## 3 Purple Carrot and Prevention of MetS and Cancers
### Anti-Obesity and Cardioprotective Potential of Purple Carrot  
Purple carrot's bioactive compounds, especially phenolic compounds and anthocyanins, could considerably reduce the risk of cardiovascular disease and cancer [72]. It was established by others that high serum triglycerides and elevated blood pressure could contribute to CVD [73]. It was proved in a human study that consumption of 200 g of purple carrot (containing 700 mg of cyjanidin-3-glicoside) per day for 12 weeks may decrease serum triglyceride levels and reduce systolic and diastolic blood pressure in individuals at risk for cardiovascular disease [73]. Another human trial confirmed that consumption of purple carrot containing 18.5 mg/day of anthocyanins and 259.2 mg/day of phenolic acids for 4 weeks lowered high-density lipoprotein cholesterol levels. Although the intake of purple carrots did not affect other body parameters, such as mass, body composition, appetite, dietary intake, low density lipoprotein, total cholesterol, blood pressure, or C-reactive protein, its consumption could be considered safe. Aspartate amino transferase and alanine amino transferase in humans did not change after consumption of dried purple carrot reconstituted in water equivalent to approximately 300 g fresh carrot per day for 4 weeks, allowing the conclusion that purple carrot consumption did not cause hepatoxic problems [74].  
There is also an animal study of purple carrot anthocyanin and phenolic effectiveness in obesity and cardiovascular risk prevention. The study conducted by [PERSON] et al. [56] demonstrated that treatment of diet-induced MetS in rats with purple carrot juice attenuated or reversed the changes in cardiovascular and liver structure and functions as well as in metabolic parameters, especially abdominal fat deposition and plasma lipid profiles. Obesity is a major public health concern around the world, which increases the risk of cardiovascular disease and disrupts blood glucose homeostasis. Purple carrot anthocyanins and phenolic acids help reduce inflammation and metabolic changes in animal models, possibly through inhibiting inflammatory pathways. A randomized controlled trial was conducted to investigate the effect of dried purple carrot on body composition, body mass, blood pressure, lipids profile, inflammatory markers, and hepatic function. There were no statistically significant changes. The levels of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) remained unchanged, indicating that the treatment was safe [75]. Higher anthocyanin intake was linked to considerably reduced systolic blood pressure in a cross-sectional study of 1997 females conducted in the United Kingdom [71]. Likewise, in another cross-sectional study, higher serum HDL levels were observed due to intake of anthocyanins, which reflect better lipid profiles [63]. The authors also assigned this effect to anthocyanins present in purple carrot juice, because in their study \(\beta\)-carotene did not reduce oxidative stress, cardiac stiffness, or hepatic fat deposition and the pressed carrot juice itself contained a low concentration of carotenoids.