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It appears that the cancer safety effect mostly arises from their flavonoid material — effective anti-oxidants produced by plant metabolic rate — and probably not from their vitamin C and try out carotene material.
It is a well-established fact that intake of fruits and vegetables is associated with a reduced chance of lung cancer and some other cancer, such as lung cancer and cancer of the colon.
Moreover, not just any flavonoid made the biggest difference. The flavonoid quercetin — mostly from celery — provided 95% of the total flavonoid intake in the population analyzed.
The scientists found that the likelihood of lung cancer among those who ate the most celery dropped by 58% relative to those who ate less celery. Much like decay fighting metal, oxidative stress is the molecular attack on body tissue from ingredients called free-radicals which occur during cellular procedures that include fresh air.