The natural compounds, known as polyacetylenes, protect the plant from attack by pests and diseases. They occur only in vegetables of the carrot family and a few other closely related species such as ginseng.
Lycopene, part of the carotenoid family, is a pigment that helps give red fruits and vegetables their color.
There is also some evidence that cancers of the pancreas, colon and rectum, esophagus, oral cavity, breast, and cervix could be reduced with increased lycopene intake.
Several population studies show an association between increased intake of garlic and reduced risk of certain cancers.
The World Health Organization advises adding about a clove a day to foods; it may lower your risk of colon, stomach and breast cancers.
Turmeric’s active ingredient is an extracted compound called curcumin.
Studies have shown that curcumin helps prevent several forms of cancer including breast, lung, stomach, liver, and colon because of its anti-inflammatory and antioxidant properties.
It stops the development of cancer by interfering with the cellular signaling aspects of the chronic disease.
