Cancer, Interrupted: Garlic & Flavonoids
Channel: NutritionFacts.org
Date: 2013-01-28

Garlic and flavonoid phytonutrients found in fruits, vegetables, greens, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat. 

The prior garlic video I mentioned is #1 Anticancer Vegetable (http://nutritionfacts.org/video/1-anticancer-vegetable/) (one of the most popular videos on the site!). Make sure to also watch its "prequel" Veggies vs. Cancer (http://nutritionfacts.org/video/veggies-vs-cancer/). Other foods that may protect DNA include kiwifruit (http://nutritionfacts.org/video/kiwifruit-and-dna-repair/), cruciferous vegetables (http://nutritionfacts.org/video/dna-protection-from-broccoli/), green tea (see my last video http://nutritionfacts.org/video/cancer-interrupted-green-tea/), and plants in general (http://nutritionfacts.org/video/repairing-dna-damage/).
 
Garlic beat out elephant garlic, but what about Carrots vs. Baby Carrots (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)? Or raisins vs. currants (http://nutritionfacts.org/video/the-healthiest-raisin-2/)?
 
Which foods have the most antioxidants? See my video series starting with Antioxidant Content of 3,139 Foods (http://nutritionfacts.org/video/antioxidant-content-of-3139-foods/). 

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Image Credit: Paul-W and FoodMayhem.com via flickr; Evan-Amos, Ranveig, and Amada44 Ekko via Wikimedia; and University of Leeds Computational Biophysics Group.

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