Health
Would you like to react to this message? Create an account in a few clicks or log in to continue.
Health

Health care
 
HomeLatest imagesSearchRegisterLog in






 

 Carrots Carrots

Go down 
AuthorMessage
health doctor

health doctor


Posts : 795
Join date : 2011-08-26

Carrots Carrots Empty
PostSubject: Carrots Carrots   Carrots Carrots Icon-new-badgeSat Aug 27, 2011 6:13 am

Carrots Carrots

Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful. Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters that plants in this family produce. As such, carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. Carrots can be as small as two inches or as long as three feet, ranging in diameter from one-half of an inch to over two inches. Carrot roots have a crunchy texture and a sweet and minty aromatic taste, while the greens are fresh tasting and slightly bitter. While we usually associate carrots with the color orange, carrots can actually be found in a host of other colors including white, yellow, red, or purple. In fact, purple, yellow and red carrots were the only color varieties of carrots to be cultivated before the 15th or 16th century.

What's New and Beneficial about Carrots

We are fortunate to have the results of a new 10-year study from the Netherlands about carrot intake and risk of cardiovascular disease (CVD) - and those results are fascinating. Intake of fruits and vegetables in the study was categorized by color and focused on four color categories: green, orange/yellow, red/purple, and white. Out of these four categories, orange/yellow (and in particular, foods with deeper shades of orange and yellow) emerged as most protective against CVD. And even more striking, carrots were determined to be the most prominent member of this dark orange/yellow food category. Participants who had the least carrot intake had the least amount of CVD risk reduction, even though they still received risk-reducing benefits from their carrot intake. However, participants who ate at least 25 more grams of carrots (with 25 grams being less than one-quarter of a cup) had a significantly lower risk of CVD. And the groups of participants who ate 50- or 75-grams more had an even more greatly reduced risk of CVD! We're not sure how any study could better demonstrate how easy it can be to lower disease risk by making a food like carrot part of the everyday diet in such achievable amounts.
Much of the research on carrots has traditionally focused on carotenoids and their important antioxidant benefits. After all, carrots (along with pumpkin and spinach) rank high on the list of all commonly-consumed U.S. antioxidant vegetables in terms of their beta-carotene content. But recent research has turned the health spotlight onto another category of phytonutrients in carrots called polyacetylenes. In carrots, the most important polyacetylenes include falcarinol and falcarindiol. Several recent studies have identified these carrot polyacetylenes as phytonutrients that can help inhibit the growth of colon cancer cells, especially when these polyacetylenes are found in their reduced (versus oxidized) form. These new findings are exciting because they suggest a key interaction between the carotenoids and polyacetylenes in carrots. Apparently, the rich carotenoid content of carrots not only helps prevent oxidative damage inside our body, but it may also help prevent oxidative damage to the carrot polyacetylenes. In other words, these two amazing groups of phytonutrients in carrots may work together in a synergistic way to maximize our health benefits!
Even people who usually boil carrots have discovered that they taste better steamed! In a recent study examining different methods for cooking vegetables, study participants were asked to evaluate the flavor and overall acceptability of the results. In comparison to boiling, participants in the study significantly favored the flavor and overall acceptability of steamed carrots to boiled carrots. This preference was also expressed by participants who had always boiled carrots in their previous kitchen practices.
Not surprisingly, research on the carotenoids in carrots has become fairly sophisticated and we now know that it's especially important to protect one specific form of beta-carotene found in carrots called the (all-E)-beta-carotene isomer. That form of beta-carotene appears to have better bioavailability and antioxidant capacity than another beta-carotene form called the Z (cis) isomer form. With this new knowledge of beta-carotene specifics, researchers in Victoria, Australia wondered about the stability of (all-E)-beta-carotene under proper storage conditions. What they found was excellent retention of (all-E)-beta-carotene under the right storage conditions. Over several weeks period of time at refrigerator temperatures and with good humidity (as might be provided, for example by the wrapping of carrots in damp paper and placement in an air-tight container), there was very good retention of the carrots' (all-e)-beta-carotene. While we always like the idea of vegetable consumption in freshly-picked form, this finding is great news and gives all of us more flexibility for incorporating carrots into our diet.


Food Chart
This chart graphically details the %DV that a serving of Carrots provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Carrots can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Carrots, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

Health Benefits
Description
History
How to Select and Store
How to Enjoy
Individual Concerns
Nutritional Profile
References

Health Benefits

Carrots are perhaps best known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene. However, these delicious root vegetables are the source not only of beta-carotene, but also of a wide variety of antioxidants and other health-supporting nutrients. The areas of antioxidant benefits, cardiovascular benefits, and anti-cancer benefits are the best-researched areas of health research with respect to dietary intake of carrots.

Antioxidant Benefits

All varieties of carrots contain valuable amounts of antioxidant nutrients. Included here are traditional antioxidants like vitamin C, as well as phytonutrient antioxidants like beta-carotene. The list of carrot phytonutrient antioxidants is by no means limited to beta-carotene, however. This list includes:

Carotenoids
alpha-carotene
beta-carotene
lutein
Hydroxycinnamic acids
caffeic acid
coumaric acid
ferulic acid
Anthocyanindins
cyanidins
malvidins

Different varieties of carrots contain differing amounts of these antioxidant phytonutrients. Red and purple carrots, for example, are best known for the rich anthocyanin content. Oranges are particularly outstanding in terms of beta-carotene, which accounts for 65% of their total carotenoid content. In yellow carrots, 50% of the total carotenoids come from lutein. You're going to receive outstanding antioxidant benefits from each of these carrot varieties!

Cardiovascular Benefits

Given their antioxidant richness, it's not surprising to find numerous research studies documenting the cardiovascular benefits of carrots. Our cardiovascular system needs constant protection from antioxidant damage. This is particularly true of our arteries, which are responsible for carrying highly oxygenated blood.

