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 reduces the 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.