components for cancer prevention are represented below:

Dietary Sources Components Function Effects References
Yellow-orange and dark-green vegetables ?-Carotene Antioxidant Increases enhance gap junctional intercellular communication Rutovskikh et al., (1997)
Green leafy vegetables and orange and yellow fruits and vegetables ?-Carotene Antioxidant Similar to ?-Carotene Rutovskikh et al., (1997)
Tomatoes, water melon, apricot, peaches Lycopene Antioxidant It inhibits the cell growth of various human cancer cell lines Levy et al., (1995)
Orange fruits ?-Cryptoxanthin Antioxidant Anti-inflammatory effects; inhibits risks of some cancer Tanaka et al., (2012)
Dark green leafy vegetables Lutein Antioxidant Efficient in cell cycle progression and inhibit growth of a number of cancer cell types Hyang-Sook et al., (2003)
Green algae, salmon, trout Astaxanthin Antioxidant Modifies gap junction communications Kurihara et al., (2002)
Salmon, crustacea Canthaxanthin Antioxidant Free radical scavengers and potent quenchers of reactive oxygen species Tanaka et al., (2012)
Brown algae, heterokonts Fucoxanthin Antioxidant Anti-cancer and anti-inflammatory Tanaka et al., (2012)
Broccoli, cauliflower, kale Isothiocyanates Antibacterial Lowering risk of lung, breast, liver, esophagus, stomach, small intestine and colon cancers Hecht et al., (2004)
Synthesize in plants Flavonoids Antioxidant Efficient in prevention or treatment of many cancers Plochmann et al., (2007)
Yogurt and fermented foods Probiotics Anti-allergy Inhibiting cancer symptoms Kumar et al., (2010)
Soy and Phyto-estrogens Phyto-estrogens (genistein and daidzein) Anti-cancer (breast and prostate) Compete with endogenous estrogens for binding to estrogen receptor Limer (2004)
In most foods (vegetable and cereals etc.) Fiber Lowering cholesterol Lowering the risk of colon and prostate cancer Wakai et al., (2007)
Fish or fish oil Omega-3 Lowering cholesterol Lowering the risk of breast and prostate cancer Bidoli et al., (2005)

B) Anti-cancer dietary guidelines

Dieticians or specialists recommend anti-cancer dietary guidelines for the prevention of cancer and to reduce the risk of cancer. Some of the smart-eating policies as having been discussed below:

  • Limiting the alcohol consumption and intake of foods with folic acid is recommended.
  • Exercise regularly and reduce the intake of fat and sugar in food.
  • Varieties of fruits and vegetables with about 1/2 cup every nine times a day are recommended. One cup of dark green vegetables and one cup of orange fruit and vegetables is recommended.
  • Intake of fish and fish products is recommended two to three times a week while replacing with meats which contain high saturated fats.
  • Intake of beans involving soybean products is essential, which is recommended three times a week to take the place of red meat and as a source of folic acid, fiber, and various phytochemicals.
  • Several servings of whole-grain foods each day are recommended.
  • Substitutes for foods with low calories, fat, and higher nutrients involving fibers is recommended.
  • Lean meats and low-fat dairy products and substitute canola and olive oil for butter, lard, and margarine high in trans fats are chosen.

C) Clinical evidence:

Various studies have represented an association between diet and cancer incidence. Besides smoking, a healthy diet is known to be the most critical lifestyle change that helps reduce the risk of cancer (Deng et al., 2009). The clinical practice guidelines are discussed below:

