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Carrot powerful anti cancer, but best not to cut

The carrot is known is also a wonderful and tasty vegetable, rich in vitamins A, B and C and beta-carotene, but it is also an effective cancer treatment. How to make the most its power? Simple, just do not cut it before cooking.
The researchers have discovered some of Newcastle University. Whole boiled carrots contain 25% of falcarinol (an anti-cancer compound) in most of those cut before cooking. Some experiments on rats have shown that the falcarinol brings animals to develop fewer tumors. According to the head of the study, Kirsten Brandt, "clean and cut the carrots makes many nutrients end up in the water during cooking. Taking these vegetables, whole, however, the valuable substances are trapped in the core and so you do not lose anything. Both in terms of nutrients that taste. " Researchers at the University of Newcastle, together with colleagues at the University of Denmark, discovered the beneficial effect of falcarinol in carrots about four years ago. Rats fed a diet rich in this vegetable or falcarinol third are less likely than other animals, ill have found the virtues of the vegetable tumoreDopo orange, but the researchers wanted to understand what was happening when it was cut and cooked. Often, in fact, carrots are also an ingredient in processed food, salty or sweet. Well, according to the study, when these vegetables are cooked increases the concentration of falcarinol in them, also because at the same time decreases the water. But the transformation induced by heat can the water-soluble compounds - such as sugars and vitamin C - to get lost from the surface of the vegetable tissue. And this leads to washing and the loss of other compounds, just as the falcarinol. If the carrot is boiled before being cut short, the loss of nutrients is higher.