Carrot,Daucus carota,Origin and Archeology of Carrot,Modern Researches.

  seminal trace...Carrot Extract.10:1.CAS.NO.084929-61-3.Daucus carota sativa extract; Carrot, ext.Daucus carota Extract,Carrot Root Extract,Red Carrot Extract,Rabbit Carrot Extract...

 

 Basic Botanical Data of Carrot:
 Brief History of Carrot:
 The Beginnings of Carrot:
 Origin and Archeology of Carrot:
 Pigment Power in Carrot Colour:
 Different coloured carrots:
 Carrot Phytochemicals and it's benefit:
 Functions,Applications of Carrot:
 Tips of Carrots Benefit our bodies:
 Carrot Health Benefits:
 Alternative Medicinal Uses,Medicinal Use,Action of Carrot:
 Dosage and Administration of Carrot:
 Cautions on Use of Carrot:
 Modern Researches of Carrot:
 Research Update:Carrot or Daucus carota.


   Basic Botanical Data of Carrot:

 Botanical: Daucus carota L.
 Family: Apiaceae  Genus: Daucus  Species: D. carota
 Official Latin Name: Daucus carota L.
 English Name: Cultivated Carrot
 Sanskrit & Indian Names:Shikha-mula,Garijara
 Daucus:from Greek daukos (or dais):to burn.
 Carrot:from Celtic for red of colour.
 Daucus carota (Carrot)(Life; Embryophyta (plants); Angiospermae (flowering plants); Eudicotyledons; Order: Apiales; Family: Apiaceae)
 OTHER NAMES:philtron,sisaron,staphylinos,elaph- obosum,(Greek).Bees nest,kexs,(Som).
 Cax, (Dor). Bird nest, (Sam, Wilts, War, Yks,Scot). Fiddle, (Lincs). Crow nest, (Beds), Eltrot, CHants). Curran-petris, (Scot). Keggas, pigs parsley, (Corn). Carote, (France) .
 Carcta, (Italy). Zanahoria,(Spain). Karotte, mohre, (German). Peen, wortel , (Dutch). Karot, gulerod, (Danish). Karoto, (Greek) Morkov, (Russia) .Korenje, (Yug).

 Parts Used Medicinally: The whole herb, collected in July; the seeds and root. The whole herb is the part now more generally in use.
 Properties: Sweet in flavor, mild (raw carrot is slightly cool) in nature, it is related to the channels of the spleen, liver and lung.


 Name Origin: The name Carota for the garden Carrot is found first in the writings of Athenaeus (A.D. 200), and in a book on cookery by Apicius Czclius (A.D. 230). It was Galen (second century A.D.) who added the name Daucus to distinguish the Carrot from the Parsnip, calling it D. pastinaca, and Daucus came to be the official name in the sixteenth century, and was adopted by Linnaeus in the eighteenth century.

 Galen commanded garden Carrots higher to break the wind, yet experience teacheth they breed it first, and we may thank nature for expelling it. The seeds expel wind indeed and so mend what the root marreth.

 The Wild Carrot grows altogether like the tame, but the leaves and stalks are somewhat whiter and rougher. The stalks bear large tufts of white flowers with a deep purple flower in the middle of each. The root is small, hard and long and unfit to eat.
 


 Vegetable, eaten raw or cooked. Rich in carotene which is the precursor of vitamin A. First domesticated in Afganistan. Early varieties had anthocyanin pigments in them giving the carrot a red, purple or black colour. A yellow variety without anthocyanin arose in the 16th century and became popular. In the 17th century in Holland the familiar orange variety rich in carotene was produced.

 Carrot is An orange-colored, tubular root vegetable from a biennial plant, Daucus carota, common all over the world. One of the aromatic vegetables used for its flavour but also eaten raw when young or cooked as a vegetable.

 As the name implies, carrots are brimming with beta carotene. Beta carotene is a substance that is converted to Vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of Vitamin A in the form of protective beta carotene.

 Beta carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Research also shows that the beta carotene in vegetables supplies this protection, not vitamin supplements. So eat your carrots.

 


 Carrot is used as both a food and a medicine. The Carrot was well known to the ancients, and is mentioned by Greek and Latin writers under various names. Old writers tell us that a poultice made of Carrot roots had been found to mitigate the pain of cancerous ulcers, and that the leaves, when applied with honey, helped cleanse running sores & ulcers.

 Carrot is also known by the names Carotte, Wild Carrot, Garden Carrot, Birds Nest, Birds Nest Weed, Birds Nest Root, Queen Annes Lace, and Devils Plague. Carrot is considered a biennial herb growing 4-10 inches tall, originally native to Southern Europe, though it is now cultivated throughout the United States and Canada. Carrot is used as both a food and a medicine. The root, leaves, and seeds of this herb are the portions used medicinally. The Carrot was well known to the ancients, and is mentioned by Greek and Latin writers under various names.

 The name "Carrot" is Celtic meaning "red of color", and Daucus is from the Greek "dais" meaning "to burn", signifying its pungent and stimulating qualities.

 The name Carota for the garden Carrot is found first in the writings of Athenaeus in 200 A.D., and in a book on cookery by Apicius Czclius in 230 A.D. It was Galen, ~350 A.D., who added the name Daucus to distinguish the Carrot from the Parsnip. Carrot's primary properties are considered diuretic and stimulant. Old writers tell us that a poultice made of Carrot roots had been found to mitigate the pain of cancerous ulcers, and that the leaves, when applied with honey, helped cleanse running sores & ulcers. An infusion of the root was also used as an aperient. An infusion of the whole herb was considered an active & valuable remedy in the treatment of dropsy, chronic kidney diseases, and affections of the bladder. An infusion of tea, made from one ounce of the herb in a pint of boiling water, was taken in wineglassful doses. Carrot tea, taken morning and evening, and brewed from the whole plant, was considered excellent for lithic acid or gouty disposition. Additionally, a strong decoction was very useful in gravel stones, and was good against flatulence.


