A common vegetable that reduces the risk of cancer and heart disease

Scientists at Samford University in the United States have discovered that eating carrots three times a week increases the level of carotenoids in the skin. This substance reduces the risk of heart disease and cancer.

The Health News website indicates that 60 young men participated in this study, and the researchers divided them into four groups. The members of the first group (the control group) ate green apple slices for four weeks. The members of the second group ate young carrots (100 grams per meal). The members of the third group took a multivitamin supplement containing beta-carotene. The researchers asked the fourth group to eat carrots and vitamin supplements together.

Before and after the study, the researchers measured the levels of carotenoids in each participant’s skin. Carotenoids are plant nutrients that give many fruits and vegetables their red, orange, and yellow color. Higher levels of carotenoids in the body are due to a person’s increased intake of colorful plant foods, which leads to increased antioxidant protection, a lower risk of heart disease and some cancers, improved skin health, and enhanced immune system function.

The results of this experiment showed that eating three servings of carrots per week as a snack helps to significantly increase the concentrations of carotenoids in the skin. Combining carrots with a multivitamin increases the level of these phytonutrients.

According to the researchers, healthy eating habits effectively ensure that the body gets nutrients and promotes health. The results of this study showed that to reduce the risk of developing tumors and cardiovascular diseases, it is enough to make a simple modification in the diet, including the inclusion of carrots and supplements containing carotenoids in the diet.