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Orange and Cancer: What happens in your body when you eat an orange?
That oranges are an invaluable helper for the daily well-being is well known. That are, concretely, anticancer a little less known. Often you take this sentence as a banal cliché, but you make a serious mistake. There are numbers, data, research and a lot of doctors ready to prove that it is exactly the opposite …
Let’s start from the research carried out by the Mario Negri Institute in Milan and published by Cancer Causes & Control. The Researchers have compared thousands of people, sick or not, between Italy and Switzerland. The numbers that have come out are impressive. This is what they published on magazine:
The risk of cancers of the oral cavity and of pharynx is reduced by 53% in those who consumed at least four servings of citrus weekly. In particular who consume red oranges.
Vitamin C, flavonoids and above all anthocyanins are present in large amounts in the blood oranges. These are substances that protect us in our body by stimulating the biochemical reactions that have great antioxidant power. They block free radicals that arise from the process of oxidation. But why the free radicals would be so dangerous? Giovanna Gatti European Institute of Oncology explains:
Free radicals are molecules that lose an electron and thus become mismatched. These free radicals are trying to get back in balance by stealing electrons from other cells, and can damage them, causing a cancer.
So, the antioxidants fight this risk with a simple mechanism: give the electron to the free radicals that they miss, and then defuse the fuse.
It is no coincidence that the Association for Research on Cancer has in orange the symbol of his fundraising.