August seasonal foods are rich in 'anticancer ingredients'~ Be sure to include them in your diet.

 

Grape

The anthocyanins found in grapes have the effect of inhibiting the production of reactive oxygen species. They also prevent aging and relieve eye fatigue. The polyphenols abundant in grape seeds help lower blood pressure and cholesterol levels, and reduce inflammation and stress. Certain flavonoid components contained in grapes (resveratrol, procyanidins, proanthocyanidins, etc.) have been reported to suppress the occurrence of cancers such as breast cancer, colon cancer, and skin cancer, and to reduce tumor size. Among these, proanthocyanidins in grape seeds have been shown to induce apoptosis in cancer cells and inhibit skin cancer. Additionally, grapes contain a high amount of pectin and tannins, which are effective in relieving constipation.

Sour plums are most delicious in July and August. The vitamins in plums help eliminate fatigue and boost immunity. Vitamin K is effective in promoting the metabolic process of bone formation and increasing bone density. Additionally, plums are rich in phenolic phytochemicals that have anti-cancer, antimicrobial, anti-allergic, and anti-inflammatory effects. Regular intake of phenolic phytochemicals has been reported to reduce the risk of cardiovascular diseases and heart conditions. However, since plums contain a lot of organic acids, people with sensitive digestive systems should be cautious. Eating too much can cause symptoms like diarrhea or stomach pain, leading to indigestion.

Chamnamul has a unique aroma that stimulates the appetite. Among wild vegetables, it contains a high amount of beta-carotene, which is good for preventing dry eye syndrome. It is also rich in amino acids such as phenylalanine, valine, and arginine, which activate the brain and help prevent dementia. In particular, it contains a lot of dietary fiber, making it highly effective in preventing constipation. Chamnamul pairs well with tofu. Since tofu is rich in plant-based protein, cooking them together results in a nutritionally excellent dish.

Young radish, which means young radish greens, is a diet food rich in fiber and low in calories. It is most delicious in summer and is abundant in vitamin B complex, vitamin C, beta-carotene, and saponins, which help restore vitality. It also helps prevent blood from becoming acidic, stimulates appetite, and prevents constipation. In particular, it has excellent efficacy in maintaining eye health and regulating blood pressure. Additionally, it contains large amounts of potassium, calcium, phosphorus, iron, and folic acid. When cooking young radish greens, adding perilla oil and stir-frying can increase the absorption rate of vitamin A. It is best to select young radish greens where the cross-section of the stem feels moist when cut.