  • Cancer (in general): The dietary supplements are ineffective in preventing cancer or cancer recurrence. So the patients are recommended to take critical nutritional components in whole foods. Older cancer patients at risk of dietary inadequacies are advised to visit trained professionals for guidance on nutritional supplementation to promote the optimum nutritional status, manage tumor and treatment-related symptoms, meet increased dietary needs and correct any nutritional deficits during treatment (Deng et al., 2009).
  • Lung Cancer: A diet with non-starchy vegetables and fruits is suggested to reduce lung cancer risk (Deng et al., 2013). Limiting the consumption of red meat and processed meat is recommended to reduce the risk of lung cancer. Consumption of high-calorie and protein supplements (1.5 kcal/mL) is recommended for weight stabilization in patients undergoing treatment for lung cancer who have been suffering from weight loss. Oral supplementation with omega-3 fatty acids is recommended for improving nutritional status among patients with lung cancer suffering from sarcopenia.
  • Eating a healthy diet should put more emphasis on plant foods. Choosing foods and drinks in amounts helps in maintaining a healthy weight. It is further promoted by eating at least 2 cups of vegetables and fruits each day and choosing whole grains instead of refined grain products.
  • Advanced disease: People suffering from progressive illness are recommended to increase their diet's caloric and nutritional density. Increasing the intake of oils rich in omega-3s, medium-chain triglyceride oil, and, to a lesser extent, omega-6-rich fats is recommended. For wasting (cachexia), anti-inflammatory supplements such as curcumin, fish oil, boswellia or scutellaria are recommended..
  • General dietary guidelines need to be followed. Eating a dense, vegetable-rich diet, maintaining a low dietary fat intake, reducing the dietary glycemic load, especially in the morning, optimizing the potassiumsodium intake and ratio, avoiding depressants and stimulants such as alcohol, caffeine and nicotine and intake supplements with essential vitamins and minerals for stress reduction are recommended.
  • Improved survival in cancer: Eating five servings of fruits and vegetables per day decreased the risk of death from all causes, including cancer and cardiovascular disease or respiratory disease (Wang et al., 2021).
  • Breast Cancer: Fat reduction to 20% of energy and increasing intake of vegetables, fruits, and grains in the diet increases the survival after breast cancer diagnosis (Chlebowski et al., 2020). Another study recommends the intake of an anti-inflammatory diet that decreases the overall mortality after a diagnosis of breast cancer by reducing the risk of death from cardiovascular disease (Lemanne & Maizes, 2018). A large study (Womens Healthy Eating and Living study) included pre-and post-menopausal women and combined low fat intake with higher levels of fruits, vegetables, and fibre. Over seven years, no difference was seen in breast cancer mortality between those following the modified diet and the control group (Pierce et al., 2007). Breast cancer patients who adopted a healthier diet and regular exercise lowered their risk of relapse by nearly half, an effect seen in obese and nonobese women (Pierce et al., 2007).
  • Colorectal Cancer: Adopting Western dietary patterns such as eating large amounts of processed meats, refined grains, and low quantities of vegetables and fruits are correlated with a higher risk of tumor recurrence and mortality in colorectal cancer (Zhu et al., 2013). More colorectal cancer cases in the US region in the year 2015 were associated with a suboptimal diet among US adults (Zhang et al., 2019).
  • Head and Neck cancer: Consumption of a whole-food diet before treatment for head and neck cancer is associated with less mortality rate in the patients (Arthur, 2013). Intake of carotenoids is adequate for protection against head and neck cancer (Leoncini et al., 2015).
  • Managing the cancer symptoms and enhancing wellness: Little anxiety and depression, improved quality of life, changes in diet and a weak trend toward less fatigue among cancer patients with an online physical activity or diet intervention in a meta-analysis of RCTs have been studied, showing successful outcome in improving cancer symptoms (Furness et al., 2020).

The anti-cancer diet provided by Zen Integrative Oncology Wellness Protocol to help cancer patients are listed below:

Zen Anti Cancer Supplement Kit: It is a unique combination of clinically proven nutraceuticals that have displayed their efficiency in cancer treatment over the years. The individual should ensure to give a fighting chance by incorporating these nutraceuticals into their cancer treatment plan. Its benefits are:

  • Anti-inflammation
  • Anti-oxidants
  • Immunity booster
  • Natural pain killer
  • Anti-anxiety and depression
  • Metabolism regulation

D) Recommended anti-cancer diet for other cancer types:

Lung cancer: The following anti-cancer diet is recommended for improving the quality of life of lung cancer patients:

  • A plant-based diet includes fruits, non-starchy vegetables such as green leafy vegetables, non-starchy root vegetables, tubers, and carrots.
  • Consumption of food containing high content of carotenoids such as carrots, cantaloupe, sweet potatoes, tomatoes, pumpkins, spinach, and apricots.
  • Consumption of food rich in selenium such as Brazil nuts, cremini mushrooms, tuna, halibut, salmon, scallops, organic eggs, shiitake mushrooms, barley, grass-fed beef, and turkey).
  • Intake of food containing high quercetin content such as capers, dill, kale, buckwheat, sweet potatoes, and apples.
  • Intake of green tea.
  • Consumption of food containing spices such as turmeric and black cumin.
  • Consumption of soy, garlic, and pomegranate.
  • Limiting or eliminating the consumption of red meat, processed meat and a diet high in Glycemic index.

