Not only do carrots have a very high nutrient content, their consumption is also associated with numerous health benefits. Carrots have antioxidant and immune-boosting properties, help lower blood pressure and cholesterol levels and counteract diabetes.
A new study involving researchers from the University of Lahore examined the nutritional composition, phytonutrients and functional properties of carrots. The results can be read in the “International Journal of Food Properties”.
Healthy ingredients of carrots
Carrots are full of healthy ingredients. For example, root vegetables contain large amounts of antioxidants, especially carotenoids.
According to study results, the carotenoids, polyphenols and vitamins it contains have an anti-carcinogenic, antioxidant effect and strengthen the immune system. In addition, it has already been found in vivo and in vitro that carrots also have anti-diabetic, blood pressure and cholesterol-lowering properties, the researchers report.
Carrots also have a positive effect on the kidneys and liver and also promote the excretion of fat and bile by the liver, the experts add.
Extracts made from carrot seeds have also been shown to have a number of health benefits. According to the research team, antibacterial, antifungal, anti-inflammatory, cardioprotective and hepatoprotective effects have already been proven.
Another study also adds to the list of positive effects of carrots on the body. She found that the carotenoids contained in carrots have a long-term positive effect on women’s cognitive functions. The brain also seems to benefit from carrots, at least in women.
Take advantage of the benefits of carrots
Taken together, the study results show that consuming carrots is extremely beneficial for many aspects of physical and mental health and, the researchers emphasize, many more people could benefit from these advantages through wider use as food and as a component of health products.
Carrot pomace, which contains around 50 percent carotene, could be used, for example, to make cookies, bread and cakes, making products containing carrot ingredients more widely available, the research team explains. (as)