Carrot,Daucus carota,Origin and Archeology of Carrot,Modern Researches.
- Basic Botanical Data of Carrot.
- Brief History of Carrot.
- The Beginnings of Carrot.
- Origin and Archeology of Carrot.
- Pigment Power in Carrot Colour.
- Different coloured carrots.
- Carrot Phytochemicals and it's benefit.
- Functions,Applications of Carrot.
- Tips of Carrots Benefit our bodies.
- Carrot Health Benefits.
- Alternative Medicinal Uses,Medicinal Use,Action of Carrot.
- Dosage and Administration of Carrot.
- Cautions on Use of Carrot.
- Modern Researches of Carrot.
- Research Update:Carrot or Daucus carota.
Basic Botanical Data of Carrot.:
Botanical: Daucus carota L.
Family: Apiaceae Genus: Daucus Species: D. carota
Official Latin Name: Daucus carota L.
English Name: Cultivated Carrot
Sanskrit and Indian Names:Shikha-mula,Garijara
Daucus:from Greek daukos (or dais):to burn.
Carrot:from Celtic for red of colour.
Daucus carota (Carrot)(Life; Embryophyta (plants); Angiospermae (flowering plants); Eudicotyledons; Order: Apiales; Family: Apiaceae)
OTHER NAMES:philtron,sisaron,staphylinos,elaph- obosum,(Greek).Bees nest,kexs,(Som).
Cax, (Dor). Bird nest, (Sam, Wilts, War, Yks,Scot). Fiddle, (Lincs). Crow nest, (Beds), Eltrot, CHants). Curran-petris, (Scot). Keggas, pigs parsley, (Corn). Carote, (France) .
Carcta, (Italy). Zanahoria,(Spain). Karotte, mohre, (German). Peen, wortel , (Dutch). Karot, gulerod, (Danish). Karoto, (Greek) Morkov, (Russia) .Korenje, (Yug).
Parts Used Medicinally: The whole herb, collected in July; the seeds and root. The whole herb is the part now more generally in use.
Properties: Sweet in flavor, mild (raw carrot is slightly cool) in nature, it is related to the channels of the spleen, liver and lung.
Name Origin: The name Carota for the garden Carrot is found first in the writings of Athenaeus (A.D. 200), and in a book on cookery by Apicius Czclius (A.D. 230). It was Galen (second century A.D.) who added the name Daucus to distinguish the Carrot from the Parsnip, calling it D. pastinaca, and Daucus came to be the official name in the sixteenth century, and was adopted by Linnaeus in the eighteenth century.
Galen commanded garden Carrots higher to break the wind, yet experience teacheth they breed it first, and we may thank nature for expelling it. The seeds expel wind indeed and so mend what the root marreth.
The Wild Carrot grows altogether like the tame, but the leaves and stalks are somewhat whiter and rougher. The stalks bear large tufts of white flowers with a deep purple flower in the middle of each. The root is small, hard and long and unfit to eat.
Vegetable, eaten raw or cooked. Rich in carotene which is the precursor of vitamin A. First domesticated in Afganistan. Early varieties had anthocyanin pigments in them giving the carrot a red, purple or black colour. A yellow variety without anthocyanin arose in the 16th century and became popular. In the 17th century in Holland the familiar orange variety rich in carotene was produced.
Carrot is An orange-colored, tubular root vegetable from a biennial plant, Daucus carota, common all over the world. One of the aromatic vegetables used for its flavour but also eaten raw when young or cooked as a vegetable.
As the name implies, carrots are brimming with beta carotene. Beta carotene is a substance that is converted to Vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of Vitamin A in the form of protective beta carotene.
Beta carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Research also shows that the beta carotene in vegetables supplies this protection, not vitamin supplements. So eat your carrots.
Carrot is used as both a food and a medicine. The Carrot was well known to the ancients, and is mentioned by Greek and Latin writers under various names. Old writers tell us that a poultice made of Carrot roots had been found to mitigate the pain of cancerous ulcers, and that the leaves, when applied with honey, helped cleanse running sores and ulcers.