Skin cancer: Following is the anti-cancer diet that is recommended for skin cancer survivors and patients:

  • Consumption of cruciferous vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts, kale
  • Consumption of food containing lutein, including spinach, kale, peas, Brussels sprouts, zucchini, pistachios, broccoli, egg yolks
  • Consumption of foods with a high vitamin C, vitamin E, beta-carotene, zinc, vitamin A, folic acid, etc.
  • Consumption of food containing fats, proteins, and a variety of whole foods.
  • Intake of food such as fish, beans, carrots, chard, pumpkin, cabbage, broccoli, and vegetables containing beta-carotene and vitamin C.
  • Intake of food such as soy and flaxseed for preventing melanoma.
  • Intake of green and black tea

Consumption of food with high content of lycopene such as tomatoes (including in cooked form in sauces), watermelon, papaya, pink guava

Blood cancer: Following are the anti-cancer diets that are recommended for blood cancer survivors and patients:

  • Consumption of foods having antioxidants including fruits such as blueberries, cherries, pomegranates, and tomatoes and vegetables such as kale, spinach, and bell peppers.
  • Intake of cruciferous vegetables such as broccoli, cabbage, cauliflower and whole grain food
  • Consumption of food containing omega-3, vitamin A (such as fish oil), vitamin D, and selenium
  • Intake of low-fat proteins such as poultry or lean meat and fat-free or low-fat dairy products
  • Intake of healthy protein favoring free-range, organic sources
  • Use of healthy oils in cooking, such as coconut oil. Cooking with olive oil under medium to low heat is recommended to prevent carcinogens from forming.
  • Drinking 6 to 8 glasses of filtered water daily
  • Intake of green tea

Eliminating the consumption of coffee and other stimulants along with trans fatty acids found in commercially baked goods, such as cookies, crackers, cakes, French fries, onion rings, doughnuts, processed foods, and margarine

Head & neck cancer: Following are the anti-cancer diets that are recommended for head and neck cancer survivors and patients:

Consumption of protein-rich food such as lean meats such as chicken, fish, or turkey, eggs, low-fat dairy products such as milk, yoghurt, and cheese or dairy substitutes, nuts and nut butter, beans, and soy foods

  • Consumption of whole grains food such as oatmeal, whole wheat bread, brown rice, and whole-grain pasta
  • Intake of fruits and vegetables having antioxidant properties
  • Avoiding fried, greasy, and fatty foods, Choose baked, broiled, or grilled foods
  • Intake of healthy fat foods such as olive oil, avocados, nuts, and seeds
  • Consumption of food with high content of phytochemicals such as fruits and vegetables
  • Intake of red berries and green tea
  • Adding omega-3 fatty acids such as fish oil to the food
  • Intake of vitamin supplements, mainly vitamins D and B
  • Intake of zinc content in food items
  • Staying hydrated

Liver cancer: Following are the anti-cancer diets that are recommended for liver cancer survivors and patients:

  • Consumption of food with lean proteins such as chicken, turkey, fish, eggs, nuts and soy, and low-fat dairy products.
  • Consumption of fruits such as apples, berries, oranges, and cantaloupe and green vegetables such as spinach, carrot, broccoli, Brussels sprouts, squash, and sweet potatoes.
  • Consumption of whole grains food that is rich in fiber, such as whole-wheat bread and pasta, oatmeal, and brown rice
  • Intake of ginger to combat issues of nausea
  • Intake of food containing healthy fat such as fish oils, avocados, nuts, and seeds
  • Drinking plenty of fluids and water
  • Avoiding food items that have a high salt content
  • Avoid sugary food items such as desserts (candies, cakes, etc.)

