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Those results could "perhaps translate to a decreased risk of heart disease and inflammatory diseases," she says. ... Eating carrots instead provides more fiber but less beta-carotene. Depending ...
β-Carotene (beta-carotene) is an organic, strongly colored red-orange pigment abundant in fungi, [7] plants, and fruits. It is a member of the carotenes , which are terpenoids (isoprenoids), synthesized biochemically from eight isoprene units and thus having 40 carbons .
Their fiber combined with a lack of cholesterol also makes them a heart-healthy choice, just look for varieties without added salt. ... the carotenoid beta-carotene, which gives the fruit its ...
Overconsumption of beta-carotene can only cause carotenosis, a harmless and reversible cosmetic condition in which the skin turns orange. Preformed vitamin A absorption and storage in the liver occur very efficiently until a pathologic condition develops. [21] When ingested, 70–90% of preformed vitamin A is absorbed and used. [21]
Vitamin A occurs as two principal forms in foods: A) retinoids, found in animal-sourced foods, either as retinol or bound to a fatty acid to become a retinyl ester, and B) the carotenoids α-carotene (alpha-carotene), β-carotene, γ-carotene (gamma-carotene), and the xanthophyll beta-cryptoxanthin (all of which contain β-ionone rings) that ...
Thanks to their former life as cucumbers, pickles are high in the antioxidant beta-carotene, which the body converts into vitamin A. What's more, the spices typically added during the pickling ...