A recent study from the Netherlands, in which participants were followed for a period of 10 years, has given us some fascinating new information about carrots and our risk of cardiovascular disease (CVD). In this study, intake of fruits and vegetables was categorized by color. The researchers focused on four color categories: green, orange/yellow, red/purple, and white. Out of these four categories, orange/yellow (and in particular, foods with deeper shades of orange and yellow) was determined to be the most protective against CVD. Within this dark orange/yellow food group, carrots were determined to be the single most risk-reducing food. Participants who had the least carrot intake had the least amount of CVD risk reduction, even though they still received risk-reducing benefits from their carrot intake. However, participants who ate at least 25 more grams of carrots (with 25 grams being less than one-quarter of a cup) had a significantly lower risk of CVD. And the groups of participants who ate 50- or 75-grams more had an even more greatly reduced risk of CVD! We're not sure how any study could better demonstrate how easy it can be to lower CVD risk by making a food like carrot part of the everyday diet.

Antioxidant nutrients in carrots are believed to explain many of the cardioprotective benefits provided by these root vegetables. The many different kinds of carrot antioxidants are most likely to work together and provide us with cardiovascular benefits that we could not obtain from any of these antioxidants alone if they were split apart and consumed individually, in isolation from each other. The synergistic effect of carrot antioxidants is a great example of a whole food and its uniqueness as a source of nourishment.

Yet in addition to the diverse mixture of carrot antioxidants, there is yet another category of carrot phytonutrient that is believed to help explain carrot protection against cardiovascular disease.That category is polyacetylenes. Polyacetylenes are unique phytonutrients made from metabolism of particular fatty acids (often involving crepenynic acid, stearolic acid and tariric acid). They are particularly common in the Apiaceae/Umbelliferae family of plants (which includes carrot). The two best-researched polyacetylenes in carrot are falcarinol and falcarindiol. Preliminary research on animals and in the lab has shown that carrot polyacetylenes have anti-inflammatory properties and anti-aggregatory properties (that help prevent excessive clumping together of red blood cells). So in addition to the unique mix of antioxidants in carrot, polyacetylenes may play a key role in the cardiovascular protection provided by this amazing food.

Vision Health

While you might expect to find a large number of human research studies documenting the benefits of carrot intake for eye health, there are relatively few studies in this area. Most studies about carotenoids and eye health have focused on carotenoid levels in the bloodstream and the activities of the carotenoids themselves, rather than the food origins of carotenoids (like carrots). Still, we have found some smaller scale human studies that show clear benefits of carrot intake for eye health. For example, researchers at the Jules Stein Institute at the University of California at Los Angeles determined that women who consume carrots at least twice per week - in comparison to women who consume carrots less than once per week - have significantly lower rates of glaucoma (damage to the optic nerve often associated with excessive pressure inside the eye). Intake of geranyl acetate - one of the photonutrients that is present in carrot seeds (and sometimes extracted from purified carrot seed oil) has also been repeatedly associated with reduced risk of cataracts in animal studies. However, researchers have yet to analyze the amount of geranyl acetate in the root portion of the carrot and the impact of dietary intake on risk of cataracts.

Anti-Cancer Benefits

The anti-cancer benefits of carrot have been best researched in the area of colon cancer. Some of this research has involved actual intake of carrot juice by human participants, and other research has involved the study of human cancer cells types in the lab. While much more research is needed in this area, the study results to date have been encouraging. Lab studies have shown the ability of carrot extracts to inhibit the grown of colon cancer cells, and the polyacetylenes found in carrot (especially falcarinol) have been specifically linked to this inhibitory effect. In studies of carrot juice intake, small but significant effects on colon cell health have been shown for participants who consumed about 1.5 cups of fresh carrot juice per day.

We're confident that future studies in this area will show carrot intake as being protective against risk of colon cancer. Carrots are simply too rich in digestive tract-supporting fiber, antioxidant nutrients, and unique phytonutrients like falcarinol to be neutral when it comes to support of the lower digestive tract and colon cancer protection.

Description

As one of the most popular root vegetables in the U.S. - and widely enjoyed in many other countries as well - carrots almost feel like an old friend for many people who are looking for just the right crunchy snack or addition to a salad. We've even seen one study of 8-11 year-old children in France who were given pictures of 54 vegetables and were mostly likely to pick out carrots (along with lettuce and tomatoes) as easily identifiable and likeable vegetables. In the U.S., there seems to be an equal liking for carrots at the other end of the age spectrum as well. Individuals 76 years of age and older eat twice as many carrots as individuals under 40, with the overall average being about 1 cup of carrots per week.

It's easiest to identify carrots as belonging to the Umbelliferae family of plants, since their leafy greens form an umbrella-like cluster at the top of the root. However, this same family of plants is also commonly known as the Apiaceae family. While the International Code of Botanical Nomenclature accepts both designations, the use of Apiaceae is becoming more and more common in carrot research. This same botanical family includes parsley, anise, celery, parsnips, fennel, caraway, cumin and dill.

The name "carrot" comes from the Greek word "karoton," whose first three letters (kar) are used to designate anything with a horn-like shape. (That horn-like shape, of course, refers to the taproot of the carrot that is the plant part we're most accustomed to consuming in the U.S.). The beta-carotene that is found in carrots was actually named for the carrot itself!

