Carrots contain a lot of beta-carotene, which helps reduce a wide variety of cancers which includes the lung, mouth, throat, stomach, intestine, bladder, prostate and breast.
Although some research has indicated that beta-carotene may actually cause cancer, this does not mean to say that eating carrots daily can cause cancer, unless a very large quantity such as 2 – 3 kilograms a day are consumed.
A substance called falcarinol present in carrots has been found to reduce the risk of cancer.Researchers at Danish Institute of Agricultural Sciences (DIAS). Kirsten Brandt, head of the research department, explained that isolated cancer cells were observed to develop at a slower rate when exposed to falcarinol. This substance is a polyacethylen, therefore it is important not to cook the carrots.