A study published in the Journal of Agricultural and Food Chemistry, found that falcarinol, a natural phytonutrient in carrots, can reduce the risk of cancer by a third. Falcarinol helps to protect carrots from fungal infections and defend itself against harmful pests.
Dr Kirsten Brandt from the University of Newcastle-upon-Tyne, who led the study, recommends that everyone eat at least one small carrot every day, together with other vegetables and fruits, to benefit from their health-giving properties.
Carrots also contain another natural antioxidant supplement called alpha-carotene. A study conducted in Bethesda, MD concluded that men who consume high amounts of alpha carotene have a lower incidence of lung cancer.