Category Archives: Carrots

Bioavailability of Beta-Carotene in Carrots and Spinach

Posted on June 7, 2024 by Robert Barrington

Carrots and spinach are rich sources of β-carotene. Beta-carotene is a plant pigment that is used in the photosynthetic process. As part of this role in plants, β-carotene is required to act as an electron acceptor during times of high … Continue reading →

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Vitamin C in Carrots

Posted on May 20, 2024 by Robert Barrington

Carrots are perhaps best known for their orange colour which derives from their high concentrations of carotenoids (60 to 134 mg per kg). In particular, carrots are high in alpha-carotene and beta-carotene, and both of these carotenoids are bioavailable and … Continue reading →

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Phytochemicals in Carrots

Posted on March 1, 2024 by Robert Barrington

Carrots (Daucus carota) are a rich source of antioxidant phytochemicals and play an important nutritional role because so many of them are eaten. In terms of vegetables, carrots are one of the most commonly eaten root vegetables alongside potatoes, turnips … Continue reading →

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Carrots, Free Radicals and Cancer

Posted on January 31, 2022 by Robert Barrington

β-carotene is an orange coloured carotenoid found in high concentrations in carrots. Consumption of β-carotene is controversial, because some studies show that it protects from cancer and some show that it might increase cancer rates. This discrepancy may relate to … Continue reading →

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