LivingCarrots and broccoli extend the life

Carrots and broccoli extend the life

zanahoriasElevated blood levels of thealpha-carotene antioxidant, present in foods such ascarrots, broccoli, or spinachare associated with a lower risk of premature death, according to a new study published in the journalArchives of Internal Medicine.

? The damage that oxygen produces in DNA, proteins and lipids may be involved in the development of chronic diseases such as heart disease and cancer ,? explain the authors of this study, led by Chaoyang Li, a researcher at the Center for Control and Prevention of Diseases of Atlanta (USA).

To reach this conclusion, the researchers evaluated the relationship between alpha-carotene and the risk of death among15,318 adults over 20 years of agewho participated in the Follow-up Study of the Third National Health and Nutrition Survey. Participants underwent a medical examination, provided blood samples between 1988 and 1994, and were followed until 2006 to determine whether and why they had died. During the course of the study, 3,810 participants died. The risk of death was lower among those with higher levels of alpha-carotene in their blood. Specifically, compared to subjects who had blood alpha-carotene levels between 0 and 1 microgram per deciliter, the risk of death during the study period was 23% lower for those with concentrations between 2 and 3 micrograms per deciliter. In addition, this risk was 27% lower for those with concentrations between 4 and 5 micrograms per deciliter, 34% lower for those with concentrations between 6 and 8 micrograms per deciliter, and 39% lower for that had concentrations of 9 micrograms per deciliter or more.

Carotenoids, including beta-carotene, alpha-carotene, and lycopene, are produced by plants and microorganisms and act as antioxidants. The researchers add that although alpha-carotene is chemically similar to beta-carotene, the former may be more effective ininhibit the growth of cancer cells in the brain, liver, and skin. “The results of a study on the relationship between the consumption of fruits and vegetables and the risk of lung cancer suggest that theconsumption of yellow-orange vegetables (carrots, sweet potatoes, and squash)yvdark green (broccoli, green beans, green peas, spinach, turnip greens, collards, and leafy greens), with a high content of alpha-carotene, is more closely associated with a reduction in risk than the consumption of all other types of vegetables “, they emphasize.

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