Top 8 cancer-fighting foods

Just a few changes in your diet can considerably reduce your chances of getting cancer. Here are some of the habits you can take in order to help prevent the "Big C".

• Not only does cabbage contain cancer-protecting plant compounds called flavonoids but, also, a study has found that the fermentation process involved in making sauerkraut produces several other cancer-fighting compounds, including ITCs, indoles and sulphoraphane.
• Rinse canned or bottled sauerkraut to reduce the salt.

• Broccoli is a cancer-preventing superfood, one you should eat frequently.
• To preserve its nutrients, steam it, eat it raw or add it to soups and salads.

• They're a rich form of selenium, a trace mineral that convinces cancer cells to commit suicide and helps cells to repair their DNA.
• A Harvard study of more than 1,000 men with prostate cancer also found that those with the highest blood levels of selenium were 48 per cent less likely to develop advanced disease over 13 years than men with the lowest levels.

• Garlic contains sulphur compounds that may stimulate the immune system's natural defences against cancer, and may have the potential to reduce tumour growth.
• Studies suggest that garlic can reduce the incidence of stomach cancer by as much as a factor of 12.

• Sauté two cloves of crushed garlic in two tablespoons of olive oil, then mix in a can of chopped tomatoes.
• Stir gently until heated and serve over whole-wheat pasta.
• The lycopene in the tomatoes protects against colon, prostate and bladder cancers; the olive oil helps your body to absorb the lycopene; the fibre-filled pasta reduces your risk of colon cancer; and see above for garlic.
• Plus, it tastes good -- a perfect combination.

• Cut it up after you put away your groceries.
• Store it in a container and eat several pieces every morning.
• Cantaloupe is a great source of carotenoids, plant chemicals shown to reduce significantly the risk of lung cancer.

• Blueberries rank highly in terms of their antioxidant power.
• Antioxidants neutralize free radicals, which are unstable compounds that can damage cells and lead to diseases including cancer.

• Artichokes are a great source of silymarin, an antioxidant that may help to prevent skin cancer.
• To eat these delicious veggies, peel off the tough outer leaves on the bottom, slice the bottom and cut off the spiky top.
• Then boil or steam until tender, about 30 to 45 minutes. Drain. Dip each leaf in a vinaigrette or garlic mayonnaise, then gently tear the fibrous covering off with your front teeth, working your way inwards to the tender heart.
• Once there, gently scoop the bristles from the middle of the heart, dip in a little butter or lemon juice, and enjoy.