Pancreatic cancer: Following is the anti-cancer diet that is recommended for pancreatic cancer patients and survivors:

  • Intake of food containing fibers
  • Intake of green leafy vegetables
  • Consumption of animal food such as fish
  • Consumption of food containing high poly? to a monounsaturated fat ratio, such as snacks on nuts instead of crackers or cookies, favour fish over red meat, freshly ground flaxseed in food, replacing butter or margarine with olive and other healthy oils.
  • Intake of green tea
  • Consumption of food containing organic whole soy foods, such as tempeh, miso, edamame, tofu or soy milk
  • Consumption of food containing high content of folates such as dark green leafy vegetables, fruits, nuts, beans, peas, seafood, eggs, dairy products, meat, poultry and grains
  • Keeping the body hydrated
  • Intake of clear beverages, such as water, fruit juice, electrolyte replacement drinks and broth.
  • Limiting the consumption of insoluble fiber
  • Avoiding sugary foods and beverages and high-fat foods

Brain cancer: Following is the anti-cancer diet that is recommended for brain cancer patients and survivors:

Consumption of protein-rich food such as fewer red meats and lean meats, cold-water fish, tofu (soy, if no allergy is present) or beans, organic meat and eggs, whey, protein shakes, etc.

  • Use healthy cooking oils, such as olive oil or coconut oil.
  • Consumption of green leafy vegetables such as broccoli, spinach, kale and arugula.
  • Intake of citrus fruits such as lemons, limes, oranges, grapefruits and clementines
  • Intake of ingredients such as garlic, turmeric, ginger, hearty chicken broths
  • Intake of more vitamin and mineral supplements
  • Avoid suspected food allergens, such as dairy (milk, cheese, and ice cream), wheat (gluten), soy, corn, preservatives and chemical food additives.
  • Reduce the consumption of trans-fatty acids found in such commercially-baked goods as cookies, crackers, cakes, French fries, onion rings, doughnuts, processed foods, and margarine
  • Avoid caffeine and other stimulants, alcohol, and tobacco

Kidney cancer: Following is the anti-cancer diet that is recommended for kidney cancer patients and survivors:

  • Consumption of fruits and vegetables with high fiber content, such as beans and peas
  • Consumption of whole-grain food such as wheat-bread, wheat, oatmeal, whole-grain cornmeal, whole rye, wild rice, whole-wheat pasta, and bran products
  • Consumption of light-protein products
  • Intake of food with less sodium content, such as natural products, herbs and spices for flavoring instead of salt
  • Intake of food rich in phosphorus such as cocoa, beans, processed bran cereals, certain dairy products, and oysters
  • Drinking plenty of water
  • Limit highly processed foods and beverages, such as packaged bread and snacks, sodas and sweetened drinks, meat preserved with nitrates, instant noodles and soups, and frozen or shelf-stable ready meals

Breast cancer: Following are the anti-cancer diets that are recommended for breast cancer survivors and patients:

  • Diet with low-fat, high-fiber, plant-based diet such as Mediterranean diet
  • Intake of cruciferous vegetables such as broccoli, kale, cauliflower, Brussels sprouts, cabbage, bok choy
  • Consumption of food containing omega?3s, especially DHA and EPA, from fish and some seafood
  • Consumption of food containing omega?3s, especially DHA and EPA, from fish and some seafood
  • Carotenoids, such as beta?carotene such as sweet potatoes and carrots, and lycopene such as cooked tomatoes and watermelon
  • Intake of green tea
  • Intake of whole soy foods such as tempeh, miso, edamame, tofu
  • Intake of flaxseed or flax oil

Colorectal cancer: The following anti-cancer diet is recommended for improving the quality of life of colorectal cancer patients:

  • A plant-based diet such as fruits, non-starchy vegetables, beans and whole grains lowers the risk of colorectal cancer.
  • Consumption of food containing omega?3s, especially DHA and EPA, from fish and some seafood
  • Consumption of food rich in omega?3s and containing anti-inflammatory components such as deep orange fruits and vegetables, onions, fish and fish oils, tea, flaxseed oil, turmeric, garlic, and walnuts
  • Intake of food containing high calcium, folate, and vitamins B2 and B12 involves broccoli and other brassicas; chickpeas, kidney beans and other legumes; eggs, milk and plain yogurt.
  • Consumption of food with high fiber content involving whole grains, many fruits and vegetables and legumes such as chickpeas, black beans or lentils.
  • Intake of food with vitamin C content such as oranges, black currants, kiwifruit, mangoes, broccoli, spinach, bell peppers and strawberries.
  • Limiting or eliminating the consumption of red and processed meat.

