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Govind Shukla, Specializes in Pharmacology, Toxicology, Nutraceuticals & Herbal Drugs has published More than 50 research papers in National & International Journals. He is also a reviewer of International Journal of Pharmacology & pharmacotherapeutics, Chief editor of IJPNR Journal & Freelance Medical Writer for Different publication Groups including Lambert Academic Publishing Saarbrucken, Germany.

Carrots Reduce Risk of Colon Cancer

Carrots are an excellent source of many Antioxidant compounds, particularly

beta-carotene, which is part of the carotenoids. Carotenoids help protect against

cardiovascular disease, cancer, macular degeneration, and cataract, and they

also promote good night vision.  Falcarinol, A phytonutrient in carrots, has its

ability to reduce the risk of colon cancer. To get the maximum amount of

Phytonutrient Falcarinol from carrots, eat them raw or lightly steamed.

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