A substance called falcarinol that is found in carrots has been found to reduce the risk of cancer, according to researchers at Danish Institute of Agricultural Sciences (DIAS) in the Øresund region.
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Kirsten Brandt, head of the research department, explained that isolated cancer cells grow more slowly when exposed to falcarinol. This substance is a polyacethylen, however, so it is important not to cook the carrots.
The DIAS researchers believe that this latest study will help boost the reputation of carrots, which became unpopular after it was claimed that the beta-carotene in them increases the risk of cancer. In order to be at risk from this substance, the researchers claim however, consumers would have to eat 2 to 3 kilos of carrots every day.
