1/9 - Garlic The anticancer properties of garlic seem to be essentially linked to one of its compounds, alliin, which is transformed into allicin, a volatile and aromatic sulfur compound, when a clove is crushed. Allicin seems capable of eliminating potentially carcinogenic substances in the body, but also of slowing down the growth of cancerous cells and pushing them to suicide (apoptosis). Garlic would particularly have a preventive effect on colorectal and gastric cancers. 2/9 - Carrots Carrots have a protective effect against lung, skin and breast cancers thanks to the presence of beta-carotene, a powerful antioxidant. Best Dietician in Delhi . 3/9 - Broccoli Broccoli, like all cruciferous vegetables (Brussels sprouts, cabbage, turnips, radishes, etc.), has two nutrients (indol-3-carbinol and sulforafan) that are particularly abundant in broccoli and cabbage. Brussels which help to evacuate carcinogenic substances before they do any damage in the body. The consum...