Cooked Sweet Potato Is Best for Cancer Prevention
Cooked sweet potato is best for cancer prevention
For years, vegetables have been considered vital sources of vitamins and trace elements. In recent years, scientists have surprisingly discovered that compounds previously thought harmful in vegetables actually possess anticancer properties. Medical experts now recommend increasing intake of vegetables rich in beta-carotene, such as carrots, broccoli, cabbage, and spinach.
In 1995, American biologists discovered that sweet potatoes contain a chemical called 1-dehydroepiandrosterone (DHEA), which may help prevent colon and breast cancers. In 1996, Japan’s National Cancer Prevention Research Institute conducted a statistical study on the diets and lifestyles of 260,000 people, confirming the cancer-preventive effects of vegetables. By analyzing and testing the anticancer components of over 40 vegetables, researchers ranked 20 vegetables with significant inhibitory effects on cancer—from highest to lowest: cooked sweet potato (98.7%), raw sweet potato (94.4%), asparagus (93.7%), broccoli (92.8%), cabbage (91.4%), cauliflower (90.8%), parsley (83.7%), eggplant skin (74%), bell pepper (55.5%), carrot (46.5%), yellow dock (37.6%), shepherd’s purse (35.4%), turnip (34.7%), mustard greens (32.4%), snow pea (29.8%), tomato (23.8%), green onion (16.3%), garlic (15.9%), cucumber (14.3%), and Chinese cabbage (7.4%).
British scientists reported in early 1997 that broccoli and Brussels sprouts contain abundant glucosinolate compounds, which decompose into glucoraphanin and have been isolated from broccoli DNA containing genes for glucoraphanin production. Transferring this gene into various cabbages and radishes (expected to succeed soon) could enhance resistance to cancer cells and reduce cancer risk. Brussels sprouts, researchers note, have unique anticancer functions distinct from glucoraphanin. Their anticancer effect comes from sinigrin, a type of glucosinolate, which inhibits early-stage cancer cell growth.
Scientific experiments confirm that among vegetables, both cooked and raw sweet potatoes rank highest in anticancer activity, surpassing even ginseng’s anticancer potency. Among commonly eaten vegetables, tomatoes contain lycopene—a powerful antioxidant that inhibits certain carcinogenic free radicals. Deep green vegetables like spinach and celery are rich in antioxidants, with stronger color indicating greater anticancer effect. Pungent vegetables like onions and garlic contain abundant chemicals that inhibit cancer growth.
Japanese researchers found that ginger’s spicy component has strong antioxidant properties against fatty foods like meat and fish. Compared to current antioxidants like BHA, BHT, and vitamin E, ginger’s active compound is more effective. Analysis shows that capsaicin-like compounds in spicy vegetables can deactivate the activity of a substance called DMN, thereby blocking the carcinogenic process in cells—making it a promising anticancer agent with great potential. Vegetables like water chestnut and celery are high in fiber. When consumed, they accelerate intestinal transit, shorten the time toxic substances remain in the gut, promote bile acid excretion, maintain acidic feces, and are highly beneficial for preventing colorectal cancer. Eating red-colored vegetables like carrots, red radishes, and red amaranth enhances coronary artery blood flow, reduces lipid levels, and boosts overall immunity.
Returning to nature, green, non-toxic, and pesticide-free practices have become defining features of 21st-century vegetable production. Following frozen, canned, and dehydrated vegetables, new types have emerged: powdered vegetables, juice vegetables, beauty vegetables, spicy vegetables, convenience vegetables, and vegetable vaccines. Among them, anticancer vegetables are especially popular.