Parsley contains the flavonoid myricetin, which neutralizes the carcinogenic effects of heterocyclic amines.
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Consumption of broccoli reduces the risk of developing cancer. The condition for this useful property is that the culinary processing of green vegetables does not destroy the enzyme myrosinase contained in them ...
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Some foods are high in antioxidants, which are known to protect the body from free radicals, thus helping to fight tumors. And eating strawberries helps prevent early damage
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Omega-3 fatty acids isolated from fish oil reduce the risk of developing cardiovascular disease in patients with high cholesterol, a new Japanese study has shown
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