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The main phenolic compounds found in carrots are chlorogenic acids. Polyphenols that are commonly quantified in purple carrots include 5 anthocyanins. The basic anthocyanin backbone is called cyanidin. The R groups are various glycosides.
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Hippocrates, a philosopher who lived from 460 to 359 BC is often quoted as saying, “Let your food be thy medicine and your medicine be thy food.” Having lived just shy of a century at a time when life expectancies were much less, he must have understood the importance of a healthy diet. A diet high in fruit and vegetables has been linked to optim...
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... relative bioavailability of lycopene in red carrots was de- termined in 2 similar crossover studies in humans fed carrot or tomato paste muffins at 5 mg lycopene/day for 11 d (Horvitz and others 2004). The first study included muffins made from red carrots, white carrots, and tomato paste. The second study determined if carrot fiber affected lycopene availability by feed- ing tomato paste muffins with or without white carrots. Lycopene and β-carotene were available from red carrot, but lycopene ab- sorption was negatively affected by carrot fiber. Combined results from both studies suggested that lycopene in red carrot is about 44% as available as that from tomato paste. A study with red car- rot lycopene in vitamin A-depleted Mongolian gerbils confirmed that lycopene is bioavailable and suggested a possible interac- tion between β-carotene and lycopene that decreases lycopene availability (Mills and others 2007). Additionally, because the red carrot also contained β-carotene, and thus could supply vitamin A, the vitamin A value of the red carrot was calculated to be 3.5 μg β-carotene to 1 μg retinol in this model. This is more favorable than the current Institute of Medicine value of 12 to 1 μg in humans (Institute of Medicine, Food and Nutrition Board 2001). In vitro research found red carrots prevented oxidation of cholesterol during heating comparably to purple, orange, and dark orange carrots (Sun and others 2009). In consideration of these findings, red carrots could serve as an option for delivering important vitamin A nutrition and the antioxidant ...
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... vitro studies suggest that carrot polyacetylenes have antiin- flammatory activity in macrophages (Metzger and others 2008), biphasic stimulatory and cytotoxic effects on primary mammary epithelial cells (Hansen and others 2003), and cytotoxic activ- ity against a number of cell lines (Zidorn and others 2005). Rats fed 10% freeze-dried carrot powder with 35 μg falcarinol/g feed or falcarindiol extract had reduced numbers of larger class colonic aberrant crypt foci (Kobaek-Larsen and others 2005). To test bioavailability in humans, a study was conducted in male subjects with 300, 600, and 900 mL carrot juice that contained 16, 33, and 49 μmol falcarinol, respectively (Brandt and others 2004). All 3 treatments resulted in a rapid increase in plasma falcarinol within 30 min of the test-meal and peak concentra- tions at 2 h. The maximum concentrations in plasma were within the range that in vitro data indicate potential stimulatory effects (Hansen and others 2003); however, plasma concentrations were below the levels reported to elicit in vitro effects on cytotoxicity (Hansen and others 2003; Zidorn and others 2005), antioxidant or phase 2 enzyme induction (Ohnuma and others 2009), and antiinflammatory effects (Metzger and others 2008). While some researchers have suggested that epidemiologic data linking re- duced lung cancer incidence with carrots could be related to falcarinol (Brandt and others 2004), more research on in vivo effects of this compound, which traditionally was considered a toxicant, is ...
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... and others (2001) identified 11 different phenolic acids in orange, purple, yellow, and white carrots. Chlorogenic acid ( Figure 2) predominated in every color carrot, its concentra- tion being 54.1, 8.5, 4.5, and 4.4 mg/100 g in purple, orange, white, and yellow carrots, respectively. Total concentration of all the identified phenolic acids was greatest in the purple carrots and followed the same color order as chlorogenic acid concen- tration. Grassmann and others (2007) found a similar ranking by color of total phenolics and included red carrots, which had a slightly higher concentration than yellow, orange, and white. To- tal phenolic content in carrots are often expressed in gallic acid equivalents as measured using the global Folin-Ciocalteu method (Singleton and Rossi 1965), which also reacts with flavonoids such as the anthocyanins in purple carrots. Therefore, purple car- rots are the most concentrated in total phenolics by this method when compared with the other ...
