Phytochemicals in Daucus carota and their importance in nutrition – Review article

Abstract

Background. Carrot is a multi-nutritional food source. It is an important root vegetable, rich in natural bioactive compounds with health-promoting properties, such as antioxidants that have anti-carcinogenic properties. Aim. This review summarises the occurrences and biosynthesis of phytochemicals and factors affecting their concentration in carrot and their pharmacological functions related to human health. Method. 155 articles including original research papers, books, book chapters were downloaded and 94 articles (most relevant to the topic) were selected for writing the review article. The rejected research papers were too old or irrelevant. Results. Carrot contains important phytochemicals i.e. phenolic compounds, carotenoids, polyacetylenes and ascorbic acid which are bioactive compounds and recognised for their nutraceutical effects and health benefits. These chemicals aid in the prevention of cancer and cardiovascular diseases due to their antioxidant, anti-inflammatory, plasma lipid modification and anti-tumour properties. This vegetable can be used to improve the health of poor people, especially in developing countries. Discussion. We recommend carrot to be promoted as a food security and food safety crop in the future to meet the global food demands in developed as well as in developing countries. Future cultivation programmes should focus on the cultivation of carrot for its phytochemicals to improve the health of impoverished people.