Eating mandarins may cut the risk of developing liver cancer and other diseases, new research suggests.

The study found a relationship between the consumption of mandarin and reduction of liver disease.

Japanese scientists discovered that the key is a vitamin A compounds called carotenoids, responsible for giving the fruit its orange color.

As told BBC Science Dr. Victoria Chimp, Nutritionist College of Peru, “not only carotenoids found in fruit, but also in many vegetables.”

“And previous studies have found that have an antioxidant effect, known anti-cancer may have a role,” he says.

Daily consumption

Japanese researchers conducted two separate studies.

The first, found that eating mandarins reduces the risk of liver disease, hardened arteries and insulin resistance.

Experts recommend eating fruits and vegetables to reduce cancer risk.

And a second study found that drinking the juice of the fruit reduces the risk of patients with chronic viral hepatitis developing liver cancer.

In the first study, scientists at the National Institute of Fruit Tree Science, examined 1,073 people in the Japanese city of Mikkabi, who ate a high number of mandarin.

In blood samples of the population the researchers found chemical markers associated with a lower risk of developing several serious conditions.

In the second study, a team from the University of Medicine Kyoto Prefectural studied 30 patients with viral hepatitis for a year they had consumed a daily drink containing carotenoids and mandarin juice.

After a year, the group did not develop any liver cancer, compared with a rate of 8.9% among a group of 45 patients with the disease who had not been drinking.

Natural

Experts emphasize, however, that with only 75 patients, the study is too small to be conclusive about the relationship between the mandarins and cancer.
The beneficial effect of these compounds found in natural food, but not in vitamin supplements that are purchased
Dr. Victoria Chimp, College of Peru Nutritionist

The Japanese scientists studying and stress that will continue the investigation for five years.

As stated by Dr. Chimp, Nutritionist College of Peru, “what people should be clear is that all antioxidants, like carotenoids must be obtained from natural sources.”

“The beneficial effect of these compounds found in natural food, but not in vitamin supplements you buy.”

“The supplement behaves differently and reacts differently our bodies,” said the expert.

“So the recommendation is to eat different fruits and vegetables and that the more types of these foods are included in the diet, the more benefits will accrue to health,” he says.

This entry was posted on Saturday, May 15th, 2010 at 6:05 am and is filed under Cancer. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.