Carrots are an exceptional source of high quality, highly fermentable fiber. This in itself supports the diverse populations within the microbiota that is desirable for better overall health. In addition, carrots are very rich in a variety of antioxidants that have demonstrated anti-inflammatory and free radical-quenching properties.
Carrots are one of the absolute richest sources of carotenoids: beta carotene in particular. This beta carotene is converted by the body to vitamin A on an "as-needed basis". This means that while a diet very high in carotenoids may appear to be generating massive quantities of vitamin A, the body’s metabolism of beta carotene and other carotenoids is a function of vitamin A stores and vitamin A toxicity is not generated by eating large quantities of foods such as carrots.
- Tang G. Bioconversion of dietary provitamin A carotenoids to vitamin A in humans. Am J Clin Nutr. 2010 May;91(5):1468S-1473S. Epub 2010 Mar 3. 2010.
- de Jesus Ornelas-Paz J , Yahia EM and Gardea-Bejar AA. Bioconversion Efficiency of B-Carotene from Mango Fruit and Carrots. Vitamin A Journal: American Journal of Agricultural and Biological Science Year: 2010 Vol: 5 Issue: 3 Pages/record No.: 301-308. 2010.
- Purup S, Larsen E and Christensen LP. Differential Effects of Falcarinol and Related Aliphatic C17-Polyacetylenes on Intestinal Cell Proliferation. J Agric Food Chem. 2009 September 23; 57(18): 8290—8296. 2009.
- Oude Griep LM, Monique Verschuren WM, Kromhout D et al. Colours of fruit and vegetables and 10-year incidence of CHD. Br J Nutr. 2011 Jun 8:1-8. [Epub ahead of print]. 2011.