Move over spinach: Purple carrots are the new 'supervegetable'

Professor Lindsay Brown has found the health benefits of purple carrots on lab rats

Popeye may have found his strength in a tin of spinach, but little did he know purple carrot juice could have spurred him on to even greater achievements – and kept his high blood pressure in check.

Purple carrots are being positioned as the next superfood, according to a new USQ study published in the British Journal of Nutrition this week (August).

USQ professor of biomedical sciences and study author, Lindsay Brown, said the pre-clinical trial testing the health benefits of purple carrots on rats found the humble vegetable to be high in anti-inflammatory properties and antioxidants.

'These are the original carrots from ancient Persia,' Professor Brown said. 'Over 16 weeks the rats were fed a diet high in fat and carbohydrates, designed to mimic the effects of the average, unhealthy Western diet.

'The rats grew fat, developed high blood pressure, became glucose intolerant and suffered liver and heart damage.

'In the final eight weeks, we added purple carrot juice to the rats’ diet and their good health returned, despite continuing this absolutely terrible diet.'

Despite these positive results, Professor Brown cautioned that purple carrots should be consumed in combination with a moderate diet and exercise program.

Compared with the humble, household orange variety, purple carrots have up to 28 times more anthocyanins, the antioxidant that creates the purple-red pigment in blueberries and raspberries, among other foods.

'I believe that although the antioxidants are present, the actual reason for the observed benefits is the fact that they are anti-inflammatory,' Professor Brown said.

Human trials are planned later this year, although the extract of purple carrot, developed by Professor Brown’s industry partner, Dr Red Nutraceuticals, is already being sold in pharmacies.

Dr Red biochemist Greg Jardine, who will harvest his first big crop of purple carrots at a Lowood farm this week, is developing the vegetable to a commercial level.

'Greg has agreed to bring his products, based on our research, to USQ’s Open Day in Toowoomba on Sunday (August 15), which will enable residents to find out more about the health benefits of purple carrots,' Professor Brown said.

Contact Details:
Madeleine Tiller, USQ Media, +61 7 4631 1163, 0400 025 429