flavonoid antioxidants. Among these are anti-inflammatory compounds that also strut anticancer capacities like kaempferol, vitexin, rutin, and quercetin.
READ: 10 fruits and Vegetables That Boost Your Immune System
2. Brocolli
Your lungs love broccoli – and it has a thousand reasons to! Brocolli is rich in vital nutrients like fiber, Vitamin C, K, and the lung-saving Vitamin A.
Researchers have found that broccoli excels at repairing the lungs. More than enhancing lung cancer survival rate, broccoli contains a critical compound called sulforaphane.
Sulforaphane has shown enormous evidence in eliminating hazardous bacteria from the lungs (via ramping up one’s immune capacity).
For your lungs to work properly, your immune system – thanks to a specialized department of white blood cells called macrophages – detect and destroy bacteria building up in the lungs. When allowed to accumulate, this debris and bacteria could cause infection and impede the functionality of your lungs.
COPD patients and smokers tend to have this lung mechanism impaired. Interestingly, broccoli – due to its sulforaphane content – can restore this cleaning system. The researchers discovered that broccoli, when chewed, restores this function, repairing damaged lungs.
READ: 5 Vegetables That Can Literally Save Your Life
3. Kale
Kale is another lung-supportive vegetable worth mentioning. Kale is stacked with important nutrients like Vitamin C, fiber, and beta carotene. Kaempferol and quercetin are other antioxidants readily obtainable in kale.
Such a wealth of antioxidants is crucial in improving lung function. Vitamin C- contained in kale has anti-asthmatic and anti-inflammatory capacities.
Kale’s high chlorophyll content also improves blood supply to the lungs. This results in higher oxygen content in the airway. Ultimately, this reduces respiratory malfunctions like allergies and cases of flu.
Another pointer to the kale’s capacity in improving lung cancer survival rate can be found in an insightful 2016 study. Here, chlorophyll – as obtainable in kale – reduced the