Cucumber Can Protect Your from Cancer

As at 2008, cancer has killed over 7.6 million persons and the figure is expected to increase to 13 million in 2030, says the World Health Organization (WHO). Cancer is one the most prevalent killer disease prominent among women, today.

Everyone stands the risk of cancer–both young and old alike.

However, a more conscious and healthier lifestyle can lower such your risk of developing cancer. One of such way is by consuming an adequate amount of cucumber at least once or twice a week.


Cucumber contains high quantity of substances known as cucurbitacins, and studies reveal that cucurbitacins are capable of blocking different pathways required for cancerous growth.

Also, cucumber is rich in three lignans—Pinoresinol, secoisolariciresinol, and lariciresinol. A study published in Nutrition and cancer shows that pinoresinol—which is also found in cucumber—could suppress the growth of leukaemia cells.

Another study published by Linus Pauling Institute of micronutrient information centre, on Lignans, indicates that women who consume adequate amounts of diets rich in these lignans develop a lower risk of breast, ovarian and prostate cancer.

Simply put, eating cucumber once or twice a week lowers your risk of developing cancer. Make cucumber part of your diet today; avoid excess.

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