纽卡斯尔大学营养学专家Kirsten Brandt博士长期研究胡萝卜的健康功效，其2023年发表的研究表明，每周食用300克胡萝卜可将癌症风险平均降低约15%[1]。这一预防效果主要源自胡萝卜中的多乙炔类化合物，而非通常被强调的类胡萝卜素[1]。
胡萝卜的益处远不止癌症预防[1]。作为富含维生素A和纤维素的蔬菜，它有助于改善眼睛健康、消化功能、皮肤状况和睡眠质量[1]。不同颜色的胡萝卜各具特点：黄色胡萝卜含有较多叶黄素，对眼睛健康更有益；紫色胡萝卜则含有花青素，可能对心脏健康有帮助[1]。胡萝卜的纤维素含量在蔬菜中属于最高水平之列[1]。
为了最大化胡萝卜的营养价值，应当连皮食用，因为大量纤维存在于外皮中[1]。同时，将胡萝卜与橄榄油或芝麻酱等健康脂肪一起食用，可以增加类胡萝卜素的吸收效率[1]。
Research from Newcastle University has identified the humble carrot as a nutritional powerhouse capable of reducing cancer risk. According to Dr. Kirsten Brandt, who has spent 25 years studying the vegetable's health benefits, consuming 300 grams of carrots weekly can lower cancer risk by approximately 15 percent on average [1]. A study published in 2023 revealed that this protective effect stems primarily from polyacetylene compounds in carrots rather than from beta-carotene [1].
Beyond cancer prevention, carrots offer multiple health advantages. The vegetable contains among the highest levels of fiber found in vegetables and supports eye health, digestive function, skin quality, and sleep improvement [1]. Different carrot varieties provide distinct benefits: yellow carrots contain higher levels of lutein for eye health, while purple varieties offer anthocyanins that may benefit heart health [1]. To maximize absorption of beta-carotene, carrots should be consumed alongside healthy fats such as olive oil or sesame paste, and the skin should remain intact during consumption since substantial fiber is concentrated there [1].