Cabbage contains oltipraz, brassinin and phenethylisothiocyanate.
Tomatoes contain p-coumaric acid, chlorogenic acid and lycopene. Carrots contain beta-carotene and xanthophyll complex. A Canadian study has shown that eating carrots reduced the incidence of breast cancer in post-menopausal women. Another study published in Japan has shown that eating carrots reduced the risk of breast and cervical cancer in younger women. Dosage and use One to two tablespoons daily are suggested for cancer prevention.