Nutrition experts unveil secret to lowering blood pressure, fighting cancer

Health Digest reveals in a current article that carrots with such essential nutrients as fiber, potassium, and vitamin A, also have health benefits, including lowering blood pressure and reducing the risk of colon cancer. 

Maintaining a healthy blood pressure might be as simple as reaching for the veggies in your fridge. There's one particular vegetable that not only supports your cardiovascular health but could also lower your chances of developing colon cancer, a condition increasingly affecting sedentary young people.

The vegetable in question is the carrot. Whether you enjoy them sliced, diced, or whole, carrots are packed with a range of valuable nutrients. For every 100 grams of raw carrot, you'll find 2.8 grams of fiber, 320 milligrams of potassium, and a substantial amount of vitamin A. These nutrients, among others, contribute to a variety of health benefits. 

A 2023 review published in the European Journal of Nutrition found that consuming carrots helped lower blood pressure in humans across several studies. Similarly, a 2021 animal study published in Nutrients showed that mice fed carrots experienced noticeable reductions in blood pressure after 14 weeks. This could be an attractive option for those looking to reduce their blood pressure naturally, without the need for medication.

Clinical research also backs the idea that carrots could play a significant role in preventing certain types of cancer. A 2020 study published in Nutrients examined the potential of carrots in preventing colorectal cancer among a group of over 57,000 individuals. The results showed that adults who consumed two to four carrots per week reduced their risk of colorectal cancer by 17 per cent compared to those who did not eat carrots. Similarly, a 2022 study in Frontiers in Nutrition concluded that eating carrots regularly could reduce the risk of colorectal cancer. Notably, the study found that moderate carrot consumption was sufficient to yield positive health effects, with no additional benefits seen from eating larger amounts.

The American Institute for Cancer Research highlights that it's the carotenoids, phenolic acids, and polyacetylenes in carrots that contribute to their effectiveness in combating colon cancer. 

If you're feeling bored with preparing carrots the same way or are tired of snacking on baby carrots, you're not alone – it's called food boredom. 

As noted by the Cleveland Clinic, the color of a carrot can indicate its richness in specific vitamins and compounds. For example, red carrots, high in molybdenum, may have detoxifying properties, while purple carrots—often used in a unique cardio-friendly, anti-cancer juice—could help reduce inflammation thanks to their high anthocyanin content. Antioxidants like anthocyanins have been linked to a decrease in certain cancers, according to the National Cancer Institute. This means you can potentially target your health goals more effectively by selecting carrots based on their color, in addition to their versatility and taste.

By Naila Huseynova