Prevent Cancer with Colour Red

If simple steps likorganic foode eating certain coloured foods can protect you from getting a terminal disease like cancer, why should you stay away from it? It is true. Eating red coloured fruits and vegetables will considerable reduce your risk of cancer, says research institutions like the National Cancer Institute.

The phytochemicals like lycopene and antocyanins found in bright red or pink coloured fruits and vegetables will help the human body to stay healthy and fight cancer. Lycopene, the component found in watermelons and tomatoes are integral in reducing the risk of several kinds of cancer including the most common prostrate cancer. Including red fruits and vegetables rich in lycopene will reduce the risk of prostrate cancer in men considerably.

Fruits and vegetables like strawberries and beetroot contain the antioxidant called anthocyanins. They are helpful in controlling blood pressure. They are also helpful in protecting from diseases like diabetes.

Best sources of Lycopene 

  • Tomatoes
  • Watermelon
  • Guava

Next time you make a thick tomato soup or a sause for your pasta, you are doing yourself a great favor. When you cut those watermelons and guavas, you are probably saving yourselves from the deadly disease.

Best sources of Anthocyanins

  1. Strawberries
  2. Rajma
  3. Beetroot
  4. Apples
  5. Onions

Relish on platefuls of rajma-chawal, be generous with the red onions you chop up for salads or curries. Eat as many strawberries as you can, for you will not know what all diseases you will be preventing while happily hogging on these delicious things. Happy eating to all!

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