This cheap vegetable reduces the risk of 8 types of cancer at once

Spanish doctor William Arias urges not to underestimate the power of the familiar root vegetable.

According to the doctor, carrots have truly unique properties and can reduce the risk of developing eight types of cancer by almost 30%.

This is all thanks to powerful natural compounds - alpha and beta carotenoids, which give carrots their bright color and simultaneously protect human body cells from destruction.

Carotenoids work as antioxidants and anti-inflammatory substances. The effect becomes noticeable if you include at least 1-2 carrots in your diet daily.

Besides carrots, other foods rich in carotenoids include: bell peppers, pumpkin, tomatoes, spinach, and cabbage. In greens, carotenoids are hidden under chlorophyll, but their protective properties are no less pronounced.

For better absorption of these substances, experts recommend combining them with healthy fats - for example, with olive oil or avocado.