Carrots: nutritional and health benefits

Reshmi K. Vijayan, Akthar J. Khan, M. Mohamed Essa*, Amani S. Al-Rawahi, Gilles J. Guillemin, Subash Selvaraju

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Fruits and vegetables are intrinsic to maintaining a healthy diet. They are a gold mine of essential vitamins, minerals, dietary fiber, and antioxidants that possess the potential to prevent various chronic ailments. Scientific evidence has substantiated that phytonutrient-enriched natural products mitigate the undesirable side effects of synthetic drugs and maintain optimum health. Daucus carota, commonly known as the carrot, is a colored vegetable enriched with carotenoids such β-ciiarotene, bioactive polyacetylenes, folate, bioflavonoids, and vitamins, all of which possess a plethora of nutritional benefits. Experimental evidence has reported that carrots exert antioxidative and cytoprotective effects. The cardioprotective, immunomodulatory, antidiabetic, and antifungal effects are also noteworthy. Other health benefits of this vegetable include hepatoprotection,cognitive development, antinociceptive, and inotrophic effects. The potential curative properties of various carrot phytonutrients will be summarized in this chapter.

Original languageEnglish
Title of host publicationFood as medicine
EditorsM. Mohamed Essa, Mushtaq A. Memon
Place of PublicationNew York
PublisherNova Science Publishers
Pages243-258
Number of pages16
ISBN (Electronic)1624177824, 9781624177828
ISBN (Print)9781624177477
Publication statusPublished - 2013
Externally publishedYes

Publication series

NameFood science and technology series
PublisherNova Science Publishers

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