Carrots have always been thought of as being good for the eyes, but a new study shows they can also help control blood sugar. Researchers at the University of Southern Denmark found carrots positively influence the composition of gut bacteria and enhance the body's ability to regulate blood sugar.

That's good news, especially for people who may be diagnosed with type 2 diabetes.

Scientists studied carrot consumption in mice that were induced with type 2 diabetes over the span of 16 weeks. The mice were placed on a high-fat diet to simulate a typical Western diet. The group was split in half with one set of mice receiving a supplement with 10 percent freeze-dried carrot powder.

The diets for both sets of mice had the same amount of calories so the only difference was that half had carrots, while the other half had none.

The mice were then given a sugar solution and had their glucose tolerance tested. The ones that ate the carrots had improved blood sugar regulation, as well as a healthier balance of gut bacteria.

"Our study showed that carrots altered the composition of the gut microbiome—the billions of microorganisms living in the gut that play a crucial role in digestion and health," said Morten Kobaek Larsen, associate professor at the Department of Clinical Research. "Mice consuming carrots exhibited a healthier balance of gut bacteria.

"Everything we eat affects the composition of gut bacteria," Larsen added. "Consuming carrots shifts the gut bacteria towards a healthier balance, benefiting mice with type 2 diabetes."

Carrots have bioactive compounds that aid the body in absorbing sugar. They are also present in other vegetables from the carrot family such as parsley, celery and parsnips.

"We see carrots as a potential component of future dietary strategies for type 2 diabetes," says Lars Porskjaer Christensen, professor of analytical chemistry and natural product chemistry. "Other vegetables in the carrot family might have similar properties."

The main bioactive compounds in carrots are falcarinol and falcarindiol. They are diminished during the cooking process, but they do not disappear completely.

"Even with prolonged frying or boiling, some bioactive compounds remain," Christensen said. "However, raw or lightly cooked carrots seem to be the best option to retain as many beneficial compounds as possible."

Click here to read more in the journal Clinical and Translational Science.