Scientists may have found a root vegetable with the potential for balancing the levels of antioxidants and free radicals in our body, some studies suggested.
Free radicals are oxygen molecules with unpaired electrons which are unstable and readily steal an electron from other molecules.
On the other hand, antioxidants are molecules which inhibit oxidation. Therefore, they can stop the chain reaction, facilitated by the domino's function of free radicals.
Carrots may have a profound and positive effect on reduced risk, progression and treatment of lung cancer, some scientists suggested.
Carrot, a root vegetable with an orange color is a subspecies of Daucus carota, belonging to the family Apiaceae, native to Asian and Europe.
In the investigation to examine the effect of three processing units (blanching, enzyme liquefaction, and pasteurization) on polyphenols and antioxidant activity of carrot juices, including five polyphenolic acids identified in fresh carrot juice, with chlorogenic acid as the predominant compound.
Researchers at the Shaanxi Normal University found that
* The antioxidant activities in DPPH and FC increased with the increased concentration while no correlation between lipid peroxidation protection and polyphenols concentration.
According to the DPPH, hydroxyl, and superoxide radical scavenging tests, the acetone extract obtained from the taproots of the carrot plants exhibits significant antioxidant activity.
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Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
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Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
(1) Antioxidant effects of gastrointestinal digested purple carrot extract on the human cells of colonic mucosa by Olejnik A1, Rychlik J2, Kidoń M3, Czapski J3, Kowalska K2, Juzwa W2, Olkowicz M2, Dembczyński R2, Moyer MP4(PubMed)
(2) Influence of technical processing units on polyphenols, and antioxidant capacity of carrot(Daucus carrot L.) juice by Ma T1, Tian C, Luo J, Zhou R, Sun X, Ma J.(PubMed)
(3) Enhanced antioxidant and protective activities on retinal ganglion cells of carotenoids-overexpressing transgenic carrot by Yoon KD1, Kang SN, Bae JY, Lee HS, Kwak SS, Jang I, Kim IS, Lee CH, Bae JM, Lee SW, Ahn MJ(PubMed)