Cancer and Patient Micronutrient Status

Cancer patients are typically deficient in critical micronutrients before treatment and become further malnourished throughout treatmen - this increases the chances of suffering side effects from radiation damage. This effect is even greater when radiation and chemotherapy are combined. Increasing the intake of several natural compounds derived from food and plant sources can have a protective effect against these damages.

It is important then to strengthen the whole-body protection process by improving the overall micronutrient status of the body.

This can be done by incorporating a wide range of organic vegetables that are rich in cancer protective compounds such as flavonoids and carotenoids. Increasing intake of these compounds increases the body’s own ability to fight cancer while also providing natural defenses against many forms of radiation.

Flavonoids

Flavonoids are found in many plant products, including teas, citrus fruits, and vegetables, as well as wine, tea, and chocolate. There are six different types of flavonoids found in food, and each kind is broken down by your body in a different way. They are rich in antioxidant activity and can help your body ward get rid of toxins.

Types

Here are the six flavonoid subtypes, and the foods that contain them.

1/ Flavanols

• onions

• kale

• grapes and red wine

• tea

• peaches

• berries

• tomatoes

• lettuce

• scallions

• broccoli

2/ Flavan-3-ols

• green tea

• apples

• purple and red grapes

• blueberries

• strawberries

• cocoa and chocolate products

3/ Flavones

• parsley

• red peppers

• celery

• chamomile

4/ Flavanones

• lemons

• limes

• oranges

• grapefruit

5/ Isoflavones

• soy

• soy products

• some other legumes such as fava beans.

6/ Anthocyanins

• red and purple grapes

• red wine

• blueberries

• strawberries

• blackberries

"Flavonoids: A versatile source of anticancer drugs" by . Chahar, Sharma, Dobhal, Joshi.

https://pmc.ncbi.nlm.nih.gov/articles/PMC3210013/

Carotenoids

Carotenoids are pigments in plants, algae, and photosynthetic bacteria. These pigments produce the bright yellow, red, and orange colors in plants, vegetables, and fruits.

Carotenoids act as a type of antioxidant for humans.

There are more than 600 different types of carotenoids. Some can be converted into vitamin A when released into the body.

A few of the most common carotenoids include:

• alpha carotene

• beta carotene

• beta cryptoxanthin

• lutein

• zeaxanthin

• lycopene

Carotenoids are best absorbed through a source of fat.

Foods rich in carotenoids include:

• kale

• spinach

• watermelon

• cantaloupe

• bell peppers

• tomatoes

• carrots

• mangoes

• oranges

"Plant-based nutrient improves immune cells’ ability to fight cancer".

https://biologicalsciences.uchicago.edu/news/plant-based-nutrient-fights-cancer#:~:text=In%20a%20new%20study%2C%20researchers,fighting%20activity%20of%20immune%20cells.