Carrot (daucus carota)

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Other names for carrot

Carrot Root
Carrot Juice Powder
Carrot Extract
Carrot fiber
Carrot oil
carrot root
Wild carrot
black carrot
Purple Carrot

Synopsis of carrot

Carrot (Daucus carota subsp. sativus) is a root vegetable from the Apiaceae family, widely consumed for its sweet flavor, vibrant orange color, and broad nutritional benefits. While best known as a food crop, carrots have a long history of use in herbal medicine, valued for their digestive, diuretic, antioxidant, and skin-supportive properties. Carrots are especially rich in beta-carotene, a precursor to vitamin A, and are also a source of fiber, vitamins, minerals, and polyphenols.

Key nutrients and bioactives in carrots include:

  • Beta-carotene – supports vision, skin health, and immune function
  • Vitamin A, C, and K1 – critical for cell repair, antioxidant defense, and bone metabolism
  • Potassium and fiber – aid in blood pressure regulation and digestive health
  • Lutein and zeaxanthin – protect eye health and reduce oxidative stress
  • Falcarinol and polyacetylenes – compounds with anti-inflammatory and anticancer potential

Carrot is used for:

  • Improving eyesight, particularly night vision and age-related macular degeneration
  • Supporting liver detoxification and bile flow
  • Promoting healthy skin, especially in dryness, acne, or irritation
  • Enhancing immune function due to high antioxidant content
  • Soothing digestive issues, especially in the form of carrot soup or puree for diarrhea

Carrot can be consumed raw, cooked, juiced, or in dried and powdered forms for use in supplements and herbal blends. Carrot seed essential oil is also used externally for skin regeneration and anti-aging.

Historical Use:

Wild carrot (Daucus carota)—also called Queen Anne’s Lace—was used medicinally in Ancient Greece, Rome, and Egypt for its diuretic, menstrual-regulating, and digestive properties. The cultivated orange variety was developed in the Netherlands in the 17th century, although earlier varieties existed in purple, yellow, and white.

In Ayurveda, carrots are considered sattvic, meaning pure and nourishing, and are used to balance vata and pitta doshas, especially for liver, skin, and eye conditions. In Western herbalism, carrot was used for urinary issues, kidney support, and as a tonic for convalescence.

Today, carrots are widely used in nutritional therapy, juicing protocols, and skin-health supplements, offering a gentle but powerful combination of vitamins, antioxidants, and functional plant compounds that support vision, immunity, and detoxification.

Carrot is used for these health conditions

Aging (prevention) (Scientific)
Appetite (deficient) (Traditional)
Arthritis (Traditional)
Asthma (Traditional)
Bronchitis (Traditional)
Burns and Scalds (Traditional)
Cancer (natural therapy for) (Traditional)
Cancer (prevention) (Scientific)
Cataracts (Traditional)
Cholesterol (high) (Scientific)
Colds (general) (Traditional)
Colic (adults) (Traditional)
Colic (children) (Traditional)
Constipation (adults) (Traditional)
Constipation (children) (Traditional)
Cough (general) (Traditional)
Dandruff (Traditional)
Debility (Traditional)
Diarrhea (Traditional)
Digestion (poor) (Traditional)
Eye Problems (Scientific)
Eyes (red or itching) (Traditional)
Eyesight (poor) (Scientific)

carrot is used to support these body systems

Blood (Traditional)
Digestive System (Scientific)
Eyes (Scientific)
Gastrointestinal Tract (Scientific)
Immune System (Scientific)
Intestinal System (Scientific)
Large Intestines (Colon) (Scientific)
Liver (Traditional)
Lungs (Traditional)
Skin (Scientific)
Small Intestines (Traditional)
Teeth (Scientific)