Unlocking the Nutritional and Therapeutic Potentials of Carrots: A Comprehensive Guide

Carrots are known for their incredibly high levels of antioxidative phytochemicals, capable of eliminating highly toxic reactive oxygen species, while also displaying anticancer effects. Strengthening the immune barriers of the skin and mucous membranes, they provide a protective function and boost immunity. When cooking soups, it’s recommended to leave the skin on while cooking to maximize nutritional intake. Studies by American scientists have proven that consuming two carrots a day can reduce cholesterol levels in the blood by 10% to 20%; consuming three carrots daily contributes to preventing heart disease and tumors.

Carrots are rich in vitamins and have a mild yet sustained diaphoretic effect, stimulating skin metabolism and enhancing blood circulation. This results in smooth and tender skin with a healthy complexion, making carrots uniquely beneficial for skincare and beauty. Additionally, carrots are suitable for individuals experiencing dry, rough skin or those suffering from conditions like hair moss, blackheads, comedones, or keratotic eczema. However, it’s recommended to avoid consuming radishes and carrots together due to the former being laxative and the latter tonic in nature.

According to traditional Chinese medicine, carrots taste sweet, have a neutral nature, and possess functions such as invigorating the spleen and stomach, nourishing the liver and improving vision, clearing heat and toxins, tonifying the Yang and kidneys, aiding eruption, reducing qi and stopping coughs. They can be used to alleviate symptoms like gastrointestinal discomfort, constipation, night blindness (due to vitamin A action), low sexual function, measles, whooping cough, and childhood malnutrition.

Carrots are generally suitable for consumption by most people and particularly recommended for cancer patients, hypertensive individuals, those with night blindness, dry eye syndrome, malnutrition, poor appetite, and rough skin.

The orange color of carrots is attributed to β-carotene. The term “carotene” derives from the English name “carrot.”

Carrots are rich in both α-carotene and β-carotene, both of which are potent antioxidative phytochemicals capable of mutually reinforcing effects, eliminating harmful reactive oxygen species like hydroxyl radicals, and exhibiting anticancer properties.

Moreover, α-carotene and β-carotene can convert into vitamin A in the body as needed, enhancing the immune barriers of the skin and mucous membranes for protective purposes.

Furthermore, β-carotene can activate NK cells, T cells, and macrophages, boosting the body’s immunity. Therefore, it’s advised to include carrot skins when preparing carrot soup to fully absorb the complete nutrition they offer.