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Czepa, A. and Hofmann, T. (2003) Structural and Sensory Characterization of Compounds Contributing to the Bitter Off-Taste of Carrots (Daucus carota L.) and Carrot Puree. Journal of Agricultural and Food Chemistry, 51, 3865-3872.
http://dx.doi.org/10.1021/jf034085+

has been cited by the following article:

• TITLE: Nutritional and Health Benefits of Carrots and Their Seed Extracts

  AUTHORS: João Carlos da Silva Dias

  KEYWORDS: Daucus carota, Chemical Composition, Antioxidants, Phytochemicals, Disease Prevention

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.22, December 4, 2014

  ABSTRACT: Carrot is a root vegetable with carotenoids, flavonoids, polyacetylenes, vitamins, and minerals, all of which possess numerous nutritional and health benefits. Besides lending truth to the old adage that carrots are good for eyes, carotenoids, polyphenols and vitamins present in carrot act as antioxidants, anticarcinogens, and immunoenhancers. Anti-diabetic, cholesterol and cardiovascular disease lowering, anti-hypertensive, hepatoprotective, renoprotective, and wound healing benefits of carrot have also been reported. The cardio- and hepatoprotective, anti-bacterial, anti-fungal, anti-inflammatory, and analgesic effects of carrot seed extracts are also noteworthy. All are discussed in this review article.