Pumpkin—The New Superfood For Breast Cancer: Pumpkin is a rich source of cucurbitacin E, a unique and powerful anticancer compound which researchers have just discovered is highly toxic to triple negative breast cancer cells in vitro. In fact, cucurbitacin E killed up to 85% of these highly aggressive breast cancer cells by triggering programmed cell death.
This is not actually surprising, as several studies have already shown pumpkin to reduce breast cancer risk in women. And it doesn’t take much. One study out of Japan showed that eating at least three servings of pumpkin per week reduced breast cancer risk by 25% for premenopausal women and 34% for postmenopausal women.
Another study showed that three servings weekly reduced women’s breast cancer risk by 22%–and also reduced lung cancer risk by up to 41%! Cucurbitacin E has shown activity against several other cancers, such as ovarian, skin, prostate, pancreatic and colon. Beyond cucurbitacin, this super-vegetable is a very healthy source of several vitamins, minerals (such as potassium), alpha carotene, beta carotene, lutein and zeaxanthin.
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