Even though U.S. consumers are most familiar with carrots as root vegetables bright orange in color, an amazing variety of colors are found worldwide for this vegetable. (All of these color varieties, however, still belong to the same genus and species of plant, Daucus carota.) Here is a short list of some of the more popular carrot varieties, categorized by color:

Orange Carrots
Scarlet Nantes (especially valued for its sweetness)
Danvers (often raised for processing)
Camden (often raised for processing)
Other popular varieties include Navajo, Sirkana, Top Cut and Inca
Purples Carrots
Indigo
Maroon
Purple Dragon
Cosmic Purple
Purple Haze
Yellow Carrots
Sunlite
Solar Yellow
Yellowstone
White Carrots
Creme De Lite
White Satin
Red Carrots
Supreme Chateney
Red Samurai

History

The carrot can trace its ancestry back thousands of years, originally having been cultivated in central Asian and Middle Eastern countries, along with parts of Europe. These original carrots looked different from those that we are accustomed to today, featuring red, purple, and yellow coloring rather than the bright orange that we've become accustomed to in U.S. supermarkets. Carrots became widely cultivated in Europe during the 15th and 16th centuries and were first brought over to North America during this same general time period.

In today's commercial marketplace, China currently produces about one-third of all carrots bought and sold worldwide. Russia is the second largest carrot producer, with the U.S. following a close third. Many European countries produce substantial amounts of carrots (over 400,000 metric tons) and Turkey, Mexico, India, Indonesia, Australia and Canada are also important countries in the worldwide production of carrots. Within the U.S., about 12,000 acres of carrots for processing are planted each year, resulting in about 320,000 tons of carrots. Over 80% of all fresh market carrot production in the U.S. comes from California, with Michigan and Texas emerging as the next two largest fresh production states.

Currently,U.S. adults average about 12 pounds of carrot intake each year. Approximately 9 pounds are being consumed in fresh form, with the other 3 pounds are being consumed in frozen or canned products. This amount translates into approximately 1 cup of carrots each week in fresh, frozen, or canned form.

How to Select and Store

Carrot roots should be firm, smooth, relatively straight and bright in color. The deeper the orange-color, the more beta-carotene is present in the carrot. Avoid carrots that are excessively cracked or forked as well as those that are limp or rubbery. In addition, if the carrots do not have their tops attached, look at the stem end and ensure that it is not darkly colored as this is also a sign of age. If the green tops are attached, they should be brightly colored, feathery and not wilted. Since the sugars are concentrated in the carrots' core, generally those with larger diameters will have a larger core and therefore be sweeter.

Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. To do this, make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for about two weeks. Research has shown that the especially valuable (all-E)-beta-carotene isomer is well-retained in carrots if stored properly. Carrots should also be stored away from apples, pears, potatoes and other fruits and vegetables that produce ethylene gas since it will cause them to become bitter.

If you purchase carrot roots with attached green tops, the tops should be cut off before storing in the refrigerator since they will cause the carrots to wilt prematurely as they pull moisture from the roots. While the tops can be stored in the refrigerator, kept moist by being wrapped in a damp paper, they should really be used soon after purchase since they are fragile and will quickly begin to wilt.

How to Enjoy

Tips for Preparing Carrots

Wash carrot roots and gently scrub them with a vegetable brush right before eating. Unless the carrots are old, thick or not grown organically, it is not necessary to peel them. If they are not organically grown, peel them; most all conventionally grown carrots are grown using pesticides and other chemicals. If the stem end is green, it should be cut away as it will be bitter. Depending upon the recipe or your personal preference, carrots can be left whole or julienned, grated, shredded or sliced into sticks or rounds.

Carrots are delicious eaten raw or cooked. While heating can often damage some of the delicate phytonutrients in vegetables, the beta-carotene as found in carrots has been shown to be surprisingly heat-stable. In fact, carrots' beta-carotene may become more bioavailable through well-timed steaming. Still, be careful not to overcook carrots if you want to your carrots to retain their maximum flavor and strong overall nutritional value.

Healthiest Way of Cooking

Of all of the cooking methods we tried when cooking carrots, our favorite is Healthy Steaming. We think that it provides the greatest flavor and is also a method that allows for concentrated nutrient retention. In fact, participants in a recent research study agreed with us. When study participants were asked to evaluate the flavor and overall acceptability of different carrot cooking methods, they significantly favored the flavor and overall acceptability of steamed carrots to boiled carrots. This preference was even expressed by participants who had always boiled carrots in their previous kitchen practices!

To Healthy Steamed carrots, fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Slice carrots ¼-inch thick and steam for 5 minutes. Transfer to a bowl. For more flavor, toss carrots with our Mediterranean Dressing. (Looking for carrots with extra zing? Try our Carrots with Honey Mustard Sauce recipe.)

A Few Quick Serving Ideas

Shredded raw carrots and chopped carrot greens make great additions to salads.
Combine shredded carrots, beets and apples, and eat as a salad.
For quick, nutritious soup that can be served hot or cold, purée boiled carrots and potatoes in a blender or food processor, and add herbs and spices to taste.
Spiced carrot sticks are a flavorful variation on an old favorite at parties or at the dinner table. Soak carrot sticks in hot water spiced with cayenne, coriander seeds and salt. Allow to cool, drain and serve.

WHFoods Recipes That Include Carrots

Asian Chicken Salad
Barley Mushroom Soup
Carrot Coconut Soup
Minestrone Surprise
Red Kidney Bean Soup with Lime Yogurt
Super Energy Kale Soup
15-Minute Seared Tuna with Sage
Poached Halibut with Fennel and Cauliflower
Holiday Turkey with Rice Stuffing & Gravy with Fresh Herbs
Asian-Flavored Broccoli with Tofu
Braised Kidney Beans & Sweet Potato
Curried Lentils
Miso Stir-Fry
Moroccan Eggplant with Garbanzo Beans
Primavera Verde
Great Antipasto Salad
Super Carrot Raisin Salad
Carrot Cashew Paté
Carrots with Honey Mustard Sauce
Garlic Dip with Crudites
Minted Carrots with Pumpkin Seeds
Minted Green Peas & Carrots
Steamed Vegetable Medley

Individual Concerns

Carrots and Carotoderma

Excessive consumption of carotene-rich foods may lead to a condition called carotoderma in which the palms or other skin develops a yellow or orange cast. This yellowing of the skin is presumably related to carotenemia, excessive levels of carotene in the blood. The health impact of carotenemia is not well researched. Eating or juicing high amounts of foods rich in carotene, like carrots, may over tax the body's ability to convert these foods to vitamin A. The body slowly converts carotene to vitamin A, and extra carotene is stored, usually in the palms, soles or behind the ears. If the cause of the carotenemia is eating excessively high amounts of foods like carrots, the condition will usually disappear after reducing consumption.

