Food as Medicine

Carrots are one of the richest sources of carotenoids, potent antioxidants found mainly in red, orange and yellow fruits and vegetables. A review of six studies looking at the connection between carotenoid-rich diets and prevention of heart disease found a positive correlation; in one of these studies, those who consumed at least one daily serving of carrots or squash had a 60 percent decrease in heart attack risk compared to those eating fewer than one serving. One of the carotenoids found in carrots, beta-carotene, is a potent antioxidant and precursor of vitamin A, making it an essential component of eye health. The liver converts beta-carotene to vitamin A, which travels to the retina and is further transformed into rhodopsin, a pigment in the photo receptors of the retina that is necessary for night-vision