Natural Source of beta carotene:

Beta-carotene occurs in colored fruits and vegetables such as mango, apricot, sweet potatoes, carrots, kale, broccoli, spinach, turnip greens, winter squash and collard greens.

Function in plant of beta carotene:

Beta-Carotene is a yellow pigment found in fruits and vegetables including carrots, pumpkins, squash, mango and others.  It is also called provitamin because it is converted from beta carotene to vitamin A after oxidative cleavage by beta-carotene 15, 150-dioxygenase.

In plants, beta-carotene, acts as an anti-oxidant and neutralizes singlet oxygen radicals formed during photosynthesis. Cooking improves the availability of carotenoids in foods. Cooking for foods for too long should be avoided to prevent the formation of change of beta-carotene into the cis-configuration.

Health Benefits of beta carotene:

Skin Protection:  Beta carotene can reduce ultra violet (UV) induced skin damage.  Beta carotene is a popular supplement and included in topical creams and lotions to protect the skin.  Too much beta carotene can result in carotenodermia or carotenemia, which is a yellow tint to the skin.  Yellow skin from beta carotene is harmless and reversible.

Heart Health:  Population based studies (e.g. epidemiological) studies have suggested beta carotene can decrease blood pressure.  In addition, it has been suggested to prevent atherosclerosis in these studies by preventing the oxidation of lipids (i.e. fats).

Formula: C40H56

Molar mass: 536.8726 g/mol

Color: Orange