Ovarian cancer: Following anti-cancer diet is recommended for ovarian cancer survivors and patients:

  • Consumption of fruits and vegetables such as blueberries, broccoli, oranges, kale, spinach
  • Consumption of protein-rich foods such as eggs, nut butters, tofu, fish, poultry, beans, eggs, etc.
  • Intake of food containing high-fiber starches and easy to digest such as potatoes, beans, lentils, oatmeal, quinoa, brown rice, whole grain bread, whole pastas, bulgur, corn, farro, quinoa
  • Intake of food containing high content of folate and vitamin B.
  • Consumption of food items with healthy fat such as olive oil, nuts, avocados, canola oil, seeds, fatty fish.
  • Intake of liquid supplements or shakes such as protein drinks, bone broths, shakes made from Greek yogurt or high-protein milks, pureed soups, and smoothies.
  • Avoiding food with sweets and added sugars
  • Avoiding red meat and processed meat, greasy, fatty, or fried foods

Prostate cancer: The following foods are recommended for improving the quality of life of prostate cancer patients:

  • Intake of a plant-based diet or Mediterranean diet and whole?foods diet involving
  • Use cold?pressed (extra?virgin) olive oil to replace butter and other animal fats.
  • Eating fish with a high omega?3 fatty acid content, such as sardines, wild salmon and anchovies.
  • Eating more cruciferous vegetables such as broccoli, cabbage, kale, cauliflower, Brussels sprouts, and kohlrabi.
  • Eating food sources containing lycopene, such as cooked tomatoes, strawberries, watermelon, pink grapefruit, guava, and papaya.
  • Eating less red meat, which is cooked at a low temperature.
  • Avoiding consumption of smoked and cured meats
  • Reducing saturated fats found in dairy foods, meat and lard
  • Avoiding whole?milk products such as milk, cheese, butter
  • Consumption of organic soy foods, such as tofu and fermented miso and tempeh
  • Intake of green tea
  • Intake of pomegranate juice
  • Addition of freshly ground flaxseed to foods

E) Supplements used as an anti-cancer diet with their benefits:

Medical cannabis: It is produced from the extract of the Sativa plant. It is commonly used for chemotherapy-induced pain control. It shows efficacy in managing nausea and vomiting associated with cancer-associated treatments. Medical Cannabis extract also acts as an antitumor agent preventing the spread of cancer. It is also helpful in reducing anxiety and enhancing sleep. This natural extract fights cancer, manages pain, induces sleep & improves appetite. It is a highly concentrated, non-diluted extract with CBD: THC ratio of 1:1 and is a concentrated paste in a syringe, which allows for easy and precise synthesis. Its benefits are:

  • Chemopreventive protection
  • Nausea and vomiting
  • Natural pain killer
  • Appetite stimulation
  • Sleep regulation
  • Manages chemotherapy side-effects

Grape seed extract: It is a natural antioxidant. It eliminates free radicals, which are responsible for cancer creation. It is thus useful in treating cancer, diabetes and heart diseases. It also protects from bacterial infections and helps heal wounds. It is combined with proanthocyanidins for better drug interaction and is available in the form of capsules for easy consumption. Its benefits are:

  • Reduces inflammation
  • Immunity booster
  • Cell repair
  • Improves Vitamin C & E levels
  • Maintains blood pressure
  • Manages heart diseases

Reishi Mushroom: It is a natural remedy for chronic stress and fatigue. It is universally used for cancer treatment, side effect management of chemotherapy and radiation, Alzheimers, diabetes and cold sores. It is a natural dietary product to boost immunity and reduce stress & fatigue. Its benefits are:

