Vol. 12, Issue 5 (2023)

Author(s):
Sandeep Kumar, Neha Sharma and Pragya Pandey

Abstract:
Black carrot (Daucus carota L.) is a root vegetable that has gained attention as a potential functional food due to its high content of bioactive compounds, such as anthocyanins, carotenoids, and polyphenols. These compounds have been linked to various health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties, as well as potential anti-cancer and anti-obesity effects. This review aims to provide an overview of the current knowledge on the composition, bioavailability, and health benefits of black carrot. The paper discusses the phytochemical profile of black carrot and its potential health-promoting properties. The high levels of anthocyanins, carotenoids, and polyphenols in black carrot contribute to its antioxidant capacity, which may protect against oxidative stress and chronic diseases, such as cancer and cardiovascular disease. Moreover, black carrot may also exert anti-inflammatory effects due to the presence of various phytochemicals, such as falcarinol and falcarinol, which can suppress the production of inflammatory cytokines. This anti-inflammatory effect may help prevent or mitigate chronic inflammation, which is a common underlying factor in various diseases, including metabolic syndrome, diabetes, and obesity. In addition to its antioxidant and anti-inflammatory effects, black carrot may also possess antimicrobial properties. Studies have shown that black carrot extracts can inhibit the growth of various microorganisms, including bacteria and fungi, which may make it a potential natural food preservative or topical antimicrobial agent. Overall, the evidence suggests that black carrot has significant potential as a functional food with various health-promoting properties. However, further research is needed to fully understand its mechanisms of action and potential health benefits. Additionally, the review highlights the various ways black carrot can be incorporated into the diet, such as in the form of a food ingredient or supplement, to maximize its potential health benefits.