What juice is best fighting for cancer?

Cancer is a disease characterized by uncontrolled cell growth that can spread to other parts of the body. While there is no miracle cure for cancer, certain lifestyle factors like diet can help reduce risk and possibly aid in treatment. Some research suggests that drinking vegetable and fruit juices may have anti-cancer benefits.

Potential Anti-Cancer Effects of Juices

Fruits and vegetables contain a variety of vitamins, minerals, phytochemicals and antioxidants that may help protect against cancer. Some compounds in produce have been shown to:

• Reduce inflammation
• Enhance immune function
• Neutralize free radicals
• Induce cancer cell death (apoptosis)
• Inhibit tumor growth and spread

While consuming whole produce is ideal, juicing allows higher intake of these beneficial compounds. However, juicing also removes valuable fiber. Still, juice can be a nutritious addition to an anti-cancer diet.

Top Vegetable and Fruit Juices for Cancer Prevention

According to research, the following juices contain powerful bioactive compounds that may help reduce cancer risk and growth:

1. Green Juice

Green juices like kale, spinach, parsley, cucumber, celery and green apple provide chlorophyll and antioxidants. Greens may protect cells from DNA damage and carcinogens.

2. Carrot Juice

Rich in vitamin A and carotenoids, carrots have antioxidant and anti-inflammatory properties. Beta-carotene may inhibit growth of breast, lung, stomach and prostate cancers.

3. Beet Juice

Beets are high in folate, potassium and antioxidant betalains like betanin. Betanin has displayed cytotoxic effects in liver, colon, nerve and prostate cancer cells in research.

4. Tomato Juice

Lycopene in tomatoes is a potent antioxidant that may reduce risk of prostate, lung and stomach cancers. Cooking tomatoes boosts lycopene content.

5. Pomegranate Juice

Pomegranates contain anti-inflammatory and anticancer polyphenols like ellagic acid. Test tube studies show pomegranate extracts inhibit growth of breast, prostate, colon and lung cancer cells.

6. Citrus Juices

Oranges, grapefruit, lemons and limes are high in vitamin C and antioxidants known as flavonoids. Citrus juices may inhibit growth and spread of certain types of cancer cells.

7. Cruciferous Vegetable Juices

Broccoli, cabbage, kale, Brussels sprouts, turnips, bok choy and cauliflower contain sulforaphane and indole-3-carbinol, compounds that exhibit anti-cancer effects. However, juices lack fiber.

8. Berry Juices

Strawberries, blueberries, raspberries and blackberries are rich in vitamin C and polyphenols that demonstrate anticancer properties in studies. Phytochemicals like anthocyanins suppress tumor growth.

9. Ginger Juice

Ginger root has anti-inflammatory compounds like gingerol. Research indicates ginger may inhibit growth and spread of gastric, ovarian, liver and prostate cancers.

10. Garlic Juice

Garlic contains sulfur compounds like allicin that give it immune-boosting and antitumor properties. Evidence suggests garlic may help prevent prostate, breast, colon and stomach cancers.

Other Tips for Using Juice in a Cancer-Fighting Diet

• Consume both fruit and vegetable juices for a variety of nutrients.
• Include dark green leafy vegetables like kale and spinach.
• Choose organic produce when possible to avoid pesticides.
• Juice fruits and vegetables with edible skins for extra fiber.
• Try adding anti-cancer ingredients like turmeric, ginger and garlic.
• Drink juice promptly to prevent nutrient loss from oxidation.
• Aim for limited 4-8 oz servings, alongside whole produce.
• Combine juice with protein, fat and fiber for satiety.
• Consider diluting stronger juices like beet or carrot with lower sugar fruits.

The Bottom Line

Drinking vegetable and fruit juices can deliver concentrated nutrition to help fight cancer. Top choices are green, carrot, beet, tomato, pomegranate, citrus, cruciferous vegetable, berry, ginger and garlic juices. However, juices shouldn’t replace whole fruits and veggies. For best results, enjoy juices in moderation alongside a diet focused on whole plant foods.

References

• Singh, J., & Garg, T. (2018). Anti-Cancer Potential of Juices and Their Impact on Prevention of Cancer. Current Pharmaceutical Biotechnology, 19(13), 1066–1075.
• Liu, R. H. (2013). Dietary Bioactive Compounds and Their Health Implications. Journal of Food Science, 78(s1), A18–A25.
• Ríos-Arrabal, S., Artacho-Cordón, F., León, J., Román-Marinetto, E., Del Mar Salinas-Asensio, M., Calvente, I., & Núñez, M. I. (2013). Involvement of Free Radicals in Breast Cancer. SpringerPlus, 2(1).
• Pan, P., Skaer, C. W., Stirdivant, S. M., Young, M. R., Stoner, G. D., Lechner, J. F., Huang, Y.-W., & Wang, L.-S. (2015). Beneficial Regulation of Metabolic Profiles by Berry Polyphenols in Human Breast Cancer Cells. Asian Pacific Journal of Cancer Prevention, 16(18), 8539–8546.
• Wang, L.-S., Arnold, M., Huang, Y.-W., Sardo, C., Seguin, C., Martin, E., Huang, T. H.-M., Riedl, K., Schwartz, S., Frankel, W., Pearl, D., Xu, Y., Winston, J., Yang, G.-Y., & Stoner, G. D. (2011). Modulation of Genetic and Epigenetic Biomarkers of Colorectal Cancer in Humans by Black Raspberries: A Phase I Pilot Study. Clinical Cancer Research, 17(3), 598–610.

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