5 Cancer-Fighting Ingredients You Should Put In Your Morning Smoothie

You may be familiar with the saying ‘you are what you eat’ and although some may regard this as a figure of speech, it is very much true.

What you put into your body has a profound effect on your health. Therefore, good nutrition is important and could even one day save your life.

The American Cancer Society has estimated that there will be 1,735,350 new cancer cases diagnosed and 609,640 cancer deaths in the United States. Bearing that it in mind, we should highlight the link between cancer and diet.

Research has suggested that factors such as your diet and lifestyle can reduce your risk of developing cancer.

Studies suggest that maintaining a diet rich in fruits and vegetables may contribute to overall well-being.

When you have a busy day, remembering to have your 5 a day can be tough. One tasty and convenient way is by making a smoothie.

Smoothies are very much on trend these days; packed full of fresh fruit and vegetables. To give yourself a health kick, add these 5 Cancer-Fighting ingredients to your morning smoothie!


Fresh, raw turmeric is an anti-inflammatory agent and reduces the effects of COX-2, which helps reduce the rates of cancer spread throughout the body.

Curcumin, found in turmeric, is being researched for its potential role in cancer prevention.

Turmeric is also being studied for its potential impact on cancer stem cells, although more research is needed for conclusive evidence.

Green Tea Extract 

Green tea leaves contain compounds like EGCG and antioxidants, which are being studied for their potential effects on inhibiting cancer cell growth.

EGCG prevents the formation and growth of new blood vessels to form and grow in tumors. Because of this, EGCG prevents cancer cells from growing rapidly and spreading to other location of the body.


Kale is rich in fiber, which may support digestive health. It is high in antioxidants, which remove free radicals from the body and helps to absorb iron and promote heart health.

Glucosinolates are also abundant in kale – when glucosinolates are broken down by the body, they stimulate cell deaths in tumors.

Kale contains compounds that may have antibacterial and antiviral properties, with potential benefits in cellular health.


Avocado boats a range of health benefits and is antioxidant and anti-inflammatory. It is known for its antioxidant and anti-inflammatory properties, potentially aiding in gastrointestinal comfort.

The seed of avocado contains flavonol, an antioxidant being researched for its potential impact on tumor growth.


Berries are one of the highest sources of antioxidant in the world. Blueberries, raspberries, cherries, strawberries, goji berries, camu camu, and blackberries are common and utilized in various sorts of recipes which is great considering they are a great source of vitamin C, A, and gallic acid – a powerful antifungal or antiviral agent to increase immunity.

Berries are rich in proanthocyanidin antioxidants which have anti-aging properties and are known to lessen free radical damage.

Mulberry, camu camu and goji berries have been used as a traditional Chinese medicine to increase energy and immunity.

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You can’t go wrong with these cancer-fighting ingredients, so why not try adding them to your breakfast smoothies and start your day with a health kick.


  1. Wilken R, Veena MS, Wang MB, Srivatsan ES. Curcumin: A review of anti-cancer properties and therapeutic activity in head and neck squamous cell carcinoma. Mol Cancer. 2011;10:12. Published 2011 Feb 7. doi:10.1186/1476-4598-10-12
  2. Aune, D, Giovannucci,  E,  Boffetta, P,  Fadnes, L, Keum, N, et al. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—a systematic review and dose-response meta-analysis of prospective studies, International Journal of Epidemiology, Volume 46, Issue 3, June 2017, p1029–1056, https://doi.org/10.1093/ije/dyw319
  3. Naglea, D, Ferreira, D, Zhou, Y. (2006). Epigallocatechin-3-gallate (EGCG): Chemical and biomedical perspectives. Phytochemistry. 67 (17), p1849-1855.

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