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NUTRITION AND CANCER
“eating well before, during and after cancer” A REVIEW OF THE CURRENT STATE OF KNOWLEDGE ABOUT PROPERTIES OF FOOD IN CANCER
INTRODUCTION Eating well is simply eating a balance of foods to help
optimize your health and eating well is essential for
people with cancer.
Getting the foods and nutrients you need will help you to
be in the best health as you face the challenge of
cancer and cancer treatment, In fact, several nutrients
may actually slow the growth of some types of cancer.
GENETICS
ENVIROMMENT
CANCER CAUSES
FOOD AND LIFESTYLE
u Large amount of flavonoids
and antioxidants
u Contain quercitin
RED FRUITS
u  Large amount of carotenoids
u  Large amount of lycopene
u  They contain quercitin
u  Garlic allin becomes allicina
TOMATO
GARLIC AND
ONION
u  Anti-immflamatory,
neuroprotective,
antioxidant
u  Liver protection
u  Acts on side effects
FRUITS FRUIT
u  Good source of :
vitamin C, carotenoids
and folates
GRAINS
GRAINS
VEGETABLES
VEGETABLES
PROTEIN
PROTEIN
BROCCOLI
u  Rich in oxalic acid
u  It contains quercitin
u  Control and prevention of
nausea and vomiting
u  Good anti-inflammatory
MODIFIABLE
CURCUMIN
u  Large amount of quercitin :
EGCG
u  Great antioxidant
GREEN TEA
GINGER
u  Strengthens the immune system
u  Contains lentinan
u  Contains activate hexose
SHIITAKE
PYTOCHEMICALS ANTIOXIDANTS
ANTHOCYANIN
POLYPHENOLS
vitamin C
flavonoides
against free radicals
estrogen mimetic action
blue and purple coloration
strong antioxidant
CONCLUSIONS
BEFORE : anticancer effects depend on food bioactive compounds in combination with the nutrients of a balanced diet
DURING : food can help us stop o slow down disease and alliviate side effects
AFTER : adopting balanced diet will keep us healthy and will prevent illness, such as cancer
CEREALS
MEDITERRANEAN DIET SEASONAL
RED MEAT
OLIVE OIL
MODERATE WINE
Valentina Broto Torredemer Ciència i Tecnologia dels Aliments. Juny 2016
yellow coloration
B-carotene
red coloration
lycopene
strong antioxidant
BREAST CANCER
VARIETY
CAROTENOIDS
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