Beta-carotene

Figure 1. The chemical structure of Beta-carotene.

Beta-carotene, a member of the Carotenes (or Carotenoids), is an organic red-orange coloured pigment that are found in fungi, plants, and fruits. It is the most common form of Carotene in plants, and it is what gives plants and vegetables their vibrant red, orange, and yellow colours. Beta-carotene is the best known source of provitamin A (i.e. a substance that may be converted within the body to a vitamin). It is absorbed in the small intestine.

Food Sources

Beta-carotene is concentrated in fruits and vegetables with red, orange, or yellow colours. The foods highest in beta carotene include:

• Carrots
• Butternut Squash
• Cantaloupe
• Red and Yellow Peppers
• Apricots
• Peas
• Romaine Lettuce
• Dark leafy greens, such as Kale and Spinach
• Sweet Potatoes
• Broccoli

Beta-carotene is also found in herbs and spices such as:

• Paprika
• Cayenne
• Chili
• Parsley
• Cilantro
• Marjoram
• Sage
• Coriander

Taken as a Dietary Supplement

Beta-carotene and other carotenoids are considered Antioxidants. They provide about 50% of the Vitamin A needed in the diet, an essential nutrient of which its antioxidant and anti-inflammatory effects help protect cells from damage. Subsequently, this may lead to improved cognitive function, skin health, and protection against certain cancers in the breast, lungs, and pancreas. Beta-carotenes may also help promote eye health and protect against diseases that affect the eyes.