Flavonoids, plant polyphenols present in fruits and vegetables, are emerging as promising arsenals for the prevention and treatment of breast cancer and other chronic inflammatory diseases. Many mechanisms of action for flavonoids in the prevention of breast cancer, include anti-estrogenic activity, induction of cancer cell death, prevention of oxidation, induction of detoxification enzymes, regulation of inflammation and the immune system, and changes in cellular signaling. The main dietary sources of flavonoids include teas (particularly white, green, and oolong), citrus fruits (oranges, grapefruits, lemons) and citrus fruit juices, berries, cherries, apples, red and purple grapes, cocoa-based products, legumes, onions, scallions, kale, broccoli, asparagus, leafy greens, red cabbage, parsley, thyme, oregano, celery, hot peppers.
Are you drinking enough green tea? Drinking 3 cups of green tea a day has shown to drop breast cancer recurrence by up to 47%? Green tea contains Epigallocatechin gallate (EGCG), a polyphenol (a natural chemical compound found abundantly in plants) that has powerful healing and health benefits. Drink it hot or cold and don't forget the lemon. Adding lemon boosts EGCG content by 5-fold. To learn more about optimizing health during breast cancer remission, download my "10 Steps to Optimize Health During Breast Cancer Remission" at http://brandifunk.com.