Carrot,Daucus carota,Origin and Archeology of Carrot,Modern Researches.
- Basic Botanical Data of Carrot.
- Brief History of Carrot.
- The Beginnings of Carrot.
- Origin and Archeology of Carrot.
- Pigment Power in Carrot Colour.
- Different coloured carrots.
- Carrot Phytochemicals and it's benefit.
- Functions,Applications of Carrot.
- Tips of Carrots Benefit our bodies.
- Carrot Health Benefits.
- Alternative Medicinal Uses,Medicinal Use,Action of Carrot.
- Dosage and Administration of Carrot.
- Cautions on Use of Carrot.
- Modern Researches of Carrot.
- Research Update:Carrot or Daucus carota.
Carrot Phytochemicals and it's benefit.:
The juice of the Carrot when expressed contains crystallizable and uncrystallizable sugar, a little starch, extractine gluten, albumen, volatile oil (on which the medicinal properties of the root depend and which is fragrant, aromatic and stimulating), vegetable jelly or pectin, saline matter, malic acid and a peculiar crystallizable, ruby-red neutral principle, without odour or taste, called Carotin.
Carrots contain no less than 89 per cent of water; their most distinguishing dietical substance is sugar, of which they contain about 4.5 per cent.
Owing to the large percentage of carbohydrate material contained by Carrots, rabbits fed for some days on Carrots alone, are found to have an increased amount of glycogen stored in the liver, carbohydrate being converted into glycogen in the body.
Sir Humphry Davy ascertained the nutritive matter of Carrots to amount to 98 parts in 1,000, of which 95 are sugar, and three are starch. Weight for weight, they stand third in nourishing value on the list of roots and tubers, potatoes and parsnips taking first and second places. Carrots containing less water and more nourlshing material than green vegetables, have higher nutritive qualities than turnips, swedes, cabbage, sprouts, cauliflower, onions and leeks. Moreover, the fair proportion of sugar contained in their composition adds to their nourishing value.
In the interesting collection of the Food Collection at Bethnal Green Museum, prepared by Dr. Lankester, we learn that the maximum amount of work produceable by a pound of Carrots is that it will enable a man to raise 64 tons one foot high, so that it would appear to be a very efficient forceproducer. From 1 lb. of Carrots we can obtain 1 OZ. and 11 grains of sugar, while out of the 16 oz. fourteen are water. When we consider that in an average man of 11 stone or 154 lb. weight, about 111 of these are water, we see what a large supply is needful to repair waste and wear and tear.
Carrot as Nutritional Heroes:
Carrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties.
The carrot is an herbaceous plant containing about 87% water, rich in mineral salts and vitamins (B,C,D,E).
Raw carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid, and magnesium.
Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange colour.
Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, antianaemic, healing, diuretic, remineralizing and sedative properties.
In order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well - they are the exception to the rule - they are more nutritious cooked than raw.
Carrots contain elements that keep us healthy on many levels:Beta-carotene,Vitamin A,and Phytochemicals.
The 3 most important elements are Beta-carotene, Vitamin A, and Phytochemicals.
Beta caroteneusually receives most attention when examining carrots. It is one of about 500 similar compounds called carotenoids, which are present in many fruits and vegetables. The body changes beta carotene into vitamin A, which is important in strengthening the immune system, keeping the skin, lungs and intestinal track in order, and promoting healthy cell growth. Beta-carotene is found primarily in dark green, red, yellow, and orange-coloured plants, and is converted by the body into vitamin A and also works on its own.
Vitamin A is a pale yellow primary alcohol derived from carotene. It affects the formation and maintenance of skin, mucous membranes, bones, and teeth, vision and reproduction. In addition dietary Vitamin A, in the form of beta carotene, an antioxidant, may help reduce the risk of certain cancers. However, beta carotene is much more than the precursor for vitamin A.
Only so much beta carotene can be changed into vitamin A, and that which is not changed contributes to boosting the immune system and is also a potent antioxidant.
Antioxidants fight free radicals and help prevent them from causing membrane damage, DNA mutation, and lipid (fat) oxidation, all of which may lead to many of the diseases that we consider "degenerative." Exposure to sunlight, cigarette smoke and air pollution, along with your body's every day cellular activities, cause free radicals to form. It is free radical havoc that scientists believe is pivotal in the development of age related degenerative diseases such as cancer, cataracts, arthritis, heart disease an even asthma. It is highly recommended that vitamin A be consumed from the diet rather than from supplements (particularly in the case of beta carotene), because vitamin A obtained from a varied diet offers the maximal potential of health benefits that supplements cannot. The richest sources of preformed vitamin A are liver, fish liver oils, milk, milk products, butter, and eggs. Liver is an especially rich source because vitamin A is primarily stored in the liver of animals and humans.
Vitamin A is also found in a variety of dark green and deep orange fruits and vegetables, such as carrots, sweet potatoes, pumpkin, spinach, butternut squash, turnip greens, bok choy, mustard greens, and romaine lettuce. Beta carotene is the most active carotenoid (the red, orange, and yellow pigments) form of vitamin A, but it is inefficiently absorbed and converted to retinol in comparison to vitamin A from animal sources. As you can see Vitamin A intake is essential to human health.
Alpha carotene. Beta carotene is not the only carotenoid. Often overlooked, and also found in carrots, is alpha carotene. According to an article in NCI Cancer Weekly (Nov. 13, 1989), Michiaki Murakoshi, who leads a team of biochemists at Japan's Kyoto Prefectural University of Medicine, contends that alpha carotene may be more powerful than beta carotene in inhibiting processes that may lead to tumor growth. Murakoshi indicates that neuroblastoma (cancer) cells coated with carotenoids experience a drop in N-myc activity compared to untreated cells. N-myc is a gene that codes for cell growth-stimulating proteins and can contribute to cancer formation and growth. Alpha carotene was found to be about ten times more inhibitory toward N-myc activity than beta carotene. Murakoshi concludes that all types of carotenoids should be studied for possible health benefits.
Phytochemicals which are found in vegetables, fruits, and nuts, may reduce the risk of cancer, strokes, hinder the ageing process, balance hormonal metabolism, and have antiviral and antibacterial properties.
A phytochemical is a natural bioactive compound found in plant foods that works with nutrients and dietary fibre to protect against disease. Research suggests that phytochemicals, working together with nutrients found in fruits, vegetables and nuts, may help slow the ageing process and reduce the risk of many diseases, including cancer, heart disease, stroke, high blood pressure, cataracts, osteoporosis, and urinary tract infections. They can have complementary and overlapping mechanisms of action in the body, including antioxidant effects, modulation of detoxification enzymes, stimulation of the immune system, modulation of hormone metabolism, and antibacterial and antiviral effect.
"Phyto" is a Greek word that means plant and phytochemicals are usually related to plant pigments. So, fruit and vegetables that are bright colours - yellow, orange, red, green, blue, and purple - generally contain the most phytochemicals and the most nutrients.
You can benefit from all of the phytochemicals and nutrients found in plant foods by eating 5-9 servings of fruit and vegetables a day and eating more whole grains, soya and nuts.
More than 900 different phytochemicals have been found in plant foods and more will be discovered. These protective plant compounds are an emerging area of nutrition and health, with new research reported every day. Current research suggests that most fruit and vegetables contain phytochemicals and that many fruit and vegetables contain a wide variety of phytochemicals.
- 1.Carrot,Daucus carota,Origin and Archeology of Carrot,Modern Researches.
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