 Carrot seeds are considered carminative, stimulant, and very useful in cases of flatulence, windy colic, hiccough, dysentery, and chronic coughs. Raw Carrots are sometimes given to children for expelling worms, and the boiled roots, mashed to a pulp, are sometimes used as a cataplasm for application to ulcers. Carrot seeds are excellent in obstructions of the viscera, and in jaundice (for which they were formerly considered a specific). The juice of the Carrot contains crystallizable and uncrystallizable sugar, a little starch, extractine, gluten, albumen, volatile oil (on which the medicinal properties of the root depend), vegetable jelly or pectin, saline matter, malic acid, tannins, and carotin (an odorless, tasteless principle). Carrots contain volatile or 'essential' oils which give them their distinctive odor.

 These oils are usually mixtures of hydrocarbons of various groups, generally containing terpenes and oxidized aromatic derivatives. The tannins in Carrots have an astringent effect, and precipitate proteins such as micro-organisms in the urinary tract, and astringe any inflammation. Wild Carrot leaves contain significant amounts of porphyrins, which stimulate the pituitary gland and lead to the release of increased levels of sex hormones, and stimulates the uterus. The plant is also used to encourage delayed menstruation, can induce uterine contractions and so should not be used by pregnant women. The seed is a traditional 'morning after' contraceptive and there is some evidence to uphold this belief. An essential oil obtained from the seed has also been used cosmetically in anti-wrinkle creams. A strong decoction of the seeds and root make a very good insecticide. Owing to the large percentage of carbohydrate material contained in Carrots, rabbits who feed on Carrots alone for several days are found to have an increased amount of glycogen stored in their liver - the carbohydrates having been converted into glycogen in their body. Attempts have also been made to extract sugar from Carrots, but the resulting thick syrup refuses to crystallize, and in competition with either cane sugar or beetroot, it has not proved commercially successful. The chief virtues of the Carrot lie in their strong antiseptic qualities. The wild Carrot is rich in vitamins and carotene, from which the body manufactures vitamin A. Carrots are an important item in the diet of many cancer patients. An infusion of the herb is used as a treatment for fluid retention. The powdered seeds are sometimes made into a tea taken to relieve colic.

 


   Brief History of Carrot:

 The bright orange fleshy root vegetable we know today as the carrot is a far cry from its wild ancestor, a small tough, pale fleshed acrid root plant. The Wild Carrot - Daucus Carota - is one of the many plants which belongs to the natural order Umbelliferae. It is a common plant in pastures and by roadsides and especially likes light soils where it can soon turn into a weed.

 To unravel the long history of the Carrot you have to go back a very long way. Fossil pollen from the Eocene period (55 to 34 million years go) has been identified as belonging to the Apiaceae (the carrot family). The carrot dates back about 5,000 years ago when the root was found to be growing in the area now known as Afghanistan. Temple drawings from Egypt in 2000 BC show a purple plant, which some Egyptologists believe to be a purple carrot. Egyptian papyruses containing information about treatment with carrot and its seeds were found in pharaoh crypts. Throughout the centuries Arab merchants travelled the trade routes of Arabia, Asia and Africa bringing home to their villages the seeds of the purple carrot. During these years the vegetable appeared in a variety of hues ranging from purple to white, pale yellow, red, green and black (but never orange!).

 In Roman times carrots were purple or white. By the 10th century purple carrots were grown in Afghanistan, Pakistan and northern Iran. Moorish invaders are thought to have brought the purple and yellow variety from North Africa to Southern Europe around the 12th century. By the 13th century carrots are known to have grown in the fields of Germany and France.

 Purple, white and yellow carrots were imported to southern Europe in the 14th century. Black, red and green carrots were also grown. Flemish refugees eventually introduced the vegetable to the shores of England in the 15th century. Orange roots, containing the pigment carotene, were not noted until the 16th century in Holland. This only came about thanks to patriotic Dutch growers who bred the vegetable to grow in the colours of the House of Orange. By the 1700s Holland was considered the leading country in carrot breeding and today's "modern" orange version is directly descended from the Dutch-bred carrots of this time. In an attempt to "nationalize" the country's favourite vegetable they began experiments on improving the pale yellow versions. These were crossed with red varieties containing anthocyanin to produce orange-coloured roots. Successive hybridization intensified the widely recognized "orange" colour of today.

 


   The Beginnings of Carrot:

 The Carrot originated some 5000 years ago in Middle Asia around Afghanistan, and slowly spread into the Mediterranean area. The first carrots were white, purple, red, yellow, green and black - not orange. Its roots were thin and turnip shaped. Temple drawings from Egypt in 2000 B.C. show a plant which some Egyptologists believe to represent a large carrot. Egyptian papyruses contain information about treatment with carrot and its seeds were found in pharaoh crypts. Carrot seeds have been found in prehistoric Swiss lake dwellings giving clear evidence of human consumption. There is however no evidence of cultivation at this stage, more likely they were used for medicinal purposes. Similar findings appear also in ancient Glastonbury. Neolithic people savoured the roots of the wild carrot for its sweet, succulent flavour.

 Carrots were recognised as one of the plants in the garden of the Egyptian king Merodach-Baladan in the eighth century B.C. It was placed amongst the scented herbs along with fennel, suggesting that the root was discounted, using only the scented flowers and leaves in cooking. Merodach Baladan was the king of Babylon in 702 b.c., a Chaldean and father of Nabopolassar and grandfather of Nebuchadnezzar. The exact lineage of carrots is difficult to trace as it was often confused by early horticulturalists with the parsnip, its close relative.

