Colored foods might fight cancer. This was revealed by a new British study

The orange foods may have greater powers than expected to prevent cancer and heart disease. The study in question, detects Giovanni D'Agata president of the "Door of Rights" orange foods such as carrots and red peppers are our allies in preventing cancer. The same might be true for many other citrus fruits. The researchers said that the amount of antioxidants, which neutralize free radicals that damage cells, had been underestimated. according to nutrition experts, some are more effective than others to safeguard our immune system and keep us healthy as long as possible. According to the British Association researchers for research on breast cancer, Breast Cancer Now, are vegetables from the most vivid color to carry out this important task. These include carrots, spinach and peppers, rich in beta-carotene, a chemical that the body converts into vitamin A and helps to keep up the health of the heart and prevent cancer, first of all the breast . The research, published in the journal American Journal of Clinical Nutrition, was based on a sample of 1,500 healthy women and 1,500 women with breast cancer, by analyzing in detail their powers and the contribution of these particular vegetables in their diets. According to the results, women who consumed plenty of running a 40-60% lower risk of developing the dreaded disease. Experts, however, want to emphasize that no food can be miraculous against cancer, although a style generally healthy life and excellent diet can definitely make a difference in our health and our longevity. "We know for some time that a healthy diet - and that includes the vegetables of this color - can help reduce the risk of a tumor and keep regulate body weight," said Richard Berks, non-profit association. "But even if it is important that we consume vegetables as part of a balanced diet, unfortunately there is not a superfood that neutralize 100% the risk of developing the disease." The study highlighted in the conclusion that the tables on the antioxidant capacity of food products must be revised.