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.

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<p><a href="http://www.physorg.com/news164467430.html">Carrots cooked whole contain more anti-cancer compound</a></p> <p>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.</p>