Cultivated carrots can be distinguished into two main groups: Eastern-type carrots (purple and yellow carrot) and the Western-type carrots (orange, red, yellow and white carrots).
Today, the Eastern-type carrots have been replaced by the Western-type carrots. Interestingly, carrots were originally white or purple in colour.
And the modern day orange-coloured carrots that we commonly see in grocery stores are likely to have been developed due to genetic mutation from a new breed of yellow carrots.
Purple carrots are a good source of vitamins and minerals and contain powerful antioxidants called anthocyanins that have positive effects on your health.
Here are 6 health benefits of purple carrots and ways to consume them:
1. May aid in weight loss
Consuming purple carrots can keep you feeling full for a long time and reduce your appetite, thanks to its fibre content. A 2016 study showed that people who consume more anthocyanin-rich foods may help in weight management and prevent obesity.
2. May lower metabolic syndrome risk
Metabolic syndrome is a group of conditions that increase the risk of diabetes, heart disease and stroke. A study found that high-carbohydrate, high-fat diet fed rats developed high blood pressure, liver fibrosis, cardiac fibrosis, impaired glucose tolerance and abdominal fat were given purple carrot juice, which resulted in an improvement in glucose tolerance, cardiovascular and liver structure and function due to the antioxidant and anti-inflammatory properties of anthocyanins.
3. Reduce cholesterol levels
The presence of anthocyanins in purple carrots can reduce the risk of cardiovascular disease by keeping your cholesterol levels in check. Anthocyanins may help lower bad cholesterol and increase good cholesterol.
4. May decrease diabetes risk
Obesity or being overweight increases the risk of diabetes. And studies have showed that increasing the intake of foods rich in anthocyanins can help in managing and preventing the risk of diabetes.
5. May manage cancer risk
Purple carrots are high in anthocyanins which exhibit anti-cancer properties. A 2018 study showed rats that were exposed to a cancer-promoting compound were fed a diet supplemented with purple carrot extract, which resulted in lowering the development of cancer. Another study pointed out that consuming high amount of purple fruits and vegetables lowers the risk of colon cancer.
6. Lower Alzheimer’s disease risk
Studies have shown that anthocyanins are effective in protecting against neurodegenerative disorders like Alzheimer’s disease and can help improve cognitive function.
