Research news and views on preventing and surviving cancer
Author: Christina Badaracco
Christina Badaracco, MPH, RD, is a registered dietitian and public health professional striving to improve Americans' access to healthy and sustainable food through her work in writing, research, consulting, and education.
Rhubarb is a colorful and flavorful, yet underappreciated, vegetable that is at its peak this time of year. Though not common in most people’s diets, this tart plant may offer cancer-preventive properties in several respects.
The edible part of the rhubarb plant—the stalk—contains anthocyanins, which yield its bright red color. Anthocyanins are a type of flavonoid found in foods such as berries, red onions, black beans, red grapes and black plums. They act as antioxidants in test tube studies, but in the human body, their protection seems more likely to come from their role in cancer-preventive cell signaling. Anthocyanins have demonstrated protective effects on blood vessels and blood pressure, and recent research suggests that anthocyanins may offer anti-cancer benefits, too.
This spring, prioritize the types of physical activity that allow you to be in community with others. Getting regular moderate physical activity (at least 150 minutes weekly) and avoiding being sedentary is one of AICR’s cancer prevention recommendations. Here are some easy ways to do just that:
Walking Going on a walk is a great way to begin getting active. Catch up with a friend in your neighborhood, explore a new city on a group walking tour while traveling or grab a colleague for a brisk walk to clear your mind after a stressful day at work. Set a goal to walk at least 30 minutes per day at moderate intensity—meaning your heart rate is elevated but you can still carry on a conversation.
As we enter the first full month of spring, we eagerly look forward to a profusion of spring vegetables and take one step closer to warm summer days full of sunshine and abundant fresh produce. This is a great time to boost your veggies – both amount and variety – and help fill at least 2/3 of your plate with plant foods.
Common Spring Vegetables
Artichokes Argula Asparagus Fiddlehead Ferns Garlic Scapes Green Beans Green Garlic
Pea Shoots Peas Radishes Ramps Rhubarb Spring Onions Watercress