Characterization of black carrot (Daucus carota L.) polyphenols; role in health promotion and disease prevention: An overview

Abstract

This era is witnessing a drastic shift towards increasing the consumption of functional foods for promoting healthy lifestyle. Functional foods are recognized because of their high nutraceutical properties, which helps in prevention of various degenerative disorders. Black carrot is considered as functional food because of the presence of significant amount of bioactive compounds. The present review primarily aims at spotlighting the presence of potential phytochemicals in black carrots (Daucus Carota L.) and their significant role in oxidative stress induced major metabolic disorder. Effect of processing on polyphenols and anthocyanins of black carrot are also discussed. Black carrot anthocyanins are considered the major bioactive compound, which is associated with its health promotion and disease prevention properties. Functional properties of these bioactive compounds call for further studies to exploit its role in prevention of diseases.