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Bioactive Polyacetylenes of Carrots in Cancer Prevention

  • Lars Porskjær ChristensenEmail author
Chapter
Part of the Nutrition and Health book series (NH)

Abstract

Many epidemiological studies have shown an inverse association of fruit and vegetable intake with cancer risk [1–5], and that the daily intake of fruit and vegetables should be around 400–600 g in order to decrease the risk of this disease [2, 6]. The cancer preventive effects of fruit and vegetables has for many years primarily been ascribed to their contents of vitamins, minerals, fibers and antioxidants, but still the compounds responsible for the cancer preventive effects of these foods are largely unknown. However, if we look at specific vegetables, it may be possible to give a more unambiguous answer to their cancer preventive effect. This is, for example, the case with carrots (Daucus carota L., Apiaceae).

Keywords

Carrots Polyacetylenes Cancer prevention Anti-inflammatory activity Cytotoxicity Anticancer effect 

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.Institute of Chemical Engineering, Biotechnology and Environmental TechnologyUniversity of Southern DenmarkOdense MDenmark

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