Carotenoids and Breast Cancer

(Natural News) There are a lot of scientific evidence that
women who eat foods rich carotenoids substantially lower risk
breast cancer.

Recent studies show that nutrition provides
their fruits and vegetables, yellow, orange and red colors can be
offer protection against breast cancer women in each
stage of life, even those who have survived breast cancer.

A study published earlier this year concluded that a diet
rich carotenoids can prevent breast cancer.
Brightly colored carotenoid pigments in the fat-soluble
fruits and vegetables that are part of the vitamin A molecule.
Powerful antioxidants, carotenoids protect cells and tissues of the

causes free radical diseases. They are also known to strengthen the functions
and immune cells.Beta-carotene, probably the best known in this family more than
600 carotenoids, has been credited with prolonging the lives of provitamin A activity that helps boost the immune system, and other functions.

Carotenoids can be found in every bright red, yellow or orange fruits or
vegetables, including carrots, red peppers, tomatoes, squash, pumpkins,
peaches, apricots and sweet potatoes. They `re also found in spinach,
kale and other dark green vegetables.

Cooking food can, in some cases, actually increase
bioavailability of carotenoids. Lycopene, a carotenoid that has been
shown to be protective in a number of cancer
associated with hormone, actually become more useful to the body
humans after cooked.

Carotenoids are believed to have a role in female reproduction,
possibly, provide researchers with clues for the protective nature. of
their breast cancer.
Carrots contain vitamin A-based molecules called retinols also been
shown to protect against breast cancer. Retinols found in abundance in
the liver, butter and eggs.

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