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Cancer fighter: Spices for fighting cancer (2)

By Julia Oyefunke Fortune

Red wine

Red wine studies show that even without alcohol, this drink has  numerous polyphenols that may protect against various types of cancer.  Studies suggest that polyphenols are potent antioxidants that help neutralize disease-causing free radicals.

As with red grapes, red wine  contains resveratrol shown in many studies to inhibit malignant cell  growth and cause existing cancer cells to die off  It is important to note most studies show only moderate amounts of red wine off er these protective properties. Excessive alcohol can be toxic to the liver, nervous system.

Alcohol in itself is classifi ed as a class “A” carcinogen meaning there is adequate evidence it does in fact cause cancer, specifically breast and liver cancer. As such, limiting consumption or choosing non-alcoholic red wine may be your best option.


All tea comes from the leaves of a single evergreen plant called camellia sinensis.

The leaves of this plant are picked, rolled, dried, and then heated. To make black tea, the leaves are allowed to ferment and oxidize. Research shows that both green tea and black tea contain antioxidants called polyphenols which are shown to inhibit cancer cells growth. Green tea however, contains higher levels of these antioxidants, likely because it is less processed, than black tea. Some studies suggest  green tea consumption could be a key factor in Japan’s overall lower cancer rate.

Other studies show drinking at least one cup of green tea per week can reduce the risk of stomach cancer. Some studies actually suggest the antioxidant properties of green teas are more powerful than those found in vitamin C and E.  Recent studies of green tea suggest it may even prevent cancers from spreading to other organs. It has also been found the anticancer properties of the various types of green tea may vary and  factors such as climate may contribute to the tea’s potency.

Coconut Oil

Since the campaign to ban saturated fats, coconut oil has been replaced  by polyunsaturated fats like soy bean and corn oil, which studies now  show are extremely high in omega-6 fatty acids, a leading cause of cancer. On the other hand, coconut oil contains 50 percent  lauric acid,  a chemical shown to cause cancer cells to die off One review of over fifty years of studies determining the anticancer effects of coconut  oil, reaffirms dietary coconut oil does in fact protect against cancer.

Further studies on colon cancer, show coconut oil has more protective anticancer properties than olive oil.172 Coconut oil is also shown to provide protection from breast cancer. Another important factor with coconut oil is doesn’t release free radicals when heated like vegetable oils.

Researchers suggest three to four tablespoons of organic virgin coconut oil daily provides enough lauric acid to help build your immune system, although you should build up to this amount as coconut oil can cause nausea in some people.


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