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... are polyphenolic compounds that are com- prised of an anthocyanidin backbone, 2-phenylbenzopyrylium, also referred to as the flavylium cation. The 6 common an- thocyanidin backbones are cyanidin, malvidin, delphinidin, peonidin, petunidin, and pelargonidin. These backbones can vary in the number and position of hydroxyl groups, methoxyl groups, and type, position, and number of attached sugar molecules which may also be acylated by various aromatic or aliphatic acids. The primary anthocyanins found in purple carrots (sometimes referred to as black carrots), are deriva- tives of cyanidin (Figure 2), but pelargondin and peonidin glycosides have also been identified ( Kammerer and others 2003). The anthocyanins of purple carrots have no direct effect on flavor (Simon 2000;Surles and others 2004). Analysis of purple carrots has identified 5 main anthocyanin deriva- tives: cyanidin-3-(2 -xylose-6-glucose-galactoside) (Cy3XGG), cyanidin-3-(2 -xylose-galactoside) (Cy3XG), cyanidin-3-(2 - xylose-6 -sinapoyl-glucose-galactoside) (Cy3XSGG), cyanidin- 3-(2 -xylose-6 -feruloyl-glucose-galactoside) (Cy3XFGG), and cyanidin-3-(2 -xylose-6 -(4-coumaroyl)glucose-galactoside) (Cy3XCGG) (Glabgen and others ...
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To investigate the dietary pattern and nutritional status of adolescent girls attending schools in Dhaka city and to examine the association with various social factors.
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Sweetpotato is an important food crop in rural communities of South Africa due to its nutritional content, including β carotene (provitamin A) from the orangefleshed sweetpotato. Sweetpotato is also popular among farmers with limited resources, playing an important role as a food security crop. It is also grown commercially for the fresh and export...
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Carotenoids are natural lipophilic pigments mainly found in plants, but also found in some animals and can be synthesized by fungi, some bacteria, algae, and aphids. These pigments are used in food industries as natural replacements for artificial colors. Carotenoids are also known for their benefits to human health as antioxidants and some compoun...
Citations
... Carrots are among the most popular vegetable crops worldwide due to their outstanding flavor and high content of such health-promoting phytochemicals as carotenoids, anthocyanins, polyacetylenes and terpenes [1]. Consumers favor carrots for their typical aromatic and sweet notes. ...
Sensory parameters as well as the volatile and non-volatile compound profiles of sixteen carrot cultivars were recorded to obtain insight into consumer preference decisions. The sensory test was carried out with a consumer panel of 88 untrained testers allowing a clear acceptance-based differentiation of the cultivars. Five individual sensory characters (sweetness, overall aroma, bitterness, astringency and off-flavor) supported this discrimination. Chemical analyses of volatile organic compounds, polyacetylenes, phenylpropanoids and sugars enabled us to correlate the influence of these ingredients on sensory perception. Higher concentrations of α-pinene, hexanal, styrene and acetophenone correlated with a better acceptance, as well as sweetness and overall aroma perception. In contrast, a low acceptance as well as a stronger perception of bitterness, astringency and off-flavor correlated with enhanced concentrations of camphene, bornylacetate, borneol, myristicine, falcarindiol, falcarindiol-3-acetate, laserin and epilaserin. The present study should support the development of new breeding strategies for carrot cultivars that better satisfy consumer demands.
... Emerging technologies in food processing are being developed to meet specific customer demands for minimally processed, safe meals . Carrot has high nutritional (Table 1) and bioactive components such as β-carotene, antioxidants, minerals, and dietary fiber (Arscott & Tanumihardjo, 2010;USDA, 2022). The preservation of these important components is crucial; therefore, novel techniques are introduced in the food industry to minimize these losses. ...
Carrots are root vegetables rich in nutrients and antioxidants. Phytochemicals present in them need to be preserved at an appropriate level for human health. Therefore, novel processing techniques have been utilized to maintain the nutritional composition, functional properties, and phytochemical profile of carrots. Furthermore, emerging technologies in carrot processing are also being developed to meet specific consumer demands for safe, wholesome, and minimally processed products. These novel procedures also result in environmentally friendly, sustainable food production methods that consume less energy and water while overcoming the drawbacks of conventional food processing methods. This review seeks to explain the fundamental concepts behind these emerging technologies as well as the current state of knowledge about their effects on biological cells, enzymes, and food components. The discussions on current and new applications will focus on the links between process, structure, function, and recent developments in carrot processing. The primary discoveries in the review paper are centered around the minimal processing of carrots using innovative technologies to satisfy consumer preferences while preserving their fundamental functional quality. While these methods involve mild heat treatment that impacts carrot vegetative cells, they result in increased availability of bioactive components and improvements in texture, flavor, carotenoids, total phenolic content, and more. Additionally, significant key findings include the elimination of microbes and enzymatic inactivation, which extend the shelf life of both raw and processed carrot products.
