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 [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 a
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
[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