 Carrots were well known to both the Greeks and Romans. During the first century, the Greeks cultivated a variety of root crops that included leeks, onions, radishes, turnips, and a poorly developed variety of carrots. The unpleasant tasting carrots were rarely eaten but were applied medicinally. Though the Greeks excelled in cultivating many food plants, they never succeeded in developing the carrot into a flavourful vegetable. Even Galen, the 2nd century physician at the court of Marcus Aurelius, stated that the wild carrot is less fit to be eaten than the cultivated variety. They cultivated carrots in their kitchen gardens. These varieties are thought to have been 'forked' with white roots, not unlike the roots of today's wild carrot. The Romans often ate carrots raw, dressed in oil, salt and vinegar or they cooked them with a sauce made from cumin, salt, old wine and oil. The Romans invading Britain in the second century AD brought leeks, onions, garden carrots, garlic, fennel, mint, thyme, parsley and coriander to name but a few. The Greeks called the carrot "Philtron" and used it as a love medicine to make men more ardent and women more yielding. The Carrot is mentioned by Greek and Latin writers under various names however it was not always distinguished from the Parsnip and Skirret, which are closely allied to it. The name Pastinace was used for both at the time of Pliny the Elder and is based on the verb pastinare - to dig up. Galen in the 2nd century attempted to distinguish the two by giving the wild carrot the name Daucus Pastinaca.

 The Greeks had three words each of which could be applied to the properties of the carrot: "Sisaron", first occurring in the writings of Epicharmus, a comic poet (500 B.C.); "Staphylinos", used by Hippocrates (430 B.C.) and "Elaphoboscum", used by Dioscorides (first century A.D).

 


   Origin and Archeology of Carrot:

 Carrot refers to the plants Daucus carota sativus (Hoffm.) Arcang. (cultivated carrot), and Daucus carota L. (wild carrot), of the Umbelliferae family, that produce an edible taproot. Native to Afghanistan and neighbouring lands, carrots were cultivated in the Mediterranean region before the Christian era, and in China and northwestern Europe by the 13th century. Wild carrot has become distributed as a weed in Europe, the United States, and other temperate lands. They are now extensively grown throughout the temperate zones.

 Among common varieties root shapes range from globular to long, with lower ends blunt to long-pointed. Besides the orange-colored roots, white-, yellow-, and purple-fleshed varieties are known but are harder to find.

 The carrot plants require cool to moderate temperatures and are not grown in summer in the warmer regions. Plants grow best at a mean temperature of 16 - 18 C. At temperatures above 28¢X C top growth is reduced and the roots become very strongly flavored. At temperatures below 16¢X C the roots become long and tapered and are pale in color. The leaves are moderately susceptible to frost but the roots are much hardier and can safely be left in the ground in the winter in most areas.
 

 The carrot plant grows to about 1.2 m by 0.3 m. It is in flower from June to August, and the seeds ripen from August to September. The scented flowers are hermaphrodite (have both male and female organs) and are pollinated by flies and beetles. The plant cannot grow in the shade. It requires moist soil. The plant can tolerate strong winds but not maritime exposure.

 Fresh carrots should be firm and crisp, with smooth and unblemished skin. Bright-orange color indicates high carotene content; smaller types are the most tender.

 In the 20th century, knowledge of the value of carotene (provitamin A) has increased appreciation of the carrot, a rich source of the nutrient.The seeds are one-seeded halves of small spiny fruits called schizocarps. Seeds as purchased for planting, after having the spines removed. Carrots are widely cultivated in most areas of the world for their edible root, which can be available all year round from successional sowings.

 

 

   Pigment Power in Carrot Colour:

 Have you ever seen a purple carrot? How about white, yellow, or red? Most people haven't, even though such carrots have existed for hundreds of years. You may see them in the future. Recent research at the University of Wisconsin-Madison suggests that pigments in these colourful carrots, which taste just like regular carrots, may help prevent heart disease and cancer, and reduce cholesterol. Studies examining the health benefits of fruits and vegetables are revealing the disease-preventive powers of the pigments that give plants their distinctive colours.

 Orange carrots get their colour from beta carotene, a pigment the body converts to vitamin A. Vitamin A deficiency, although rare in the United States, poses a major public health problem in developing countries second only to protein malnutrition.

 According to the World Health Organization, vitamin A deficiency partially or totally blinds nearly 350,000 children from more than 75 countries every year. Roughly 60 percent of these children die within months of going blind. However, vitamin A deficiency is preventable.

 


   Different coloured carrots:

 Orange Carrots contain beta carotene,with some alpha-carotene, both of which are orange pigments. High in Vitamin A essential for well-being, healthy eyes. These carrots originate from Europe and the Middle East.
 Yellow carrots contain xanthophylls, pigments similar to beta carotene, which help develop healthy eyes aid in the fight against macular degeneration and may prevent lung and other cancers. These came from the Middle East.
 Red carrots contain lycopene, (another form of carotene)a pigment also found in tomatoes and watermelon; lycopene helps prevent heart disease and some cancers including prostate cancer. Originally from India and China.

 Purple carrots (usually orange inside) get their pigment from an entirely different class,the anthocyanins, these pigments act as powerful antioxidants, grabbing and holding on to harmful free radicals in the body. Anthocyanins also help prevent heart disease by slowing blood clotting and the antioxidant ties up harmful free radicals. These originate from Turkey, and the Middle and Far East. (See also the purple carrot page)
 White carrots lack pigment, but may contain other health-promoting substances called phytochemicals. One would say these are the least healthy of carrots. They originate from Afghanistan, Iran, Pakistan

 


   Carrot Phytochemicals and it's benefit:

  Chemical Constituents:
 

 The juice of the Carrot when expressed contains crystallizable and uncrystallizable sugar, a little starch, extractine gluten, albumen, volatile oil (on which the medicinal properties of the root depend and which is fragrant, aromatic and stimulating), vegetable jelly or pectin, saline matter, malic acid and a peculiar crystallizable, ruby-red neutral principle, without odour or taste, called Carotin.

