Vegetables and fruits are red reduce the risk of breast cancer


Eating fruits and vegetables red, orange and yellow colors that are rich in carotenoids, greatly reduces the risk of developing breast cancer. These are the results of a study by American scientists, published in the Journal of the National Cancer Institute.

According to a press release from the University of Oxford, pigments called carotenoids, which are found in abundance in fruits and vegetables and are responsible for their color, long known for their anti-cancer properties. In earlier experiments it was found that they inhibit the development of malignant tumor and inhibit its growth both with hormonal and non-hormonal type with breast cancer.

A group of researchers from Brigham and Women’s Hospital Harvard Medical School conducted a comparative analysis of more than 3,000 case histories of patients with breast cancer and 3,900 stories of patients in the control group.

Scientists have identified more than 3,000 patients with cancer link between the amount of pigment in the blood of matter and diagnosis. Danae trend was more pronounced in the case of estrogen-independent form of breast cancer. In other words, the smaller products with a "magic" pigment made use of the woman, the higher the likelihood of it this form of cancer.

"The observed effect we can be called carotenoids, one of the controlling factors of risk for malignant tumors. Diets high in fruits and vegetables rich in carotenoids provides many benefits, including a possible reduction in the risk of breast cancer," - noted in the conclusion of the authors.

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