Saturday, June 26, 2021

Carotenoids in carrot

Carrot (Daucus carota) is a worldwide root vegetable that is highly nutritional, and an important source of β-carotene besides its appreciable amount of vitamins and minerals, it is often used for juice production.

The major carotenoids determined in carrots were β-carotene (41.60–71.2 mg/kg FW) and α-carotene (13.44–30.11 mg/kg FW). Oral intake of carrot juice has some beneficial physiological effects which include reduced oxidative DNA damage and increased levels of plasma antioxidants.

Carotenoids are oil-soluble molecules. Structurally, they're composed of conjugated double bonds. Carotenoids can absorb light and this property is depended on the chemical structure of the molecule.

β-carotene is a member of the carotenoid family, which are highly coloured (red, orange, yellow), fat-soluble pigments. Among the numerous functions of β-carotene in the human body, the important one is related to provitamin A supply, further affecting embryonic development, correct growth, and sight. It is considered as an inhibitor of some genes; moreover, it exhibits anticancer and antioxidant properties.

α-carotene, another carotenoid has provitamin A activity. Based on its structure, it is converted to one molecule of biologically active retinol after central cleavage and twice the molar amount is equivalent to β-carotene. Like other carotenoids, it has antioxidant and possibly anti-carcinogenic properties, and may enhance immune function as well.
Carotenoids in carrot

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