EVALUATING CARROT AS A FUNCTIONAL FOOD

Year 2018, Volume: 4 Issue: 2, 113 - 119, 27.12.2018

Muharrem Ergun , Zahide Süslüoğlu

https://doi.org/10.23884/mejs.2018.4.2.07

Cited By: 13

Abstract

Consumers have already tended to
choose natural plant crops over processed plant produces, like carrot (Daucus
corota L.) which is one the very nitrous horticultural crops enjoyed by all
ages. Although carrot is rich in fiber and minerals, it is primarily cherished
for high beta-carotene content. Moreover, the root contains some other
bioactive compounds including other forms of carotenoids, phenolic compounds,
vitamin C and polyactylenes. Carotenoid especially beta-carotenes is known for
supplying vitamin A and a strong antioxidant activity. Phenolic compounds
present in carrots such as chloregenic acids have also antioxidant activities
as well. Carrots contain considerable quantity of ascorbic acid which possesses
an antioxidant activity and also takes a part some in biological processes.
Carrot roots have polyacetylenes, once viewed as toxicants due to being potent
skin sensitizers and irritants, which are neurotoxic at high concentrations,
more recently they have been considered bioactive compounds. The phytochemical
compounds present in carrots may be used as complementary medicine for the
prevention and treatment of a number of diseases and disorders. This review
explores some major phytochemicals and their pharmacological features present
in carrot roots.

Keywords

Apiaceae, medicinal plant, Vitamin C, beta-carotene

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