Healthy Heart Tip #34 – Say cheers to carrot juice for a healthy heart

Drink carrot juice for breakfast to keep your heart healthy and protect your cardiovascular system.

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Written By: Anuradha Varanasi | Updated : February 16, 2016 10:39 AM IST

Your diet plays a major role in your overall health and also the well-being for your cardiovascular system. Including carrots in your diet will not only help in improving your eyesight, but also work wonders in keeping your heart healthy and weight loss if you are able to maintain a well-balanced diet.

In a study published in the Nutrition Journal in 2011, researchers found that drinking 480 ml of fresh carrot juice daily significantly increased antioxidant status and suppressed lipid peroxidation [1]. Lipid peroxidation is a process that takes places naturally where oxidants attack unsaturated fatty acids.

Carrots are a rich source of nitrates, which helps the blood vessels in dilating and in that process, improving blood circulation .The best way to reap the benefits of carrots is by making a glass of juice every morning. Simply blend some carrots and for taste, you could also squeeze some lemon juice and add a pinch of salt. These are the skin and hair benefits of carrots.

Other than protecting your cardiovascular system, carrot juice could also help in reducing your blood pressure by 5%. This is because the nutrients present in carrot juice, including fiber, potassium, nitrates, and vitamin C contributes towards steadily lowering blood pressure [2].You could also try this mixed fruit and carrot juice recipe for breakfast.

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References

[1] Potter AS, Foroudi S, Stamatikos A, Patil BS, Deyhim F. Drinking carrot juice increases total antioxidant status and decreases lipid peroxidation in adults.Nutrition Journal. 2011;10:96. doi:10.1186/1475-2891-10-96.

[2] Agudo A, Cabrera L, Amiano P, Ardanaz E, Barricarte A, Berenguer T, Chirlaque MD, Dorronsoro M, Jakszyn P, Larra aga N, Mart nez C, Navarro C, Quir s JR, S nchez MJ, Tormo MJ, Gonz lez CA, Am J Clin Nutr. 2007 Jun; 85(6):1634-42.

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