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. One study concluded that a fruit and vegetable intake above five-a-day showed a major benefit in reducing the chance of heart attack, stroke, cancer, and early death.

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 they can do wonders for your body. 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.

Turmeric has an active ingredient called curcumin which prevents several forms of cancer like breast, lung, stomach, liver, and colon. Curcumin also stops the development of cancer by preventing the regrowth of cancer stem cells.

Green Tea Extract 

Green tea leaves contain Epigallocatechin-3-gallate (EGCG)and antioxidants which prevents the cancer cells from growing. 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 contains fiber which is rich in galactose, known to bind to damaging agents in the intestine to help flush them out of the body. Kale 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 also contains antibacterial and antiviral properties, inactivate carcinogens which help make cancer cells die and prevent tumor to form and metastasis.


Avocado boats a range of health benefits and is antioxidant and anti-inflammatory. It also helps to ease the swelling in the gastrointestinal tract and relieves constipation and diarrhea.

The seed contains flavonol, a powerful antioxidant that prevents and reduces 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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