The World Health Organization points out that cancer is preventable and that dietary nutrition plays a vital role in the development of cancer. Now for you to introduce the vitamin in the “anti-cancer master.”
Vitamin A is a large group of substances with retinol structure and biological activity, carotenoid is a provitamin A, in the small intestine and liver metabolism process can produce retinol and retinaldehyde; Beta-carotene is the most important carotenoid.
A large number of epidemiological data, animal experiments and laboratory studies show that vitamin A is closely related to tumor.
Epidemiological data showed that the levels of vitamin A and β carotene in blood of patients with bronchial cancer, breast cancer, cervical cancer and prostate cancer were low, carotenoid intake could reduce the risk of lung cancer. Increasing the intake of β-carotene has protective effect on lung cancer, esophageal cancer, cervical cancer, breast cancer, laryngeal cancer, ovarian cancer, bladder cancer and so on.
The main source of vitamin A in food is animal liver, cod liver oil, dairy products, egg yolk and so on; vitamin A is the main source of dark vegetables and fruits, such as spinach, carrots, pumpkins and so on.
Vitamin C, also known as ascorbic acid, is a water-soluble vitamin, widely found in fruits and vegetables.
Vitamin C has many biological functions, including anti-oxidation, improving the utilization of iron, calcium and folic acid, promoting steroid metabolism, scavenging free radicals and so on.
Epidemiological data showed that vitamin C intake was negatively correlated with the mortality of a variety of cancers, high vitamin C intake can reduce the risk of gastric cancer, esophageal cancer, lung cancer, cervical cancer, pancreatic cancer and so on.
Vitamin E, also known as tocopherol, is a fat-soluble vitamin, with antioxidant, prevention of aging and other functions. Data shows that vitamin E may reduce the risk of lung cancer, cervical cancer, bowel cancer, breast cancer and other diseases.
The main sources of vitamin E are vegetable oils and nuts.
These vitamins include vitamin B1, vitamin B2, vitamin B6, vitamin B12, nicotinic acid, folic acid and so on.
Vitamin B is an indispensable substance to promote metabolism in the body and convert carbohydrate, fat and protein into heat.
Population data and animal experiments showed that vitamin B2 deficiency was associated with the incidence of esophageal cancer, gastric cancer and liver cancer. Folic acid deficiency may increase the risk of esophageal cancer.
Vitamin B is higher in whole grains, leafy greens and animal livers.
Vitamin D is a fat-soluble vitamin, which plays an important biological role in maintaining the stability of calcium and phosphorus in the blood and participating in the transcriptional regulation of some proteins.
Population intervention results showed that the higher the intake of vitamin D and calcium, the lower the incidence of colorectal cancer; the more sunlight exposure, the lower the mortality of colon cancer.
Foods rich in vitamin D include dried fish, cheese and egg yolks.