  • Chemopreventive protection
  • Improve sleeping schedule
  • Anti-viral
  • Anti-fatigue
  • Anti-anxiety and depression
  • Natural pain killer

Curcumin: It is a natural compound found in the Turmeric plant. It has been proven to reduce inflammation, increase antioxidants, reduce pain & regenerate cells. It also helps in blood circulation and improves immunity. Its benefits are:

  • Anti-Inflammation
  • Anti-Oxidants
  • Immunity booster
  • Natural pain killer
  • Anti-anxiety and depression
  • Metabolism regulation
  • Reduces LDL-cholesterol level, glucose and blood pressure

Green Tea Extract: It has been proven to have anti-free radicals and antioxidant properties. It works on enhancing the immune system function and boosting metabolism. lt has been known to display free radical scavenging activity and protect cells from DNA damage. It also helps reduce cholesterol and make the heart- healthy. Its benefits are:

  • Manages heart diseases
  • Manages liver disease
  • Immunity booster
  • Cholesterol reduction
  • Blood pressure control
  • Metabolism regulation

Milk Thistle: It is a natural nutraceutical to boost the immune system, increase antioxidants, protect the liver, and regenerate cells. Its flowering herb has proven anti-cancer properties. It helps the body get rid of toxins and promotes healthy cell repair. Its benefits are:

  • Anti-oxidants
  • Cell repair
  • Improves brain function
  • Promotes digestive health
  • Weight loss management
  • Detoxification

Melatonin: It is the hormone produced by the pineal gland within the brain. It helps in regulating sleep and wake cycles. Melatonin is found in fruits, nuts, olive oil and wine. It is also available as a supplement used as a sleep aid. The cancer is aggressive among patients who have nighttime production of Melatonin. Benefits include:

  • The supplementation of Melatonin in cancer patients shows anti-cancer effects.
  • Melatonin is used as an adjuvant to establish improved outcomes and responses to conventional treatments in cancer.
  • It has improved the quality of life among cancer patients by reducing side effects and symptoms.

Vitamin D3: It is a fat-soluble vitamin produced by the body when the skin is exposed to ultraviolet rays in sunlight. It is found naturally in some food items such as egg yolks, cod liver oil, fish oil, wild fish such as salmon, sardines, herring and cod, blood sausage, organ meats such as liver, butter, and mushrooms that have been exposed to sunlight. Also, vitamin D is found in some dairy products, orange juice, soy milk and cereals and is primarily available as a dietary supplement. Its benefits are:

  • Improves survival
  • Enhances anticancer action
  • Possesses cell-killing (cytotoxic) effects
  • Improves metabolic status
  • Reduces progression of cancer cells

Essential Oils: These are complex mixtures of low molecular weight compounds extracted from plants. The main constituents of essential oils include terpenes and phenylpropanoids, which possess biological and pharmaceutical properties. Benefits include:

  • Insecticidal properties
  • Parasiticidal properties
  • Antimicrobial properties
  • Antioxidant effects
  • Anti-inflammatory effects
  • Analgesic effects
  • Antinociceptive effects
  • Anticarcinogenic effects
  • Antitumor properties

Astragalus: It is one of the most common herbs derived from traditional Chinese medicine and is effective in treating different cancer types such as breast, colorectal, esophageal, lung and stomach cancers. Its benefits include:

  • Reduces side effects of cancer treatment
  • Improves quality of life in cancer patients
  • Possesses anti-inflammatory effects
  • Enhances the immune function

European Mistletoe: It shows efficacy when injected or infused in cancer patients and used as supplements. Its benefits include:

  • Stimulates immune system
  • Shows anti-cancer activities
  • Increases the number and activities of white blood cells
  • Improves survival rate of cancer patients

Turkey Tail Mushroom: It is a type of traditional Chinese medicine with the formulation of PSK or Krestin being majorly used in Japan. The major constituents of turkey tail mushrooms are related to their medicinal properties involving ?-glucans, PSK (protein bound polysaccharide, ? (1-4)D-glucan protein): Krestin (Japanese formulation), PPSP (polysaccharopeptide), and Ergosterol (provitamin D2 derivatives). Its benefits include:

  • Enhances immune-modulating effects
  • Provides prolonged survival rate in cancer patients


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