Health Benefits Of Carrots

Prevent Heart Diseases

High cholesterol is a major factor causing heart diseases. Since regular consumption of carrots reduces cholesterol levels, it is a good idea to consume a healthy dose of carrots, in order to prevent heart-related problems. A group of Swedish scientists discovered that these root vegetables can reduce the chances of having a heart attack.

Lower Blood Pressure

They are rich sources of potassium, which is a vasodilator and can relax the tension in your blood vessels and arteries, thereby increasing blood flow and circulation, boosting organ function throughout the body, and reducing the stress on the cardiovascular system. High blood pressure is directly linked to atherosclerosis, strokes, and heart attacks, so this is yet another heart-healthy aspect of carrots! The coumarin found in them has also been linked to reducing hypertension and protecting the heart health.

Boost Immunity

Carrots contain a number of antiseptic and antibacterial abilities that make them ideal for boosting the immune system. Not only that, they are a rich source of vitamin C, which stimulates the activity of white blood cells and is one of the most important elements in the human immune system.

Help in Digestion

Carrots, like most vegetables, have significant amounts of dietary fiber in their roots, and fiber is one of the most important elements in maintaining good digestive health. Fiber adds bulk to stool, which helps it pass smoothly through the digestive tract, and stimulates peristaltic motion and the secretion of gastric juices. Altogether, this reduces the severity of conditions like constipation and protects your colon and stomach from various serious illnesses, including colorectal cancer. Fiber also boosts heart health by helping eliminate excess LDL cholesterol from the walls of arteries and blood vessels.

Prevent Cancer

Beta-carotene consumption has been linked to a reduced risk of several cancers, notably lung cancer. British researchers discovered that increasing beta-carotene consumption from 1.7 to 2.7 milligrams per day reduced lung cancer risk by more than 40 percent. An average carrot contains about three milligrams of beta-carotene.

In a separate study, researchers found that eating fiber-rich carrots reduced the risk of colon cancer by as much as 24 percent. Another study shows that women who ate raw carrots were five to eight times less likely to develop breast cancer than those who did not.

Reduce Macular Degeneration

This is a common eye disease of the elderly that impairs the function of the macula. Research has found that people who ate the most amount of beta-carotene had a forty percent lower risk of macular degeneration compared with those who consumed the least. Beta-carotene can also split itself via an enzymatic reaction to form pro-vitamin A, which is often associated with antioxidant capacity in relation to vision. Therefore, carrots are an all-around vision booster.

Improve Eyesight

Deficiency of vitamin A can cause some difficulty seeing in dim light. Since carrots are rich in vitamin A, they are good for improving eyesight and preventing conditions like night blindness from developing as we age.

Improve Oral Health

The organic compounds in carrots are good mineral antioxidants and they also stimulate the gums and induce excess saliva. Saliva is an alkaline substance and combats the bacteria and foreign bodies that can often result in cavities, halitosis, and other oral health risks.

Reduce the Risk of Stroke

Eating a carrot every day reduces the risk of stroke by 68%. Many studies have strengthened the belief in the “carrot effect” on the brain. Studies conducted on stroke patients revealed that those with the highest levels of beta-carotene had the highest survival rate.

Control Diabetes

Carrots are good for blood sugar regulation due to the presence of carotenoids in them. Carotenoids inversely affect insulin resistance and thus lower blood sugar, thereby helping diabetics live a normal, healthy life. They also regulate the amount of insulin and glucose that is being used and metabolized by the body, providing a healthy fluctuation in diabetics.