000085460 001__ 85460 000085460 005__ 20201217143825.0 000085460 0247_ $$2doi$$a10.3390/foods8090424 000085460 0248_ $$2sideral$$a114528 000085460 037__ $$aART-2019-114528 000085460 041__ $$aeng 000085460 100__ $$aAhmad, Tanveer 000085460 245__ $$aPhytochemicals in Daucus carota and their health benefits-Review article 000085460 260__ $$c2019 000085460 5060_ $$aAccess copy available to the general public$$fUnrestricted 000085460 5203_ $$aCarrots 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 Daucus carota. 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 a and ß-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. 000085460 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/A06-17R 000085460 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000085460 590__ $$a4.092$$b2019 000085460 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b27 / 139 = 0.194$$c2019$$dQ1$$eT1 000085460 592__ $$a0.661$$b2019 000085460 593__ $$aFood Science$$c2019$$dQ2 000085460 593__ $$aHealth (social science)$$c2019$$dQ2 000085460 593__ $$aPlant Science$$c2019$$dQ2 000085460 593__ $$aHealth Professions (miscellaneous)$$c2019$$dQ2 000085460 593__ $$aMicrobiology$$c2019$$dQ3 000085460 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/publishedVersion 000085460 700__ $$aCawood, Maria 000085460 700__ $$aIqbal, Qumer 000085460 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, Agustín$$uUniversidad de Zaragoza 000085460 700__ $$aBatool, Asmat 000085460 700__ $$aTariq, Rana Muhammad Sabir 000085460 700__ $$aAzam, Muhammad 000085460 700__ $$aAkhtar, Sajjad 000085460 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000085460 773__ $$g8, 9 (2019), 424 [22 pp.]$$pFoods$$tFoods$$x2304-8158 000085460 8564_ $$s2635496$$uhttps://zaguan.unizar.es/record/85460/files/texto_completo.pdf$$yVersión publicada 000085460 8564_ $$s97484$$uhttps://zaguan.unizar.es/record/85460/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000085460 909CO $$ooai:zaguan.unizar.es:85460$$particulos$$pdriver 000085460 951__ $$a2020-12-17-14:37:49 000085460 980__ $$aARTICLE