Purple and Red Carrots

紫胡蘿卜也許效果更好，不用吃那麽多。喜鵲用的紅胡蘿卜含有較高的番茄紅素（lycopene), 有研究表明對某些癌症有效。

 

purple carrots have SIX TIMES the amount of falcarinol found in their orange counterparts. Falcarinol is one of the active chemical compounds found in carrots that nature has created to destroy both fungus and cancer cells. 

https://www.organicolivia.com/2016/04/purple-carrots-have-6x-more-cancer-killing-compounds-than-orange/

 

胡蘿卜的前世今生：

https://www.businessinsider.com/carrots-used-to-be-purple-before-17th-century-2014-6

 

Purple carrots contain anthocyanins, which are flavonoids;

red carrots are a source of lycopene and

yellow carrots contain lutein, both carotenoids.  

from http://www.aicr.org/enews/2016/09-september/enews-latest-research-cancer-fighting-carrots.html 

 

Lycopene: New Cancer Prevention Studies

https://www.lifeextension.com/Magazine/2018/5/Cancer-Prevention-Effects-Of-Lycopene/Page-01

Summary  (from the above link)

 

Lycopene has demonstrated direct effects on the steps involved in tumor development and growth—especially invasion and metastasis.

Evidence published over 30 years ago indicated that people who consumed higher amounts of lycopene from food had lower specific-site cancer rates.1-4

In recently published studies, lycopene has been found to combat a variety of cancers, including colorectal, ovarian, and skin cancers.

Lycopene may even enhance the effect of chemotherapy drugs, potentially reducing the dose necessary to achieve a successful remission.

Based on its varied beneficial effects on factors involved in malignant transformations, the evidence for lycopene’s anticancer properties continues to expand.