Fight breast cancer early
Retinoic acid is a substance derived from vitamin A that is plentiful in sweet potatoes and carrots. In research done at Fox Chase Cancer Center in Philadelphia, retinoic acid helped act against breast cancer at its two earliest stages (but not in its two later stages).
Beta-carotene helps to regulate our immune system and maintain good vision. It’s a fat-soluble nutrient, and a study showed that stir-frying certain veggies with a little oil led to a large increase-63 percent for carrots and 53 percent for pumpkin-in the amount of beta-carotene the body could use. So roast sweet-potato cubes coated with a little olive oil, or toss a few oil-rich walnuts into the centres of squash halves before baking.
Love your heart
Add a raw carrot to lunch and take advantage of its high level of alpha- and beta-carotene, antioxidants that help to fight oxygen-related damage in the body. Studies show that higher levels of these compounds may lower the risk of death from cardiovascular disease. Butternut squash and canned pumpkin are also excellent sources of both alpha- and beta-carotene.