The fibre in carrots, which we can’t digest but our microbes can, greatly helps detoxify estrogen and balance hormone levels. Carrots also lessen the activation of carcinogens, substances that can cause cancer. Additionally, they have antioxidant properties.
Carrots are anti-angiogenic, meaning they can inhibit the formation of new blood vessels to tumors. Cancer cells need a blood supply to grow, and various vegetables, including cruciferous vegetables and carrots, can inhibit these new blood vessels, helping to prevent tumor growth. Carrots also have anti-clotting properties and can help fight mycoplasmas, which are bacteria without cell walls.
One of the biggest benefits of carrots is related to a phytonutrient called falcarinol. This compound, along with other synergistic compounds, offers numerous health benefits. By eating a raw carrot a day, you can get a good amount of falcarinol. Falcarinol acts as a natural pesticide and fungicide and is also found in celery, ginseng, and parsley, but it is particularly abundant in carrots.
Consuming falcarinol can significantly decrease the risk of various cancers, including breast cancer, prostate cancer, and gastric cancer.