Cooked whole carrot is useful in the prevention of cancer
Anti-cancer properties of carrots are greatly increased if the vegetable is pre-boil whole, say scientists from the British University of Newcastle.
In the study, experts managed to establish that the carrot has the most high levels of anti-cancer component falcarinol when cooked whole. According to them, the uncut boiled vegetables are also higher concentrations of substances that give the sweetness of the carrots fresh.
Dignity falcarinol was identified by these scientists a few years ago. The probability of occurrence of tumors in mice was decreased by a third after they were fed raw carrots or was given this drug in its pure form.
However, some scientists of the scientific organization of charity Cancer Research UK skeptical about such opening and believe that the most effective means of fighting cancer is a balanced diet, rich in vegetables and fruit, not one vegetable or any dish which is not able to provide such a protective effect.
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