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Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Carrot (Daucus carota L.), among the most important root vegetables in the Apiaceae family, is a multi-nutritional food source. It is rich in natural bioactive compounds like carotenoids, flavonoids, polyacetylenes, vitamins (vitamin C, B1, B2, B3 or niacin), minerals (Ca, Fe, Mg, Na, K, Cu, Zn), and fibers, all of which possess numerous nutraceutical effects and health benefits (166–169). These chemicals may reduce cancer and cardiovascular diseases due to their antioxidant, anti-inflammatory, antitumor, and immune-enhancing properties (166–169). Carrot root is a good protector of eye health thanks to its high levels of α and β -carotenes and lutein, which are well-known nutrients for the eyes (168). Anti-diabetic, anti-hypertensive, hepatoprotective properties, hypercholesterolemia and nephropathy prevention, have also been reported in many studies concerning the roles of carrots in human health (166–169). Numerous factors influence the amount and type of phytochemicals present in carrots. Genotype (color differences) plays an important role; high contents of α and β -carotene are present in orange carrots, lutein in yellow carrots, lycopene in red carrots, anthocyanins in the root of purple carrots, and phenolic compounds abound in black carrots (168). The consumption of carrot and its products is increasing steadily due to it being recognized as an important source of natural antioxidants with anticancer activity (167). Carrot root is eaten raw, cooked or processed as juice, dried powder, canned, preserves, candy, or pickle. Carrot pomace containing about 50% of β-carotene could be utilized for the supplementation of products like cake, bread, biscuits, and preparation of several types of functional products (167).
Apiaceae Plants Growing in the East
Published in Mahendra Rai, Shandesh Bhattarai, Chistiane M. Feitosa, Ethnopharmacology of Wild Plants, 2021
Sherweit El-Ahmady, Nehal Ibrahim, Nermeen Farag, Sara Gabr
The species Daucus carota L. is recognized worldwide due to its roots, widely used for both food and medicinal purposes (da Silva Dias 2014). The record of the use of carrots in herbalism dates back to the 10th century, with mentions in the Old English Herbarium and the Leech Book of Bald (the oldest surviving medical textbook in England) indicating the use of the root as an emmenagogue as well as a treatment for smallpox and cough (http://www.carrotmuseum.co.uk/herbalists.html). Worldwide, both root and seed have documented historical uses, mainly to promote menstruation or as a diuretic. The essential oil was used as a flavor for liqueurs and perfumes. Seeds were used as a carminative, diuretic, stimulant, emmenagogue, and were used for chronic dysentery, kidney ailments, worms, as an aphrodisiac and for uterine pain. Roots were used as an infusion for threadworm, as a diuretic and for eliminating uric acid; carrots also belonged in the diet of gout-prone people (Reed 1976, Duke 1983). The ethnobotanical uses of its roots also included applications in the treatment of tumors, cancerous ulcers and wounds, mammary carcinoma, skin cancer, nephrosis and as a nephroprotective agent (Duke 1983, Duke et al. 2002, Kumarasamy et al. 2005). D. carota was used by the Ancient Egyptians as a stimulant, carminative, diuretic, anthelmintic and as a decoction for infantile diarrhea (Boulos 1999, Van Wyk and Wink 2004). It has been also used in the Lebanese traditional medicine to protect against gastric ulcer, treatment for cancer, diabetes and muscle back pain, to enhance liver function and boost immunity (Zgheib et al. 2014). Different parts of the carrot are used in Indian traditional medicine for the treatment of a broad spectrum of ailments including kidney dysfunction, asthma, dropsy, inflammation, leprosy, worm troubles, a local stimulant for ulcers, to regulate the functions of the stomach and intestines and it has been long considered to be as good for liver (Kirtikar and Baasu 1933). Most of the literature does not clearly identify the taxonomic status of the plant material used, so it has not been clearly possible to discriminate between results obtained with “wild carrot” and cultivated forms of the plant. Most chemical and pharmacological work on carrot has undoubtedly been conducted using cultivated material, but the information is not available to establish the degree to which this may differ from “wild carrot” seed in terms of chemistry and pharmacological activity (Figures 13.7a, b).
Enhancement of solubility and bioavailability of ambrisentan by solid dispersion using Daucus carota as a drug carrier: formulation, characterization, in vitro, and in vivo study
Published in Drug Development and Industrial Pharmacy, 2018
Subhash Deshmane, Snehal Deshmane, Santosh Shelke, Kailash Biyani
As per Annex 2d of OECD guidelines, the aqueous extracted natural herbs of Daucus carota (Carrot) were subjected to the animal (three animals) with starting dose of 2000 mg/kg body weight. The groups of four animals were used along with the control. Animals were observed continuously during the first 30 min after dosing and observed periodically (with special attention given during the first 4 h) for the next 24 h. Animals were systematically recorded for changes in skin and fur, eyes, and mucous membranes and behavioral pattern with the individual records being maintained for each animal. Attention was given for observations of tremors, convulsions, salivation, diarrhea, lethargy, sleep, coma, and mortality. Changes in wellness parameters were compared with that of control animals. Individual weights of animals were recorded before the administration of drug on 1stday of the study and thereafter on the Second day of the experiment.
Microencapsulation of β-carotene using barley residue proteins from beer waste as coating material
Published in Journal of Microencapsulation, 2023
Ana Cristina Freitas De Oliveira Meira, Larissa Carolina De Morais, Jayne De Abreu Figueiredo, Lizzy Ayra Alcântara Veríssimo, Diego Alvarenga Botrel, Jaime Vilela De Resende
Carrot (Daucus carota L.) is a highly nutritious vegetable that contains carotene, vitamin C, dietary fibre and minerals (Özbek 2021). After harvest, carrots that do not meet the desired classification criteria are discarded and considered as processing waste (Barzee et al.2019). Fruit and vegetable waste contains valuable compounds (antioxidants, dietary fibres, proteins, natural pigments, aromatic compounds, among others) that can be extracted, purified, concentrated and reused as functional ingredients in the food, pharmaceutical and cosmetics industry (Ravindran and Jaiswal 2016).