The anthocyanidins are a type of complex flavonoid that produce blue, purple or red colors. Foods rich in these phytochemicals include beets, blackberries, blueberries, cherries, purple and red grapes, and purple cabbage. 10 Anthocyanidins seem to stabilize and protect capillaries from oxidative damage 11 and have been shown to stabilize connective tissue, promote collagen formation, improve microcirculation and help protect blood vessels from oxidative damage. Thus, by eating these antioxidant pigments, some believe cancer risk can be reduced because the antioxidants protect against damage and help repair connective and vascular tissues. Procyanidins are the precursors to anthocyanidins, and are comprised of smaller units including catechins and epicatechins.
Catechins are simple flavonoids that are abundant in green tea.
Several Japanese studies show that tea consumption is protective against breast and other types of cancer. Phytochemical Defense Detoxifying, stimulating and spicy sulfur compounds are present in a variety of colorful foods including broccoli, garlic and pineapple. Sulfur-containing compounds in plants are believed active, or at least protective, against cancer because many pathogens are deterred by sulfur. 16 Indoles and related compounds may promote metabolism of carcinogens 17 as well as improve estrogen balance, which could reduce the risk of estrogen-related cancers such as breast cancer. 22 Several animal studies have shown that garlic and onions prevent cancer and inhibit the progression of existing cancers, especially stomach and gastrointestinal cancers.