Saturday, June 20, 2009

Whole carrots fight cancer better

The anti-cancer properties of carrots are reported to be more enhanced when they are cooked whole and not chopped up beforehand. Carrot has long been used in alternative medicine due to its positive effects particularly in boosting night vision.

The anti-cancer properties of carrot resulting from its high falcarinol content were discovered some four years ago. A new study, however, reported that this compound remains intact if the carrot is cooked whole.

According to the study presented at NutrEvent, a conference on nutrition and health, the "boiled-before-cut" carrots had 25 percent more falcarinol than sliced and cooked ones.

"Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked," said lead researcher Kirsten Brandt. Carrots cooked whole are also reported to be tastier as they retain their sugar in this manner.

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