... In fact, broccoli is rich in glucosinolates and their derived isothiocyanates, which have been demonstrated to be potential anticarcinogenic and anti-inflammatory compounds [9][10][11]. Carrot has a high carotene content, especially β-carotene, which is responsible for its orange color and is widely known for its antioxidant and anti-inflammatory effects due to its prevention against oxidative stress [12]. ...
Vegetable beverages are a convenient strategy to enhance the consumption of horticultural commodities, with the possibility of being fortified with plant by-products to increase functional quality. The main objective was to develop a new veggie beverage from broccoli stalks and carrot by-products seasoned with natural antioxidants and antimicrobial ingredients. Pasteurization, Ultrasound (US), and High Hydrostatic Pressure (HHP) and their combinations were used as processing treatments, while no treatment was used as a control (CTRL). A shelf-life study of 28 days at 4 °C was assayed. Microbial load, antioxidant capacity, and bioactive compounds were periodically measured. Non-thermal treatments have successfully preserved antioxidants (~6 mg/L ΣCarotenoids) and sulfur compounds (~1.25 g/L ΣGlucosinolates and ~5.5 mg/L sulforaphane) throughout the refrigerated storage, with a longer shelf life compared to a pasteurized beverage. Total vial count was reduced by 1.5–2 log CFU/mL at day 0 and by 6 log CFU/mL at the end of the storage in HHP treatments. Thus, the product developed in this study could help increase the daily intake of glucosinolates and carotenoids. These beverages can be a good strategy to revitalize broccoli and carrot by-products with high nutritional potential while maintaining a pleasant sensory perception for the final consumer.
... Rich in phytonutrients with health-promoting properties, such as carotenoids (particularly the αand β-carotene, both with pro-vitamin A effect), phenolic compounds with antioxidant potential, and dietary fiber (an essential element in rabbits diet). Beyond phytonutrients, carrot is a source of both macro-and microminerals (as calcium, phosphorus, iron, magnesium, sodium, potassium, zinc, and copper) and vitamins (B1, B2, B3, B9, and C [14,15]). Regarding carrot's fiber composition, it is constituted predominantly cellulose (80.94% of dry weight), followed by hemicellulose (9.14% of dry weight), pectin (7.41% of dry weight), and lignin (2.48% of dry weight) [16]. Oat hay has high fiber content, which is essential for rabbits' dental and gastrointestinal health; the incorporation of oat hay in rabbit feeding has been previously evaluated with good results once it was concluded that self-production of hay and its inclusion in rabbit feeding was an affordable alternative to optimize the rabbit production costs [17]. ...
Simple Summary
Rabbit meat production presents high labor costs per rabbit, making it less competitive than other meats. Concentrate feed, the prime feeding option in rabbit meat production represents an important share of total production cost. Therefore, to reduce rabbit meat production costs and make it more competitive, it is essential to incorporate alternative feed sources with reduced costs. The study aimed to investigate the effect of supplementation with oat hay and whole carrot from self-production, presented singly or in combination on rabbit production efficiency. The results revealed that combined supplementation with oat hay and whole carrot resulted better than supplementation presented independently and reduced concentrate intake (39.2% less or minus 1107 g/animal) without affecting carcass meat weight. At the same time, supplementation with oat hay represented the lowest feeding cost of all in the analysis (less than 14% of the cost associated with feeding exclusively on concentrate feeding). Therefore, the supplementation of rabbit’s diet either with oat hay singly or in combination with whole carrot, from self-production, is an effective option to reduce rabbit’s production cost.
Abstract
Is it possible to reduce feeding costs in rabbit meat production without compromising rabbit health and productive yield? The study tested four feeding strategies: Control group (CC) fed exclusively with concentrate feed; group CT supplemented with whole carrot; group OH supplemented with oat hay; and Group CO supplemented with oat hay and whole carrot. Each feeding strategy was tested in 20 rabbits, randomly allocated in five cages with four rabbits each. The average daily weight gain (ADG), feed conversion ratio (FCR), and the amount of concentrated feed consumed daily were estimated in all experimental groups. Group CC displayed the best ADG (37.1 g/rabbit/day), carrot had no significant influence on ADG (34.2 g/rabbit/day), but oat hay had a negative impact (p < 0.05), either used alone or in combination with carrot (33.0 and 32.6 g/rabbit/day, respectively). Supplementation with carrot, oat hay, or both increased the FCR (p < 0.001). Nevertheless, there were no significant differences in final live weight or carcass weight between the rabbits in the different experimental groups. In conclusion, supplementation with oat hay, carrot, or both can be a valid approach to reducing production costs by decreasing concentrate feed without affecting rabbit’s health and meat yield. The combined supplementation with oat hay and carrot proved to be the best option in reducing the amount of concentrate feed ingested by rabbits (less than 1107 g/animal), but at current market values, supplementation exclusively with oat hay was the less expensive feeding strategy (less 14% than fed exclusively with concentrate feeding).