 Carrots contain no less than 89 per cent of water; their most distinguishing dietical substance is sugar, of which they contain about 4.5 per cent.

 Owing to the large percentage of carbohydrate material contained by Carrots, rabbits fed for some days on Carrots alone, are found to have an increased amount of glycogen stored in the liver, carbohydrate being converted into glycogen in the body.

 Sir Humphry Davy ascertained the nutritive matter of Carrots to amount to 98 parts in 1,000, of which 95 are sugar, and three are starch. Weight for weight, they stand third in nourishing value on the list of roots and tubers, potatoes and parsnips taking first and second places. Carrots containing less water and more nourlshing material than green vegetables, have higher nutritive qualities than turnips, swedes, cabbage, sprouts, cauliflower, onions and leeks. Moreover, the fair proportion of sugar contained in their composition adds to their nourishing value.

 In the interesting collection of the Food Collection at Bethnal Green Museum, prepared by Dr. Lankester, we learn that the maximum amount of work produceable by a pound of Carrots is that it will enable a man to raise 64 tons one foot high, so that it would appear to be a very efficient forceproducer. From 1 lb. of Carrots we can obtain 1 OZ. and 11 grains of sugar, while out of the 16 oz. fourteen are water. When we consider that in an average man of 11 stone or 154 lb. weight, about 111 of these are water, we see what a large supply is needful to repair waste and wear and tear.

 


  Carrot as Nutritional Heroes:
 

 Carrots are nutritional heroes, they store a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties.
 The carrot is an herbaceous plant containing about 87% water, rich in mineral salts and vitamins (B,C,D,E).
 Raw carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid, and magnesium.
 Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange colour.
 Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, antianaemic, healing, diuretic, remineralizing and sedative properties.
 In order to assimilate the greatest quantity of the nutrients present in carrots, it is important to chew them well - they are the exception to the rule - they are more nutritious cooked than raw.

 


  Carrots contain elements that keep us healthy on many levels:Beta-carotene,Vitamin A,and Phytochemicals.

 The 3 most important elements are Beta-carotene, Vitamin A, and Phytochemicals.
  Beta carotene usually receives most attention when examining carrots. It is one of about 500 similar compounds called carotenoids, which are present in many fruits and vegetables. The body changes beta carotene into vitamin A, which is important in strengthening the immune system, keeping the skin, lungs and intestinal track in order, and promoting healthy cell growth. Beta-carotene is found primarily in dark green, red, yellow, and orange-coloured plants, and is converted by the body into vitamin A and also works on its own.

 Vitamin A is a pale yellow primary alcohol derived from carotene. It affects the formation and maintenance of skin, mucous membranes, bones, and teeth, vision and reproduction. In addition dietary Vitamin A, in the form of beta carotene, an antioxidant, may help reduce the risk of certain cancers. However, beta carotene is much more than the precursor for vitamin A.
 Only so much beta carotene can be changed into vitamin A, and that which is not changed contributes to boosting the immune system and is also a potent antioxidant.

 Antioxidants fight free radicals and help prevent them from causing membrane damage, DNA mutation, and lipid (fat) oxidation, all of which may lead to many of the diseases that we consider "degenerative." Exposure to sunlight, cigarette smoke and air pollution, along with your body's every day cellular activities, cause free radicals to form. It is free radical havoc that scientists believe is pivotal in the development of age related degenerative diseases such as cancer, cataracts, arthritis, heart disease an even asthma. It is highly recommended that vitamin A be consumed from the diet rather than from supplements (particularly in the case of beta carotene), because vitamin A obtained from a varied diet offers the maximal potential of health benefits that supplements cannot. The richest sources of preformed vitamin A are liver, fish liver oils, milk, milk products, butter, and eggs. Liver is an especially rich source because vitamin A is primarily stored in the liver of animals and humans.

 

  Vitamin A is also found in a variety of dark green and deep orange fruits and vegetables, such as carrots, sweet potatoes, pumpkin, spinach, butternut squash, turnip greens, bok choy, mustard greens, and romaine lettuce. Beta carotene is the most active carotenoid (the red, orange, and yellow pigments) form of vitamin A, but it is inefficiently absorbed and converted to retinol in comparison to vitamin A from animal sources. As you can see Vitamin A intake is essential to human health.

 Alpha carotene. Beta carotene is not the only carotenoid. Often overlooked, and also found in carrots, is alpha carotene. According to an article in NCI Cancer Weekly (Nov. 13, 1989), Michiaki Murakoshi, who leads a team of biochemists at Japan's Kyoto Prefectural University of Medicine, contends that alpha carotene may be more powerful than beta carotene in inhibiting processes that may lead to tumor growth. Murakoshi indicates that neuroblastoma (cancer) cells coated with carotenoids experience a drop in N-myc activity compared to untreated cells. N-myc is a gene that codes for cell growth-stimulating proteins and can contribute to cancer formation and growth. Alpha carotene was found to be about ten times more inhibitory toward N-myc activity than beta carotene. Murakoshi concludes that all types of carotenoids should be studied for possible health benefits.

 

 

  Phytochemicals:

 Phytochemicals which are found in vegetables, fruits, and nuts, may reduce the risk of cancer, strokes, hinder the ageing process, balance hormonal metabolism, and have antiviral and antibacterial properties.

 A phytochemical is a natural bioactive compound found in plant foods that works with nutrients and dietary fibre to protect against disease. Research suggests that phytochemicals, working together with nutrients found in fruits, vegetables and nuts, may help slow the ageing process and reduce the risk of many diseases, including cancer, heart disease, stroke, high blood pressure, cataracts, osteoporosis, and urinary tract infections. They can have complementary and overlapping mechanisms of action in the body, including antioxidant effects, modulation of detoxification enzymes, stimulation of the immune system, modulation of hormone metabolism, and antibacterial and antiviral effect.
 

