According to statistics, more than a million people annually find colorectal cancer.

Specialists from the University of South Dakota explained the mechanism of how some fruits and vegetables reduce the risk of developing cancer, writes MedicalNewsToday.

The predisposition to the formation of tumors of the large intestine is considered to be the use of beef, lamb, pork, processed meat, as well as overweight, diabetes, bad habits, genetics.

The researchers initially analyzed the effect of acetylsalicylic acid, which is used as a means of preventing cancer.. They received new information about flavonoids - plant polyphenols that regulate the action of various enzymes..

It turned out that 2,4,6-trihydroxybenzoic acid - a derivative of salicylic acid - is formed as a result of the breakdown of flavonoids by intestinal microorganisms, inhibits enzymes that play a role in cell division.

Using a variety of human cancer cells grown in the laboratory, experts found that 2,4,6-THBA effectively inhibits their growth. Thus, the potential of a flavonoid metabolite to suspend intestinal oncology was proved..

Experts emphasize: the natural sources of these compounds are found in blackberries, broccoli, strawberries, apricots, pomegranates, red cabbage, tea, blueberries, red onions.

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