Eating 400 grams of carrots can reduce the relative risk of cancer by 10-30%. This was shown by a study by scientists from the University of Newcastle published in the journal. Critical Reviews in Food Science and Nutrition.
Researchers pooled and analyzed data from 50 high-quality studies linking carrot consumption to risks of breast, colorectal, prostate, lung and other cancers. Studies were conducted mainly in Asia, Europe and the USA;
It was observed that the risk of cancer of those who consumed carrots was 10-20 percent lower than those who did not eat carrots. At the same time, one serving (60 grams) per week reduced the risk by 2-6%, and five servings by 10-30%. Although it does not definitively prove the existence of a dose-related effect, it confirms the existence of a cause-effect relationship. The small but convincing protective effect of carrots may be attributed to the substance alpha-carotene, scientists have found.
The authors believe that there is a need to test plant substances, especially isocoumarins and polyacetylene derivatives, in preclinical cancer studies.
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