Micronutrients & recovery
Consumption of Daucus carota (carrots) provides bioactive phytochemicals (phenolics, carotenoids, polyacetylenes, and ascorbic acid) that reduce the risk of cardiovascular disease and cancer through antioxidant, anti-inflammatory, and lipid-modifying mechanisms.
Eat carrots regularly. Different colors offer different benefits: orange for eye/immune health (beta-carotene), purple/black for heart health and cancer risk reduction (anthocyanins/phenolics), and yellow for eye health (lutein). You don't need to buy expensive specialty varieties; standard orange carrots provide significant provitamin A. Processing (like blanching) can increase some phenolics, but cooking methods vary in their effect on other nutrients.
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.
Why this rating
This is a review article summarizing 130 other studies; the evidence is secondary and varies by specific phytochemical and outcome.
Source
Phytochemicals in Daucus carota and Their Health Benefits—Review Article
Tanveer Ahmad et al. · Foods · 2019
This is one finding among thousands. Every one is graded and traced to its source, so you can see what the evidence actually supports. Browse the research →