Daucus carota are one of the most common widely used root vegetables enjoyed around the globe. Carrots are versatile in a variety of numerous dishes and cultural cuisine and are available in different colours. Typically the taproot is the part of the vegetable that is consumed but the greens are beneficial in salads. Carrots have a woody core element that isn’t very palatable in the wild, cultivation has selected characteristics that have been left out in the form of carrots seen today, being a sweet crunchy taste.
Most of the benefits of this root vegetable can be attributed to the beta carotene and fiber content, they are also a good source of antioxidants vitamin A, C, K, B8, pantothenic acid, iron, folate, potassium, manganese, and copper. Carrot oil is great for dry skin, helping it to become softer, smoother, and more firm.
Regular consumption can help to reduce cholesterol levels. One study found that cholesterol levels dropped by an average of 11% when 7 ounces of raw carrots were consumed every day for 3 weeks. Carrots can also reduce chances of heart attack, with another study finding those who ate more carrots had ⅓ risk of heart attacks.
The rich source of potassium is a vasodilator that helps relax tension in blood vessels and arteries helping to increase blood flow and circulation, while boosting organ function throughout the body and decreasing stress on the cardiovascular system.
Carrots contain antiseptic and antibacterial properties that boost the immune system, vitamin C content stimulates activity of white blood cells which is important to the immune system. The antiseptic qualities can also be used a vermicides, laxatives, and as remedy for liver conditions. One study showed that carrot juices helped improve stomach and gastrointestinal health.
Significant amounts of dietary fiber help to maintain good digestive health, adding bulk to stool helping it to pass smoothly through the digestive tract and stimulate peristaltic motion and secretion of gastric juices. The fiber also boosts heart health and eliminates excess LDL cholesterol from the walls of arteries and blood vessels.
Increasing beta carotene from 1.7 to 2.7 milligrams per day has been found to reduce lung cancer by more than 40%, one average sized carrot contains about 2 milligrams. Another study found fiber rich carrots decreased risk of colon cancer by as much as 24%. Women who ate carrots were found to be 5-8 times less likely to develop breast cancer in an analysis of 8 studies. Risk of macular degeneration was found to be decreased by 40% in people consuming beta carotene rich carrots that can split itself via enzymatic reaction to form pro-vitamin A which is associated with antioxidant capacity to boost vision and help prevent conditions such as night blindness.
Organic compounds within carrots are great mineral antioxidants that stimulate gums and induce excess saliva that is alkaline and helps to combat bacteria and foreign bodies in the mouth that can result in cavities, halitosis, and other oral health risks.
A carrot a day can help to decrease the risk of stroke by 68%, several studies strengthen the carrot effect on the brain with studies showing those stroke patients with the highest levels of beta carotene had the highest survival rate.
Presence of carotenoids can help to regulate blood sugar and inversely affect insulin resistance helping diabetics live more normal healthy lives. Carotenoids also help to regulate amounts of insulin and glucose being used and metabolized by the body helping to provide healthy fluctuation in diabetics.
Next time you’re looking for a snack why not try grabbing a carrot and enjoy, you may not need to say “What’s up Doc?” as often.
