Vol. 12, Issue 5 (2023)

Author(s):
Shilpa Krishnan PV and Dr. Shweta Sharma

Abstract:
The black carrot (Daucus carota L. ssp. sativus var. atrorubens) is a popular root vegetable due to its high nutritional value and potential health advantages. Anthocyanins, which are strong antioxidants with anti-inflammatory, anti-cancer, and anti-diabetic activities, are abundant in black carrots. Furthermore, the root vegetable is high in fiber, vitamins, and minerals, all of which have been linked to a variety of health benefits such as improved digestive health, a decreased risk of acquiring chronic illnesses, and improved cognitive function. Studies show that eating black carrots may help treat and prevent various conditions, including diabetes, heart disease, and obesity. Black carrot has also been demonstrated to offer potential advantages for skin health and wound healing. This study covers the pharmacological advantages, nutritional benefits, health advantages, various bioactive component extraction methods, and microencapsulation of bioactive compounds present in black carrots.