Ingredients
Vegetables chosen for their antioxidant and anti-inflammatory properties.
Maitake
Studies in the laboratory have shown that maitake extract can stimulate the immune system, lower blood sugar levels and slow the growth of certain tumors.
Asparagus
Asparagus is rich in a family of flavonoid compounds that scientists are studying for several potential protective functions.
Brussels Sprouts
Brussels Sprouts pack fiber and are filled with nutrients and phytochemicals with the potential to stave off cancer. These compounds bolster antioxidant and DNA defenses and promote healthy cell signaling.
cucumber & mango
Cucumbers contain high levels of bitter-tasting nutrients known as cucurbitacin. Cucurbitacins may help prevent cancer by stopping cancer cells from reproducing. Mangoes are rich in polyphenols, micronutrients found in some plants. These micronutrients have antioxidant and anti-inflammatory properties, which both help prevent damage from oxidative stress. Mango is also very rich in vitamin A, another antioxidant.
Cauliflower & Sweet Potato
Studies have shown that eating three to five servings of cruciferous vegetables like cauliflower, broccoli and kale each week can significantly lower your risk of developing cancer. Anthocyanins — a group of antioxidants found in sweet potatoes — have been found to slow the growth of certain types of cancer cells in test-tube studies, including those of the bladder, colon, stomach, and breast.
These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent disease.
