Evidence supporting the use of: Black carrot
For the body system: Eyes

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Black carrot (Daucus carota subsp. sativus) is a rich source of anthocyanins, particularly the acylated forms that are responsible for its deep purple-black color. These anthocyanins are potent antioxidants, and some laboratory and animal studies suggest that anthocyanins may help protect retinal cells from oxidative stress, a key factor in the development of eye disorders such as age-related macular degeneration and cataracts. However, most of the direct evidence supporting eye health benefits comes from research on anthocyanin-rich berries (such as bilberry and blueberry) rather than black carrot specifically.

There is limited but emerging research indicating that the anthocyanins found in black carrots have similar antioxidant and anti-inflammatory properties as those in other plants. A few in vitro studies have demonstrated that black carrot extracts can protect retinal pigment epithelial cells from oxidative damage. Human clinical trials directly linking black carrot consumption to improved eye health are lacking. Therefore, while the biochemical rationale and some preclinical evidence exist, scientific validation for black carrot’s benefits to the eye is incomplete and currently rated low.

In summary, the use of black carrot to support eye health is based on its anthocyanin content and antioxidant capacity, with limited scientific evidence specifically validating its efficacy for this body system.

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