Just because you’re eating a food doesn’t necessarily mean you’re taking full advantage of its nutritional properties.
In fact, bioavailability – the amount of a substance that our bodies absorb and actively use – is quite poor among many of the compounds suspected of playing key roles in reducing cancer risks.
Fortunately, food preparations and different pairings in meals can help improve how our bodies take advantage of the foods we eat. Use our table below to learn more.
|Carotenoids including lycopene and beta-carotene|
|Eicosapentanoic acid (EPA)|
|Lentinus edodes (lentinan)|
|gamma-Linolenic acid (GLA)|