Nutritional Profile

Carrots are perhaps best known for their beta-carotene content. (The nutrient beta-carotene was actually named after the carrot!) While they can be an outstanding source of this phytonutrient, carrots actually contain a fascinating combination of phytonutrients, including other carotenoids (especially alpha-carotene and lutein); hydroxycinnamic acids (including caffeic, coumaric, ferulic); anthocyanins (in the case of purple and red carrots); and polyacetylenes (especially falcarinol and falcarindiol). Carrots are an excellent source of vitamin A (in the form of carotenoids). In addition, they are a very good source of immue-supportive vitamin C; bone-building vitamin K; and heart-healthy dietary fiber and potassium.

For an in-depth nutritional profile click here: Carrots.

In-Depth Nutritional Profile
In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Carrots is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart
In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.

Carrots, raw
1.00 cup
122.00 grams
52.46 calories
Nutrient Amount DV
(%) Nutrient
Density World's Healthiest
Foods Rating
vitamin A 34317.40 IU 686.3 235.5 excellent
vitamin K 16.10 mcg 20.1 6.9 very good
vitamin C 11.35 mg 18.9 6.5 very good
dietary fiber 3.66 g 14.6 5.0 very good
potassium 394.06 mg 11.3 3.9 very good
vitamin B6 (pyridoxine) 0.18 mg 9.0 3.1 good
manganese 0.17 mg 8.5 2.9 good
molybdenum 6.10 mcg 8.1 2.8 good
vitamin B1 (thiamin) 0.12 mg 8.0 2.7 good
vitamin B3 (niacin) 1.13 mg 5.6 1.9 good
phosphorus 53.68 mg 5.4 1.8 good
magnesium 18.30 mg 4.6 1.6 good
folate 17.08 mcg 4.3 1.5 good
World's Healthiest
Foods Rating Rule
excellent DV>=75% OR Density>=7.6 AND DV>=10%
very good DV>=50% OR Density>=3.4 AND DV>=5%
good DV>=25% OR Density>=1.5 AND DV>=2.5%

In-Depth Nutritional Profile for Carrots

References

Agricultural Marketing Resource Center (AgMRC). Carrot Profile. 2011;Iowa State University, Ames, IO. Available online at: http://www.agmrc.org.
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.
Imsic M, Winkler S, Tomkins B et al. Effect of storage and cooking on beta-carotene isomers in carrots ( Daucus carota L. cv. 'Stefano'). J Agric Food Chem. 2010 Apr 28;58(Cool:5109-13. 2010.
Kjellenberg L, Johansson E, Gustavsson KE et al. Effects of harvesting date and storage on the amounts of polyacetylenes in carrots, Daucus carota. J Agric Food Chem. 2010 Nov 24;58(22):11703-8. Epub 2010 Oct 21. 2010.
Lemmens L, Colle IJ, Van Buggenhout S et al. Quantifying the influence of thermal process parameters on in vitro B-carotene bioaccessibility: a case study on carrots. J Agric Food Chem. 2011 Apr 13;59(7):3162-7. Epub 2011 Mar 15. 2011.
Lin BH and Lucier G. . Carrot Consumption Varies With Age, Income, and Race. Amber Waves. Washington: Apr 2008. Vol. 6, Iss. 2; p. 4. 2008.
Matejkova J and Petrikova K. Variation in Content of Carotenoids and Vitamin C in Carrots . Notulae Scientia Biologicae Year: 2010 Vol: 2 Issue: 4 Pages/record No.: 88-91. 2010.
Metzger BT and Barnes DM. . Polyacetylene diversity and bioactivity in orange market and locally grown colored carrots (Daucus carota L.). J Agric Food Chem. 2009 Dec 9;57(23):11134-9. 2009.
Morizet D, Depezay L, Masse P et al. Perceptual and lexical knowledge of vegetables in preadolescent children. Appetite. 2011 Aug;57(1):142-7. Epub 2011 Apr 16. 2011.
Neri L, Hernando Hernando I, Perez-Munuera I et al. . Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots. J Food Sci. 2011 Jan-Feb;76(1):E23-30. doi: 10.1111/j.1750-3841.2010.01906.x. Epub 2010 Nov 29. 2011.
Nicolle C, Simon G, Rock E et al. Genetic Variability Influences Carotenoid, Vitamin, Phenolic, and Mineral Content in White, Yellow, Purple, Orange, and Dark-orange Carrot Cultivars. J. Amer. Soc. Hort. Sci., Jul 2004; 129: 523-529. 2004.
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.
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): 8290â€"8296. 2009.
Rennie C and Wise A. Preferences for steaming of vegetables. J Hum Nutr Diet. 2010 Feb;23(1):108-10. Epub 2009 Nov 23. 2010.
Soltoft M, Bysted A, Madsen KH et al. Effects of organic and conventional growth systems on the content of carotenoids in carrot roots, and on intake and plasma status of carotenoids in humans. J Sci Food Agric. 2011 Mar 15;91(4):767-75. doi: 10.1002/jsfa.4248. Epub 2011 Jan 6. 2011.
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.
Theodosiou M, Laudet V and Schubert M. . From carrot to clinic: an overview of the retinoic acid signaling pathway. Cellular and Molecular Life Sciences. Basel: May 2010. Vol. 67, Iss. 9; p. 1423-1445. 2010.
Wang ZX, Dong PC, Sun TT et al. [Comparison of lutein, zeaxanthin and B-carotene level in raw and cooked foods consumed in Beijing]. Zhonghua Yu Fang Yi Xue Za Zhi. 2011 Jan;45(1):64-7. Chinese. 2011.
Zidorn C, Johrer K, Ganzera M et al. Polyacetylenes from the Apiaceae vegetables carrot, celery, fennel, parsley, and parsnip and their cytotoxic activities. J Agric Food Chem. 2005 Apr 6;53(7):2518-23. 2005.
Back to top Go down
health doctor

