Carrot

Carrot, scientifically known as Daucus carota, is one of the most popular vegetables grown and consumed in numerous countries all over the world. Different cultivars exist including white, orange, red, and purple cultivars. Carrots contain an impressive selection of phytochemicals, including carotenoids, anthocyanins, and other phenolic compounds. This makes the vegetable a good source of dietary antioxidants, when included in the diet. The most abundant antioxidant compounds found in carrots are α- and β-carotene, vitamin E, and anthocyanin. Interestingly, the levels of these antioxidant pigments found different cultivars are responsible for the coloring of the carrots. Carrots are believed to possess various health benefits due to their nutritional composition and antioxidant capacity, including the potential to prevent cardiovascular disease and certain types of cancers. This chapter will review the nutritional and health benefits associated with the consumption of carrots, their antioxidant properties, and phytochemical composition.