Lung cancer patients are still advised to eat a little carrot, which is good for fighting tumors.
Carrots are a great source of chlorogenic acid, a phytochemical. In order for lung cancer cells to grow and invade surrounding tissues, they usually grow some blood vessels to provide nutrition to the tumor. If the tumor lacks the supply of blood vessels, it will have a hard time continuing to grow. Chlorogenic acid can block the angiogenic signaling pathway of lung cancer, which makes it difficult for lung cancer cells to grow and metastasize. Carrots are amazing vegetables, and chlorogenic acid is still retained during cooking, even after cooking and after a day or two in the refrigerator, so both raw and cooked carrots are fine.
In addition to carrots, such as apples, strawberries, tomatoes, and pineapples are also rich in chlorogenic acid.