health doctor


Posts : 795
Join date : 2011-08-26

Carrots Carrots Empty
PostSubject: Re: Carrots Carrots   Carrots Carrots Icon-new-badgeSat Aug 27, 2011 6:58 pm

Default Kombucha update
Carrots Carrots EmptyCool Leafy Greens (Popeye Rocks!)
Carrots Carrots EmptyDefault Healthy backyard weeds
Carrots Carrots EmptyDefault Himalayan salt found high in fluoride
Carrots Carrots EmptyDefault Vega Shakes = bad news
Carrots Carrots EmptyDefault Red Wine Prevents The Loss of Muscle and Strength
Carrots Carrots EmptyDefault antioxidants and multiviatamins
Carrots Carrots EmptyDefault God's amazing foods
Carrots Carrots EmptyArrow Going Gluten-Free
Carrots Carrots EmptyDefault Garlic & onion
Carrots Carrots EmptySmile In memory of Mother: Sugar, calories, and eating
Carrots Carrots EmptyDefault mineral salt - any recommendations?
Carrots Carrots EmptySugar - Sweeteners
Carrots Carrots EmptyHealth Benefits of WATER
Carrots Carrots EmptyDefault Keeping Fresh Herbs?
Carrots Carrots Emptyconstipation
Carrots Carrots EmptyDefault Question About Protein
Carrots Carrots EmptyThumbs up Prebiotics & Probiotics Bring Health
Carrots Carrots EmptyFennel Fennel
Carrots Carrots EmptyEggplant Eggplant
Carrots Carrots EmptyCucumbers Cucumbers
Carrots Carrots EmptyCollard greens Collard greens
Carrots Carrots EmptyCelery Celery
Carrots Carrots EmptyCauliflower Cauliflower
Carrots Carrots EmptyCarrots Carrots
Carrots Carrots EmptyCabbage Cabbage
Carrots Carrots EmptyBrussels sprouts
Carrots Carrots EmptyBroccoli Broccoli
Carrots Carrots EmptyBell peppers Bell peppers
Carrots Carrots EmptyBeets Beets
Carrots Carrots EmptyAvocados Avocados
Carrots Carrots EmptyAsparagus Asparagus
Carrots Carrots EmptyApples Apples
Carrots Carrots Emptynutrition food list
Carrots Carrots EmptyHow To Make a Healthy Grocery List - Nutrition
Carrots Carrots Emptynutrition food chart
Carrots Carrots EmptyNo More Food Pyramid: Nutritional Icon Is Now a Plate
Carrots Carrots Emptynutrition food plate
Carrots Carrots Emptynutrition for pregnant women
Carrots Carrots Emptynutrition for babies
Carrots Carrots Emptynutrition for bodybuilding
Carrots Carrots Emptynutrition for athletes
Carrots Carrots Emptynutrition for your hair tablets
Carrots Carrots Emptynutrition for your hair
Carrots Carrots Emptynutrition shops in dubai
Carrots Carrots Emptynutrition supplement
Carrots Carrots Emptynutrition system
Carrots Carrots Emptynutrition specialist
Carrots Carrots Emptynutrition sites
Carrots Carrots Emptynutrition software
Carrots Carrots Emptynutrition pdf
Carrots Carrots Emptynutrition quiz
Carrots Carrots Emptynutrition quotes
Carrots Carrots Emptynutrition during lactation
Carrots Carrots Emptynutrition during pregnancy
Carrots Carrots EmptyNutrition Information
Carrots Carrots EmptyDietary Guidelines for Americans, 2012
Carrots Carrots EmptyNational Prevention Strategy
Carrots Carrots Emptynutrition mcq
Carrots Carrots Emptynutrition research Open Access
Carrots Carrots EmptyNutrition Journal
Carrots Carrots Emptynutrition zone
Carrots Carrots Emptynutrition research
Carrots Carrots Emptynutrition facts label
Carrots Carrots Emptynutrition facts
Carrots Carrots EmptyAngry YUCK! Ground Beef Products fed to kids!
Carrots Carrots EmptyExclamation Low Phosphate Levels
Carrots Carrots EmptyDefault Is Stevia the best sugar alternative?


