TY  - JOUR
T1  - EVALUATING CARROT AS A FUNCTIONAL FOOD
AU  - Ergun, Muharrem
AU  - Süslüoğlu, Zahide
PY  - 2018
DA  - December
Y2  - 2018
DO  - 10.23884/mejs.2018.4.2.07
JF  - Middle East Journal of Science
JO  - MEJS
PB  - Bilal GÜMÜŞ
WT  - DergiPark
SN  - 2618-6136
SP  - 113
EP  - 119
VL  - 4
IS  - 2
LA  - en
AB  - Consumers have already tended tochoose natural plant crops over processed plant produces, like carrot (Daucuscorota L.) which is one the very nitrous horticultural crops enjoyed by allages. Although carrot is rich in fiber and minerals, it is primarily cherishedfor high beta-carotene content. Moreover, the root contains some otherbioactive compounds including other forms of carotenoids, phenolic compounds,vitamin C and polyactylenes. Carotenoid especially beta-carotenes is known forsupplying vitamin A and a strong antioxidant activity. Phenolic compoundspresent in carrots such as chloregenic acids have also antioxidant activitiesas well. Carrots contain considerable quantity of ascorbic acid which possessesan antioxidant activity and also takes a part some in biological processes.Carrot roots have polyacetylenes, once viewed as toxicants due to being potentskin sensitizers and irritants, which are neurotoxic at high concentrations,more recently they have been considered bioactive compounds. The phytochemicalcompounds present in carrots may be used as complementary medicine for theprevention and treatment of a number of diseases and disorders. This reviewexplores some major phytochemicals and their pharmacological features presentin carrot roots.
KW  - Apiaceae
KW  - medicinal plant
KW  - Vitamin C
KW  - beta-carotene
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UR  - https://doi.org/10.23884/mejs.2018.4.2.07
L1  - https://dergipark.org.tr/en/download/article-file/603993
ER  -