The carrot is native to Europe and southwest Asia, but has been cultivated around the world for over 2000 years. It is usually orange, but can also be purple, red, white or yellow. These roots are commonly incorporated in salads, ready meals and even drinks.
Carrots have long been associated with good health and their deep, vibrant colors are a testament to their impressive concentrations of antioxidants. In fact, the ancient Greeks considered carrots to be a medicine rather than a food, and modern research is beginning to understand why.
Rich in vitamin A to help your vision!
One medium-sized carrot contains 7836 international units of vitamin A or 157% of our recommended daily intake. This vitamin A is derived from the carrot's high concentrations of carotenoids, particularly beta-carotene (beta-carotene was actually named after carrots). Vitamin A is an essential antioxidant that facilitates gene transcription, strengthens the immune system and, most importantly, maintains good vision. Yes, carrots are really good for our eyesight because these vitamin A plants contain retinol, an organic compound, which helps generate nerve impulses in our retinas. Carrots are also rich in lutein and zeaxanthin, the only two carotenoids that are deposited in large quantities in the retina. Eating foods rich in these natural pigments helps protect retinol tissue and scavenges free radicals that, if not removed, can contribute to macular degeneration as well.
Preventing cognitive decline
A randomized trial published in the Archives of Internal Medicine in November 2007 found that male participants whose diets were supplemented with beta-carotene for an extended period of time demonstrated significant improvements in verbal memory, fluency and general knowledge compared to the control group. Scientists believe this result is due to beta-carotene, which is a powerful natural antioxidant, and can eliminate oxidative stress, which contributes to brain aging. Therefore, those interested in age-related mental deterioration can certainly benefit from adding beta-carotene from rich foods like carrots to our diet. Don't go too far, though; overeating these foods can lead to carotenemia, a condition (harmless and easily reversible) in which your skin turns yellow or orange!
Natural treatment for leukemia!
According to a 2012 study published in Anti-Cancer Agents in Medicinal Chemistry, three bioactive compounds found in carrots and carrot juice, namely falcarinol, falcarindiol, and falcarindiol-3-acetate, can induce apoptosis (cell death) in human lymphoidleukemia cell lines. It is interesting to see that the two carotenoids also tested (beta-carotene and lutein) did not show the same power. "This suggests that polyacetylenes rather than beta-carotene or lutein are the useful bioactive components in the development of new leukemic therapies," the scientists say.
Protecting ourselves from heart disease
An extensive 10-year study in the Netherlands estimated that, fruits and vegetables rich in colored antioxidants are effective in the treatment of cardiovascular disease (CVD), which remains the Nr. 1 "silent" killer in the US. Participants who ate carrots had a 32% decrease in risk of cardiovascular disease, the largest decrease of any food tested. The researchers also found that foods that are orange or yellow were found to be the most protective against cardiovascular disease, outweighing those that were green, purple, red or white. Their research was presented in the British Journal of Nutrition in November 2011.
Properties for weight loss
Like most vegetables, carrots are high in fiber, virtually fat-free, low in calories and low on the glycemic index, making them an ideal food for people looking to lose weight. Although not a great source of regular nutrients (excluding vitamin A), carrots contain only small amounts of vitamins C, E and K, as well as minerals such as potassium and manganese.