Yusuf Emel, Wojdyło Aneta, Oszmiański Jan, Nowicka Paulina
Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońkiego Street, 51-630 Wrocław, Poland.
Foods. 2021 Apr 9;10(4):808. doi: 10.3390/foods10040808.
Twelve carrot varieties with different colours (purple, orange, yellow, and white) and sizes (normal, mini, and micro) were analysed for prospective health benefits (activities against diabetes-, obesity-, and aging- related enzymes-α-amylase, α-glucosidase, lipase, acetylocholinesterase, and butyrylocholinesterase, respectively) and nutritional contents (polyphenols, carotenoids, and chlorophylls). The conducted studies showed that the highest content of total polyphenols was observed in different sizes of purple carrots. The normal yellow and mini orange carrots demonstrated the highest content of carotenoids. According to the study results, the mini purple carrot showed the highest activities against diabetes-related enzyme (α-glucosidase); furthermore, the highest activities of cholinesterase inhibitors were observed for micro purple carrot. Nevertheless, normal orange carrot exhibited the highest activity against lipase. The results of the present study showed that purple-coloured carrot samples of different sizes (normal, mini, and micro) exhibited attractive nutritional contents. However, their pro-health effects (anti-diabetic, anti-obesity, anti-aging) should not be seen in the inhibition of amylase, glucosidase, lipase, and cholinesterase. Probably the mechanisms of their action are more complex, and the possible health-promoting effect results from the synergy of many compounds, including fibre, phytochemicals, vitamins, and minerals. Therefore, it would be worth continuing research on different varieties of carrots.
对12个不同颜色（紫色、橙色、黄色和白色）和大小（普通、迷你和微型）的胡萝卜品种进行了分析，以探究其潜在的健康益处（分别针对与糖尿病、肥胖和衰老相关的酶——α-淀粉酶、α-葡萄糖苷酶、脂肪酶、乙酰胆碱酯酶和丁酰胆碱酯酶的活性）和营养成分（多酚、类胡萝卜素和叶绿素）。所开展的研究表明，不同大小的紫色胡萝卜中总多酚含量最高。普通黄色和迷你橙色胡萝卜的类胡萝卜素含量最高。根据研究结果，迷你紫色胡萝卜对与糖尿病相关的酶（α-葡萄糖苷酶）的活性最高；此外，微型紫色胡萝卜的胆碱酯酶抑制剂活性最高。然而，普通橙色胡萝卜对脂肪酶的活性最高。本研究结果表明，不同大小（普通、迷你和微型）的紫色胡萝卜样本具有诱人的营养成分。然而，它们的健康促进作用（抗糖尿病、抗肥胖、抗衰老）不应仅仅体现在对淀粉酶、葡萄糖苷酶、脂肪酶和胆碱酯酶的抑制上。其作用机制可能更为复杂，可能的健康促进效果源于多种化合物的协同作用，包括纤维、植物化学物质、维生素和矿物质。因此，继续对不同品种的胡萝卜进行研究是值得的。
