A recent study by Harvard Medical School and Brigham & Women’s Hospital suggests that women may reduce their risk of developing breast cancer if they include more carotenoids, such as beta-carotene, alpha-carotene, zeaxanthin, lutein, and lycopene, in their diet. Plants rich in carotenoids include carrots, winter squash, spinach, sweet potato and kale. Another interesting finding is that that the bioavailabilty of the carotenoids seems to be enhanced if they are consumed with a small amount of saturated or polyunsaturated fats. So don’t forget that salad dressing.
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