 "Phyto" is a Greek word that means plant and phytochemicals are usually related to plant pigments. So, fruit and vegetables that are bright colours - yellow, orange, red, green, blue, and purple - generally contain the most phytochemicals and the most nutrients.

 You can benefit from all of the phytochemicals and nutrients found in plant foods by eating 5-9 servings of fruit and vegetables a day and eating more whole grains, soya and nuts.
 

 More than 900 different phytochemicals have been found in plant foods and more will be discovered. These protective plant compounds are an emerging area of nutrition and health, with new research reported every day. Current research suggests that most fruit and vegetables contain phytochemicals and that many fruit and vegetables contain a wide variety of phytochemicals.

 

   Functions,Applications of Carrot:

 Clears heat, produces body fluids, cools the blood, stops bleeding, lowers uprising qi and relaxes the middle region, strengthens the spleen, removes stagnation of food, dissolves phlegm.
 Since bright-orange color indicates high carotene content, it is very helpful when carrots are regularly consumed, especially in preventing and treating night blindness. It is also a diuretic and stomachic, promoting digestive function.
 It will strenghten and tonify the five viscera, promote digestion, nourish the kidney-yin, and invigorate the kidney-yang to eat carrot for a long period of time.

  Applications For night blindness: 100 g carrot cut into slices or shreds. Stir-fry under strong fire. Add salt and tender ginger filaments. Toss 100 g pig's liver into slices with corn starch powder. Stir-fry in vegetable oil for a little while. Mix these two ingredients and serve as side dishes.

  Applications For indigestion: Prepare 200 g carrot, 12 Chinese red dates with stones. Boil in 1,000 ml water by slow fire until 1/2 volume of water is left and serve.

  Applications For impotence: Simmer carrot and dog meat in equal amount with slow fire until the meat is well done. Consume the whole thing. This recipe is better to serve in winter due to the hot nature of the meat.

  Applications For anemia (too few red blood cells in the bloodstream): Prepare 50 g carrot, 100 g spinach and 100 g lotus root. Slice carrot and lotus root. Simmer these three ingredients together for 20 minutes. Tomatoes may be used as a substitute for spinach.


   Tips of Carrots Benefit our bodies:

 From those 3 elements, carrots benefit our bodies by:
 Boosting immunity (especially among older people).
 Reducing photosensitivity (beta-carotene protects the skin from sun damage).
 Improving symptoms of HIV.
 Easing alcohol withdrawal symptoms.
 Helping to heal minor wounds and injuries.
 Reducing the risk of heart disease.
 Reducing the risk of high blood pressure.
 Cleansing the liver, and when consumed regularly, can help the liver excrete fats and bile.
 Fighting bronchitis.
 Fighting infection (vitamin A keeps cell membranes healthy, making them stronger against disease-causing microorganisms)
 Improving muscle, flesh, and skin health.
 Helping fight aneamia.
 Reducing acne.
 Improving eye health.

 

 

   Carrot Health Benefits:

 The wild carrot is an aromatic herb that acts as a diuretic, soothes the digestive tract and stimulates the uterus. A wonderfully cleansing medicine, it supports the liver, stimulates the flow of urine and the removal of waste by the kidneys. An infusion is used in the treatment of various complaints including digestive disorders, kidney and bladder diseases and in the treatment of dropsy.

 An infusion of the leaves has been used to counter cystitis and kidney stone formation, and to diminish stones that have already formed. Carrot leaves contain significant amounts of porphyrins, which stimulate the pituitary gland and lead to the release of increased levels of sex hormones.
 

 The plant is harvested in July and dried for later use. A warm water infusion of the flowers has been used in the treatment of diabetes. The grated raw root, especially of the cultivated forms, is used as a remedy for threadworms. The root is also used to encourage delayed menstruation.

 The root of the wild plant can induce uterine contractions and so should not be used by pregnant women. A tea made from the roots is diuretic and has been used in the treatment of urinary stones.

 

 An infusion is used in the treatment of oedema, flatulent indigestion and menstrual problems. The seed is a traditional 'morning after' contraceptive and there is some evidence to uphold this belief. It requires further investigation. Carrot seeds can be abortifacient and so should not be used by pregnant women.

 Ancient folk lore said that to cure epileptic seizures you should eat the dark coloured middle flower of Queen Annes Lace. The flower is also used in ancient rituals an spells, for women to increase fertility and for men to increase potency and sexual desire!
 

 Carrots possess strong antiseptic qualities, can be used as a laxative, vermicide (worm expelling agent), poultice and for the treatment of liver conditions. Carrots contain cholesterol-lowering pectin. U.S. Department of Agriculture research suggests two carrots a day may lower cholesterol 10 up to 20 percent.

 Ordinary carrot oil is particularly suitable for dry and chapped skin and helps make the skin noticeably softer, smoother, firmer, and has been used in Europe for decades in baby oil, lip care, night creams, vitamin creams, and body lotions. Mix 4 drops of oil into 2 teaspoons of a carrier oil such as almond or apricot kernel.

 

  Carotenoids and Heart Disease:

 When six epidemiological studies that looked at the association of diets high in carotenoids and heart disease were reviewed, the research demonstrated that high-carotenoid diets are associated with a reduced risk of heart disease. In one study that examined the diets of 1,300 elderly persons in Massachusetts, those who had at least one serving of carrots and/or squash each day had a 60% reduction in their risk of heart attacks compared to those who ate less than one serving of these carotenoid-rich foods per day.

 Studies show that people who eat carotene-rich foods have lower risk of cancer, heart disease and arthritis. In a Swedish study involving women 50 years and over, those who ate about one-half a carrot's worth of beta carotene daily had two-thirds lower risk for breast cancer compared to women who skimped on their carotene intake. Other studies show that a lycopene-rich diet protects against prostate cancer in men. And research also shows lutein and zeaxanthin, acting as antioxidants, protect the eyes from macular degeneration, a leading form of blindness in the elderly. And still other studies suggest that carotenes cut heart disease risk in both men and women.

