Nutritional and therapeutic importance of Daucus carota- A review

Phytochemical analysis showed that the root of Daucus carota contained alkaloids, carbohydrates, chlorogenic acid, flavonoids, phenols, essential oil, terpenoid and coumarin. The nutritional analysis of carrot juice showed that the juice contained: protein 1.067 ± 0.058%, crude fat 0.367 ± 0.089%, crude fibre 1.167 ± 0.153%, carbohydrates 6.100 ± 0.346%, many vitamins and minerals. The pharmacological studies revealed that the plant possessed cytotoxic, antioxidant, antidiabetic, antimicrobial, smooth muscle relaxant, hypotensive effect and decrease intraocular pressure, gastro-protective, nephro-protective, hepato-protective, cardioprotective antidepressant memory enhancement, anti-inflammatory, reproductive, wound healing and hear induction and many other effects. The current review highlights the chemical constituents, nutritional and pharmacological effects of Daucus carota.