SPRINGTIME FRUITS FOR HEALTH
Hello everyone and welcome back to the Blog.
It’s Spring, it’s April and time for new beginnings and fresh starts. And what better way to begin a new season than by taking advantage of all the wonderful produce that spring brings to the table.
So, today we’re profiling 5 fantastic fruits that are not only delicious but are also nutritious. And because April also is National Cancer Control Month, we’ll shine a spotlight on the incredible cancer-fighting abilities each fruit has to offer.
GRAPEFRUIT
This delicious fruit is packed with vitamins & nutrients that promote the overall health of the skin, kidneys and circulatory system. Loaded with vitamin C, this powerhouse fruit is an important ally in the body’s fight against free radicals and oxidative stress. Grapefruit juice helps impede an enzyme linked to the development of lung cancer and it encourages the suicide – or apoptosis – of cancer cells related to colon cancer.
Grapefruit also contains a substance called naringenin, which helps protect against prostate cancer and repair damaged DNA in prostate cells. The red color of grapefruit comes from another cancer-fighting antioxidant called carotenoid. And the phytonutrients called limonoids help prevent cancers of the mouth, skin, lung and stomach by helping the liver to expel more toxins. Moreover, the pulp of the grapefruit is loaded with phytochemical glucarates, which offer protection from breast cancer.
This versatile fruit, which can be enjoyed in salads, juices, smoothies, desserts and so much more will remain in season through June for our enjoyment.
STRAWBERRY
This fruit always makes our “go-to” list of healthy foods – and with good reason. Strawberries are packed with vitamin C and vitamin C is an incredible antioxidant that helps prevent cancer by boosting our immune system – and, of course, a strong immune system is our best defense against cancer.
Strawberries also contain a phytochemical called ellagic acid, which is known to suppress cancer cell growth. And these beautiful berries also contain lutein and zeathancin – two more powerful antioxidants that destroy and neutralize the negative effect of free radicals on our cells. In addition to fighting cancer, strawberries also fight bad cholesterol, promote eye health and help regulate blood pressure. The peak season for strawberry harvesting is April through June. So, be sure to pick up a basket or two today!
APRICOT
Now, the apricot is not really a citrus fruit, but this stone fruit is rich in vitamin A, which protects our immune system and helps fight many illnesses, including cancer. The orange color of the apricot is caused by carotenoids or beta-carotene, which also acts as an antioxidant protecting body cells from free radical damage. And, of course, the apricot contains large amounts of vitamin C – our number one antioxidant that inhibits cellular oxidative stress from free radicals.
By inhibiting oxidative stress or “cellular rust,” vitamin C also helps protect against lung, mouth, throat, colon and esophageal cancer AND helps regenerate our supply of another important antioxidant, vitamin E. All spring long and well into mid-summer we can enjoy this luscious fruit and all its wholesome benefits.
BLOOD ORANGE
A close relative of the navel orange, this orange is available all spring long from January through June. As with our other citrus fruits, this orange is a great source of vitamin C – our old cancer-fighting friend and antioxidant. Two blood oranges supply our entire day with the recommended daily dose of vitamin C, boosting our immune system, fighting infection and suppressing free radicals. This vitamin C is also thought to reduce our risk for cervical, oral, stomach and rectal cancers.
The red color of this orange comes from anthocyanins, a natural compound with anti-inflammatory properties, which inhibits the growth of cancer cells. This compound also induces cancer cell suicide by apoptosis and protects the DNA of our cells from carcinogens and environmental toxins.
After all, the blood orange is grown in the volcanic atmosphere of Mount Etna in Sicily. This is what gives this orange its high levels of antioxidants, which are just not found in other varieties of orange.
FIG
So, if you’re someone who only knows a fig because you enjoy an occasional Fig Newton cookie, it’s time to broaden your horizons. To begin with, the fig historically has been known to be a medicinal food. It’s rich in antioxidants that prevent cellular DNA damage due to free radicals and studies show that eating just two medium figs results in a significant increase in antioxidant activity in the body.
Figs contain specific anti-cancer properties and nine bioactive compounds proven to be toxic to melanoma, breast, throat, bone, brain, stomach and liver cancers in several studies. Moreover, figs are loaded with insoluble fiber, which protects against colon cancer by inhibiting the growth of harmful bacteria and moving toxic waste through the intestinal tract more efficiently and quickly.
Fiber also helps eliminate free radicals from the intestinal tract and protects from hormonal imbalance and breast cancer in post-menopausal women. The first harvest of figs — known as the Breba harvest — is now in full swing and will last for several more weeks. So, be adventurous and buy some figs!
In closing, thanks again for joining me everyone. It’s great to celebrate Spring with 5 fantastic fruits, a focus on health and wellness, and National Cancer Control Month. Eating right, staying well AND fighting cancer in a delicious way? Now, that’s a great idea!
Until next time, stay safe, stay in GOOD HEALTH and . . .
TAKE THE COURSE AND TAKE CHARGE!
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