Colon Cancer

Cancer-Fighting Ingredients in Apples and Carrots
Two new studies confirm the cancer-fighting power of plant foods. Scientists at Cornell University performed laboratory tests on human colon cancer cells and found that apple skin inhibited the growth of cancer cells by 43 percent. Tests on liver cancer cells were even more effective. Researchers believe it is the combination of phytochemicals in plant foods that reduces cancer.

It's no surprise that the second study also found carrots to be high in antioxidants, compounds that prevent free radicals from damaging cells and causing diseases such as cancer. However, scientists found that cooking and puréeing carrots increases their antioxidant level more than three times. Researchers report that heating and softening the carrot's tissue allows cancer-fighting phenolic compounds attached to the cell wall to be released. And, keeping the outer skin on carrots, as with other vegetables and fruits, retains numerous extra cancer-fighting compounds.

Eberhardt MV, Lee CY, Liu RH. Antioxidant activity of fresh apples. Nature 2000 22;405:903-4.

The Web site does not provide medical or legal advice.
This site is for information purposes only.
Full Disclaimer | Privacy Policy