Cancer ranks as second only to cardiovascular disease which is a cause of death, with an overall 5 year survival rate of less than 50%. Studies have shown that places with high consumption of cassava have low incidence of cancer.
Cancer is a global health problem with an increasing number of sufferers each year. While the three main cancers are most often detected are lung cancer, breast cancer, and colon cancer. Consumption of fruits and vegetables is known to reduce the risk of colon cancer, though it is still being debated.
Cassava enzymes can kill cancers. Certain plants have a survival mechanism that helps them to survive against predators, and although these toxigenic substances are not toxic to the plant, it poses a major treat to those around the plant.
There are two types of cassava – sweet and bitter varieties. Sweet variety is preferred by consumers as it is more palatable while the bitter variety is preferred by farmers as it is more resistant to pests. Both cassava root (tuber) and leaves are used as herbal medicine especially in Africa and South America
Cassava produces enzymes that are capable of killing cancer cells because they contain natural cyanides, linamarin and lotaustrali. This means that once cassava is ingested, it has the ability to inhibit the growth and kill cancer cells like ovarian cancer, breast cancer and leukemia.
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Medicinal plants play a vital role in the development of new drugs. There is an increasing interest in remedies for illnesses based on natural products.
Cancer is a global health problem with an increasing number of sufferers each year. While the three main cancers are most often detected are lung cancer, breast cancer, and colon cancer. Consumption of fruits and vegetables is known to reduce the risk of colon cancer, though it is still being debated.