Eating carrots regularly will reduce the risk of developing breast cancer by 60 percent, suggested a new study.
Carrot has rich vitamins called carotenes, which are found in spinach and red peppers too, will help women reduce the risk of cancer, said researchers.
Richard Berks, speaking on behalf of researchers at Breast Cancer Now, said though carrot was ingredient among healthy foods for long, the impact on breast cancer was never analyzed and the new finding that it could reduce 60% of the risk because it helps to maintain a healthy weight makes the difference now.
Terming carrot as Superfood, Berks said there is a need to develop a balanced diet with superfood to deter breast cancer among women. By advocating “healthy lifestyle choices like weight and balanced diet, active lifestyle and limiting alcoohol, breast cancer can be kept away for many,” he said.
The study was published in the American Journal of Clinical Nutrition.
Benefits of Carrots
Known for its rich properties of Vitamin A, carrot is known to improve vision. Carrots are rich in beta-carotene, which is converted into vitamin A in the liver and the vitamin is known to have transformed in the retina, to rhodopsin, a purple pigment necessary for night vision. Beta-carotene is specially beneficial to protect against macular degeneration and senile cataracts. A study earlier found that people who eat the most beta-carotene had 40 percent lower risk of macular degeneration.
Apart from breast cancer,earlier studies have shown that carrots reduce the risk of lung and colon cancer too. Carrot produces Falcarinol, a natural pesticide that protects its roots from fungal diseases. Carrots are one of the only natural sources of this compound and a study showed 1/3 lower cancer risk by carrot-eating mice.
Health and beauty conscious too should take carrot as the beta-carotene acts is an antioxidant to cell damage, which means facial degeneration is stalled effectively through regular metabolism and slowing down of the aging of cells. Other skin benefits include protection from sun damage, dryness of skin, hair and nails. Vitamin A also prevents premature wrinkling, acne, dry skin, pigmentation, blemishes, and improves skin tone.
Carrots have not merely beta-carotene but also alpha-carotene and lutein, which are known to have reduced cholesterol levels as the soluble fibers in carrots bind with bile acids. Carrot is known to be a friend of liver by helping it flush out the toxins from the body, reducing the bile and fat and its fibre content helps in cleaning the colon and flush out waste.
In a Harvard University study, participants who ate more than six carrots a week are reported to be less likely to suffer a stroke than those who ate only one carrot a month or less.