Nutrition Carbohydrates Food List

Carrots Carrots EmptyNutrition Quotes
Carrots Carrots EmptyCumin seeds Cumin seeds
Carrots Carrots EmptyCloves Cloves - health
Cinnamon, ground Cinnamon, ground
Carrots Carrots EmptyCilantro/Coriander seeds Cilantro/Coriander seeds
Carrots Carrots EmptyChili pepper, dried Chili pepper, dried
Carrots Carrots EmptyCayenne pepper Cayenne pepper
Carrots Carrots EmptyBlack pepper Black pepper
Carrots Carrots EmptyBasil Basil - health
Carrots Carrots EmptyWhole wheat Whole wheat
Carrots Carrots EmptySpelt Spelt
Carrots Carrots EmptyRye Rye - health care
Carrots Carrots EmptyQuinoa Quinoa
Carrots Carrots EmptyOats Oats - health care
Carrots Carrots EmptyMillet Millet
Carrots Carrots EmptyCorn Corn - health care
Carrots Carrots EmptyBuckwheat Buckwheat
Carrots Carrots EmptyBrown rice Brown rice
Carrots Carrots EmptyBarley Barley
Carrots Carrots EmptyWalnuts Walnuts
Carrots Carrots EmptySunflower seeds Sunflower seeds
Carrots Carrots EmptySesame seeds Sesame seeds
Carrots Carrots EmptyPumpkin seeds Pumpkin seeds
Carrots Carrots EmptyPeanuts Peanuts
Carrots Carrots EmptyOlive oil, extra virgin Olive oil, extra virgin
Carrots Carrots EmptyFlaxseeds FlaxseedsCarrots Carrots EmptyCashews Cashews
Carrots Carrots EmptyAlmonds Almonds
Carrots Carrots EmptyVenison Venison
Carrots Carrots EmptyLamb Lamb - health care
Carrots Carrots EmptyChicken Chicken
Carrots Carrots EmptyCalf's liver Calf's liver
Carrots Carrots EmptyBeef, lean organic Beef, lean organic
Carrots Carrots EmptyTofu Tofu - health care
Carrots Carrots EmptyTempeh Tempeh
Carrots Carrots EmptySoybeans Soybeans
Carrots Carrots EmptyPinto beans Pinto beans
Carrots Carrots EmptyNavy beans Navy beans
Carrots Carrots EmptyMiso Miso - health
Carrots Carrots EmptyLima beans Lima beans
Carrots Carrots EmptyLentils Lentils
Carrots Carrots EmptyKidney beans Kidney beans
Carrots Carrots EmptyGarbanzo beans (chickpeas) Garbanzo beans (chickpeas)
Carrots Carrots EmptyDried peas Dried peas
Carrots Carrots EmptyBlack beans Black beans
Yogurt Yogurt
Carrots Carrots EmptyMilk, goat Milk, goat
Carrots Carrots EmptyMilk, 2%, cow's Milk, 2%, cow's
Carrots Carrots EmptyEggs Eggs - health care
Carrots Carrots EmptyCheese, low-fat Cheese, low-fat


Carrots Carrots EmptyCheese, low-fat Cheese, low-fat
Carrots Carrots EmptyWatermelon Watermelon
Carrots Carrots EmptyStrawberries Strawberries
Carrots Carrots EmptyRaspberries Raspberries
Carrots Carrots EmptyRaisins Raisins
Carrots Carrots EmptyPrunes Prunes
Carrots Carrots EmptyPlums Plums
Carrots Carrots EmptyPineapple Pineapple
Carrots Carrots EmptyPears Pears
Carrots Carrots EmptyPapaya Papaya
Carrots Carrots EmptyOranges Oranges
Carrots Carrots EmptyLemon/Limes Lemon/Limes
Carrots Carrots EmptyKiwifruit Kiwifruit
Carrots Carrots EmptyGrapes Grapes
Carrots Carrots EmptyGrapefruit Grapefruit
Carrots Carrots EmptyFigs Figs - health
Carrots Carrots EmptyCranberries Cranberries
Carrots Carrots EmptyCantaloupe Cantaloupe
Carrots Carrots EmptyBlueberries Blueberries
Carrots Carrots EmptyBananas Bananas
Carrots Carrots EmptyApricots Apricots
Carrots Carrots EmptyTuna Tuna - health
Carrots Carrots EmptyShrimp Shrimp
Carrots Carrots EmptyScallops Scallops
Carrots Carrots EmptySardines health
Carrots Carrots EmptySalmon Salmon
Carrots Carrots EmptyHalibut Halibut
Carrots Carrots EmptyCod Cod health
Carrots Carrots EmptyYams Yams Yams Yams
Carrots Carrots EmptyTurnip greens
Carrots Carrots EmptyTomatoes Tomatoes
Carrots Carrots EmptySwiss chard Swiss chard
Carrots Carrots EmptySweet potatoes Sweet potatoes
Carrots Carrots EmptySquash, winter Squash, winter
Carrots Carrots EmptySquash, summer Squash, summer
Carrots Carrots EmptySpinach Spinach
Carrots Carrots EmptySea vegetables Sea vegetables
Carrots Carrots EmptyRomaine lettuce Romaine lettuce
Carrots Carrots EmptyPotatoes Potatoes
Carrots Carrots EmptyOnions Onions
Carrots Carrots EmptyOlives Olives
Carrots Carrots EmptyMustard greens Mustard greens
Carrots Carrots EmptyMushrooms, shiitake Mushrooms, shiitake
Carrots Carrots EmptyMushrooms, crimini Mushrooms, crimini
Carrots Carrots EmptyLeeks Leeks
Carrots Carrots EmptyKale Kale Kale
Carrots Carrots EmptyGreen peas Green peas
Carrots Carrots EmptyGreen beans Green beans
Carrots Carrots EmptyGarlic Garlic
Carrots Carrots EmptyFennel Fennel

Carrots Carrots EmptyEggplant Eggplant
Carrots Carrots EmptyCucumbers Cucumbers
Carrots Carrots EmptyCollard greens Collard greens
Carrots Carrots EmptyCelery Celery
Carrots Carrots EmptyCauliflower Cauliflower
Carrots Carrots EmptyCarrots Carrots
Carrots Carrots EmptyCabbage Cabbage
Carrots Carrots EmptyBrussels sprouts
Carrots Carrots EmptyBroccoli Broccoli
Carrots Carrots EmptyBell peppers Bell peppers
Carrots Carrots EmptyBeets Beets
Carrots Carrots EmptyAvocados Avocados
Carrots Carrots EmptyAsparagus Asparagus
Carrots Carrots EmptyApples Apples
Carrots Carrots Emptynutrition food list







