Rainbow carrots

Amazing Health Benefits of Rainbow Carrots

The colour of carrot root is the result of various pigments that serve as intermediate products in the carotenoids pathway (Koch and Goldman 2005). Six carotenes have been reported in carrots, as α-, β-, γ- and ξ-carotenes, lycopene and β-zeacarotene (Simon and Wolff 1987). The major pigments responsible for orange and yellow colour of the roots are α- and β-carotene. β-carotene often represent 50% or more of the total carotenoids content. The red colour of the carrot root is caused by lycopene and the yellow colour is affected by xanthophylls (Rubatzky et al. 1999). White roots are low in total carotenoids (Buishand and Gableman 1979). Purple carrots contain very high contents of phenolics, mainly anthocyanins, and are characterized by a higher antioxidant capacity than orange, yellow or white varieties (Alasalvar et al. 2005). Differences in chemical composition, mainly among the phenolics, have been demonstrated as useful in distinguishing some Daucus species, whereas polyacetylenes, coumarins and sugars have not provided useful distinction (Crowden et al.1969).

Each unique colour of carrots has different pigments and health benefits. Coloured carrots are becoming popular again and it is hoped that their colourful appearance will entice young children (and adults!) to eat a more balanced diet and reap the health rewards from these vegetables. Studies have been carried out in the USA on the differing properties of different coloured carrots.

Orange Carrots contain beta carotene, with some alpha-carotene, both of which are orange pigments. High in Vitamin A essential for well-being, healthy eyes. These carrots originate from Europe and the Middle East. Like all carrots these are a good source of fibre, which is vital for healthy gastrointestinal tracts and is linked to reducing cholesterol. Their pre-dominant pigment is beta-carotene; the orange pigment which is converted by the liver to vitamin A which is important for healthy vision. It forms rhodopsin, which the eye needs to see in dim light. This is accomplished by raising the effectiveness of the light sensitive area of the retina. Vitamin A also maintains the surface linings of the respiratory, urinary, and intestinal tracts, and regulates the immune system by helping white blood cells fight infections.
Yellow carrots contain xanthophylls and lutein, pigments similar to beta carotene, which help develop healthy eyes aid in the fight against macular degeneration and may prevent lung and other cancers and reduce the risk of astherosclerosis (hardening of the arteries). These came from the Middle East. The major pigment found in the yellow carrots is xanthophyll which helps develop healthy eyes. Studies have shown that intake of xanthophyll-rich foods are associated with a significant reduction in the risk for cataract (up to 20%) and for age-related macular degeneration (up to 40%) (Moeller, Jacques & Blumberg 2000).
Red carrots are tinted by lycopene, (another form of carotene) a pigment also found in tomatoes and watermelon; lycopene is associated with the reduced risk of macular degeneration, serum lipid oxidation, helps prevent heart disease and a wide variety of cancers including prostate cancer. Originally from India and China. Red carrots contain the pigment known as lycopene which has been associated with a lowered risk of prostate cancer in men and heart disease. It also helps maintain healthy skin.
White carrots lack any pigmentation, but do contain other health-promoting substances called phytochemicals, natural bioactive compounds found in plant foods that work with nutrients and dietary fibre to protect against disease. One might say these are the least healthy of carrots. They originate from Afghanistan, Iran, Pakistan. These chemicals may be important in reducing the risk of atherosclerosis , which is the build up of fatty deposits in artery walls. White carrots are preferably used in baby foods to prevent them from forming orange skin.
Purple carrots (usually orange inside) have even more beta carotene than their orange cousins, and get their pigment from an entirely different class, the anthocyanins, these pigments act as powerful antioxidants that protect key cell components, grabbing and holding on to harmful free radicals in the body. Anthocyanins also help prevent heart disease by slowing blood clotting and are good anti inflammatory agents. These originate from Turkey, and the Middle and Far East.
The Purple Haze variety have a more purple/red and white centre. Purple carrots neutralize the damaging effects of free radicals which disrupt the structure of other molecules leading to cellular damage, aging, and various health problems. Anti-inflammatory properties of anthocyanins have also been observed. They neutralize enzymes that destroy connective tissue and they repair damaged proteins in blood vessel walls. Finally, anthocyanins may prevent heart disease by slowing blood clotting and inhibiting the absorption of LDL, “the bad cholesterol.”
Black Carrots contain anthocyanins, part of the flavonoid family with antioxidant properties. Flavonoids are currently under investigation as anticancer compounds, as free radical scavengers in living systems, as well as inhibitors of LDL (the bad) cholesterol and the black carrot anthocyanins are especially active. The Black variety has anti-bacterial and anti-fungicidal properties and oil made from its seed can help control scalp itchiness and provides essential nutrients for hair growth. The ancient black carrot has been making a comeback, not so much for culinary purposes but as a source of natural food colorants. These originate from Turkey, and the Middle and Far East.