(www.BlackDoctor.org) -- Turns out that fall’s brilliant colors (think reds, golds, and greens) are not only pretty to look at, they could help prevent against cancer too. According to two different studies, several of fall’s fruits and veggies might be packed with cancer-fighting properties.
In a study done by the University of North Carolina, researchers found a 45 percent lower breast cancer risk in postmenopausal women who had the highest levels of flavonols. Found in fruits, veggies, wine, and tea, this flavonoid can provide damage control to injured cells, an indicator to its prevention possibilities.
Kaempferol, another flavonoid, might just help prevent against ovarian cancer. Scientists in a Harvard study found that women who ate foods rich in kaempferol had a 38 percent lower ovarian cancer risk.
Take advantage of the season’s produce and stock up on these cancer fighting fruits and vegetables:
Broccoli Toss these veggies into a stir-fry along with some tofu and you’ve got a simple and fast dinner.
Leeks These can make a tasty addition to any soup or pot pie, perfect for a chilly autumn night.
Red apples Head on over to your local apple orchard and pick a bushel or two of these autumn favorites. Apples are great for just snacking, but can also make a variety of dishes.
Red cabbage Perk up your dinner salad by tossing in some cabbage.
Red grapes These tart treats are perfect to munch on when you’re in the mood for a snack.
Yellow onions Toss these into soup or stew for some extra flavor.