Back to top Go down
health doctor

health doctor


Posts : 795
Join date : 2011-08-26

Carrots Carrots Empty
PostSubject: Re: Carrots Carrots   Carrots Carrots Icon-new-badgeSat Aug 27, 2011 7:25 pm

Default Kombucha update
Carrots Carrots EmptyCool Leafy Greens (Popeye Rocks!)
Carrots Carrots EmptyDefault Healthy backyard weeds
Carrots Carrots EmptyDefault Himalayan salt found high in fluoride
Carrots Carrots EmptyDefault Vega Shakes = bad news
Carrots Carrots EmptyDefault Red Wine Prevents The Loss of Muscle and Strength
Carrots Carrots EmptyDefault antioxidants and multiviatamins
Carrots Carrots EmptyDefault God's amazing foods
Carrots Carrots EmptyArrow Going Gluten-Free
Carrots Carrots EmptyDefault Garlic & onion
Carrots Carrots EmptySmile In memory of Mother: Sugar, calories, and eating
Carrots Carrots EmptyDefault mineral salt - any recommendations?
Carrots Carrots EmptySugar - Sweeteners
Carrots Carrots EmptyHealth Benefits of WATER
Carrots Carrots EmptyDefault Keeping Fresh Herbs?
Carrots Carrots Emptyconstipation
Carrots Carrots EmptyDefault Question About Protein
Carrots Carrots EmptyThumbs up Prebiotics & Probiotics Bring Health
Carrots Carrots EmptyFennel Fennel
Carrots Carrots EmptyEggplant Eggplant
Carrots Carrots EmptyCucumbers Cucumbers
Carrots Carrots EmptyCollard greens Collard greens
Carrots Carrots EmptyCelery Celery
Carrots Carrots EmptyCauliflower Cauliflower
Carrots Carrots EmptyCarrots Carrots
Carrots Carrots EmptyCabbage Cabbage
Carrots Carrots EmptyBrussels sprouts
Carrots Carrots EmptyBroccoli Broccoli
Carrots Carrots EmptyBell peppers Bell peppers
Carrots Carrots EmptyBeets Beets
Carrots Carrots EmptyAvocados Avocados
Carrots Carrots EmptyAsparagus Asparagus
Carrots Carrots EmptyApples Apples
Carrots Carrots Emptynutrition food list
Carrots Carrots EmptyHow To Make a Healthy Grocery List - Nutrition
Carrots Carrots Emptynutrition food chart
Carrots Carrots EmptyNo More Food Pyramid: Nutritional Icon Is Now a Plate
Carrots Carrots Emptynutrition food plate
Carrots Carrots Emptynutrition for pregnant women
Carrots Carrots Emptynutrition for babies
Carrots Carrots Emptynutrition for bodybuilding
Carrots Carrots Emptynutrition for athletes
Carrots Carrots Emptynutrition for your hair tablets
Carrots Carrots Emptynutrition for your hair
Carrots Carrots Emptynutrition shops in dubai
Carrots Carrots Emptynutrition supplement
Carrots Carrots Emptynutrition system
Carrots Carrots Emptynutrition specialist
Carrots Carrots Emptynutrition sites
Carrots Carrots Emptynutrition software
Carrots Carrots Emptynutrition pdf
Carrots Carrots Emptynutrition quiz
Carrots Carrots Emptynutrition quotes
Carrots Carrots Emptynutrition during lactation
Carrots Carrots Emptynutrition during pregnancy
Carrots Carrots EmptyNutrition Information
Carrots Carrots EmptyDietary Guidelines for Americans, 2012
Carrots Carrots EmptyNational Prevention Strategy
Carrots Carrots Emptynutrition mcq
Carrots Carrots Emptynutrition research Open Access
Carrots Carrots EmptyNutrition Journal
Carrots Carrots Emptynutrition zone
Carrots Carrots Emptynutrition research
Carrots Carrots Emptynutrition facts label
Carrots Carrots Emptynutrition facts
Carrots Carrots EmptyAngry YUCK! Ground Beef Products fed to kids!
Carrots Carrots EmptyExclamation Low Phosphate Levels
Carrots Carrots EmptyDefault Is Stevia the best sugar alternative?


