Berries, Citrus Fruits and a Healthy Cancer Prevention Diet

Berries, Citrus Fruits and a Healthy Cancer Prevention Diet
by Mark Ransome

their brilliant colors, provide the smell to garlic and the bitter taste to tea. It is very
likely that these phytochemicals, not the vitamins and minerals, that are the source
of the cancer prevention capabilities of these healthy foods.

Most berries are great sources of polyphenol phytochemicals which provide
antioxidants and cancer prevention capability. These berries include: raspberries, wild
blueberries, strawberries, cranberries, and blackberries. Even when berries aren't in
season you can add frozen berries or dried cranberries to your breakfast cereal.
Frozen fruits and vegetables are just as healthy as fresh fruits and, of course, can
retain their nutritional value during the off growing seasons.

Raspberries contain large amounts of ellagic acid which is a powerful cancer fighting
phytochemical compound. This molecule is a member of the polyphenol family of
phytochemicals which seem to be able to control the growth of tumors. In addition,
raspberries contain other polyphenols such as anthocyanidins which are responsible
for the very strong antioxidant potential found in berries.

Wild blueberries or low bush blueberries are smaller, more compact and have a
more intense flavor than their cultivated cousins. They also have much more
antioxidant capacity and anthocyanin, proanthocyanidin and phenolic phytochemicals
than cultivated blueberries. Wild blueberries have the most antioxidant potential of all
fruits followed by cranberries, blackberries, raspberries and strawberries. The
anthocyanidin and proanthocyanidin phytochemicals contained in wild blueberries,
strawberries and cranberries are powerful antioxidants. It is the anthocyanidins in
blueberries and raspberries that seem to inhibit cancer development.

Strawberries are another good source of polyphenol phytochemicals such as
proanthocyanidin although they contain less ellagic acid than raspberries.
Strawberries have about the same antioxidant potential as raspberries.

Cranberries are close cousins of the blueberries and have similar antioxidant and
anti-cancer capabilities. Apart from accompanying turkeys at Thanksgiving and
Christmas, cranberries are mostly consumed in the form of juice. Unfortunately
because the cranberry is so acidic, large quantities of sugar are added to make the
juice more palatable. Dried cranberries can also be added as a topping for cereals or
fruit deserts.

Finally some mention should be made of the citrus fruits that make up the orange
family. These include oranges, lemons, grapefruit and mandarin oranges. The orange
family not only contains polyphenols like the berries discussed above but also
terpenes. The phytochemical compounds found in citrus fruits seem to reduce the
risk of developing digestive tract cancers. People taking prescription drugs, especially
statins, have to avoid grapefruit as it doubles the amount of medication in the
bloodstream and increases the side effects. Citrus fruits are excellent sources of
vitamins and minerals but also phytochemicals that are required in a cancer
prevention diet.

Eating a healthy balanced diet can provide our bodies with thousands of different
phytochemicals every day. However not all fruits, vegetables and other plant
products provide the best anti-cancer phytochemicals. The ten best groups of anti-
cancer foods are discussed in our website They
include: berries and citrus fruits, cruciferous vegetables, garlic and onions, green tea,
omega-3 essential fatty acids, olive oil, tomatoes, soy products, red wine and dark
chocolate.

About The Author

Mark Ransome is a contributing editor and writer for the popular new website
Benefits of Antioxidants. Visitors will have access to a new free diet and weight loss
program: The Psychiatrist’s Weight Loss Program.

Current research has shown that a
number of readily available foods
such as berries and citrus fruits that
make up a healthy diet, actually have
a major impact on cancer prevention.
These cancer fighting foods seem to
have the ability to interfere with the
development of cancerous tumors.
Cancer fighting foods all contain large
amounts of certain phytochemicals.
Phytochemicals were developed by
nature to protect plants against
damage caused by insects, disease
and environmental stress. These
phytochemical molecules are the
ones that give fruits and vegetables

These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
this website is for educational purposes only. Please consult with your physician before using natural
remedies and before making any drastic changes to your diet or exercise program.