Carrots cooked whole contain more anti-cancer compound

Chopping up your carrot after it has been cooked boosts its anti-cancer properties by 25 per cent, scientists at Newcastle University have found. The study, carried out by Newcastle University`s Dr Kirsten Brandt and researcher Ahlam Rashed, found that ‘boiled-before-cut` carrots contained 25 per cent more of the anti-cancer compound falcarinol than those that were chopped up first.

Read the whole article on Physorg

More from Physorg