Eating foods containing antioxidants can reduce a person’s risk of developing cancer
The presence of free radicals in the body increases the risk of cancer, but antioxidants help remove them to lower the likelihood of this disease. Many phytochemicals found in fruits, vegetables, nuts, and legumes act as antioxidants, including beta-carotene, lycopene, and vitamins A, C, and E.
According to the National Cancer Institute, though humans trials are inconclusive, there are laboratory and animal studies that link certain antioxidants to a reduced incidence of free radical damage due to cancer.
Foods high in antioxidants include:
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- berries such as blueberries and raspberries
- dark leafy greens
- pumpkin and carrots
- nuts and seeds
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