Black Carrot Juice Can Help You Increase Your Healthspan: Here's How

Heart diseases and cancer remain the top reasons for death among American adults. According to data released by Centers for Disease Control and Prevention (CDC) they together account for 40% of all fatalities. Amongst this, it makes sense to pull all stops to take care of your health and prevent these life-threatening health conditions. Here, black carrot juice turns out to be a magic bullet.

Black carrot juice is derived from black carrots, which are not black but purple in colour. These root vegetables are not only nutrient-rich and wholesome but also packed with antioxidants, vitamins and fibres. Here are the top reasons why you should incorporate black carrot juice in your diet:

Black carrot juice is packed with anthocyanins and polyphenols. Anthocyanins, responsible for their striking hue, are powerful antioxidants that reduce hypertension and arterial plaque. Meanwhile, polyphenols combat inflammation and may inhibit cancerous cell growth, according to a 2024 review in Applied Food Research. Dieticians have likened these compounds to "attentive gardeners" that nurture and restore the body, pruning away harmful elements while preserving cellular health.

This mix of natural antioxidants, anthocyanins, carotenoids, and polyphenols, in black carrots makes them a magic bullet to prevent chronic health diseases. These compounds work together like a superhero assembly. There are multiple preclinical studies that suggest that polyphenols and carotenoids inhibit tumour growth, while anthocyanins neutralize free radicals, delaying cellular damage.

Swapping orange carrot juice for black carrot juice could amplify these health benefits. However, eating raw or lightly cooked black carrots may be even more advantageous. According to health experts, storing black carrots in the dark, under moderate temperatures, can help them retain their full nutritional profile.

A 2021 study in Foods highlights the bioaccessibility of nutrients in raw black carrots, suggesting they're most effective when eaten whole. While juicing is convenient, it can introduce heat and air, potentially reducing nutrient content. The study was titled

Antioxidant Activity and Bio-Accessibility of Polyphenols in Black Carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) and Two Derived Products during Simulated Gastrointestinal Digestion and Colonic Fermentation published in Foods 2021.

Another study, titled Anthocyanin extraction from black carrot: Health Promoting Properties And Potential Applications, published in Journal Of Agriculture And Food Research highlighted the health benefits of this vegetable. Researchers said, "Anthocyanins are natural flavonoids found abundantly in black carrots posses natural colour to raw material beside renowned multiple biological activities possessing positive effects on health for preventing cardiovascular diseases, inflammation, cancer, etc., have gained considerable attention for their diverse applications in food which are reviewed critically in this study."

Researchers concluded, "Black carrots are rich in anthocyanins that give them their characteristic dark purple colour, are a nutritionally valuable and culturally significant vegetable offering essential nutrients and bioactive compounds. The high anthocyanin exhibits antioxidant properties with a possible role in reducing the risk of CHD (coronary heart disease), stroke, and cancer which makes it a valuable natural food colourant source with broad applications across various industries. But challenges like seasonal availability and degradation of anthocyanin during traditional extraction by heat restrict its wide applicability in the food industry which can be overcome by use of novel extraction methods."