Carrots' biggest nutritional highlight is their rich content of carotene. Data shows that its content is as high as 4170 micrograms per 100 grams, making it outstanding among many foods. Carotene is divided into alpha-carotene, beta-carotene, gamma-carotene, etc. They all have strong antioxidant effects and help reduce the body's inflammatory response.
Carotene can be converted into vitamin A in the human body. Vitamin A is a component of photoreceptor substances in visual cells. Eating more carrots helps relieve visual fatigue and prevent night blindness.
Adequate vitamin A can maintain the integrity of skin mucosa. A deficiency will cause the skin to become rough, dry, and prone to peeling.
A study from the Swiss Federal Institute showed that natural polyacetylenes extracted from carrots help delay, improve, or prevent human aging-related diseases.
Carrots are rich in phenolic compounds such as chlorogenic acid, p-coumaric acid, and caffeic acid. These help relax blood vessels and reduce inflammation, thereby lowering blood pressure levels.
High levels of carotene in the blood help reduce atherosclerosis and lower the incidence of cardiovascular diseases.
British research shows that eating 400 grams (about five carrots) per week can reduce cancer risk by 20%; even eating only 60 grams per week can reduce cancer risk by 4%.