Vegetable juice provides a variety of anticancer benefits. These include the ability of the various nutrients in juices contain to neutralize toxic substances known as carcinogens, which act as triggers for cancer.
Vegetables like kale, collards, bok choy, cabbage, or spinach are all in the cruciferous family of vegetables and have loads of phytonutrients, or plant-based compounds known to decrease cancer risk.
For example, the researcher said that D-glucaric acid, a phytochemical found in broccoli, Brussels sprouts and cauliflower, has shown down evidence in several clinical studies of reducing the incidence of cancers of the breast, lung, liver and skin.
Salts of glucaric acid have potent antiproliferative properties in vivo. The risk of cancer development can be reduced by ingesting food rich in glucaric acid or self-medication with its salts. Glucaric acid inhibits bacterial beta-glucuronidase, thus increasing the excretion of conjugated xenobiotic compounds and decreasing activity of harmful substances.
Chemical sulforaphane in broccoli triggers enzymes that break down cancer-causing chemicals and allow them to be flushed from the body. Sulforaphane is a chemical that is made when chewing cruciferous vegetables such as broccoli, cauliflower, and broccoli sprouts. Sulforaphane might increase the death of cancer cells and also reduce swelling.
The juice of collard greens, turnip greens and Swiss card, makes the body less acidic and more alkaline and the cancer cells cannot thrive in an alkaline environment.
The green chlorophyll in this juice enables the red blood cells to circulate a lot more oxygen at the cellular level and oxygen enhances healthy cells while suppressing cancer cells.
Beetroot juice is suitable for cancer. Beetroot juice contains betaxanthins and betacyanins. Additionally, they contain flavonoids and polyphenol. All these components prevent oxidative stress. Oxidative stress damages cells and the substance within like cell membrane and DNA.
Vegetable juice and anti-cancer benefits
