Biologist Maltseva: carrots, dill and cilantro can reduce the risk of cancer
Biologist-geneticist, clinical psychologist, nutritionist Irina Maltseva said that some products can not only reduce the risk of developing cancer, but also contribute to their treatment. Their she called in an interview with Sputnik radio.
According to her, artificial intelligence compared foods such as tart grapes, carrots, celery, green tea, oranges, broccoli, dill, parsley, cilantro with some drugs intended to treat cancer. “It turned out that they can have a comparable effect,” the biologist noted. She explained that vegetables, fruits and berries containing a palette of phytonutrients can reduce inflammation.
Earlier, oncologist Evgeny Cheryomushkin warned that fatty and salty foods increase the risk of cancer. The specialist also pointed out that a balanced diet, which contains a variety of greens, vegetables and fruits, improves overall health and reduces the risk of developing cancer.
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