... Tere are many bioactive components in the chemical component of black carrots. Te most important of these are carotenoids, anthocyanins, polyacetylenes, and falcarindiols [18]. Tese components in black carrot have many biochemical efects such as antioxidant, antiallergic, antimicrobial, anti-infammatory, antitumor, and antiatherosclerotic activities [19]. ...
... In addition, it has been reported that the pomegranate juice used in the study has a high antioxidant capacity [28]. Carrots have chemical components such as quercetin, luteolin, kaempferol, myricetin, carotenoids, anthocyanins, polyacetylenes, and falcarindiols, and these components are known to have antioxidant, antiallergic, antimicrobial, anti-infammatory, antitumor, and antiatherosclerotic activities [15,18]. In recent years, polyphenols, which have attracted attention with their possible efects on exercise, have also been found to have many positive efects on performance, training, adaptation, and immune functions [57][58][59][60][61]. ...
Background. In this study, the effects of pomegranate-black carrot juice mixture on serum and erythrocytes of sedentary individuals who had exhaustion test were investigated. Methods. A total of 20 men voluntarily participated in the study. Blood samples were obtained from participants on three conditions. First, before the study, blood samples of participants were collected (baseline). Second, the same participants performed in the 20-meter shuttle run test for 1 week each day and were subjected to oxidative stress. Lastly, the same participants were given a mixture of pomegranate-black carrot juices (100 ml/100 ml) for a week, 45 minutes prior to the 20-meter shuttle run test, and the stress + supplement was performed. Blood samples were taken at the end of each process. Results. In the erythrocytes, while the oxidative stress condition malondialdehyde (MDA) level and carbonic anhydrase (CA) enzyme activity levels increased compared to the baseline, reduced glutathione (GSH) level, glutathione reductase (GR), and glutathione S-transferase (GST) enzyme activity levels decreased. In stress + supplement conditions, while GSH and GR levels increased according to oxidative stress conditions, CA and MDA levels decreased. While the lactate dehydrogenase (LDH) level of the oxidative stress condition increased compared to the baseline, the LDH level of the stress + supplement decreased compared to the oxidative stress condition. Conclusions. Our results showed that the level of oxidative stress in subjects exposed to the exhaustion test decreased with the mixture of pomegranate-black carrot juices.
... So, the β -carotene of carrot-tamarind leathers content was decreased by increasing levels of tamarind puree. This result is harmony with that of Arscott et al. (2010) they reported that orange carrots usually contain high amounts of carotenoids, especially α-and β-carotene. Also, the results are in line with that of EL-Siddig et al. (2006) they reported that tamarind pulp and puree contained a small amount of vitamin A and C. as well, Bembem and Sadana (2014) reported that steaming carrot contained total carotenoid was 13.50 (mg/100g). ...
... The main phenolic compound is chlorogenic acid [13]. Carrot is rich in a phenolic compound known as Chlorogenic Acid (CGA), the esters of caffeic and quinic acids, which are biologically important phenolic compounds present in many plant species [14]. Chlorogenic acid is found in several other plants, such as blueberries, grapes, pears, apples, sweet potatoes, cherries [15], and cocoa [16]. ...
In Southeast Asian countries, the cocoa pod borer ( Conopomorpha cramerella ) is a significant pest that can cause damage to cocoa production. A potential method for controlling this pest is to use kairomone attractants made from plant extracts. This study aimed to determine the attractiveness of Carrot Leaf Extract (ElCar) and Coffee Leaf Extract (ElCoff) to C. cramerella . Approximately one hectare of cocoa plants was used in the experiment, and observations were made with a three-day interval for two months. The findings demonstrated that the use of plant extracts as kairomone attractants was effective for attracting adult females. No adult male populations were captured during the period of observation. 116 female adults were captured in ElCar, 25 at 5% concentration, 27 at 10% concentration, and 64 at 15% concentration. 100 adult females were captured in ElCoff: 16 at 5% concentration, 51 at 10% concentration, and 33 at 15% concentration. Carrot extract at a concentration of 15% contained the highest percentage of attractant, putting it in the very high attractant category (86%). The percentage of high attractant in coffee extract was found to be 10%, which was in the very high category (80%).
