Evidence supporting the use of: Lemon
For the health condition: Cancer (prevention)

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Synopsis

Source of validity: Traditional
Rating (out of 5): 1

Lemon has been used in traditional medicine systems, particularly in folk and herbal practices, as a supportive food for general health and disease prevention, including cancer. The basis for its use centers on the presence of vitamin C, flavonoids, and other antioxidants in lemons, which are believed to help the body combat oxidative stress and inflammation—processes that are linked to cancer development. In traditional remedies, lemon juice and lemon peel are sometimes recommended as part of a healthy diet or specific detox regimens to "cleanse" the body and strengthen immunity, with the implication that this may reduce cancer risk. However, while lemons are nutritious and their phytochemicals, such as limonene (found in the peel), have shown some anticancer activity in preliminary laboratory studies, there is little direct clinical evidence that consuming lemon or lemon juice alone can prevent or treat cancer in humans. Most of the scientific evidence comes from cell culture or animal studies, which are not directly applicable to human health outcomes. Therefore, while there is a traditional basis for using lemon as a supportive measure in cancer prevention, scientific validation of its efficacy for this specific purpose is currently weak. Lemons should be considered part of a healthy, balanced diet rather than a cancer treatment or proven preventive agent.

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7-hydroxymatairesinol (HMR)
acai berry
ajoene
akkermansia muciniphila
algal oil
alpha-carotene
alpha-linolenic acid (ALA)
anthocyanins
apple
apricot
ashwagandha
astaxanthin
astragalus
barberry
barley
basil
beet
berberine
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beta and delta tocopherols
beta caryophyllene
beta-carotene
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beta-sitosterol
bisabolol
black cumin
black garlic
radish
sesame
black tea
black walnut
blackberry
blueberry
branched-chain amino acids
broccoli
brussel sprouts
burdock
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capsaicinoids
carrot
cat's claw
catechins
caterpillar mushroom
cauliflower
chaga mushroom
champignon
cherry
chia seed
Chinese salvia root
chlorella
chlorophyll
chokeberry
cinnamon
citrus bioflavonoids
citrus oil
citrus pectin
clove
collard
conjugated linoleic acid (CLA)
cordyceps
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cryptoxanthin
turmeric
curcumin
d-alpha tocopherol
d-glucarate
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DPA (docosapentaenoic acid)
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EPA (eicosapentaenoic acid)
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fiber blend (proprietary)
fisetin
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gamma tocopherol
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genistein
genistin
ginger
ginseng
gooseberry
grape
grapefruit
greek mountain tea
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green tea
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hesperidin
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indole-3-carbinol
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mixed carotenoids
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pectin
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butyric acid
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goji berry
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biochanin
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Bombax
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