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Author: admin, 13.10.2014
Eating plenty of green leafy vegetables such as kale, spinach and collard greens could decrease skin cancer risk says a study.
These vegetables are known to contain a variety of vitamins and minerals and other bioactive substances that include lutein, vitamins C and E, flavonoids, folic acid, and fiber, according to the health portal HealthSentinel. After adjusting for a variety of factors the researchers found that increasing intakes of green leafy vegetables were associated with a 41 percent decrease risk of skin cancer--which is known medically as Squamous cell carcinoma (SCC).

Dark green leafy vegetables are rich in folic acid, which plays a key role in DNA synthesis and repair, the researchers said. People who previously had skin cancer had a 55 percent decrease in SCC with increasing intakes of green leafy vegetables.

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