Due to COVID-19 we are now offering TeleHealth Office Visits via video or phone call. Learn More >
We have prepared for the Coronavirus (COVID-19). We have updated policies to protect our patients and staff. Learn more.

Do Vegetables and Fruits Lower the Risk of Colorectal Cancer?

A research study uncovered ways in which vegetables and fruits can minimize the risk of colorectal cancer.

Colorectal cancer is caused by dietary factors, among other risks. Obesity, overweight, inactivity, and diets high in processed meat and red meat can lead to the development of the disease.

In a recent study on flavonoids found in vegetables and fruits;

It was discovered that flavonoid metabolites had the potential to prevent colorectal cancer. Found in vegetables and fruits such as red cabbage, onions, broccoli, red onions, peels of purple eggplant, blueberries, pomegranate, apricots, red grapes, strawberries, apples, blackberries, tea and chocolate, flavonoids can reduce your chances of developing the disease.

Previous research had shown that flavonoids could inhibit cancer, but how they achieved this was yet to be uncovered.

While researching the role played by aspirin in inhibiting cancer cell growth;

  • The research team also found out that the 2,4,6-trihydroxybenzoic acid (2,4,6-THBA) can inhibit the enzymes responsible for cell division. This compound (2,4,6-THBA) is produced when flavonoids are broken down by gut bacteria. 2,4,6-THBA compound can also be found in red wine in minimal amounts.
  • The findings helped them form a hypothesis that 2,4,6-THBA contributed to cancer prevention. In a follow-up experiment, 2,4,6-THBA was found to inhibit the growth of cancer cells in cells that showed the presence of SLX5A8 – a transporter protein found in the plasma membrane.
  • They used different human cancer cell lines produced in the laboratory to confirm that 2,4,6-THBA could effectively inhibit the growth of cancer cells. They also found out that the compound could be found in flavonoids contained in fruits and vegetables. The breakdown of flavonoids can lower the risk of developing colorectal cancer.

More studies are being conducted to identify particular bacterial species that can produce 2, 4, 6-THBA and be used as a probiotic to prevent cancer. Also, they need to test and confirm this in clinical trials.

It is also vital to include flavonoid-rich fruits and vegetables in your diet.

More Choice Cancer Care Centers