Exposing Fresh Carrots To UV-B Can Increase Their Antioxidant Levels

Preliminary studies at Albany, California’s ARS Western Regional Research Center indicate that exposing carrots to UV-B (a component of sunshine) can boost the vegetable’s antioxidant capacity. Antioxidants are natural compounds found predominantly in fruits and vegetables, and are known for their potential to prevent heart disease and cancer. By subjecting fresh, sliced carrots to an energy-efficient 14-second dose of UV-B, researchers found that antioxidant activity increased by about three times the normal rate. This level of exposure does not otherwise significantly affect the carrots.