... However, investigations have revealed that other carotenoids found in carrots are alphacarotene, lutein, zeaxanthin, and lycopene [34]. Besides its rich alfa-and beta-carotene contents, the root contains a wide range of bioactive compounds, including chlorogenic acids [35], quercetin, luteolin, kaempferol, myricetin [36], cyaniding, pelargonidin, and peonidin [37] as phenolic compounds; falcarinol, falcarindiol, and falcarindiol-3-acetate [38] as polyacetylenes; and vitamin C [34]. According to research, carotenoids have been clinically studied as an anticancer agent and found effective in animal models and humans. ...
... According to research, carotenoids have been clinically studied as an anticancer agent and found effective in animal models and humans. Beta-carotene is a very strong antioxidant compound because of its 11 conjugated double bonds and a β-ring at each end of the chain, which may neutralize free radicals in lipophilic environments, including membranes [35]. Extracts obtained through hexane from red carrots have been found to have cytotoxic activity against human breast cancer cell lines (MCF-7) [39]. ...
Carrot (Daucus carota) is one of the world’s most significant root vegetables, with various bioactivities. This study aimed to investigate the anticancer activity and anti-inflammatory effects of natural dream cultivation carrot (NC). Natural dream cultivation is a cultivation method based on organic farming incorporating minerals. An MTT assay was used to evaluate the inhibitory rate of carrot samples on HT-29 human colon cancer cells, and qPCR was used to assess the mRNA expression of the cell cycle and apoptosis-related genes in the cancer cells. The nitrite oxide (NO) concentration was determined using the Griess method. The levels of inflammatory cytokines in LPS-induced mouse splenocytes were determined using an enzyme-linked immunosorbent assay, and the activity of NK cells was determined using LDH analysis. The results revealed that NC effectively inhibited cancer cell growth rate. Moreover, NC upregulated the mRNA expression of cell-cycle-arrest-related genes (p53 and p21) and apoptosis-related genes (Bim, Bad, Bax, Bak, caspase-9, and caspase-3) in cancer cells while downregulating the expression of anti-apoptotic genes, Bcl-2 and Bcl-xL. NC inhibited NO production and the release of inflammatory cytokines (TNF-α, IL-6, IL-1β, IFN-γ, and IL-12) in LPS-induced mouse splenocytes. NC also demonstrated the ability to stimulate NK cell activation. This study explored the potential mechanisms underlying carrots’ anticancer and anti-inflammatory properties by investigating their inhibitory effects on cancer cells and regulating the inflammatory response. The innovative mineral-supplemented organic cultivation method, as explored in this study, opens new avenues for harnessing the potential of carrots as a functional food source with promising applications in cancer and inflammation management. This research not only provides insights into the bioactive potential of carrots but also contributes to the future development of novel dietary interventions and therapeutics.
... sativus) production on $2223 acres annually (US Department of Agriculture 2017). The roots are a rich source of carotenoids, vitamins, and dietary fiber (Arscott and Tanumihardjo 2010). The main New York production occurs in localized areas across the Finger Lakes (Yates and Wayne counties) and Lake Plains (Genesee, Niagara, and Orleans counties) regions. ...
New York, USA, is a regional hub for processing carrot ( Daucus carota ssp. sativus ) production and Nantes-type cultivars are preferred for slicing. Diameter is critical in carrots for slicing, with roots larger than 1 5/8 inch being rejected. The potential to manipulate carrot root diameter and hence suitability for slicing by foliar-applied gibberellic acid (GA 3 ) was tested in four small plot replicated field trials over 3 years (2020, 2021, and 2022). In the most efficacious treatments, GA 3 resulted in a 23.1% to 135.4% increase in foliar biomass at the expense of root weight and diameter. Increases in foliar biomass are beneficial to facilitate top-pulling harvest. Reductions in root diameter from GA 3 ranged from 9.5% to 19.6%, and in 2020 and 2022, increased the proportion of roots suitable for slicing. GA 3 did not significantly affect root length and number. In two 2021 trials, GA 3 increased color intensity quantified by a colorimeter, but this change was not noticeable to the naked eye. The optimal number of GA 3 applications was seasonally dependent, ranging from a single application at 107 to 108 days after planting (DAP) in 2021, to two applications at 74 + 92 DAP in 2022. Three GA 3 applications per season or late applications (up to 14 days prior to harvest) were not beneficial.
