Black carrot: From underutilized crop to a new avenue in functional/nutraceutical enrichment applications
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F25%3A50022353" target="_blank" >RIV/62690094:18470/25:50022353 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S2666154325002716?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2666154325002716?via%3Dihub</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jafr.2025.101900" target="_blank" >10.1016/j.jafr.2025.101900</a>
Alternative languages
Result language
angličtina
Original language name
Black carrot: From underutilized crop to a new avenue in functional/nutraceutical enrichment applications
Original language description
In today's transformative era, as people adopt a more health-conscious lifestyle, the popularity of functional food is significantly increasing due to their health benefits. Consequently, functional foods are now being extensively studied for their valuable chemical compositions and associated nutraceutical properties that have potential applications in preventing various diseases. Black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef) has gained significant interest from the food industries due to the presence of high amount of bioactive compounds like acylated anthocyanins, flavonoids, and phenolic acids. These compounds are well-known for their health-promoting benefits and disease-preventing attributes against lifestyle diseases like cancer, diabetes, obesity, and cardiovascular conditions. Furthermore, the bioactive compounds in black carrots show anti-inflammatory ability by regulating the metabolic processes and inflammatory responses. Owing to this, the current review provides updated information regarding the nutritional status and health benefits of black carrots. It discusses the pre-clinical studies conducted on the extract of the black carrot. Furthermore, it discusses their application in food enrichment and highlights their expanding role in commercial markets as health-promoting additives and organic colorants. © 2025 The Author(s)
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Journal of Agriculture and Food Research
ISSN
2666-1543
e-ISSN
2666-1543
Volume of the periodical
21
Issue of the periodical within the volume
June
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
8
Pages from-to
"Article number: 101900"
UT code for WoS article
001491937500001
EID of the result in the Scopus database
2-s2.0-105002305893