Standard Process identifies anti-inflammatory properties in purple carrots

June 10, 2008 — A class of phytochemicals found in purple carrots has been linked to powerful anti-inflammatory properties, according to findings reported in The Journal of Agriculture and Food Chemistry, a peer-reviewed journal.

 The journal article reports that polyacetylenes, a class of phytochemicals, demonstrate stronger anti-inflammatory activity on in vitro markers of inflammation than anthocyanins, a well-researched class of phytochemicals with established anti-inflammatory properties. Anthocyanins are pigments found in deeply blue or purple plants, such as blueberries and purple carrots.

The research was conducted by scientists at Standard Process and investigators at the University of Wisconsin-Madison. According to the authors of the paper, no other study has looked at carrot polyacetylenes and markers of inflammation.

 

The study entitled “Purple Carrot (Daucus carota L.) Polyacetylenes Decrease Lipopolysaccharide-Induced Expression of Inflammatory Proteins in Macrophage and Endothelial Cells,” was published in The Journal of Agriculture and Food Chemistry. It is available online at http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2008/56/i10/abs/jf073494t.html.

 Source: Standard Process, www.standardprocess.com