Red pigment in red peppers and oranges linked to a lower ris
Xiang-Dong Wang, a cancer researcher at Tufts, has spent a long time trying to figure out why carotenoids, the main pigments providing colors that range from yellow and pink to deep orange and red in most fruits and vegetables, seem to keep chronic diseases at bay. When a 2004 study by other researchers showed that eating foods containing beta-cryptoxanthin (BCX)—a red pigment abundant in sweet red peppers, paprika, winter and butternut squash, oranges. and tangerines, among other foods—was associated with a lower risk of lung cancer in people who smoke, he made BCX a focus of his research...

Read more at: https://medicalxpress.com/news/2017-01-red-pigment-peppers-oranges-linked.html#jCp
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