High blood pressure: Drinking carrot juice could help lower your reading

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The juice of carrots has an important nutritional profile, which has been shown to help treat a number of ailments. Experts say one carrot juice a day alone can significantly improve health. Here are some of the health benefits of drinking carrot juice.

Cleansing the liver

The carotenoids in carrot juice are through to promote liver health.

Severals studies indicated that the anti-inflammatory and antioxidants effects of carotenoids protect against non-alcohol fatty liver disease.

NAFLD occurs when fat accumulates on your liver, typically as a result of poor diet, excess weight or obesity, which may eventually progress to liver scarring and lasting damage.

An eight-week study in rats found that carrot juice reduced some markers of NAFLD.


Skin Health

Carrot juice provides vitamin C and beta carotene, two antioxidants that may protect the skin from damage and improve skin appearances.

One cup of carrot juice provides over 20 percent of the daily value for vitamin C, a water-soluble nutrient necessary for collagen production.

This compound provides elasticity and strength to the skin.

Anna Mitsios, a nutritionist and Naturopath, says: “Carrot juice improves the skin’s ability to heal faster and to fight infection as well as reduces noticeable signs of skin inflammation.”

Eye health

Deficiencies in vitamin A are the leading cause of blindness in the developing world.

Several studies associate the intake of provitamin A with a decreased risk of blindness and age-related eye diseases.

Carrots contain lutein, an important antioxidant, known to increase the density of pigment in the macula, the yellow shaped oval in the centre of the retina.

As pigment density increases, the retina is better protected and the risk of macular degeneration decreases.


Several studies on carrot consumption have indicated that carrots play a central role protecting against development of different types of cancers.

According to research, high content of beta carotene in the blood is correlated with a low incidence of cancers and other diseases.

The cancer-preventative effect of carrots has been mainly explained by its high contents of carotenoids.

According to the American Institute for Cancer Research, munching on fruits and non-starchy vegetables like carrots may decrease the risk of developing mouth, oesophagus, lung, stomach and other cancers.

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