 Experiments have shown that eating lightly-cooked carrots is much more beneficial than eating raw carrots, which confirms the ancient wisdom in traditional Chinese medicine. Traditional Chinese medicine practitioners have always recommended that their patients eat lightly-cooked carrots in order to get the best nutritional absorption. Recent research by Dr. Xiangdong Wang at Tufts University shows that beta carotene can change in the human body into a substance called retinoic acid, which is widely used to treat cancers.

 

  Better Vision,Improve your eyesight (ever see a rabbit wearing glasses?):

 Beta-carotene helps to protect vision, especially night vision. After beta-carotene is converted to vitamin A in the liver, it travels to the retina where it is transformed into rhodopsin--a purple pigment that is necessary for night-vision. Plus beta-carotene's powerful antioxidant actions help provide protection against macular degeneration and the development of senile cataracts--the leading cause of blindness in the elderly.

 Can eating carrots really improve your eyesight? Sorry No! They will help to keep your eyes healthy and not deteriorate as quickly. When your mother said "Eat your carrots, they'll help your eyes," she had a point. Eating carrots does provide benefits to your eyes, experts say.
 

 Both vitamin A and beta-carotene are known to lower the risk of eye disease, hence the carrot's association with eyesight. The University of Wisconsin has developed a variety of carrot that contains 3 to 5 times more vitamin A than the average carrot. Named the Beta III, it was bred especially for growing in countries suffering from severe vitamin A deficiency and epidemic blindness.

 When you eat carrots, the beta-carotene is transformed into retinol or vitamin A. Vitamin A is necessary for the retina of the eye to function properly. The retina is the light-sensing part of the eye that holds the rods and cones, which contain enzymes that absorb light and allow us to see.

 The rods provide black and white vision and respond in dim light while the cones provide colour vision and respond to bright light. Vitamin A helps the retina tell black from white and provides for colour vision. It also helps us see in dim light or at night. When you go into a darkened theatre after being out in the bright light, your eyes are able to adapt because of the vitamin A that you have stored in your body.
 

 It's possible that even very serious eye conditions might have a connection to carrots and other things you eat, though it remains difficult to truly determine if this kind of association is valid. If proven, it could then be a factor, for example, in the case of macular degeneration, an age-related eye disease and the leading cause of blindness in older people.(the Macula is a part of the retina at the back of the eye)The macula of the eye contains two carotenoids similar to vitamin A (lutein and zeaxanthin) which are obtained from sweetcorn, carrots and other yellow-orange fruit and veg as well as dark green leafy vegetables.

 Poor dietary intake of carotenoids is thought to be the main cause of this condition and those who eat the most carotenoids have at least a 60 per cent lower risk of developing age-related macular degeneration (AMD) of the eye than those with low intake. For more information, contact the Macular Disease Society.

 

  Carotenoids and Cancer:

 Carrots are by far the richest source of carotenoids--just one cup provides 16,679 IUs of beta-carotene, more than 250% of the RDA, and 3,432 REs (retinol equivalents), or roughly 400% the RDA for vitamin A. High carotenoid intake has been linked with a 20% decrease in postmenopausal breast cancer and an up to 50% decrease in the incidence of cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. Extensive human studies suggest that a diet including as little as one carrot per day could conceivably cut the rate of lung cancer in half. Remember the study in which heavy long-term cigarette smokers were given synthetic beta-carotene, and it did not appear to prevent them from developing lung cancer? Well, not only is synthetic beta-carotene not biochemically identical to the real stuff found in carrots, but scientists now think that carrots' protective effects are the result of a team effort among several substances abundant in carrots, including alpha-carotene--another, less publicized carotenoid. A recent National Cancer Institute study found lung cancer occurence was higher in men whose diets did not supply a healthy intake of alpha-carotene.

  Carotenoids and Blood Sugar:

 Intake of foods such as carrots that are rich in carotenoids may be beneficial to blood sugar regulation. Research has suggested that physiological levels, as well as dietary intake, of carotenoids may be inversely associated with insulin resistance and high blood sugar levels.
 

  Reduce Stroke:

 Carrot sticks or a chocolate bar? When it comes to preventing a stroke, you may want to go with the carrot sticks even though they won't satisfy your chocolate craving.

 According to a new study published in the October 6 issue of Journal of the American Medical Association, squeezing 9 to 10 servings of fruit into your daily diet can reduce the risk of stroke by 31 percent. That finding is based on research conducted by scientists at the Harvard School of Public Health in Boston, Mass. They looked at 75,596 women ages 34 to 59 over 14 years and 38,683 men ages 40 to 75 over an eight-year period. All study participants were free of heart disease, cancer and diabetes when the study began.

 Each fruit or vegetable serving in addition to consuming 9 to 10 servings daily was associated with an additional 6 percent reduction in risk. The lowest risk for stroke was among those who ate high quantities of cruciferous vegetables, such as cabbage, bok choy, broccoli, brussel sprouts, cauliflower and collard greens. Green, leafy vegetables, citrus fruits and juices were also linked to a lower stroke risk.
 

  Carrots can also help in fighting conjunctivitis,blepharitis,Retinopathy and Cataracts:

 Vitamin A derived from carrots helps to form the inner lining of the eye. Dietary carotenoids from sources like carrots and spinach along with a consistent long-term use of Vitamin C were shown to reduce the risk of developing cataracts severe enough to warrant surgery. Researchers at the University of Helsinki found that supplementation of 20 mg. of betacarotene daily improved the visual acuity of 1,200 males and significantly reduced cataract formation.


  Stomach Ailments

 Carrots, especially carrot juice, are a sure-fire ticket to better stomach and gastrointestinal health. The ancient Greeks even knew this-they used carrot juice to cure stomach disorders of all kinds. In fact, the word "carrot" is related to the word karoten, the ancient Greek word for carrots. Carrots improve a variety of digestive problems, such as:
 Upset stomach,Peptic ulcers,Gastritis,Crohn's disease,Diarrhea,Celiac disease,Digestive Disorders.
 