Carrot is also known by the names Carotte, Wild Carrot, Garden Carrot, Birds Nest, Birds Nest Weed, Birds Nest Root, Queen Annes Lace, and Devils Plague. Carrot is considered a biennial herb growing 4-10 inches tall, originally native to Southern Europe, though it is now cultivated throughout the United States and Canada. Carrot is used as both a food and a medicine. The root, leaves, and seeds of this herb are the portions used medicinally. The Carrot was well known to the ancients, and is mentioned by Greek and Latin writers under various names.
The name "Carrot" is Celtic meaning "red of color", and Daucus is from the Greek "dais" meaning "to burn", signifying its pungent and stimulating qualities.
The name Carota for the garden Carrot is found first in the writings of Athenaeus in 200 A.D., and in a book on cookery by Apicius Czclius in 230 A.D. It was Galen, ~350 A.D., who added the name Daucus to distinguish the Carrot from the Parsnip. Carrot's primary properties are considered diuretic and stimulant. Old writers tell us that a poultice made of Carrot roots had been found to mitigate the pain of cancerous ulcers, and that the leaves, when applied with honey, helped cleanse running sores and ulcers. An infusion of the root was also used as an aperient. An infusion of the whole herb was considered an active and valuable remedy in the treatment of dropsy, chronic kidney diseases, and affections of the bladder. An infusion of tea, made from one ounce of the herb in a pint of boiling water, was taken in wineglassful doses. Carrot tea, taken morning and evening, and brewed from the whole plant, was considered excellent for lithic acid or gouty disposition. Additionally, a strong decoction was very useful in gravel stones, and was good against flatulence.
Carrot seeds are considered carminative, stimulant, and very useful in cases of flatulence, windy colic, hiccough, dysentery, and chronic coughs. Raw Carrots are sometimes given to children for expelling worms, and the boiled roots, mashed to a pulp, are sometimes used as a cataplasm for application to ulcers. Carrot seeds are excellent in obstructions of the viscera, and in jaundice (for which they were formerly considered a specific). The juice of the Carrot contains crystallizable and uncrystallizable sugar, a little starch, extractine, gluten, albumen, volatile oil (on which the medicinal properties of the root depend), vegetable jelly or pectin, saline matter, malic acid, tannins, and carotin (an odorless, tasteless principle). Carrots contain volatile or 'essential' oils which give them their distinctive odor.
These oils are usually mixtures of hydrocarbons of various groups, generally containing terpenes and oxidized aromatic derivatives. The tannins in Carrots have an astringent effect, and precipitate proteins such as micro-organisms in the urinary tract, and astringe any inflammation. Wild Carrot leaves contain significant amounts of porphyrins, which stimulate the pituitary gland and lead to the release of increased levels of sex hormones, and stimulates the uterus. The plant is also used to encourage delayed menstruation, can induce uterine contractions and so should not be used by pregnant women. The seed is a traditional 'morning after' contraceptive and there is some evidence to uphold this belief. An essential oil obtained from the seed has also been used cosmetically in anti-wrinkle creams. A strong decoction of the seeds and root make a very good insecticide. Owing to the large percentage of carbohydrate material contained in Carrots, rabbits who feed on Carrots alone for several days are found to have an increased amount of glycogen stored in their liver - the carbohydrates having been converted into glycogen in their body. Attempts have also been made to extract sugar from Carrots, but the resulting thick syrup refuses to crystallize, and in competition with either cane sugar or beetroot, it has not proved commercially successful. The chief virtues of the Carrot lie in their strong antiseptic qualities. The wild Carrot is rich in vitamins and carotene, from which the body manufactures vitamin A. Carrots are an important item in the diet of many cancer patients. An infusion of the herb is used as a treatment for fluid retention. The powdered seeds are sometimes made into a tea taken to relieve colic.
- 1.Carrot,Daucus carota,Origin and Archeology of Carrot,Modern Researches.
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