healthy food : Pear Cancer Cure
Consumption of pears has been found to be associated with lower risks of head and neck, esophageal, lung, gastric and colorectal cancer in epidemiological studies.Pears are rich in vitamin C and copper which protect cells in the body from oxygen-related damage due to free radicals. Vitamin C stimulates white cells to fight infection, directly kills many bacteria and viruses, and regenerates Vitamin E (an antioxidant that protects fat-soluble areas of the body) after it has been inactivated by disarming free radicals. Vitamin C functions as an antioxidant in all water-soluble areas of the body, and in addition to its antioxidant activity, is critical for good immune function.
Copper, on the other hand, helps protect the body from free radical damage as a necessary component of superoxide dismutase (SOD), a copper-dependent enzyme that eliminates superoxide radicals. Superoxide radicals are a type of free radical generated during normal metabolism, as well as when white blood cells attack invading bacteria and viruses. If not eliminated quickly, superoxide radicals damage cell membranes.
Pears are also high in fiber which is associated in reduced risk of colon cancer. Results of a prospective study involving 51,823 postmenopausal women for an average of 8.3 years showed a 34% reduction in breast cancer risk for those consuming the most fruit fiber compared to those consuming the least. Another research by the United States Department of Agriculture (USDA) indicates that the phytochemicals in pears, and consequently the high level of antioxidants in pears, are especially helpful in the battle against brain-depleting diseases.