from web MD

Feb. 9, 2005 -- People may need to take a cue from bunnies to reap the
benefits of a natural cancer fighter: carrots.

Researchers have isolated a compound in carrots that may be largely
responsible for their anticancer benefits. Rats fed either the
compound, called falcarinol, or raw carrots in addition to their
normal food had a one-third lower risk of developing colorectal cancer
than rats not fed them.

"We already know that carrots are good for us and can reduce the risk
of cancer, but until now we have not known which element of the
vegetable has these special properties," says researcher Kirsten
Brandt, of Newcastle University's School of Agriculture, Food and
Rural Development in England, in a news release.

"We now need to take it a step further by finding out how much
falcarinol is needed to prevent the development of cancer and if
certain types of carrot are better than others, as there are many
varieties in existence, of different shapes, colours and sizes," says
Brandt.

Carrots' Cancer-Fighting Chemical

Researchers say it's well known from previous studies that people who
eat a large quantity of fruits and vegetables tend to have a lower
risk of cancer. But it's still unclear exactly which components of
these foods are responsible for the anticancer effects.

In this study, researchers examined the possible role of falcarinol in
preventing cancer. Falcarinol is a natural pesticide found in carrots
that protects carrots from fungal diseases. In the human diet, carrots
are virtually the only source of this compound.

Researchers divided 24 male rats with precancerous colorectal tumors
into three groups and fed them three different diets: standard rat
food plus 10% freeze-dried carrots, standard food plus falcarinol (in
an amount equal to that found in carrots), or standard rat food alone.

After 18 weeks, the study showed that rats who ate carrots or the
falcarinol-fortified food were one-third less likely to develop
full-scale colorectal cancer tumors than those fed standard food.

The results of the study appear in the Feb. 9 issue of the Journal of
Agricultural and Food Chemistry.

Researchers say the experiment was carried out using raw carrots, and
they don't know if eating boiled carrots or drinking carrot juice
would have the same anticancer effects.

"For consumers, it may soon no longer be a case of advising them to
eat five portions of fruit and vegetables per day but to eat
particular types of these in certain quantities," says Brandt. "The
research could also lead to more tailored advice for growers regarding
the methods they should use when growing vegetables."

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