So, what foods should we be consuming?

Some of the foods we consume can trigger the formation of cancer? So, what foods should we be consuming? Which keeps our health? Together we're looking ...
As you know, the most common cancer in women and men, and one of the major causes of death each year, costing the lives of millions around the world. Cancer is cigarette smoking, synthetic chemicals, combustion products, water and air contaminants, such as ionizing radiation and sunlight, although many causes, investigations of foodborne carcinogenic substances, indicate that an important role in the formation of cancer. This month, here is found naturally in foods or as a result of different processes occurring anticarcinogenic substances in foods, carcinogenic substances and also examine the mechanisms of formation and impact. Thus, to make informed choices about how to consume foods for guaranteed healthy life

How is Cancer?Cancer, for various reasons, the cell's genetic material anormalleşmesi changed, and this is defined as the spread of abnormal cells multiply in an uncontrolled way. In a normal cell cancerous cell transformation takes place in several steps. Both genetic inheritance, as well as secondary factors, such as enzyme production is under genetic control because although people differ from the risks of cancer, cancer of the factors affecting the formation stages of the environmental factors that often. Among them, synthetic chemicals, combustion products, water and air pollutants, sunlight and ionizing radiation, smoking, alcohol, include many factors, such as. However, the food of life, from beginning to end, continuous consumption of substances they are forced, due to the structure of components is one of the most influential environmental factors. Certain toxic substances that trigger cancer later in our article will talk about. But before the cancer situation in Turkey and anticarcinogenic substances in some foods a little talk about the relationship between ...
Cancer in TurkeyAlthough few records of cases of cancer in our country, 1995-1999 GATA, Medical Oncology Clinical records between the years is very striking results. Records, the most common types of cancer gastrointestinal, breast and lung cancers that show. According to hospital records from around Turkey by the year 1994, considered the most frequent death cause of cancer-related deaths are lung, stomach and colorectal cancers seem to be. This also explains consume enough food, I think we should be very careful.
Foods and anticarcinogenic formationsAnticarcinogenic antioxidant mechanism is the basis of the mechanism. Significant levels of antioxidants that delay or prevent the oxidation could be described as agents.
Antioxidativethe effects of the main ingredients that features, vitamins C and E, carotenoids and phenolic compounds. Antioxidant vitamins C and E vitamins, known as carotene and vitamin A precursor, the active forms of oxygen, destroys, and plays a role in the chain to break. They are both on their own, as well as doing duty as a synergist to retard or prevent oxidative reactions. The antioxidant effects of phenolic compounds to bind free radicals, chelate metals to create and can be explained as to inactivate the enzyme lipoxygenase.
Of antioxidants, essential factor in finding anticarcinogenic effect, binding properties of free radicals. Free radicals are molecules with high energy and unpaired electrons. If free radical formation, smoking, pesticides, solvents, petrochemicals, pharmaceuticals, solar rays, X-rays and some of the compounds found in foods that we see why.
Free radicals can initiate lipid peroxidation by reacting with polyunsaturated fatty acids, amino acids can react with proteins and inactivate enzymes, reacts with guanine, can cause damage to DNA and RNA. Through the photochemical reactions of free radicals and oxidative stress, as well as in normal cell metabolism as a result oluşabildiğini specify. If the cell, enzymatic or non-enzymatic antioxidant supplements are not enough these radicals cause damage to cells react with biomolecules. In other words, do not provide the necessary support to your body, cancer, can trigger the opportunity for a situation to occur. Enzymatic antioxidants include catalase, superoxide dismutase and glutathione peroxidase, depending on the presence of selenium. If non-enzymatic antioxidants, vitamins C and E and carotenoids. Experiments in animals, carotenoids, and the start of cancer, as well as in advanced stages of the effect is seen in the specify.
Antioxidants neutralize free radicals that damage DNA directly by bringing prevent genetic change. This mechanism of antioxidants, which is carcinogenic properties 'matter to give the electron to enter the race with the DNA guanine feature' caused. DNA is relatively easier to provide electron antioxidants because they have less ionization potential. In this way, the DNA is preserved in the configuration. In that sense, the trials proved the effectiveness of ascorbic acid and resveratrol to remember.
Anticarcinogenic substancesAnticarcinogenic substances can be divided into 3 groups according to their mechanisms of action. The first group referred to as blocking agents and protect the cells against neoplastic transformation began. These are: E and vitamin C, lactic acid fermented dairy products, foods containing selenium, chlorophyll, phenols, isotiyosiyanat containing vegetables such as broccoli, onion and Garlic contains glutathione, and sulfur.
The second stage of the progress of cancer-suppressing agents, and they are meant. To prevent the uncontrolled proliferation of transformed cells are important. Many phytochemicals, this inhibitory substance called genistein in soy isotiyosiyanat and ajanlardandır.
The third group consists of agents, and as the name suggests that resistance to normal cells makes them more resistant to neoplastic transformed. Isoşavanolleri soy and breast cancer risk is seen in examples of this group. In addition, calcium, phosphate and vitamin D-rich diet has proven to slow down cell division patterns. Garlic is an important risk factor for gastric cancer in the components of this group to show antimicrobial activity against Helicobacter pylori bacteria may also be included.
Prevent Cancer!There are 4 items in particular emphasis on the prevention of cancer. These are: Sulforafan, epigallokateşingallat, resveratrol and lycopene. Sulforafan, isotiyosiyanatlar is a compound belonging to the group, responsible for the detoxification of mutagens and carcinogens 'liver phase 2 enzymes' activity have been reported to increase. Sulforafan broccoli, cabbage, Brussels sprouts, cauliflower, turnips, and there are plants such as red radish. Epigallokateşingallat around the green tea has about 50% of the dry matter. In addition, a small amount more, but there are also black tea. Resveratrol, capturing oxygen radicals prevents cell differentiation by participating in phase 2 enzymes. Which is a component of the phytoalexin resveratrol group, the most grapes frequently, raspberries, mulberries, peanuts, found in plants such as blueberries and cranberries. Not in water, which is a compound lycopene is fat-soluble plant food Lişer are tied. Most lycopene in tomatoes, watermelon, red grapefruit, and see that kuşburnunda. Fat-soluble due to fragmentation, especially tomato, mixed with oil and cook, also greatly increases lycopene absorption by the digestive system.
Formations and carcinogenic foodsWhen it comes to foods, to make the level of carcinogens in food establishments, as well as people who consume these diet and food consumption patterns have also worth noting that plays an important role. Cancer, a combination of many factors that impact is a complex mechanism that carcinogenic substances mentioned in this alone do not lead to the formation of cancer.
At this point, we need to know briefly explain the two main terms: mutagenic and carcinogenic. As a result of this two-term animal experiments, describes materials that support tumor growth. However, a causative factor or mutagenic substances to change the term to express the genetic code; carcinogenic carcinogenic mutagens, this type of term for those who have the capability to make changes in use.
Carcinogens and mutagens in food in the 3 groups will examine:1) growing naturally in foods of plant origin, and substances such as mycotoxins.2) storing of food, cooking, or that have occurred during the processing of materials.3) Pesticides and substances formed by a variety of additives.