Phytochemicals in Daucus carota and Their Health Benefits—Review Article

Abstract

Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and health benefits. This review summarises the occurrence, biosynthesis, factors affecting concentration, and health benefits of phytochemicals found in Daucus carota. Two hundred and fifty-five articles including original research papers, books, and book chapters were analysed, of which one hundred and thirty articles (most relevant to the topic) were selected for writing the review article. The four types of phytochemicals found in carrots, namely phenolics, carotenoids, polyacetylenes, and ascorbic acid, were summarised. These chemicals aid in the risk reduction of cancer and cardiovascular diseases due to their antioxidant, anti-inflammatory, plasma lipid modification, and anti-tumour properties. Numerous factors influence the amount and type of phytochemicals present in carrots. Genotype (colour differences) plays an important role; high contents of α and β-carotene are present in orange carrots, lutein in yellow carrots, lycopene in red carrots, anthocyanins in the root of purple carrots, and phenolic compounds abound in black carrots. Carotenoids range between 3.2 mg/kg and 170 mg/kg, while vitamin C varies from 21 mg/kg to 775 mg/kg between cultivars. Growth temperatures of carrots influence the level of the sugars, carotenoids, and volatile compounds, so that growing in cool conditions results in a higher yield and quality of carrots, while higher temperatures would increase terpene synthesis, resulting in carrots with a bitter taste. It is worthwhile to investigate the cultivation of different genotypes under various environmental conditions to increase levels of phytochemicals and enhance the nutritional value of carrot, along with the valorisation of carrot by-products.

Accumulation of Phenolic Acids during Storage over Differently Handled Fresh Carrots

“…Chlorogenic acid was the main phenolic acid in all samples on day 0, which is in-line with previous reports [ 33 , 34 ]. Similarly, 5-CQA has been reported as the major caffeoylquinic acid in carrots [ 23 , 24 , 25 , 26 , 35 , 36 ], while some sources have indicated that 3-CQA is the most abundant form [ 22 , 27 , 37 , 38 ].…”

Bioactive Compounds and Bioactivities of Brassica oleracea L. var. Italica Sprouts and Microgreens: An Updated Overview from a Nutraceutical Perspective

“…Among these compounds, carotenoids and chlorophylls were determined in several studies of broccoli sprouts [20,50,51,73,79]. Carotenoids are a group of isoprenoid molecules synthesized as secondary metabolites by all photosynthetic plants, including broccoli [87]. They have lipophilic antioxidant and immunomodulatory activities owing to the conjugated double bonds of the long polyene chain, which are capable of inhibiting reactive oxygen species and reducing oxidative damage [21].…”

“…In particular, β-carotene is the most typically studied carotenoids in broccoli sprouts and microgreens, due to its importance in medical science [50]. It supplies the human diet a substantial amount of vitamin A that is essential for organogenesis, tissue differentiation, immune function, and vision [87]. The total carotenoid (β-carotene) concentration of broccoli sprouts was reported in several studies with a range of 118 to 221 mg per 100 g of dry weight (DW) [20,21].…”

6-Methoxymellein Isolated from Carrot (Daucus carota L.) Targets Breast Cancer Stem Cells by Regulating NF-κB Signaling

“…Carrot ( Daucus carota L.) is one of the most important root vegetables cultivated worldwide and has health benefits [ 1 , 2 , 3 , 4 ]. With increasing health problems, carrots are becoming more popular plants because of their healthy nutrients and benefits for human health [ 5 ].…”

“…With increasing health problems, carrots are becoming more popular plants because of their healthy nutrients and benefits for human health [ 5 ]. Phytochemicals, which comprise carotenoids, ascorbic acid, polyacetylenes and phenolic compounds, such as β-carotene, lutein, l-ascorbic acid, falcarinol and caffeic acid, contribute to the dietary value of carrots [ 4 ]. These compounds have also been shown to be potent inhibitors of inflammation and oxidative stress [ 6 , 7 , 8 , 9 , 10 , 11 , 12 ].…”