Potential Role of Daucus carota (Carrot) in Cancer Treatment

I. Introduction

The field of investigation of the role of nutrition in the cancer process is very broad. It is becoming
clearer as research continues that nutrition plays a major role in cancer. It has been estimated that 30–
40 percent of all cancers can be prevented by lifestyle and dietary measures alone. Obesity, nutrient
sparse foods such as concentrated sugars and refined flour products that contribute to impaired glucose
metabolism (which leads to diabetes), low fiber intake, consumption of red meat, and imbalance of
omega 3 and omega 6 fats all contribute to excess cancer risk.

To date, the cancer problem and the failure of conventional chemotherapy to achieve a reduction in the
mortality rates for common epithelial malignancies such as carcinomas of the lung, colon, breast,
prostate and pancreas, indicates a critical need for new approaches to control cancer development. One
of these approaches is chemoprevention, which is a pharmacological approach to intervention with the
objective of arresting or reversing the process of multi-step carcinogenesis. The carcinogenic process
may be driven by mutation(s), and followed by subsequent alterations in phenotypic, epigenetic and
genetic events. Pharmacologic modulation of these regulatory pathways, involving the effective use of
drugs, micronutrients and non-nutrients that block mutational damage of DNA, thus offers great
potential for cancer prevention.

One of the most important messages of modern nutrition research is that a diet rich in fruits and
vegetables protects against cancer. There are many mechanisms by which fruits and vegetables are
protective, and an enormous body of research supports the recommendation for people to eat more
fruits and vegetables.

Daucus carota (Carrot) have been shown to have antioxidant, antifungal, and antibacterial
properties. Carrots are an excellent dietary source of vitamin A (converted in the body frombeta-
carotene and alpha-carotene) and fiber, and contains some vitamin C and B vitamins, as well
as calcium, iron, magnesium, and manganese. Moreover, carrots are rich in bioactive compounds such
as carotenoid, falcarinol, and flavonoids, like luteolin, all of which have been shown to have, or are
suspected to perform, anti-cancer activities. Consumption of carrots has been found to be associated
with reduced risks of esophageal cancer, lung cancer, colon cancer, breastr cancer, urothelial cancer,
cervical cancer, prostate cancer, and ovarian cancer.

There is a possibility for cancer chemoprevention by carotenoids since beneficial effects of carotenoid-
rich vegetables and fruits in relation to cancer risk have been found in many epidemiological studies. As
we await a better scientific understanding of carotenoid metabolism and the mechanisms of action, a
prudent strategy to reduce the risk of cancer incidence and mortality would include increased
consumption of vegetables and fruits as a part of a healthy, balanced diet.

Carotenoids are known to be very efficient physical and chemical quenchers of singlet oxygen, as well as
potent scavengers of other reactive oxygen species. This is of special significance, because the
uncontrolled generation and concomitant increase of reactive oxygen species level in the body results in
“oxidative stress”, an essential contributor to the pathogenic processes of many diseases. Carotenoids
and some of their metabolites are suggested to play a protective role in a number of reactive oxygen
species-mediated disorders, such as, cardiovascular diseases, several types of cancer or neurological, as
well as photosensitive or eye-related disorders. Beta-carotene and alpha-carotene are carotenoids that
our bodies convert to vitamin A, which is important for immune function, maintaining healthy cells and
activating carcinogen-metabolizing enzymes among other roles. They all act as antioxidants with strong
cancer-fighting properties. Antioxidants protect cells from free radicals, substances that work to destroy
cell membranes and DNA.

Carrots are the major dietary source of the polyacetylene falcarinol. Falcarinol is a phytochemical that
protects carrots from different types of fungal diseases. It is a non-nutrients element that has powerful
effects in deterring major illnesses. It has been shown that falcarinol acts as a covalent cannabinoid
receptor type 1 inverse agonist and blocks the effect of anandamide in keratinocytes, leading to pro-
allergic effects in human skin. Preliminary researches in animal models suggest that falcarinol may have
a protective effect against certain types of cancer.

Luteolin, 3′,4′,5,7-tetrahydroxyflavone, is a common flavonoid that exists in many types of plants

including fruits, vegetables, and medicinal herbs. Having multiple biological effects such as anti-
inflammation, anti-allergy and anticancer, luteolin also functions as either an antioxidant or a pro-
oxidant biochemically. Luteolin's anticancer property is associated with the induction of apoptosis, and
inhibition of cell proliferation, metastasis and angiogenesis. Furthermore, luteolin sensitizes cancer cells
to therapeutic-induced cytotoxicity through suppressing cell survival pathways.