Which vegetables and fruits protect against colon cancer

Some foods may reduce the risk of colon cancer, according to a study conducted by a group of scientists from the University of South Dakota (USA).

Colon cancer is one of the most common malignant tumors in the world.

Scientists have established that 2,4,6-THBA acid, which has the ability to inhibit the growth of cancer cells in the colon and rectum, is formed in the process of the breakdown of flavonoids during metabolism in the intestines.

Flavonoids are natural pigments present in all bright vegetables and fruits.

First of all, we are talking about flavonoids of anthocyanins, which give the appropriate color to grapes, blueberries, blueberries, blackberries, cranberries, walnuts, black currants, cherries, eggplants, and various types of pepper.

Further research is needed to confirm the effectiveness of 2,4,6-THBA on cancer cells, but scientists suggest that this substance could become the basis for the development of anti-cancer drugs in the future.

Intestinal bacteria play an important role in the process of breaking down flavonoids, so researchers are now busy looking for exactly those microorganisms that secrete 2,4,6-THBA.

Experts remind that cancer does not develop and does not grow overnight. Months and even years pass before the tumor grows to the point of noticeable symptoms. That is why cancer can occur without clinical manifestations.

The main symptoms of rectal cancer include: changes in the nature of the stool, blood or mucus in the stool, abdominal pain, persistent bloating. In addition, these are general symptoms, such as reduced performance or sudden weight loss.