"Daucus carota" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
A plant species of the family APIACEAE that is widely cultivated for the edible yellow-orange root. The plant has finely divided leaves and flat clusters of small white flowers.
| Descriptor ID |
D018552
|
| MeSH Number(s) |
B01.650.940.800.575.912.250.075.288
|
| Concept/Terms |
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Below are MeSH descriptors whose meaning is more general than "Daucus carota".
Below are MeSH descriptors whose meaning is more specific than "Daucus carota".
This graph shows the total number of publications written about "Daucus carota" by people in this website by year, and whether "Daucus carota" was a major or minor topic of these publications.
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click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2015 | 1 | 0 | 1 |
| 2016 | 3 | 1 | 4 |
| 2021 | 1 | 0 | 1 |
| 2024 | 0 | 1 | 1 |
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Below are the most recent publications written about "Daucus carota" by people in Profiles.
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Liu Z, Dai J, Liu R, Shen Z, Huang A, Huang Y, Wang L, Chen P, Zhou Z, Xiao H, Chen X, Yang X. Complex insoluble dietary fiber alleviates obesity and liver steatosis, and modulates the gut microbiota in C57BL/6J mice fed a high-fat diet. J Sci Food Agric. 2024 Jul; 104(9):5462-5473.
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Yang X, Dai J, Zhong Y, Wei X, Wu M, Zhang Y, Huang A, Wang L, Huang Y, Zhang C, Chen X, Xiao H. Characterization of insoluble dietary fiber from three food sources and their potential hypoglycemic and hypolipidemic effects. Food Funct. 2021 Jul 21; 12(14):6576-6587.
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Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages. Food Chem. 2017 Mar 01; 218:277-284.
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Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols. Food Chem. 2016 Dec 01; 212:596-603.
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Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chem. 2016 Jun 15; 201:14-22.
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Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Enhancement of carotenoid bioaccessibility from carrots using excipient emulsions: influence of particle size of digestible lipid droplets. Food Funct. 2016 Jan; 7(1):93-103.
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Zhang R, Zhang Z, Zou L, Xiao H, Zhang G, Decker EA, McClements DJ. Enhancing Nutraceutical Bioavailability from Raw and Cooked Vegetables Using Excipient Emulsions: Influence of Lipid Type on Carotenoid Bioaccessibility from Carrots. J Agric Food Chem. 2015 Dec 09; 63(48):10508-17.