19. Cabbage
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Numerous other cancers, including colon cancer, have been linked to cabbage consumption. Cabbage contains plant compounds that can shield the body from cancer-causing free radicals. Chemicals called bioflavonoids are prevalent in cruciferous vegetables like cabbage.
It has been discovered that these substances nearly halve the risk of developing breast cancer. Additionally, cabbage can hasten the breakdown of estrogen. Cabbage works to prevent breast cancer and ovarian cancer by lowering the hormone’s concentration, which has been related to high amounts of estrogen.
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