Carrots are an excellent source of vitamins, nutrients, and fiber. But you don’t have to eat carrots to receive these nutritional benefits. Drinking carrot juice is an easy way to add carrots to your diet.
Among basic vegetable juices, carrot juice might be the one to receive the most attention as it’s affordable and super simple to make.
Benefits of Carrot Juice
1. Eye Health Protection
We all know now that everything parents said about how eating carrots will give you great eyesight is actually the truth.
Carrot is a great source of vitamins and minerals. A half-cup of carrot can give you up to 73% of your daily requirement of vitamin A.
This makes it one of the best vitamin A supplies you can find among the most popular local vegetables.
The vitamin A in carrots is crucial in keeping your eyes healthy and protecting them from degenerative conditions, such as cataracts and age-related macular degeneration.
The vitamin A in carrot juice is in the form of beta-carotene, and your amazing body only transforms the amount it needs into the actual vitamin.
Vitamin A helps protect the surface of the eye and contributes to strong vision.
Drinking carrot juice can ward off various eye disorders, such as macular degeneration, cataracts, and blindness.
Carrots also contain lutein, which is an antioxidant that protects the eye from damaging light.
This is why it would be tough to get a vitamin A overdose from drinking lots of carrot juice.
2. Improved skin disorders
If you have a history of skin problems, such as rashes or psoriasis, adding carrot juice to your diet may improve the appearance of your skin.
Carrots contain vitamin C, which has healing properties. It helps skin recover faster from external wounds and trauma.
Beta-carotene in carrots also reduces skin inflammation, which speeds the healing process.
3. Boosted immune system
A cold or the flu can stick around for one or two weeks, making it difficult (or impossible) to go to work or school.
To strengthen your immune system and help your body fight off infections, add carrot juice to your daily diet and maintain your physical health.
Carrots contain antioxidants, which help your body fight free radicals, cell damage, and inflammation.
Vitamin C in carrot juice also provides an immune system boost, helping you get through cold and flu season.
4. Reduced cancer risk
Cancer develops when abnormal cells form and multiply uncontrollably. Since antioxidants help stop cell damage, carrot juice may offer protection against various types of cancers.
Carrot juice extract used for 72 hours in the treatment of leukemia cells and non-tumor control cells induced cell death and stopped the progression of the disease.
This suggests that carrots may contain effective bioactive chemicals for treating leukemia. Another study proved that a diet rich in beta-carotene may offer protection against prostate cancer.
5. Healthier pregnancy
Drinking carrot juice is also beneficial during and after pregnancy because it’s full of calcium, folate, potassium, magnesium, and of course vitamin A.
Calcium helps your fetus develop strong bones and cartilage, while folate prevents birth defects.
According to the American College of Obstetrician and Gynecologists (ACOG), pregnant and breastfeeding women need 1,000 milligrams of calcium per day.
Vitamin C and vitamin A in carrot juice also act as powerful antioxidants in pregnancy.
These vitamins protect both mother and fetus from free radicals, and give both an immune system boost that lower the risk of infections.
6. Strengthened brain function
Beta-carotene in carrot juice may also improve cognitive function and reduce the risk of age-related memory problems and dementia.
Oxidative stress is linked to brain cell damage and occurs when brain and nerve cells can’t regenerate.
This weakens nerve signaling and reduces cognitive function. However, beta-carotene in carrots may strengthen brain function and improve memory.
Workers who were exposed to lead were treated with 10 milligrams of beta-carotene over a 12-week period. The study found that after treatment, the group receiving beta-carotene had less oxidative stress.
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