Popular in the national cuisine of many countries, the carrot is an incredibly versatile and nutrient-dense food. This edible root has, however, a positive effect on our body that many are unaware of: it can help fight cancer.
The carrot, as well as other vegetables and fruits, can be considered “a gold mine of antioxidants”.
Antioxidants are compounds of plant origin, which are capable of neutralizing the negative effect of free radicals in the body, such as cell damage, inflammation and cancer.
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With the high levels of antioxidants in carrots, an impressive effect of eating this vegetable is to reap its benefits to fight cancer.
The positive effect of carrots in the fight against cancer has been observed in numerous investigations. According to studies, this vegetable may play a role in preventing gastric cancer, colon cancer, prostate cancer, leukemia and lung cancer.
Scientists believe that the relationship between a higher carrot intake and a lower incidence of cancer can be attributed to the bioavailability of two carotenoids in this food: α-carotene and β-carotene. These organic compounds are known for their high antioxidant activity.
And they act to modulate oxidative stress that is caused by normal metabolic activity as well as lifestyle factors such as smoking, exercise, and diet. High levels of oxidative stress have been associated with higher rates of inflammation and several chronic diseases like cancer.
Carrots are one of the best sources of carotenoids that can be included in the diet. Their levels of α-carotene and β-carotene are surpassed only by dried apricots.
Despite its positive effect, simply eating carrots is not enough to prevent cancer. The disease is associated with various harmful habits such as smoking, alcohol consumption, lack of physical activity and an inadequate diet.
Genetics and other health conditions such as obesity and diabetes also play a role in the development of cancer.
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Carrots are just one of many ways to lower your risk of this deadly disease.
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