Daucus carota, Carrot, is one of the important root vegetables rich in bioactive compounds like carotenoids and dietary fibers with appreciable levels of several other functional components having significant health-promoting properties .
Carrot is high in fibers, carotenoids, vitamins C and E and phenolics such as p-coumaric, chlorogenic and caffeic acids . The consumption of carrot and its products have increased steadily due to their recognition as an important source of natural antioxidants and anticancer activity of β-carotene being a precursor of vitamin A .
Drinking fresh carrot juice may protect the cardiovascular system by increasing total antioxidant status and by decreasing lipid peroxidation .
Il succo aromatico di carota è un ingrediente prezioso per colore, sapore e gusto di snack dolci e salati. È bene prepararlo al momento per godere appieno delle sue proprietà protettive, antiossidanti e vitaminizzanti e per evitare i rapidi processi di ossidazione.
 Krishan Datt Sharma, Swati Karki, Narayan Singh Thakur, Surekha Attri, Chemical composition, functional properties and processing of carrot – a review, “Journal of Food Science and Technology”, 2012;49(1):22-32
 Andrew S Potter, Shahrzad Foroudi, Alexis Stamatikos, Bhimanagouda S Patil, Farzad Deyhim, Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults, “Nutrition Journal”, 2011;10:96