... carota), also called Queen Anne's Lace (QAL), and in white-rooted cultivated carrots, whereas they are presentin varying concentrationsin the majority of the cultivated colored carrots. The primary carotenoid pigments in carrot roots are yellow, orange, and red, and the main compounds that account for such colors are lutein, αand β-carotene, and lycopene, respectively (Arscott and Tanumihardjo 2010). Yellow carrots predominantly accumulate lutein, zeaxanthin, and αand β-carotene in small levels (Alasalvar et al. 2001;Arscott and Tanumihardjo 2010), whereas orange carrots typically accumulate large quantities of αand β-carotene, and trace amounts of phytoene, lutein, and ζ-carotene. ...
... The primary carotenoid pigments in carrot roots are yellow, orange, and red, and the main compounds that account for such colors are lutein, αand β-carotene, and lycopene, respectively (Arscott and Tanumihardjo 2010). Yellow carrots predominantly accumulate lutein, zeaxanthin, and αand β-carotene in small levels (Alasalvar et al. 2001;Arscott and Tanumihardjo 2010), whereas orange carrots typically accumulate large quantities of αand β-carotene, and trace amounts of phytoene, lutein, and ζ-carotene. Red carrots accumulate primarily lycopene and often include small amount of αand β-carotene, as well as lutein (Arscott and Tanumihardjo 2010). ...
... Yellow carrots predominantly accumulate lutein, zeaxanthin, and αand β-carotene in small levels (Alasalvar et al. 2001;Arscott and Tanumihardjo 2010), whereas orange carrots typically accumulate large quantities of αand β-carotene, and trace amounts of phytoene, lutein, and ζ-carotene. Red carrots accumulate primarily lycopene and often include small amount of αand β-carotene, as well as lutein (Arscott and Tanumihardjo 2010). Carrot is among the main dietary sources of PACs in many regions of the world, with particular relevance in the USA, where it ranks first in the relative contribution of PACs to the general population's diet. ...
Carrot is an economically important vegetable crop worldwide. Its storage root, the consumed organ, varies broadly within the carrot germplasm, exhibiting different colors due to the accumulation of anthocyanin and carotenoid pigments, as well as extensive variation for phytochemicals composition and consumer-quality traits. Anthocyanins and other phenolics, carotenoids, polyacetylenes, and terpenes represent the major carrot nutraceutical classes. In recent years, the use of next-generation sequencing technologies has facilitated the application of “multi-omics” approaches, in combination with transgenics and classical genetic tools, for studying the genetics underlying the accumulation of these phytochemicals in the carrot root. In purple carrot, such approaches allowed the identification and mapping of simply inherited and quantitative trait loci (QTLs) conditioning anthocyanin pigmentation in different tissues and genetic backgrounds, and the discovery of key genes conditioning anthocyanin biosynthesis, glycosylation, and acylation. Glycosylation and acylation influence the chemical stability and bioavailability of anthocyanins, and therefore their potential use as food colorants or nutraceutical agents, respectively. Similarly, important advances were made for two major loci conditioning carotenoids accumulation in white, yellow, and orange roots, namely Y and Y2. With the sequencing of the carrot genome, a candidate for the Y gene involved in photosystem development and carotenoid storage was described, whereas fine mapping of Y2 drastically reduced the genomic region of interest to 650-kb, but a clear candidate was not identified. Another gene, Or, which regulates chromoplasts development, was associated with carotenoids presence in the carrot root. Besides these nonstructural genes, progress towards understanding the role of several carotenoid biosynthetic genes has been made. The genetics of carrot polyacetylenes is also becoming increasingly understood. Candidate fatty acid desaturase 2 (FAD2) genes with specific desaturase and/or acetylenase activities have been identified by QTLs analysis and proposed as catalyzers of different steps in the polyacetylene pathway, and their genomic organization was described. Similarly, gene members of the large carrot terpene synthase family were catalogued, partially associated with QTLs for characteristic carrot root monoterpenes like sabinene, and functionally characterized in vitro. This chapter reviews and discusses recent advances in genetics and genomics of the main carrot nutraceuticals.
