Beta-Carotene : Carrot Anyone?

Beta-carotene is a type of organic nutrient under a group called Carotenes (sometimes also known as Carotenoids). Carotene is a pigment that causes many vegetables and fruits to have the orange color characteristics such as carrots, apricots and pumpkins. To many people, the most familiar source of beta-carotene is the carrots. 

When consumed, the human body will convert the beta-carotene into vitamin A. Vitamin A is one of the many antioxidants found in the foods that we consume. Surveys have found that a diet rich in beta-carotene and vitamin A helps lower risks of many kinds of cancer. There is also evidence that shows a diet high in beta carotene and vitamin A sourced from various green and yellow vegetables or other foods can decrease the risk of lung cancer, and hence, beta-carotene supplement is used as a form of cancer prevention. Despite the cancer prevention roles, researches have in fact found that beta-carotene tends to increase the risks of lung cancer in smokers and alcoholics. In a study involving 29,000 men, it is found that the group of smokers who took a daily beta-carotene supplement shows higher incidence of lung cancer. Smokers who receive beta-carotene had a 46% higher risk of developing lung cancer. The same goes for alcoholics. Those who consumed more than 11g of alcohol (about a drink per day) showed adverse response to beta-carotene supplement in the lung cancel trial.

The use of beta-carotene includes:

• As a prevention against cancer and heart diseases
• To boost immunity
• To control high blood pressure
• To protect skins from sunburn
• To slow the progress of cataracts
• Treat depressions
• Treat asthma

 The main sources of beta-carotene from dark green and orange or yellow fruits and vegetables are as follows:

• Carrots
• Sweet Potatoes
• Pumpkins
• Squash
• Broccoli
• Romaine Lettuce
• Apricots
• Green Peppers
• Spinach