Ahmad Tanveer, Cawood Maria, Iqbal Qumer, Ariño Agustín, Batool Asmat, Tariq Rana Muhammad Sabir, Azam Muhammad, Akhtar Sajjad
Department of Horticulture, Ghazi University, Dera Ghazi Khan 32200, Pakistan.
Department of Plant Sciences, University of the Free State, Bloemfontein 9300, South Africa.
Foods. 2019 Sep 19;8(9):424. doi: 10.3390/foods8090424.
Carrots are a multi-nutritional food source. They are an important root vegetable, rich in natural bioactive compounds, which are recognised for their nutraceutical effects and health benefits. This review summarises the occurrence, biosynthesis, factors affecting concentration, and health benefits of phytochemicals found in . Two hundred and fifty-five articles including original research papers, books, and book chapters were analysed, of which one hundred and thirty articles (most relevant to the topic) were selected for writing the review article. The four types of phytochemicals found in carrots, namely phenolics, carotenoids, polyacetylenes, and ascorbic acid, were summarised. These chemicals aid in the risk reduction of cancer and cardiovascular diseases due to their antioxidant, anti-inflammatory, plasma lipid modification, and anti-tumour properties. Numerous factors influence the amount and type of phytochemicals present in carrots. Genotype (colour differences) plays an important role; high contents of α and β-carotene are present in orange carrots, lutein in yellow carrots, lycopene in red carrots, anthocyanins in the root of purple carrots, and phenolic compounds abound in black carrots. Carotenoids range between 3.2 mg/kg and 170 mg/kg, while vitamin C varies from 21 mg/kg to 775 mg/kg between cultivars. Growth temperatures of carrots influence the level of the sugars, carotenoids, and volatile compounds, so that growing in cool conditions results in a higher yield and quality of carrots, while higher temperatures would increase terpene synthesis, resulting in carrots with a bitter taste. It is worthwhile to investigate the cultivation of different genotypes under various environmental conditions to increase levels of phytochemicals and enhance the nutritional value of carrot, along with the valorisation of carrot by-products.
胡萝卜是一种营养丰富的食物来源。它们是重要的根茎类蔬菜，富含天然生物活性化合物，这些化合物因其营养保健作用和对健康的益处而受到认可。本综述总结了胡萝卜中发现的植物化学物质的存在、生物合成、影响其含量的因素以及对健康的益处。分析了255篇文章，包括原创研究论文、书籍和书籍章节，其中130篇（与主题最相关）被选用于撰写综述文章。总结了胡萝卜中发现的四种植物化学物质，即酚类、类胡萝卜素、聚乙炔和抗坏血酸。这些化学物质因其抗氧化、抗炎、调节血浆脂质和抗肿瘤特性，有助于降低癌症和心血管疾病的风险。许多因素影响胡萝卜中植物化学物质的数量和种类。基因型（颜色差异）起着重要作用；橙色胡萝卜中α和β-胡萝卜素含量高，黄色胡萝卜中叶黄素含量高，红色胡萝卜中番茄红素含量高，紫色胡萝卜根部花青素含量高，黑色胡萝卜中酚类化合物含量丰富。不同品种的类胡萝卜素含量在3.2毫克/千克至170毫克/千克之间，而维生素C含量在21毫克/千克至775毫克/千克之间。胡萝卜的生长温度会影响糖分、类胡萝卜素和挥发性化合物的水平，因此在凉爽条件下生长会使胡萝卜产量和品质更高，而较高温度会增加萜烯合成，导致胡萝卜有苦味。值得研究在各种环境条件下种植不同基因型的胡萝卜，以提高植物化学物质的含量，增强胡萝卜的营养价值，同时实现胡萝卜副产品的增值。
