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Mandarins shown to cut cancer risk - by Jonathan Brown
A team at the National Institute of Fruit Tree Science studying the health effects of carotenoids - the vitamin A compound that gives mandarins their orange colour - surveyed 1,073 people in the town of Mikkabi, in Shizuoka, who ate a large number of the citrus fruits. They found chemical markers in the population's blood samples that were linked to a lower risk of liver disease, atherosclerosis (hardening of the arteries) and insulin resistance (a condition associated with diabetes). A second study found that drinking mandarin juice appeared to cut the chance of developing liver cancer in patients with chronic viral hepatitis.
Cathy Ross, cardiac nurse at the British Heart Foundation, said that the study provided further confirmation of the health-giving powers of all fruits: "The more types of fruit and vegetables you can include in your diet the better."
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