Science Confirms: This Plant Reduces the Risk of Colon Cancer

In the United States (and not only there), thousands of people die each year from colon cancer.

This cancer is so deadly that top doctors and researchers gathered to investigate dozens of plants and compounds in an attempt to overcome it. One of the more interesting studies dedicated to this issue is from the University of Texas, which examined the significant effects of spinach on the development of cancer cells.

Not everyone in the world may appreciate this vitamin-rich vegetable, but according to many scientists, including the researchers who conducted this study, you should consume it sooner rather than later. "You can verify my statements as they are scientifically proven," says one of the lead researchers, Dr. Roderick Dashwood, a senior researcher by training. According to him, when it was found that there is a direct connection between the medical properties of spinach and its positive effect on reducing cancerous cells, Dr. Dashwood immediately related it to chlorophyll. "My basic inclination was to link it to chlorophyll because I have researched it extensively in the past and found it also contributes to reducing cancerous effects."

But then, it was discovered that spinach contains fatty acids and linoleic acid, which were responsible for this, not chlorophyll.

"It was definitely a revelation for me to discover that these acids are 'main players' in the fight against colon cancer. Of course, we still have many things to check around, such as the properties of the acids and the consistency of these properties in reducing cancer cells. But even this initial discovery is very important and significant for us. Based on this, I can certainly recommend not waiting and consuming spinach early in life. The sooner you consume it, the more you will benefit," he concludes.