Carotene Glow - Organic Carrot Juice 3L

Scientifically Supported Health Benefits

• Antioxidant activity and vision health

Carrots are rich in β-carotene, which protects the eyes and supports low-light vision. Lutein and other carotenoids in carrots help protect retinal tissues from oxidative damage, reducing the risk of age-related macular degeneration [2]. Carrot juice consumption has been shown to significantly increase serum antioxidant capacity [6].

• Anti-inflammatory and immune support

Polyacetylenes in carrots, especially falcarinol, modulate immune cell responses and reduce pro-inflammatory markers. These compounds have shown anti-inflammatory effects in vitro and in vivo, potentially aiding in conditions such as arthritis [3]. The vitamin C and carotenoids in carrots further support immune cell function.

• Cardiovascular benefits

Potassium in carrots helps maintain healthy blood pressure. Carrot polyphenols and fiber may also help lower LDL cholesterol and reduce arterial plaque formation. Animal studies have demonstrated improvements in lipid profiles and reduced oxidative damage in cardiovascular tissues following carrot intake [7].

• Skin and epithelial protection

β-Carotene is stored in the skin and offers natural protection against UV radiation. Studies show that regular intake of carotenoid-rich foods like carrots can improve skin tone and reduce sunburn susceptibility [8]. Vitamin A also promotes epithelial regeneration.

• Liver support and detoxification

Carrot juice may aid liver health by reducing lipid peroxidation and supporting antioxidant enzyme systems. In animal models, carrot extract protected liver tissues from toxin-induced damage and normalized liver enzyme levels [9].

• Blood sugar regulation

Carrots have a low glycemic load and their fiber content slows glucose absorption. Carrot juice does not cause major blood sugar spikes when consumed in moderate amounts, and some evidence suggests it may improve insulin sensitivity in animal models [10].

• Gut health and prebiotic effects

Carrot fiber, especially pectin, promotes beneficial gut bacteria and short-chain fatty acid (SCFA) production. In vitro studies show increased levels of bifidobacteria and lactobacilli following carrot fiber fermentation [11]. This supports a healthy gut microbiota and may improve intestinal integrity.

References

1. Rodríguez-Amaya, D. B. (2001). A guide to carotenoid analysis in foods. ILSI Press.
2. Ma, L., Lin, X. M. (2010). Effects of lutein and zeaxanthin on aspects of eye health. Journal of the Science of Food and Agriculture, 90(1), 2–12.
3. Schliemann, W., et al. (2006). Content and antioxidant activity of polyacetylenes in carrots. Phytochemistry, 67(16), 1670–1676.
4. Sun, T., et al. (2009). Antioxidant activities of different colored sweet bell peppers. Journal of Food Science, 74(6), C258–C265.
5. Slavin, J. L., Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in Nutrition, 3(4), 506–516.
6. Pool-Zobel, B. L., et al. (1997). Consumption of carrot juice modulates DNA damage and repair. European Journal of Nutrition, 36(1), 19–25.
7. Arscott, S. A., Tanumihardjo, S. A. (2010). Carotenoids and heart disease prevention. Nutrition Reviews, 68(9), 556–568.
8. Stahl, W., et al. (2006). Carotenoids and carotenoid conversion products in prevention of UV damage. American Journal of Clinical Nutrition, 84(2), 271–279.
9. Sharma, R., et al. (2011). Antioxidant activity of carrot and radish extracts in liver injury model. Journal of Medicinal Food, 14(10), 1189–1196.
10. Wolever, T. M. S., et al. (1991). Glycemic index of foods in normal subjects. American Journal of Clinical Nutrition, 54(5), 846–854.
11. Tzounis, X., et al. (2008). Prebiotic effects of polyphenol-rich foods. British Journal of Nutrition, 99(4), 782–792.