1. Cabbage

Cabbage, which is a cruciferous vegetable, is full of cancer-preventing phytonutrients. Just 3-5 servings of cabbage a week can lower your risk of lung, colon, and stomach cancer.

2. Grapefruit Grapefruit contains naringen, a compound found in some citrus fruits that helps repair damaged genetic material. Repairing DNA stops cancer cells from multiplying and spreading.

3. Kale Kale, like cabbage, is a cruciferous vegetable full of cancer-preventing phytonutrients. Phytonutrients in kale have the ability to activate detoxifying enzymes in the liver that help to neutralize carcinogenic substances.

4. Carrots A compound in carrots (falcarinol) has been found to reduce the risk of cancer. In fact, different varieties/colors of carrots have unique carotenoids that have a protective effect against cancers in the lung and prostate.

5. Chili Peppers Chili peppers gain their fiery taste from a substance called capsaicin. Capsaicin has been shown to reduce inflammation and may even stop the spread of prostate cancer cells.

6. Garlic Studies on garlic have revealed that this vegetable may reduce the risk of developing several types of cancer. While garlic is especially beneficial against gastrointestinal cancers, ingesting too much may cause gastrointestinal distress.

7. Turmeric Turmeric is a spice grown in tropical regions of Asia and has a long history of herbal remedy use. Some scientists believe turmeric may slow, or even prevent, the growth of several cancer types, such as esophageal, stomach, breast, intestinal, and skin cancer.

Written by Amy Sandhu and Medically Reviewed by Scott Pearlman, M.D.