Carrots vs Cancers

Carrot (Daucus carota Linn) is a rhizome vegetable which contains high source of Vitamin A. Since I was just a kid, carrot had been promoted in the TV cartoon show by the character of Bugs Bunny, as the rabbit's favorite food.

Eating carrot is good for our eyes, due to rich in Vitamin A. But, have you ever wonder that carrots are able to use as cancer prevention?

Carrots are also considered as herb plant to treat several diseases. Carrots possess the highest sources antioxidant of carotenoids among other fruits and vegetables. Carotenoids, such as α-carotene, β-carotene, lycopene, lutein, zeaxanthin, and β-cryptoxanthin, have also been associated with protective effects against cancer.

By having a vegetarian will reduce the risk for cancers. A diet of carrots along with other green vegetables may help reduce the risk of developing colon cancer. (Slattery ML, et al. 2000) β-carotene and polyacetylenes in carrots, are also effective in the treatment of leukemia (blood cancer).

The 2011 study had shown that extracts from carrots can induce apoptosis (the process of programmed cell death, or death of a cell in any form) and cause cell cycle arrest in leukemia cell lines. (Zaini R, et al. 2011 & 2012) Carrots also have remarkable anti tumor activity against DMBA-induced skin cancer. (Zeinab RA, et al. 2011)

Daily intake of fresh carrot juice is effective to increase carotenoids and in reducing oxidative stress, in women previously treated for breast cancer. (Butalla AC, et al. 2012) Carrots also possess anticancer agent, in which had shown its significant increase in cell death, and decrease in cell proliferation against human colon (HT-29, Caco-2) and breast (MCF-7, MDA-MB-231) cancer cell lines. (Shebaby WN, et al. 2012)

But, daily intake of carrots should be limited, whether by eating raw or as a juice. If you are overconsumption, it can cause carotenosis, a condition where your skin turns orange.