Carrots are a nutritious vegetable that contains a variety of vitamins and minerals, among which carotene is a powerful antioxidant that can help scavenge free radicals in the body and reduce the risk of cell damage and mutations, which can reduce the incidence of certain types of cancer. In addition, carrots also contain a variety of carotenoids, such as -carotene and -carotene, which can be converted into vitamin A in the human body, which has the effect of inhibiting tumor cells and preventing abnormal changes in DNA.
Specifically, the -carotene in carrots is a very potent antioxidant that inhibits tumor cells by up to 10 times more than -carotene. In addition, the carotenoids in carrots can also increase the production of antibodies by B cells of the body's immune system, thus having the effect of improving the body's immunity. Carotenoids also increase the number of natural killers (NK) and eliminate infected and cancer cells in the body.
Therefore, the scientific evidence that eating more carrots can reduce the risk of cancer is mainly based on the following:
Carrots are rich in carotene and a variety of carotenoids, which have potent antioxidant effects that can help scavenge free radicals in the body and reduce the risk of cell damage and mutations.
The carotenoids in carrots can improve the body's immunity, increase the number of natural killer cells, and eliminate infected cells and cancer cells in the body.
The results of related experiments have proved that the -carotene in carrots has the effect of inhibiting tumor cells, and it is also very effective in preventing abnormal changes in DNA.
It is important to note that while eating more carrots may reduce the risk of cancer, it cannot completely prevent all types of cancer. Cancer prevention requires a combination of factors, such as a healthy diet, moderate exercise, quitting smoking and limiting alcohol.