CCHCR is an abbreviation that stands for "Cholesterol and carotenoid-rich food components." It is a term commonly used in the field of nutrition and biochemistry.
CCHCR refers to a group of naturally occurring substances found in certain foods that are particularly rich in cholesterol and carotenoids. Cholesterol is a type of fat-like substance that is essential for proper functioning of the body, while carotenoids are pigments responsible for giving fruits and vegetables their vibrant colors.
The term CCHCR is often used to describe the beneficial health effects associated with consuming foods that contain high levels of cholesterol and carotenoids. These components have been shown to have positive effects on various aspects of human health, such as promoting heart health, boosting the immune system, and preventing certain types of cancer.
Foods that are known to be CCHCR-rich include fruits like oranges, mangos, and papayas, as well as vegetables like spinach, carrots, and tomatoes. Other sources include eggs, shellfish, and certain types of fish, such as salmon and sardines.
In conclusion, CCHCR refers to foods that are particularly abundant in cholesterol and carotenoids, which are beneficial for human health. Incorporating CCHCR-rich foods into one's diet can have various positive effects on overall well-being.
