Include antioxidant rich foods in your diet as they not only provide protection from cancer, but also inhibit the formation of fat from fat cells.

Antioxidants have been known to help prevent the damage caused to cells by free radicals (which over time can lead to mutations such as cancer), but a new research from Taiwan now suggest that they can also inhibit the formation of fat from fat cells. As part of a study published in the Journal of Agricultural and Food Chemistry, 15 phenolic acids and six flavonoids (all antioxidants) were studied for their ability to affect fat cells in laboratory cultures of mouse cells. It was found that antioxidants made fat cells cut their production of triglycerides, which are a heart hazard, by curbing an enzyme needed to make triglycerides. So, include more of antioxidant rich fruits (apple, orange, guava, pomegranate, blueberry, tomatoes, etc), vegetables (broccoli, cauliflower, capsicum, green leafy vegetables, etc), nuts, and green tea in your diet.