Carrot

The carrot (Daucus carota), also known as the carrot, yellow turnip, or yellow root, is a widely cultivated vegetable plant in the umbellifer family (Apiaceae). This herbaceous plant can grow up to 1.20 tall and produces an edible root that ranges in color from orange to red. The flowers are white to cream-colored; the flowering period is June through July, and the fruit ripens in August and September.

In the EU, carrots are the second most important vegetable. The name “carrot” is derived from the Latin “carota.” The root can take on various shapes and colors. The color depends on the variety, growing conditions, and weather. The color is due to carotenoids (e.g., beta-carotene, lycopene), anthocyanins, and chlorophyll. From a nutritional standpoint, the carotenoids are particularly important, followed by vitamin C, potassium, and iron.

The essential oils they contain are effective against Gram-positive bacteria; see also Moro’s carrot soup. The carotenoids (beta-carotene, lutein) they contain have cytotoxic and anticarcinogenic effects.

Carrots are classified as nutraceuticalsand can be prepared in a wide variety of ways in the kitchen. In the list of substances maintained by the federal government and the federal states, carrots are classified solely as food. 

For use in the cosmetics industry, see the notes section. 

Nutritional importance: Carrots are particularly important in the diet of infants and young children and in dietary cuisine. The coloring is due to carotenoids, anthocyanins and chlorophyll. Beta-carotene is used as a coloring agent in food or is used in pharmaceuticals and cosmetics (sunscreen in sun protection products). Beta-carotene is an antioxidant and stabilizer and is contained in carrots up to 0.1%.

Cosmetics: Extracts from the various parts of the carrot (mainly the essential oil from the root, but also from the whole plant) are used as fragrances but also as skin care ingredients in various cosmetics.

Allergological significance (see carrot allergy below):

• Dau c1 (16-18 kDa), a protein homologous to Bet v1 ( birch allergen), carrot profilin (12 kDa) and a Bet v6 allergen (35 kDa) have been identified as allergens. Carrot allergens are heat-labile.
• Type I reaction (see under Allergy): Relatively frequent occurrence of food allergies (about 10% of all food allergies); third most common allergen in triggering systemic reactions, also as a trigger of oral allergy syndrome. Occupational rhinorrhea, allergic asthma and contact urticaria are known. Asthma symptoms can already occur when processing raw carrots.
• Cross-reactions often occur with birch pollen as part of a pollen-associated food allergy and celery ( celery-carrot-mugwort-spice syndrome). An isolated carrot allergy without corresponding pollen sensitization is extremely rare.

The main components are pinene, carotol, daucol, limonene, bisabolone, elemene, geraniol, geranyl acetate and caryophyllene.

Furocoumarins (5-MOP and 8 MOP) are also present in low concentrations up to 0.005 μg/g, not sufficient for a phototoxic reaction.

Various components and extracts of carrots are used in cosmetic products:

• Daucus carota sativa juice (INCI)
• Daucus carota sativa seed extract (INCI)
• Daucus carota sativa seed oil (INCI)
• Daucus carota sativa leaf extract (INCI)
• Daucus carota sativa extract (INCI)
• Daucus carota sativa root extract (INCI)
• Daucus carota sativa root powder (INCI)

1. Ballmer-Weber et al. (2007) Carrot allergy: double-blinded, placebo-controlled food challenge and identification of allergens. J Allergy Clin Immunol: 301-307
2. Fernándes-Rivas et al. (2004) Anaphylaxis to raw carrot not linked to pollen allergy. Allergy 59: 1239-1240
3. Morena-Ancillo et al. (2006) Role of Dau c 1 in three different patterns of carrot-induced asthma. Allergol Immunopathol 34: 116-120

4. Montag A (2023) Plants and skin. Springer-Verlag GmbH. S. 727-730.