Carrots Benefits, Uses and Side Effects

Carrots are best known for their benefits in maintaining eye health. Did you ever wonder why? Carrots are one of the richest sources of beta-carotene, a precursor of Vitamin A. which is important for vision. Studies suggest that beta-carotene of carrot replenishes vitamin A thus preventing vision loss. It has also been claimed to exhibit a protective action against, eye infections, senile cataract and macular degeneration.

According to a recent study, beta-carotene present in carrots can reduce the risk of night blindness.

So, munch on a bowl of carrots the next time you get a food craving.

We all know the traditional use of carrots for improving vision and eye health, but did you know that it is also known as a nerve tonic in folk medicine? Fresh and dried carrot roots are taken to relieve nervousness and improve brain function in the USA and Brazil.

Cognition and memory are two of the primary brain functions. These keep us going about the day to day functions. However, both these attributes tend to decline with age. Studies indicate that carrot seed extracts improve cognitive function which includes thinking, learning, perceiving and remembering.are anti-Alzheimer agents as they have memory enhancing properties.

This was claimed to be mediated by a reduction in the acetylcholinesterase (an enzyme) activity in brain thereby improving brain function. According to a preclinical study published in Pharmacology online, administration of 200-400 mg/Kg of carrot extracts significantly reduces amnesia and hence it may have some clinical significance in Alzheimer’s related memory loss.

(Read more: How to increase brain power)

Extensive research has been done on the hepatoprotective properties of carrots. Lab-based studies indicate that the antioxidant effects of carrot can be helpful in preventing liver damage and liver cell injury.  In a preclinical study, carrot juice administration was found to increase monounsaturated fatty acids and DHA levels (a type of omega 3 fatty acid) in liver. The study concluded that carrot juice may be helpful in improving fatty liver disease.

Alcoholic liver disease is caused due to an overconsumption of alcohol wherein, the liver tissues slowly start to scar ultimately leading to cirrhosis. In a recent study, carrot consumption was claimed to increase antioxidant status while reducing liver cell damage and inflammation thus alleviating the risk of liver fibrosis and cirrhosis.

Inflammation and pain is the natural response of our bodies against injury. However, long-term inflammation increases the risk of chronic diseases like rheumatoid arthritis and diabetes. Animal-based studies demonstrate the anti-inflammatory effect of carrot seed extracts.

Another study claimed that the anti Inflammatory benefits of carrot seeds are significantly comparable to those of commercial anti Inflammatory drugs like Ibuprofen, Celebrex, and aspirin. Both these studies also emphasise on an additional analgesic effect (pain relieving) in these extracts.

Not only do carrot seeds possess inflammation reducing benefits but also the anthocyanins, the pigments responsible for the colour of purple carrots has also been found to improve inflammation. It has been further indicated that these anthocyanins downregulate the expression of certain inflammatory cytokines thereby preventing damage to body cells.

(Read more: Inflammatory disease treatment)

Carrot is one of the many plants studied for their skin healing properties. In vivo (animal-based) studies demonstrate that topical treatment with carrot extracts decreases wound area and increases the rate of wound contraction and wound tensile strength.

It was further reported that the wound healing properties of carrot may be due to the presence of flavonoids and polyphenols.

(Read more: Open wounds treatment) 

Carrots exert a protective effect against cardiovascular diseases. This is a result of the combined actions of the polyphenols and dietary fibre present in it. Studies suggest that regular consumption of carrots reduce the levels of cholesterol while increasing antioxidant levels. Together these prevent lipid peroxidation and atherosclerosis, thus reducing the risk of cardiovascular diseases.

Vitamin C and Vitamin K present in carrots do wonder to our heart. While vitamin C adds to the antioxidant effects of carrots, vitamin K aids in keeping blood clotting in check which results in preventing heart attack and stroke. Additionally, carrot consumption has been found to reduce homocysteine levels (a type of amino acid) in the body, which otherwise are a risk factor in heart diseases.

However, more studies are still needed to confirm the cardioprotective effects of carrots in humans.

When it comes to the antidiabetic effects of carrot, the research had been quite contradictory. It was known to have a fairly high glycemic index (raise in blood sugar upon ingestion) and was not recommended to diabetics. However, with the progression in research, this claim has been totally denied. Studies indicate that not only does carrot have a much lower glycemic index than previously anticipated but cooking does not alter it much either.

Another study found that falcarinol and falcarindiol are the chemical compounds responsible for the anti-diabetic potential of carrots.

According to a recent study, vitamin A rich carotenoids present in carrots help manage diabetes.

Microorganisms are one of the major causes of diseases and food spoilage. Various chemical-based drugs and preservatives are currently available that not only prevent microbial growth but they also actively fight against some infections. However, most synthetic chemicals aren’t as beneficial to our bodies. Consistent efforts are being made worldwide to find natural substitutes to most of these drugs. Carrot is one such plant. In vitro (lab-based) studies have found that carrot essential oil mediates an inhibitory action against Campylobacter, a common food-borne pathogen.

Besides, carrot extracts also exhibits inhibitory actions on various other bacteria and yeast including Escherichia coli and Candida spp.

Additionally, Carrots also have antifungal properties which attribute to the pigment Carotol found in them. They are believed to fight fungal attacks and inhibit their growth.

In the search of a natural drug for cancer treatment, a lot of fruits and vegetables have been studied for their potential anti-cancer properties. Carrot is one such vegetable. Several studies suggest the anticancer potential of carrots. Lab studies have found that carotenoids present in carrots reduce the risk of prostate cancer and bladder cancer. According to a study published in the International Journal of Epidemiology, carrot consumption was associated with a significantly lower risk of lung cancer in smokers. Though, it did not show a similar effect in non-smokers.

A recent meta-analysis indicates that regular consumption of carrots is very useful in preventing gastric cancer.