Green Leafy Vegetables Can Prevent Colon Cancer

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A new study has revealed that eating green vegetables like cabbage, broccoli and kale can prevent colon cancer. They help keep the gut healthy and maintained.

In the study, it was found that those mice which were fed with these vegetables had a diet rich in indole-3-carbinol (I3C). I3C is formed when these green vegetables are digested. The benefit of this substance is that it protects the gut from inflammation and cancer development in colon, by stimulating a protein into action, known as aryl hydrocarbon receptor (AhR). The receptor is an environmental sensor, which in turns sends signals to epithelial cells and immune cells present in the lining of the gut, to act against and protect the gut from inflammation that may occur as a reaction to trillions of bacteria living in our gut.

The study published in Journal Immunity revealed that when genetically modified mice were fed a diet rich in I3C, who otherwise could not develop AhR, did not develop cancer or inflammation. As for those mice who had developed cancer already and were fed with this diet, their tumor growth minimized to a large extent and was more benign, according to Amina Metidji, the lead author of the study. Apart from this, normal mice fed with I3C rich diet did not develop cancer whereas those who were fed with a purified controlled diet (same constituency of the mentioned diet but fewer AhR-promoting chemicals), did develop cancer tumors in colon within ten weeks.

The study reveals that even in the absence of genetic factors, a diet lacking green vegetables can proceed to colon cancer, according to the researchers. The only solution to do away with the genetic factors, on the other hand, is to ingest a diet rich in vegetable matter.

The inclusion of such a diet in your weekly eating routine should be made. We are what we eat and healthy food is our own personal weapon against cancer!