Zucchini is recommended for breast cancer
Zucchini (Cucurbita pepo) or courgette, is a variety of summer squash. This category also includes yellow crookneck, pattypan, scallop and yellow summer squash. Yellow-fleshed winter squash such as acorn, butternut, or spaghetti squash are covered under pumpkins. Zucchini is a good source of vitamin C, vitamin A (through its beta-carotene content), manganese and magnesium, and also contains vitamin K, folate, potassium, phosphorus and copper. Zucchini also is a good dietary source of the lignan secoisolariciresinol (a precursor of enterolactone), cucurbitacin E, and carotenoids such as lutein and zeaxanthin (in addition to beta-carotene). Zucchini consumption has been found to be associated lower risk of gastric cancer.
Breast cancer-related effects of eating zucchini
Numerous studies have found an inverse association between breast cancer risk and high dietary levels of carotenoids such as beta-carotene, lutein and zeaxanthin. Some, but not all, population studies have found that consumption of the lignan secoisolariciresinol is associated with lower risk of breast cancer. A Korean case-control study comparing the diets of breast cancer patients with a healthy control group found that the breast cancer patients consumed a significantly lower quantity of zucchini, among other foods, than the controls.
Additional comments
Boiling or frying zucchini significantly reduces its antioxidant capacity.
Note that while we are continually searching for new evidence specifically concerning this food, there is not much interest in it among breast cancer researchers, so few studies are available.
Tags: Korean, betaCarotene, carotenoids, copper, enterolactone, lignan, lutein, squash, vitaminA, vitaminC, zeaxanthin, zucchini