Whether you’re a vegetarian, vegan, or simply looking for an alternative source of vitamin C, carrots may be the perfect option. They contain high levels of vitamin C, Beta-carotene, Phenolic acid, and Polyacetylenes. Read on to discover how these foods can help you stay healthy. A medium-sized carrot contains 61 grams of vitamin C. Carrots also contain other nutrients, including various B vitamins and trace amounts of iron and other minerals. You can find carrots all year long in supermarkets. They can be purchased fresh, frozen, canned, and even made into juice.
Among other foods rich in vitamin C, beta-carotene is also a powerful antioxidant. The orange pigment found in most fruits and vegetables is known as beta-carotene. Heinrich Wilhelm Ferdinand Wackenroder first isolated beta-carotene in 1831, naming it carotin. While most people get their vitamin C from vegetables, it can also be found in some animal products.
The nutrients found in carrots help protect the body from certain cancers. Research indicates that carotenoids may protect against colon, stomach, and prostate cancer. Studies have also suggested that women with high levels of carotenoids may reduce their risk of breast cancer. Additionally, carrots are associated with lower cholesterol levels and reduced heart disease risk. It is possible to get too much beta-carotene in your diet.
The phenolic compounds in carrots have a number of biological functions including antioxidant activity, free radical scavenging, and chain-breaking. They provide protection against oxidative damage to biological macromolecules and are a valuable component of food. The following table describes the phenolic content of some vegetables and fruits. Carrots are high in vitamin c and phenolic acids, and should be consumed daily to boost their health benefits.
The titratable acidity (TA) levels of different carrot varieties were analyzed. TA values were 0.2 to 0.40 g/100g FW. The highest TA values were observed in MYC and NOC. Meanwhile, the lowest TA levels were found in MiWC and MPC. Carrot varieties with high TA levels were said to have higher levels of vitamin C and phenolic acids.
Polyacetylenes, a group of non-volatile bioactive phytochemicals, are known for their cardiovascular-protective and anti-inflammatory properties. They are abundant in the Apiaceae family, including carrots. They are also known to inhibit the growth of colon cancer cells. High intakes of carrots may reduce the risk of cardiovascular disease. This article reviews the research on polyacetylenes in carrots.
The levels of polyacetylenes in carrots are dependent on the cultivar, geographical region, harvest time, and storage conditions. Rapid freezing increases the retention of polyacetylenes. In freeze-drying carrots, polyacetylene concentration was significantly higher than in hot-air-dried carrots. High-pressure-temperature processing increases the retention of polyacetylenes in carrots.
Carrots contain an array of phytochemicals, which contribute to the dietary value. Four types of phytochemicals are known: phenolic compounds, carotenoids, polyacetylenes, and ascorbic acid. This article discusses the occurrence and biosynthesis of each and their roles in health. Listed below are the health benefits of each type. You can learn more about the phytochemicals found in carrots by reading this article.
There are four different pathways through which ascorbic acid is synthesized by plants. The most accepted pathway is the d-mannose/l-galactose pathway. The d-mannose isomerase enzyme converts d-fructose-6-P to d-mannose-6-P. Carrots contain high levels of ascorbic acid, so they are an excellent source of vitamin C.
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