–҉—–҈—–҈–10-WhyNot? Perchè no? –҉—–҈—–҈– Carrot Juice

1Daucus 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 [1].

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Carrot is high in fibers, carotenoids, vitamins C and E and phenolics such as p-coumaric, chlorogenic and caffeic acids [2]. 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 a2 precursor of vitamin A [1].

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Drinking fresh carrot juice may protect the cardiovascular system by increasing total antioxidant status and by decreasing lipid peroxidation [2].

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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.

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Giovanna Masini

Bibliografia

5[1] 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

[2] 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

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