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United States Department of Agriculture

Agricultural Research Service

Title: Nutritional Assessment of Colored Carrots

Authors
item Kurilich, Anne
item NOVOTNY, JANET
item CLEVIDENCE, BEVERLY
item BRITZ, STEVEN

Submitted to: BARC Poster Day
Publication Type: Abstract Only
Publication Acceptance Date: May 1, 2002
Publication Date: May 1, 2002
Citation: Kurilich, A.C., Novotny Dura, J., Clevidence, B.A., Britz, S.J. 2002. Nutritional assessment of colored carrots. BARC Poster Day.

Technical Abstract: Carrots are the second most popular vegetables in the world, with production exceeding 14 million metric tons annually. They are nutritious sources of vitamin A, potassium, vitamin C, and folic acid. They also contain carotenes, the pigments that provide their orange color. Yet the full potential of carrots has not yet been realized. Specialty carrots, like deep orange and purple (anthocyanin) carrots contain antioxidants that have been associated with a reduced risk of degenerative diseases, including heart disease and cancer. To assess the nutritional impact of these carrot pigments, we need to know more about their absorption and mechanism of action. This research project will address both of these issues. To address absorption, we will feed 13C labeled orange and purple carrots to volunteers, collect blood at different time points and quantitate the rise and fall in carotene and anthocyanin content of the plasma using LCMS. To address mechanism of action we will feed volunteers orange and purple carrots, collect blood and urine and investigate the effect of these carrots on markers of oxidative stress, such as, F2 isoprostanes, 8-hydroxy-deoxyguanosine, and malondialdehyde, among others. These studies will help assess the potential benefit of traditional and specialty carrots in the diet, supporting both nutrition and agriculture.

Last Modified: 9/10/2014