Did adding oil to carrots and lightly boiling them cause changes related to aging?

According to the National Standard Food Composition Table, 100g of blanched carrots contain 3,582μg of beta-carotene. Among green and yellow vegetables, the beta-carotene content is quite high. When ingested, it is converted into vitamin A, which provides various antioxidant effects such as eye health. It slows aging, enhances lung function, and has anticancer effects. [Photo = Getty Images Bank] © Provided by Kormedi.com

Carrots contain a variety of nutrients and have very high health benefits. They serve as a "comprehensive supplement" by promoting eye health, delaying aging, enhancing lung function, providing anticancer effects, boosting immunity, and regulating blood pressure. How should carrots be prepared to maximize their health benefits? Are there any precautions to take when consuming carrots?

Vitamin A and lycopene that slow down aging... When lightly steamed with oil, they are well absorbed by the body.

Carrots can be eaten raw, but lightly cooking them in oil enhances their health benefits. The abundant vitamin A in carrots is a fat-soluble vitamin, which is better absorbed by the body when consumed with oil. Washing thoroughly and cooking with the skin on along with oil can increase efficiency. It is better to lightly stir-fry or cook them. Carrots also contain lycopene, which slows down oxidation (aging) in the body, and boiling them increases the absorption rate significantly.

Eye health, lung function enhancement, anticancer effects... contribute to delaying aging

According to the National Standard Food Composition Table, 100g of boiled carrots contains 3,582 μg of beta-carotene. Among green and yellow vegetables, it has a relatively high beta-carotene content. When ingested, it is converted into vitamin A, which plays a role in eye health and various antioxidant functions. It helps slow aging, improve lung function, and has anti-cancer effects. It also inhibits the action of carcinogens in the body and contributes to preventing damage to cells and DNA. Carrots also contain lutein, which aids in vision development and protection.

Smokers consume excessive amounts of beta-carotene... which can actually be harmful.

However, according to research on beta-carotene found in green and yellow vegetables and fruits, it has been reported to actually increase the risk of lung cancer in smokers. Therefore, it is advisable to be cautious about consuming these trace nutrients excessively for the purpose of lung cancer prevention. In some cases, it may even be harmful. (Data from the National Cancer Information Center). The only recommended method for lung cancer prevention is quitting smoking. To protect lung health, you must first stop smoking.

Eating with other vegetables and fruits raw... inhibits vitamin C absorption

Carrots are often eaten as part of salads with other vegetables and fruits. However, consuming carrots together with other vegetables rich in vitamin C can hinder absorption because carrots contain a substance called ascorbinase, which oxidizes vitamin C. However, ascorbinase is sensitive to heat and acidity, so cooking or adding vinegar can help preserve most of the vitamin C in other vegetables. It can be used in dishes such as beef and carrot soup, stir-fried potatoes and carrots, braised pork ribs with carrots, and braised beef with carrots.