Colors That Prevent Cancer: Foods of the Rainbow

Color is one of the best indicators of a food’s health benefits. Learn why and how to fit them into your diet today!

Colors That Prevent Cancer: Foods of the Rainbow

Diet is a very important cancer-fighting tool. Color is one of the best indicators of a food’s health benefits. Foods within each color group have properties that target specific cancers. When you eat all the colors, you are working far more disease-combating nutrients and vitamins into your meal. Learn why and how to fit them into your diet today!

Neutral-Colored Foods

Fight: Stomach, ovarian and colon cancers

Think mushrooms, garlic, onions, shallots and chives (which belong to the onion family). This group of foods belongs to the allium vegetable category. They have been connected to lower levels of stomach cancer. Allicin, the active compound in garlic, has antimicrobial and antioxidant effects. Allicin is released when garlic is chopped, crushed or chewed. To maximize your benefit, wait about 10 minutes before cooking garlic to allow the allicin to form.

The polyphenols found in onions have anti-cancer effects on colon cancer cell lines. Onions also contain natural cancer fighters like apigenin, anthocyanin, myricetin, and quercetin. Women who frequently consumed these foods were found to have lower rates of ovarian cancer. Mushrooms are high in vitamin D, which also helps reduce ovarian cancer risk. Add these neutral-colored foods to your diet at least once a day.

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