Mandarins 'cut liver cancer risk'
Eating mandarins may cut the risk of developing liver cancer and other diseases, research suggests.
Japanese scientists found the key were vitamin A compounds called carotenoids which give the fruit its orange colour.
One study found eating mandarins cut the risk of liver disease, hardened arteries and insulin resistance.
And a second found drinking the fruit's juice cut the risk of patients with chronic viral hepatitis developing liver cancer.
Japanese scientists found the key were vitamin A compounds called carotenoids which give the fruit its orange colour.
One study found eating mandarins cut the risk of liver disease, hardened arteries and insulin resistance.
And a second found drinking the fruit's juice cut the risk of patients with chronic viral hepatitis developing liver cancer.
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