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There is no correlation between consumption of foods high in carotenoids and vitamin A and the risk of Parkinson's disease. [22] Humans and other animals are mostly incapable of synthesizing carotenoids, and must obtain them through their diet. Carotenoids are a common and often ornamental feature in animals.
β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15,15'-monooxygenase to retinal,a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals.
Vitamin A in food exists either as preformed retinol – an active form of vitamin A – found in animal liver, dairy and egg products, and some fortified foods, or as provitamin A carotenoids, which are plant pigments digested into vitamin A after consuming carotenoid-rich plant foods, typically in red, orange, or yellow colors. [4]
Pumpkins are a fall superfood high in carotenoids, phytonutrients with serious antioxidant properties, and they also contain vitamin C. ... The 18 Highest Vitamin C Foods to Add to Your Diet ...
The primary serum carotenoids are beta-carotene, lycopene, and lutein. Serum levels of carotenoids vary between region, ethnicity, and sex in the healthy population. All are absorbed by passive diffusion from the gastrointestinal tract and are then partially metabolized in the intestinal mucosa and liver to vitamin A. From there they are ...
These foods "are high in beta-carotene, the precursor to vitamin A and vitamin C, both essential nutrients to support a healthy immune system." She explained:
Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin. Most food compounds listed as antioxidants – such as polyphenols common in colorful, edible plants – have antioxidant ...
1 μg RAE = 12 μg of all-trans-β-carotene from food; 1 μg RAE = 24 μg α-carotene or β-cryptoxanthin from food; RAE takes into account carotenoids' variable absorption and conversion to vitamin A by humans better than and replaces the older retinol equivalent (RE) (1 μg RE = 1 μg retinol, 6 μg β-carotene, or 12 μg α-carotene or β ...