  Quicken Digestion:

 Chewing of carrots increases saliva and quickens digestion by supplying the necessary enzymes, minerals and vitamins. Regular use of carrot prevents the formation of gastric ulcer and other digestive disorders. Carrot juice is an effective food remedy in ailments like intestinal colic, colitis, appendicitis, peptic ulcer and dyspepsia.
 

  Constipation:

 Carrot juice, combined with spinach j nice and a little lemon juice, is very effective in the treatment of constipation. Spinach juice cleanses the bowels. This effect cannot be expected soon after taking the juice. But within two months, the bowel starts emptying regularly. About 50 mi. of spinach juice should be added to 250 mi. of carrot juice to make this combination.
 

  Diarrhoea:

 The carrot soup has been found an effective natural remedy for diarrhoea. It supplies fluid to combat dehydration, replenishes sodium, potassium, phosphorus, calcium, sulfur and magnesium. It is a good source of pectin and coats the intestines to allay inflammation. It checks the growth of harmful bacteria and prevents vomiting. It is especially useful for children. 1/2 Kg. of carrot may be cooked in 150 mi. of water until it is soft. The pulp should be strained. Three-quarter tablespoon of salt may be added and a small amount of the soup should be given to the patient every half an hour. Improvement is usually noticeable in 24 hours.
 

  Thread Worms:

 The carrots are valuable in the elimination of thread worms from children as it is offensive to all parasites. A small cupful of grated carrot taken every morning, with no other food added to the meal, can clear these worms quickly. Raw carrots are good for fertility. Sterility is sometimes overcome by its use. The cause of sterility has been traced to the continuous use of food in which enzymes are destroyed by cooking or pasteurizing.


   Alternative Medicinal Uses,Medicinal Use,Action of Carrot:

  The alternative medicine believers consider the carrot (the whole plant or its seeds) to have the following properties:

 Anthelmintic(destroying or expelling worms).
 Carminative(expelling flatulence).
 Contraceptive.
 Deobstruent.
 Diuretic(promoting the discharge of urine).
 Emmenagogue(producing oils which stimulate the flow of menstrual blood).
 Galactogogue(promoting the secretion of milk).
 Ophthalmic(pertaining to the eye).
 Stimulant.
 Oedema(water retention).


  Medicinal Uses of Carrot:

 Remember carrots nourish they do not heal. If the body has the ability to heal itself, it will use the raw materials found in foods to do its own healing work. Herbs do not heal, they feed. Herbs do not force the body to maintain and repair itself. They simply support the body in these natural functions.

 Carrots are credited with many medicinal properties; they are said to cleanse the intestines and to be diuretic, remineralizing, antidiarrheal, an overall tonic and antianemic. Carrot is rich in alkaline elements which purify and revitalize the blood. They nourish the entire system and help in the maintenance of acid-alkaline balance in the body. The carrot also has a reputation as a vegetable that helps to maintain good eyesight. Raw grated carrot can be applied as a compress to burns for a soothing effect. Its highly energizing juice has a particularly beneficial effect on the liver. Consumed in excessive quantities, carrots can cause the skin to turn yellow; this phenomenon, which is called Carotenemia and caused by the carotene contained in carrots, is frequently seen in young children but is not at all dangerous.

 An infusion of carrot seeds (1 teaspoon per cup of boiling water) is believed to be diuretic, to stimulate the appetite, reduce colic, aid fluid retention and help alleviate menstrual cramps. The dried flowers are also used as a tea as a remedy for dropsy. Taken in wine, or boiled in wine and taken, the seeds help conception. Strangely enough the seeds made into a tea have been used for centuries as a contraceptive. Applied with honey, the leaves cleanse running sores or ulcers. Carrots are also supposed to help break wind and remove stitches in the side. Chewing a carrot immediately after food kills all the harmful germs in the mouth. It cleans the teeth, removes the food particles lodged in the crevices and prevents bleeding of the gums and tooth decay. Carrot soup is supposed to relieve diarrhoea and help with tonsilitus.

 In days gone by they grated raw carrot and gave it to children to expel worms. Pulped carrot is used as a cataplasm for application to ulcers and sores. They were also supposed to improve your memory abilities and relieve nervous tension. An Old English superstition is that the small purple flower in the centre of the Wild Carrot (Queen Annes Lace) was of benefit in curing epilepsy. Visit the Wild Carrot page.

 Queen Annes Lace (the Wild Carrot) was also considered toxic. The leaves contain furocoumarins that may cause allergic contact dermatitis from the leaves, especially when wet. Later exposure to the sun may cause mild photodermatitis. Wild Carrot seed is also an early abortifacient, historically, sometimes used as a natural "morning after" contraceptive tea. Queen Annes Lace has long been used because of its contraceptive properties.


  Medicinal Action and Uses:

 Diuretic, Stimulant, Deobstruent. An infusion of the whole herb is considered an active and valuable remedy in the treatment of dropsy, chronic kidney diseases and affections of the bladder. The infusion of tea, made from one ounce of the herb in a pint of boiling water, is taken in wineglassful doses. Carrot tea, taken night and morning, and brewed in this manner from the whole plant, is considered excellent for lithic acid or gouty disposition. A strong decoction is very useful in gravel and stone, and is good against flatulence. A fluid extract is also prepared, the dose being from 1/2 to 1 drachm.

 The seeds are carminative, stimulant and very useful in flatulence, windy colic, hiccough, dysentery, chronic coughs, etc. The dose of the seeds, bruised, is from one-third to one teaspoonful, repeated as necessary. They were at one time considered a valuable remedy for calculus complaints. They are excellent in obstructions of the viscera, in jaundice (for which they were formerly considered a specific), and in the beginnings of dropsies, and are also of service as an emmenagogue. They have a slight aromatic smell and a warm, pungent taste. They communicate an agreeable flavour to malt liquor, if infused in it while in the vat, and render it a useful drink in scorbutic disorders.

