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.