Which vegetable-derived substance may decrease the risk of various cancers, including breast and liver cancer?

Beta-carotene, a vegetable-derived substance, is known for its antioxidant properties and potential role in reducing the risk of certain cancers, including breast and liver cancer. As a provitamin A carotenoid, beta-carotene is found in various fruits and vegetables, particularly those that are orange or dark green in color, such as carrots, sweet potatoes, and spinach.

The antioxidant properties of beta-carotene help neutralize free radicals in the body, which can damage cells and contribute to the development of cancer. Moreover, beta-carotene is involved in immune function, which can play a role in cancer prevention by helping the body combat the growth of tumors and aiding in the repair of damaged tissues.

Other options, while valuable nutrients in their own right, do not directly correlate with a decreased risk of cancer in the same manner as beta-carotene. Folate is crucial for DNA synthesis and repair, B vitamins are essential for energy metabolism and overall health, and Vitamin A has numerous roles in maintaining vision and immune function, but none exhibit the same direct association with decreasing cancer risk as beta-carotene does.