1. Ismail, S.M., Mohamed, A.A., s Hassan, R.A. (2023). Pharmacological properties and therapeutic potential of Daucus carota (wild carrot): A comprehensive review. Nutrients, 15(8), 1882.
2. Deshmukh, P.B., Kale, R.N., s Deshpande, N.R. (2021). Pharmacological review on Daucus carota (carrot): A valuable medicinal plant. International Journal of Pharmacy and Pharmaceutical Research, 22(3), 456-478.
3. Hadji, M., Boulaaba, M., s Brahmi, F. (2024). Phenolic profiling and antioxidant evaluation of Daucus carota subspecies: Comparative analysis of wild and cultivated varieties. Journal of Food Biochemistry, 48(2), e14521. https://doi.org/10.1111/jfbc.14521
4.
Singh, A., Kumar, S., s Sharma,
R. (2025). Comparative antioxidant activity studies
of colored carrot varieties: Purple, black, and orange cultivars.
Food Chemistry, 412, 135847.
5. Montilla, E.C., Arzaba, M.R., Hillebrand, S., s Winterhalter, P. (2011). Anthocyanin composition of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze. Journal of Agricultural and Food Chemistry, 59(7), 3385-3390.
6. 6.Alasalvar, C., Grigor, J.M., Zhang, D., Quantick, P.C., s Shahidi, F. (2001). Comparison of volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored carrot varieties. Journal of Agricultural and Food Chemistry, 49(3), 1410-1416.
7. da Silva Dias, J.C. (2014). Nutritional and health benefits of carrots and their seed extracts. Food and Nutrition Sciences, 5(22), 2147-2156.
8. Zidorn, C., Jöhrer, K., Ganzera, M., Schubert, B., Sigmund, E.M., Mader, J., Greil, R., Ellmerer, E.P., s Stuppner, H. (2005). Polyacetylenes from the Apiaceae vegetables carrot, celery, fennel, parsley, and parsnip and their cytotoxic activities. Journal of Agricultural and Food Chemistry, 53(7), 2518- 2523.
9. Sharma, K.D., Karki, S., Thakur, N.S., s Attri, S. (2012). Chemical composition, functional properties and processing of carrot4A review. Journal of Food Science and Technology, 49(1), 22-32.
10. Ahmad, T., Cawood, M., Iqbal, Q., Ariño, A., Batool, A., Tariq, R.M.S.,
Azam, M., s Akhtar, S. (2019). Phytochemicals in Daucus carota and
their health benefits4Review article. Foods, 8(9), 424.
11. Leja, M., Kamińska, I., Kramer, M., Maksylewicz-Kaul, A., Kammerer, D., Carle, R., s Baranski, R. (2013). The content of phenolic compounds and radical scavenging activity varies with carrot origin and root color. Plant Foods for Human Nutrition, 68(2), 163-170.
12. Sun, T., Simon, P.W., s Tanumihardjo, S.A. (2009). Antioxidant phytochemicals and antioxidant capacity of biofortified carrots (Daucus carota L.) of various colors. Journal of Aricultural and Food Chemistry, 57(10), 4142-4147.
13. Strati, I.F., s Oreopoulou, V. (2011). Effect of extraction parameters on the carotenoid recovery from tomato waste. International Journal of Food Science & Technology, 46(1), 23-29.
14. Ozoğul, Y., Polat, A., s Özogul, F. (2004). The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes
of sardines (Sardina pilchardus). Food Chemistry, 85(1), 49-57.
15. Arscott, S.A.,
s Tanumihardjo, S.A. (2010). Carrots
of many colors
provide basic nutrition and bioavailable phytochemicals acting as a functional
food. Comprehensive Reviews in Food Science and Food Safety, 9(2), 223-239.
16. Baranski, R., Allender, C., s Klimek-Chodacka, M. (2012). Towards better tasting and more nutritious carrots:
Carotenoid and sugar content variation in carrot genetic resources. Food Research
International, 47(2), 182-187.
17. Grassmann, J., Hippeli, S., s Elstner, E.F. (2002). Plant's defence and its benefits for animals and medicine: Role of phenolics and terpenoids in avoiding oxygen stress. Plant Physiology and Biochemistry, 40(6-8), 471-478.
18. Nicolle, C., Simon, G., Rock, E., Amouroux, P., s Rémésy, C. (2004).
Genetic variability influences carotenoid, vitamin, phenolic, and mineral
content in white, yellow, purple, orange, and dark-orange carrot cultivars. Journal of the American
Society for Horticultural Science, 129(4), 523-529.
19. Surles, R.L., Weng, N., Simon, P.W., s Tanumihardjo, S.A. (2004). Carotenoid profiles and consumer sensory evaluation of specialty carrots (Daucus carota, L.) of various colors. Journal of Agricultural and Food Chemistry, 52(11), 3417-3421.
20. Valko, M., Leibfritz, D., Moncol, J., Cronin, M.T., Mazur, M., s Telser, J. (2007). Free radicals and antioxidants
in normal physiological functions and human disease. The International Journal of Biochemistry & Cell Biology, 39(1), 44-84.
21. Wellington, K., s Jarvis,
B. (2001). Silymarin: A review of its clinical
properties in the management of hepatic disorders. BioDrugs, 15(7),
465-489.
22. Young, J.F., Christensen, L.P., Theil, P.K., s Oksbjerg, N. (2008). The polyacetylenes falcarinol and falcarindiol affect stress responses in myotube cultures in a
biphasic manner. Dose-Response, 6(3),
239-251.
23. Zhang, D., s Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry, 88(4), 503-509.
24. Kris-Etherton, P.M., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.E., Hilpert, K.F., Griel, A.E., s Etherton, T.D. (2002). Bioactive compounds in foods: Their role in the
prevention of cardiovascular disease and cancer. The American Journal
of Medicine, 113(9),
71-88.
25. Gupta, V.K., s Sharma, S.K. (2006). Plants as natural antioxidants. Natural Product Radiance, 5(4), 326-334.