Comparison of purple carrot juice and [beta]-carotene in a high-carbohydrate, high-fat diet-fed rat model of the metabolic syndrome

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Metabolism and Metabolic Studies

Abbreviations: CRP, C-reactive protein; H (8 weeks or 16 weeks), high-carbohydrate, high-fat; HC, high-carbohydrate, high-fat+β-carotene; HP, high-carbohydrate, high-fat+purple carrot juice; NAFLD, non-alcoholic fatty liver disease

Diet plays an important role in the aetiology and prevention of the risk factors of the metabolic syndrome⁽¹⁾. Many epidemiological studies have shown a strong inverse association between an increased consumption of fruits and vegetables and a decreased incidence of CVD^(2-5), especially stroke⁽³⁾, IHD^(2,3), CHD⁽⁴⁾ and blood pressure⁽⁵⁾. Although the risk of type 2 diabetes is not related to the consumption of fruit or vegetables, the intake of antioxidant phytochemicals has been associated with reduction in the risk of type 2 diabetes^(6,7). Close relationships between obesity, the metabolic syndrome and the development of non-alcoholic fatty liver disease (NAFLD) have been described, with most NAFLD patients displaying multiple components of the metabolic syndrome⁽⁸⁾. However, the effects of increased intakes of fruit and vegetables on NAFLD patients have not been studied.

Glucosinolates, flavonoids, tannins, carotenoids, phytates and phyto-oestrogens represent the major classes of phytochemicals present in fruits and vegetables⁽⁹⁾. These nutrients may improve health through many mechanisms, such as reducing oxidative stress and inflammation, improving lipid profiles, lowering blood pressure and enhancing glucose metabolism⁽⁹⁾. Anthocyanins, a subclass of flavonoids, are pigments of red fruits such as cherries, plums, strawberries, raspberries, blackberries, grapes, red and black currants and, together with the phenolic acids, are the major phytochemicals in the human diet⁽¹⁰⁾. Although research on the therapeutic uses of the phytochemicals in carrots started with the demonstration of pro-vitamin A activity by Moore in 1929⁽¹¹⁾, few data exist on possible therapeutic benefits from carrot varieties other than orange carrots where β-carotene is the predominant phytochemical component.

Carrot varieties differ in colour from white to orange, yellow, red and purple and contain different combinations and quantities of macronutrients, fibre, vitamins, minerals and phytochemicals including carotenoids, phenolic acids, anthocyanins, isocoumarins, terpenes and sesquiterpenes