carrot_bunchCarrots are a great FOOD THAT KILLS STOMACH FAT and can be tracked to its origin thousands of years ago, initially having been grown in the Middle East and central Asian countries and parts of Europe. The original carrots were different from those that we are familiar with today, having included red, yellow and purple complexion compared to the bright orange ones that we are familiar with in the supermarkets. Carrots were largely grown in Europe in the 15th and 16th centuries and were initially introduced in North America at the same time period.


Carrots are well-known for their abundant reserve of the antioxidant nutrient called beta-carotene. Nevertheless, these juicy root vegetables are the supplier of not only beta-carotene anti-oxidant, but also of a large range of antioxidants with other health-beneficial nutrients.

Antioxidant Benefits

Every carrot variety has valuable amounts of the antioxidant nutrients. They include traditional antioxidants mostly vitamin C, in addition to phytonutrient antioxidants mainly beta-carotene. Different types of carrots comprise differing volumes of these antioxidant phytonutrients. Purple and red carrots, for instance, are well-known for their rich content of anthocyanin. Orange ones are mainly exceptional in terms of beta-carotene, which amounts 65% of their overall carotenoid content. 50% of the overall carotenoids in yellow carrots come from lutein. Thus you can receive great antioxidant benefits each species.

Cardiovascular Benefits

Antioxidant nutrients contained in carrots are believed to justify all of the cardio protective benefits that are provided by carrots. Many different types of carrot antioxidants are more likely to work together and offer us with certain cardiovascular benefits which could not be obtained from any of the antioxidants alone if they were to be consumed individually. Synergistic outcome of carrot antioxidants is a good illustration of a whole food and its distinctiveness as a source of nutrition.
Also in addition to the different varieties of carrot antioxidants, still there is yet an extra category of carrot phytonutrient which is believed to assist in explaining carrot protection from cardiovascular diseases. The category is called polyacetylenes. They are exceptional phytonutrients manufactured from metabolism of certain fatty acids (often comprising, crepenynic acid, tariric acid and stearolic acid). They occur mostly in the Apiaceae/Umbelliferae groups of plants that include carrots. Two well-researched polyacetylenes in carrot are falcarindiol and falcarinol. Initial research on animals and in the laboratory has established that carrot polyacetylenes contain anti-inflammatory and anti-aggregatory properties which aid in preventing too much clumping together of the red blood cells. Thus in addition to the exceptional mix of antioxidants in carrots, the polyacetylenes may play a main function in cardiovascular protection which is provided by this remarkable food.

Visual Health

Carrots are rich in beta-carotene that is converted to vitamin A in the liver. The vitamin is then changed rhodopsin in the retina. This is a purple pigment that is essential for night vision. Beta-carotene also protects against senile cataracts and macular degeneration. Individuals who consume the most beta-carotene have 40% lower risk to macular degeneration compared to those who consume little.

Anti-Cancer Benefits

Studies have established that carrots reduce the risk of breast cancer, lung cancer and colon cancer. It has been established that falcarinol and falcarindiol contain anticancer properties. Falcarinol, a natural pesticide, is manufactured by the carrot that shields its roots from fungal attacks. Carrots are among the only common sources of falcarinol.
Research has also indicated that carrot contains a large volume of folic acid, which is a group of vitamin B that has good effect in fighting against free radicals (which are substances that cause cancer) in the body. Lignin contained in carrot, assists in strengthening our immune system in order to fight against the cancerous cells.

Weight loss

Carrots are high in fiber which is one of the most essential substances that aids in losing weight. In addition, carrots are also extremely low in calories and fats. It is considered a thermo genic food thus you can burn calories by just consuming carrots.

Skin nourishment

Carrots have strong cleansing properties which are useful in detoxifying the liver, and as such very effective for the treating of acne caused by toxins originating from the blood. Carrots are also important for treating imbalanced skin tones as a result of pigmentation. Vitamin A and other nutrients that are contained in carrots efficiently nurture the skin in addition to preventing dry skin and blemishes.

Anti-aging effect

Carrots contain lots of beta-carotene, which functions as an antioxidant that assists the body in fighting against the free radicals. Nevertheless, it helps slow down the aging of cells and other negative effects relates to aging.

Healthy Teeth and Gums

A carrot, in the process of crunching, cleans the mouth and teeth. They scrape off food particles and plague just similar to toothpaste or toothbrushes. They stimulate the gums and in the process trigger a lot of saliva, and alkaline, the saliva neutralizes the cavity-forming, acid-forming bacteria. Also the minerals contained in carrots inhibit tooth damage.


Carrots can be obtained from the garden or can be purchased from the market. Those that are got from the garden are much preferred since they are still fresh and succulent thus providing more nutritional benefits. However, carrots in the market can also be kept fresh through the artificial means of refrigeration making them also as good as those obtained from the garden.
While in the market you should avoid carrots which are excessively forked or cracked as well as those that are rubbery or limp. Also, if the carrots don’t have their tops joined, you should take a look at the stem end and make sure that it is not dark colored as this is a sign of ageing. In case the green tops are intact, they ought to be feathery, brightly colored and not wilted. Because the sugars are much concentrated in the carrot’s core, normally those with a larger girth will contain a larger core and thus sweeter.
In case you buy carrot roots having attached green tops, the tops should be cut off prior to storing in the refrigerator as they will result to premature wilting of the carrots because they draw moisture from the roots. Although the tops can be kept in the refrigerator, reserved moist by wrapping in a damp paper, they should actually be used soon after buying as they are delicate and will immediately begin to wilt.
In general, carrots provide lots of health and antioxidant benefits to our bodies. Thus it is good that one tries to take them regularly in order to stay fit and healthy and also reduce chances of catching diseases like cancer. So the next time you go to the store think about some FOODS THAT KILL STOMACH FAT, like carrots, that should be at the top of your grocery list.

Related Articles: Artichokes, A few fat fighting foodsAntioxidant foods, Super foods.

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