Carrot

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Carrot (Daucus carota) is a well-known root vegetable. The thick tap root's color can range from white to orange to red or purple. This change in color represents the nutrients in the carrot because some pigments, such as beta-carotene and lycopene, are also nutrients.
Carrot probably originated around Afghanistan where there is the greatest variety of carrots today. Usually only the root is consumed, although the leaves are also edible. Although primarily used as a food source, carrots have also traditionally been used to treat infantile diarrhea. Carrot roots have been used to treat digestive problems, intestinal parasites, and tonsillitis. Other potential uses include vitamin A deficiency, antioxidant activity, constipation, and anemia. More research is need in all of these areas as the currently available research is of low quality.

Related Terms

Alpha-carotene, anthocyanins, beta-carotene, carotenoid, carotenoids, carrot cake, carrot jam, carrot juice, carrot puree, carrot soup, Daucus carota, dietary fiber, grated carrots, lycopene, lycopene red carrots, myristicin, purple carrots, red carrots, Umbelliferae (family), vitamin A, white carrots.

evidence table

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.
 
Acute diarrhea (Grade: C)
A carrot-rice based rehydration solution may decrease the duration of diarrhea when compared to two conventional rehydration solutions. However, more research is needed.
Antioxidant (Grade: C)
Carrot ingestion may have antioxidant activity, although more research is needed in this area.
Vitamin A deficiency (Grade: C)
Carrot jam may improve growth in young children with vitamin A deficiency. Although the results seem promising, more research is needed.