The Anti-Cancer Properties of Apricots

The Anti-Cancer Properties of Apricots

Apricots are an excellent source of vitamin A and beta-carotene, along with vitamin C, fibre, quercetin and lycopene which all exhibit cancer-fighting properties. In a dried form, they make excellent healthy snacks. The American Cancer Society states that apricots and other foods that are rich in carotenes have the potential to lower the risk of various cancers, including those of the oesophagus, lungs and larynx.

A study of over 50,000 registered female nurses also discovered that those nurses consuming the highest quantities of vitamin A, reduced the likelihood of developing cataracts by nearly 40%, making apricots a fantastic preserver of eye health, by preventing free radical damage to eye tissues over time.

The dried apricots you might get from your supermarket are a bright orange colour, but naturally, apricots turn brown after a short period of time. Maintaining this bright orange colour is due to treatment by sulphur dioxide, which is a preserving agent. Health food stores normally provide unprocessed apricots, which are brown but taste the same.

The seed within the apricots contain significant quantities of vitamin B17, which as described in the section on Apples, has been cited as being one of the most important tools against cancer by many practitioners of alternative medicine.

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