A class of phytochemicals found in purple carrots has for the first time 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, Palmyra, Wisc, 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 diverse phytochemical make-up of the purple carrot makes it a good target as a functional food. Further research is needed to look at the synergistic effects of these anti-inflammatory phytochemicals," said Brandon Metzger, lead investigator and a PhD candidate in Nutritional Sciences at UW-Madison.

Metzger is a research scientist who is part of a five person team in the Standard Process Discovery Science laboratory that identifies and quantifies key chemical markers within Standard Process ingredients and analyzes them throughout the manufacturing process to ensure quality and optimal nutritional capacity.

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.

Source: Metzger, BT, Barnes, DM, Reed, JD. “Purple Carrot (Daucus carota L.) Polyacetylenes Decrease Lipopolysaccharide-Induced Expression of Inflammatory Proteins in Macrophage and Endothelial Cells.” J Agric Food Chem, April 2008.

[Source: Standard Process news release; June 11, 2008]