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#19. Cabbage

Cabbage has been credited with lowering the risk of colon cancer as well as many other forms of cancer. Some plant chemicals found in cabbage have the capacity to protect the human body from harmful free radicals that can cause cancer. Bioflavonoids are chemical compounds that are plentiful in cruciferous vegetables such as cabbages.

These chemicals have been found to reduce the risk of breast cancer by almost 50 percent. Cabbage can also help break down estrogen at a faster rate.

High levels of estrogen have been linked to breast cancer and ovarian cancer, and by reducing the concentration of this hormone, cabbage helps to prevent these forms of cancer.


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