Nutrition Carbohydrates Food List

Carrots Carrots EmptyNutrition Quotes
Carrots Carrots EmptyCumin seeds Cumin seeds
Carrots Carrots EmptyCloves Cloves - health
Cinnamon, ground Cinnamon, ground
Carrots Carrots EmptyCilantro/Coriander seeds Cilantro/Coriander seeds
Carrots Carrots EmptyChili pepper, dried Chili pepper, dried
Carrots Carrots EmptyCayenne pepper Cayenne pepper
Carrots Carrots EmptyBlack pepper Black pepper
Carrots Carrots EmptyBasil Basil - health
Carrots Carrots EmptyWhole wheat Whole wheat
Carrots Carrots EmptySpelt Spelt
Carrots Carrots EmptyRye Rye - health care
Carrots Carrots EmptyQuinoa Quinoa
Carrots Carrots EmptyOats Oats - health care
Carrots Carrots EmptyMillet Millet
Carrots Carrots EmptyCorn Corn - health care
Carrots Carrots EmptyBuckwheat Buckwheat
Carrots Carrots EmptyBrown rice Brown rice
Carrots Carrots EmptyBarley Barley
Carrots Carrots EmptyWalnuts Walnuts
Carrots Carrots EmptySunflower seeds Sunflower seeds
Carrots Carrots EmptySesame seeds Sesame seeds
Carrots Carrots EmptyPumpkin seeds Pumpkin seeds
Carrots Carrots EmptyPeanuts Peanuts
Carrots Carrots EmptyOlive oil, extra virgin Olive oil, extra virgin
Carrots Carrots EmptyFlaxseeds FlaxseedsCarrots Carrots EmptyCashews Cashews
Carrots Carrots EmptyAlmonds Almonds
Carrots Carrots EmptyVenison Venison
Carrots Carrots EmptyLamb Lamb - health care
Carrots Carrots EmptyChicken Chicken
Carrots Carrots EmptyCalf's liver Calf's liver
Carrots Carrots EmptyBeef, lean organic Beef, lean organic
Carrots Carrots EmptyTofu Tofu - health care
Carrots Carrots EmptyTempeh Tempeh
Carrots Carrots EmptySoybeans Soybeans
Carrots Carrots EmptyPinto beans Pinto beans
Carrots Carrots EmptyNavy beans Navy beans
Carrots Carrots EmptyMiso Miso - health
Carrots Carrots EmptyLima beans Lima beans
Carrots Carrots EmptyLentils Lentils
Carrots Carrots EmptyKidney beans Kidney beans
Carrots Carrots EmptyGarbanzo beans (chickpeas) Garbanzo beans (chickpeas)
Carrots Carrots EmptyDried peas Dried peas
Carrots Carrots EmptyBlack beans Black beans
Yogurt Yogurt
Carrots Carrots EmptyMilk, goat Milk, goat
Carrots Carrots EmptyMilk, 2%, cow's Milk, 2%, cow's
Carrots Carrots EmptyEggs Eggs - health care
Carrots Carrots EmptyCheese, low-fat Cheese, low-fat


Carrots Carrots EmptyCheese, low-fat Cheese, low-fat
Carrots Carrots EmptyWatermelon Watermelon
Carrots Carrots EmptyStrawberries Strawberries
Carrots Carrots EmptyRaspberries Raspberries
Carrots Carrots EmptyRaisins Raisins
Carrots Carrots EmptyPrunes Prunes
Carrots Carrots EmptyPlums Plums
Carrots Carrots EmptyPineapple Pineapple
Carrots Carrots EmptyPears Pears
Carrots Carrots EmptyPapaya Papaya
Carrots Carrots EmptyOranges Oranges
Carrots Carrots EmptyLemon/Limes Lemon/Limes
Carrots Carrots EmptyKiwifruit Kiwifruit
Carrots Carrots EmptyGrapes Grapes
Carrots Carrots EmptyGrapefruit Grapefruit
Carrots Carrots EmptyFigs Figs - health
Carrots Carrots EmptyCranberries Cranberries
Carrots Carrots EmptyCantaloupe Cantaloupe
Carrots Carrots EmptyBlueberries Blueberries
Carrots Carrots EmptyBananas Bananas
Carrots Carrots EmptyApricots Apricots
Carrots Carrots EmptyTuna Tuna - health
Carrots Carrots EmptyShrimp Shrimp
Carrots Carrots EmptyScallops Scallops
Carrots Carrots EmptySardines health
Carrots Carrots EmptySalmon Salmon
Carrots Carrots EmptyHalibut Halibut
Carrots Carrots EmptyCod Cod health
Carrots Carrots EmptyYams Yams Yams Yams
Carrots Carrots EmptyTurnip greens
Carrots Carrots EmptyTomatoes Tomatoes
Carrots Carrots EmptySwiss chard Swiss chard
Carrots Carrots EmptySweet potatoes Sweet potatoes
Carrots Carrots EmptySquash, winter Squash, winter
Carrots Carrots EmptySquash, summer Squash, summer
Carrots Carrots EmptySpinach Spinach
Carrots Carrots EmptySea vegetables Sea vegetables
Carrots Carrots EmptyRomaine lettuce Romaine lettuce
Carrots Carrots EmptyPotatoes Potatoes
Carrots Carrots EmptyOnions Onions
Carrots Carrots EmptyOlives Olives
Carrots Carrots EmptyMustard greens Mustard greens
Carrots Carrots EmptyMushrooms, shiitake Mushrooms, shiitake
Carrots Carrots EmptyMushrooms, crimini Mushrooms, crimini
Carrots Carrots EmptyLeeks Leeks
Carrots Carrots EmptyKale Kale Kale
Carrots Carrots EmptyGreen peas Green peas
Carrots Carrots EmptyGreen beans Green beans
Carrots Carrots EmptyGarlic Garlic
Carrots Carrots EmptyFennel Fennel

Carrots Carrots EmptyEggplant Eggplant
Carrots Carrots EmptyCucumbers Cucumbers
Carrots Carrots EmptyCollard greens Collard greens
Carrots Carrots EmptyCelery Celery
Carrots Carrots EmptyCauliflower Cauliflower
Carrots Carrots EmptyCarrots Carrots
Carrots Carrots EmptyCabbage Cabbage
Carrots Carrots EmptyBrussels sprouts
Carrots Carrots EmptyBroccoli Broccoli
Carrots Carrots EmptyBell peppers Bell peppers
Carrots Carrots EmptyBeets Beets
Carrots Carrots EmptyAvocados Avocados
Carrots Carrots EmptyAsparagus Asparagus
Carrots Carrots EmptyApples Apples
Carrots Carrots Emptynutrition food list







Back to top Go down
Sponsored content





Carrots Carrots Empty
PostSubject: Re: Carrots Carrots   Carrots Carrots Icon-new-badge

Back to top Go down
 
Carrots Carrots
Back to top 
Page 1 of 1

Permissions in this forum:You cannot reply to topics in this forum
Health :: health :: Nutrition-
Jump to: