Carrots could help reduce risk of cancer

10/02/05 A chemical found in carrots can reduce the risk of cancer, according to a study by researchers at the Newcastle upon Tyne and the Danish Institute of Agricultural Sciences. They found that the risk was reduced by a third in laboratory tests on rats. The study showed that falcarinol, also found in ginseng, and vegetables related carrots, has anti-cancer properties.

Rats on the carrot diet and the falcarinol diet were found to be a third less likely to have developed tumours compared with the rats eating normal diet.

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