Carrots have also been acknowledged for good health. We are all familiar with orange carrots but when was the last time you noticed anyone mentioning purple carrots.
Purple carrots have been around for at least 5,000 years in Afghanistan. They are native to North Africa, with their high content of anthocyanin which is the cause for its dark color root. It is a source of numerous nutrients along with beta-carotene, which makes it an essential food source to battle many health problems. Purple carrots produce greater benefits than the orange carrot.
Nutrients of the purple carrot:
Carbohydrates, sugar, dietary fiber, fat, protein.
Vitamin B1 (thiamine)
Vitamin B2 (riboflavin)
Vitamin B3 (niacin)
Vitamin 9 (foliate)
Including all the vitamins these carrots with its anthocyanin’s, the pigment color which is effective as an antioxidant which eliminate free radicals in the body greatly.
All of these things contribute to its health benefits including cancer and heart attack prevention.
Purple carrot shown as the next super food
A study conducted in Australia, has shown that this carrot is really packed with antioxidants and anti-inflammatory wealth. It contains 28 times more than raspberries, blueberries and its family relative the orange carrot.
Professor Lindsay Brown of Biomedical Medical Sciences at the University of Southern Queens Island, and author of this study, had set about to prove the claims of the purple carrots health benefits.
For conducting the study lab rats and purple carrots grown in Queens Island had been used. The rats had received high fat, high carbohydrate diet for four months in order to simulate a unhealthy Western diet.
The rats had quickly developed high blood pressure, became fatter and glucose-intolerant or pre-diabetic. They also endured heart and liver damage. For a period of eight weeks they had received purple carrot juice added into their diets.
The results afterward had shown that their blood pressure had decreased. The collagen in their hearts had returned to normal. The liver analysis had shown it was normal along with liver enzymes and glucose. Even their fat pads had returned to normal regardless of still being fed the Western diet.
Professor Brown recommends should be added in the diet along with moderate exercise.
It has already been acknowledged that carrots is a great source for beta-carotene and anti-carinogens in which science has already shown can lower risks of cancer. However, the beta-carotene in the purple carrot are doubled in comparison to other carrots. The can lessen severity of existing cancer and boost the bodies immune system to block free radicals and other agents which cause cancer.
The anti-cancer benefits are 25% if the carrots are steamed and not sliced. Either steaming or boiling the carrots preserve the antioxidants and heighten the beta-carotene levels. Some studies have already shown that these carrots can decrease colon cancer risk by 24% and decrease the risk of breast cancer development in women.
Researchers from Ohio State University, conducted experiments on rats and human colon cancer cells have shown that the anthocyanin’s greatly slow down the growth of colon cancer cells.
Aide in diabetes
The anthocyanin’s could aide in lowering blood sugar levels with patients who have diabetes. A study has shown that they hold great promise for the prevention and treatment of type 2 diabetes.
Researchers removed a level amount of extract needed to slow down the growth of colon cancer cells to half the normal rate.
Researchers had added extracts to containers of colon cancer cells. By using high performance liquid chromatography mass spectrometry they had decided the exact chemical structure and then biologically tested to discover the number of cancer cells that remained after anthocyanin treatment.
Evidence so far indicates that cancer cells can be slowed down from fifty to eighty percent. Cancer cells that were eliminate were at twenty percent with little effect on healthy cells.
The effectiveness of anthocyanin was tested on a lab mouse pancreatic cells. The cells in which were exposed to the anthocyanin’s had shown a decrease of 50% of insulin levels.
By reversing the affect of insulin resistance they can reduce blood sugar levels. The carotene in the carrots help regulate the sugar levels in the blood.
Other helpful areas for the carrot
Studies have indicated that people with high levels of beta-carotene in their bodies have a far greater chance of surviving a stroke. These carrots can reduce stroke risk by 68%.
These purple carrots are fat free, low in calories, high in fiber and loaded down with vitamins. The FDA has granted approval to growers in marketing carrots as having no fat, low in saturated fat, high vitamin A content, low in sodium, cholesterol free and daily dose of fiber. Due to all of this it does aide in weight loss.
One whole raw carrots gives you the needed vitamin A daily.
Other noted benefits:
They provide nutrition for the body’s skin, nails and hair. Their calcium content is easily absorbed.
Carrots improve the quality of breast milk when consumed on a regular basis.
They have been noted as an aphrodisiac to make men more passionate and make women more receptive.
Purple carrots are available at many supermarkets and organic food stores.