Abstract
Carrot, scientifically known as Daucus carota, is one of the most popular vegetables grown and consumed in numerous countries all over the world. Different cultivars exist including white, orange, red, and purple cultivars. Carrots contain an impressive selection of phytochemicals, including carotenoids, anthocyanins, and other phenolic compounds. This makes the vegetable a good source of dietary antioxidants, when included in the diet. The most abundant antioxidant compounds found in carrots are α- and β-carotene, vitamin E, and anthocyanin. Interestingly, the levels of these antioxidant pigments found different cultivars are responsible for the coloring of the carrots. Carrots are believed to possess various health benefits due to their nutritional composition and antioxidant capacity, including the potential to prevent cardiovascular disease and certain types of cancers. This chapter will review the nutritional and health benefits associated with the consumption of carrots, their antioxidant properties, and phytochemical composition.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Nutritional Composition and Antioxidant Properties of Fruits and Vegetables
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
