Components may prevent cancer

There is yet to be a direct correlation established between avocado intake and a lower risk of cancer. Avocados, on the other hand, contain chemicals that may help prevent the start of some malignancies. A high folate consumption has been linked to a lower chance of developing colon, stomach, pancreatic, and cervical malignancies. However, the mechanism behind this relationship is unknown. Half an avocado contains around 59 mcg of folate or 15% of the daily intake.

Avocados are also abundant in polyphenols and carotenoids, both of which may have anti-cancer qualities. Carotenoids, in particular, have been demonstrated in studies to protect against cancer development. According to a 2013 study, avocado-eating may help prevent breast, oral, and throat cancers. These connections, however, are often the product of test-tube experiments rather than controlled human trials. More study is required to confirm these relationships.