Carrots are widely consumed around the world. Several meta-analysis studies on carrot consumption have indicated that they play a central role as a protective vegetable against the development of various types of cancer. A preventive role of carrots against cancer is plausible because they are the main dietary source of the bioactive polyacetylenic oxylipins falcarinol (FaOH) and falcarindiol (FaDOH), which have shown antiproliferative and anti-inflammatory activity in numerous in vitro studies. Furthermore, purified FaOH and FaDOH have, in recent in vivo studies in colorectal cancer (CRC) models, demonstrated an antineoplastic effect in a dose-dependent manner. The mechanisms of action for this effect appear to be related to the inhibition of pro-inflammatory factor biomarkers and transcription factors for inflammation and cancer.
A Danish study recently showed that an intake of 2-4 raw carrots or more each week (>32 g/day) was associated with a 17% decrease in the risk of CRC. An intake below 2-4 carrots per week (<32 g/day) was not significantly associated with a reduced risk of CRC. The results of this prospective cohort study clearly support the idea of a preventive effect of carrots on
CRC.
