Abstract
Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and health benefits. This review summarises the occurrence, biosynthesis, factors affecting concentration, and health benefits of phytochemicals found in Daucus carota. Two hundred and fifty-five articles including original research papers, books, and book chapters were analysed, of which one hundred and thirty articles (most relevant to the topic) were selected for writing the review article. The four types of phytochemicals found in carrots, namely phenolics, carotenoids, polyacetylenes, and ascorbic acid, were summarised. These chemicals aid in the risk reduction of cancer and cardiovascular diseases due to their antioxidant, anti-inflammatory, plasma lipid modification, and anti-tumour properties. Numerous factors influence the amount and type of phytochemicals present in carrots. Genotype (colour differences) plays an important role; high contents of α and β-carotene are present in orange carrots, lutein in yellow carrots, lycopene in red carrots, anthocyanins in the root of purple carrots, and phenolic compounds abound in black carrots. Carotenoids range between 3.2 mg/kg and 170 mg/kg, while vitamin C varies from 21 mg/kg to 775 mg/kg between cultivars. Growth temperatures of carrots influence the level of the sugars, carotenoids, and volatile compounds, so that growing in cool conditions results in a higher yield and quality of carrots, while higher temperatures would increase terpene synthesis, resulting in carrots with a bitter taste. It is worthwhile to investigate the cultivation of different genotypes under various environmental conditions to increase levels of phytochemicals and enhance the nutritional value of carrot, along with the valorisation of carrot by-products.
Highlights
IntroductionFruits and vegetables are rich sources of nutrients that contain phytochemicals ( known as bioactive compounds), which are recognised for their nutraceutical effects and health benefits [1]
Fruits and vegetables are rich sources of nutrients that contain phytochemicals, which are recognised for their nutraceutical effects and health benefits [1].The cultivated carrot (Daucus carota L.) is one of the most important vegetable plants in the world because of its high yield potential and use as fresh or processed product
The literature for this review paper was retrieved from Google Scholar by using the following key words: occurrence of phenolics or phenols or phenolic acids, carotenoids, polyacetylenes, and ascorbic acid or vitamin C in carrot; biosynthesis of phenolics, or phenols or phenolic acids or hydroxycinnamic acids or chlorogenic acids, carotenoids, polyacetylenes, and ascorbic acid or vitamin C, in carrot; factors affecting the concentration of phenolics or phenols or phenolic acids, carotenoids, polyacetylenes, and ascorbic acid or vitamin C in carrot; nutritional importance or nutritional benefits of phenolics or phenols or phenolic acids, carotenoids, polyacetylenes, and ascorbic acid or vitamin C in carrot; health effects of carrot phenolics, carotenoids, polyacetylenes, and ascorbic acid/vitamin C after carrot consumption
Summary
Fruits and vegetables are rich sources of nutrients that contain phytochemicals ( known as bioactive compounds), which are recognised for their nutraceutical effects and health benefits [1]. The cultivated carrot (Daucus carota L.) is one of the most important vegetable plants in the world because of its high yield potential and use as fresh or processed product. With an annual world production (carrots and turnips) of >428 million tons and a total growing area of about 11.5 million hectares [2], carrots rank among the top 10 vegetable crops in the world [3]. They play a major role in human nutrition, because of their high dietary value and good storage attributes [4,5]. This review article comprehensively describes the occurrence, biosynthesis, factors affecting concentration, and health benefits of phytochemicals found in Daucus carota
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