Complementary medicine research studies clearly show that fresh fruit and vegetables have anti-cancer properties.

Carotenoids are naturally occurring pigments synthesized by plants, algae, and photosynthetic bacteria. Carotenoids are yellow, orange, and red pigments synthesized by plants.

They include:

  • α-carotene
  • β-carotene
  • β-cryptoxanthin
  • lutein
  • zeaxanthin
  • lycopene.

Carotenoids give fruits and vegetables such as carrots, cantaloupe, sweet potato their colour. Carotenoids are antioxidants with strong cancer-fighting properties. Antioxidants protect cells from free radicals, substances that work to destroy cell membranes and DNA.

Carot¬enoids inhibit cell proliferation and stimulate cell dif¬ferentiation while also affecting growth. For example, Lycopene and beta-carotene both which inhibit cell proliferation: their mode of action is similar to those of the retinoids. Carotenoids have also been shown to up-regulate the gene expression of connexin 43, a protein that enables connections (bridges) to form between cells, and in turn affects cell proliferation and growth.
Various Epidemiologic studies have shown an inverse relationship between the presence of various cancers and dietary or blood carotenoid levels.

One of the best food and nutrition advices is including the carotenoid food stated above in one’s diet. This is better than taking supplements as the fruits and vegetables work synergistically and provide the vitamin at levels which are naturally and safely turned-over in the body. Furthermore vitamin supplementation has been shown to promote metastasis in-vivo.