Top Ten Anti-Cancer Foods                 

Strawberries: In a study that tracked the diets and health of 1271 people in Massachusetts,  researchers at the Harvard school of public Health found that strawberry lovers were 70 percent less likely than those who rarely ate the fruit to develop cancer. But berries of every kind offer benefits. Cranberries, raspberries, blackberries, and blueberries are all high in fiber and cancer -fighting photochemical like ellagic acid 

Tomatoes: In one of Potter's reviews tomatoes showed up as a cancer-fighter in more than 70 percent of the studies. It turns out that along with their load of Vitamin C, tomatoes are the richest source of the fiery red pigment lycopene, which has been shown to defend against malignancies of the lungs, cervix, prostrate and mouth

Oranges: Like all citrus fruits, oranges are know for the aromatic oils and high vitamin C content. But they deliver far more. Food scientist say there are more than 171 phyto-chemicals in an orange, including some 20antioxidants from the carotenoid family alone. Substances called limo-noids, which are partly responsible for the fruit's slightly bitter taste, appear particularly active. No wonder citrus-lovers

Garlic: The same sulfur compounds that give the bulb its pungent flavor protect against cancer both by neutralizing carcinogens and slowing tumors growth. In the Iowa women's Health study, researchers found that women who ate garlic at least once a week showed a 32 percent lower risk of colon cancer studies also indicate that garlic seems to scale down the danger of prostrate cancer. 

Tea: Tea began as a remedy and soon became a cherished drink Tea is rich in antioxidants called polyphenols. One recent study found that certain of these compounds, called catechins, appear to keep newly formed tumor cells from growing out of control, a trick they pull of by restoring a chemical in the body that limits how many time the rogue cells can divide.

Whole Wheat: Loaded with nutrients and fiber, whole grains have many of the same phyto chemicals as fresh produce. The latest evidence of the goodness of whole grains came this year when scientist from the University of Minnesota reported that the more whole grains in a woman's diet, the lower the risk of cancer. Reviewing 40 studies on 20 kinds of cancer, the same researches found that grain lovers ran one third the risk of people who rarely ate whole grain bread or cereal,

Carrots: That orange pigment clearly packs a punch. In the Iowa Women's Health study , researchers found that the more carrots women ate the lower their odds of developing lung cancer. Another study concluded that women who ate carrots mote than twice a week were half as likely to develop breast cancer as women who avoided them.

Cabbage:  Along with its kin broccoli and brussels sprouts, probably has more-and more potent cancer fighting substances than anything in the market.

Spinach: A study at the University of Minnesota found that women who frequently ate spinach and other green vegetables showed comparatively low rates of lung cancer. Two years ago a scientist at the National Institute of Environmental Health Sciences uncovered evidence that eating two or more servings of spinach a week might lower women's breast cancer

Beans: of all kinds are loaded with protease inhibitors, compounds that may make it harder for cancer cells to invade nearby tissue,  Fava beans contain quercetin, which has been shown to block  carcinogens in the gastro intestinal tract. Soybeans are rich in isoflavones, which may diminish  breast cancer risk by counteracting the tumor promoting influence of estrogen.

Source: Health