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The health benefits of carrot include reduced
cholesterol, prevention from heart attacks, warding off certain cancers
and many others. Most of the benefits of carrot can be attributed to its
beta carotene and fiber content. This root, which has a scientific name
of Daucus Carota, is a good source of antioxidant agents as well.
Carrots are rich in vitamin A, Vitamin C, Vitamin K, and potassium.
Both adults and children like carrots because of its crunchy texture and
sweet taste. Even though the color of original carrot is orange it grows
in other colors including white, yellow, red or purple.
The health benefits of carrot include the
following:
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Prevent heart diseases: In a study meant to
reveal therapeutic value of carrots researchers at the Wolfson
Gastrointestinal Laboratory in Edinburgh, Scotland revealed that
cholesterol level reduces by 11 percent if seven ounces of raw carrots a
day is taken for thee weeks. High cholesterol is a major factor for
heart disease. Since regular consumption of carrots reduces cholesterol
level it is good to prevent heart related problems. A group of Swedish
scientists discovered that root vegetables can reduce the chances of
having a heart attack. A study conducted at the Mario Negri Institute of
Pharmacological Research in Italy found that those who ate more carrots
had one third the risk of heart attack as compared with those who ate
fewer carrots.
Prevent cancer: Beta-carotene consumption
has been linked to reduced risk of several cancers, notably lung cancer.
British researchers discovered that increasing beta-carotene consumption
from 1.7 to 2.7 milligrams a day reduced lung cancer risk more than 40
percent. The average carrot contains about three milligrams of
Beta-carotene. In a study, researchers found that eating fiber rich
carrots reduce the risk of colon cancer by as much as 24 percent.
Another study shows that women who ate raw carrots were five to eight
times less likely to develop breast cancer than women who did not eat
carrots.
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Macular degeneration: This is a common eye
disease of elderly. It impairs the macula. Researches found that people
who ate the most Beta-carotene had a forty percent lower risk of macular
degeneration compared with those who consumed the least.
Improves eyesight: Deficiency of vitamin A
can cause some difficulty seeing in dim light. Since carrot is rich in
vitamin A it is good for improving eyesight.
Stroke: A carrot a day reduces stroke risk by 68 percent. Many studies
have strengthened the “carrot effect” on brain. Studies conducted on
stroke patients revealed that those with highest levels of Beta carotene
have the best survival rate.
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Diabetes: Carrot is good for blood sugar
regulation because of the presence of carotenoids in carrot. Carotenoids
inversely affect insulin resistance and thus lower blood sugar.
Carrots have antiseptic qualities and therefore, can be used as
laxative, vermicide and as remedy for liver conditions. Carrot oil is
good for dry skin. It makes the skin softer, smoother and firmer. Carrot
juice improves stomach and gastrointestinal health.
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Thus, carrots, as raw fruits juice or in cooked form, are good for your
health. |