 Old writers tell us that a poultice made of the roots has been found to mitigate the pain of cancerous ulcers, and that the leaves, applied with honey, cleanse running sores and ulcers. An infusion of the root was also used as an aperient.

  Medicinal virtues: They break wind and remove stitches in the side, provoke urine and women's courses and helpeth to break and expel the stone. The seed is good for the dropsy and for those whose bellies are swollen with wind. It helps the colic, the stone in the kidneys and rising of the mother. Taken in wine, or boiled in wine and taken, the seeds help conception. Applied with honey, the leaves cleanse running sores or ulcers.

  Modern uses: Carrots are an important item in the diet of cancer patients. Carrot juice also should be taken. The Wild Carrot is rich in vitamins and carotene, from which the body manufactures vitamin A. The infusion of the herb is used as a treatment for fluid retention. The powdered seeds made into a tea - one teaspoonful to a cup - are taken to relieve colic. The dried flowers are also used as a tea as a remedy for dropsy.
 

 

   Dosage and Administration of Carrot:

 To be eaten either raw or cooked. Carrots are often used in salads and as relishes and are served as cooked vegetables and in stews and soups.

 Scrub carrots just before cooking, and peel if desired. To preserve their natural sugars and sweet flavor, cook carrots in as little liquid as possible. Steaming and baking both help seal in the flavor. For a vegetable roast, cut carrots on the diagonal, combine with diced turnips, potatoes, and onions, toss with olive oil and rosemary, and bake at 200¢X C until tender.

 The carrot roots of well-grown plants are crisp, sweet and juicy. They are very nice raw and are also cooked as a vegetable or added to soups, stews, etc. The grated root is a tasty addition to the salad bowl.
 

 The juice can be extracted from the root and used as a health-promoting drink.
 The root is sometimes ground into a powder and used in making cakes, bread, etc.
 The leaves can be eaten raw or cooked. With a very strong flavor, they can be added in small quantities to mixed salads. They are sometimes used as a flavoring in soups.
 An essential oil from the seed is used as a food flavoring.

 Fresh carrots can be found in the produce section of health food stores and supermarkets. Carrots with the greens still attached have the sweetest flavor; make sure the greens are crisp and fresh looking. Look for firm, bright carrots, without cracks on the sides or sprouts where the green tops have been removed. Remove the greens about 4 cm above the carrots and store, tightly sealed, for three to five days.


   Cautions on Use of Carrot:

 Carrots sometimes cause allergic reactions in some people. Skin contact with the sap is said to cause photo-sensitivity and/or dermatitis in some people.

 

   Modern Researches of Carrot:

 Carrot is rich in carrotene, lycopene, sugar, fatty oil, essential oil, caffeic acid, chlorogenic acid, gallic acid, vitamins B1, B2 and C, and umbelliferone.

 Carotene is transformed by the liver into viramin A when it is eaten. When used as a regular item in the diet the roots improve eyesight and skin health, and also have anti-cancer effects. A wonderful cleansing medicine, it supports the liver and stimulates urine flow and the removal of waste by the kidneys. The root is diuretic and ophthalmic (benefiting to the eye.)

 The strong association between increased intake of beta-carotene from food and a reduced risk of lung cancer does not necessarily mean that supplementation with natural beta-carotene supplements would reduce the risk of lung cancer. Dietary beta-carotene may be a marker for diets high in certain fruits and vegetables that contain other anticancer substances that may be responsible for the protective effects. Until more is known, some doctors advise smokers to avoid all forms of beta-carotene supplementation--even natural beta-carotene.

 Some,but not all,studies have reported that eating more foods rich in beta-carotene or vitamin A was associated with a lower risk of cataracts. Synthetic beta-carotene supplementation has not been found to reduce the risk of cataract formation. It remains unclear whether natural beta-carotene from food or supplements would protect the eye or whether beta-carotene in food is merely a marker for other protective factors in fruits and vegetables high in beta-carotene.

 Low intake of fruits and vegetables containing beta-carotene, which the body can convert into vitamin A, may also contribute to a vitamin A deficiency.

 People who eat plenty of fruits and vegetables high in beta-carotene appear to be at lower risk for macular degeneration (breakdown or damage to a portion of the retina known as the macula) than people who do not eat these foods. However, another study found no association between age-related macular degeneration and intake of antioxidants, either from the diet, from supplements, or from both combined. More research is needed to reconcile these differences. In the meantime, beta-carotene-rich vegetables continue to be part of a healthful diet.

 Most dietary studies have found that women receiving high amounts of nutrients from fruits and vegetables have less risk of cervical dysplasia (precancerous changes to the epithelial cells lining the cervix). Protective effects may be especially strong from diets high in dark yellow and orange vegetables, such as carrots, winter squash, etc., and tomatoes.

 

 The juice of organic carrots is a delicious drink and a valuable detoxifier. The raw root, grated or mashed, is a safe treatment for threadworms, especially in children.

 The seed is carminative (expelling gas from the alimentary canal so as to relieve colic or griping), galactogogue, lithontripic and stimulant. They are useful in the treatment of kidney diseases, dropsy and to settle the digestive system. They stimulate menstruation and have been used in folk medicine as a treatment for hangovers.
 The roasted root is a coffee substitute.
 The roots are fermented in order to produce alcohol.
 Carotin, extracted from the roots, is used as an orange-yellow food dye.
 The leaves contain an oil that is rich in vitamin E.
 An essential oil from the seed has a distinctive fragrance and is used in perfumery.


  Scientific References:

  1.Carrot,Daucus carota,Origin and Archeology of Carrot,Modern Researches...