FROM AWARD-WINNING AUTHOR DR GOVIND SHUKLA, NUTRITION EXPERT
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.