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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 .
This is a list of antioxidants naturally occurring in food. 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.
α-Carotene is produced when the all-trans lycopene first undergoes reaction with epsilon-LCY then a second reaction with beta-LCY; whereas β-carotene is produced by two reactions with beta-LCY. α- and β-Carotene are the most common carotenoids in the plant photosystems but they can still be further converted into xanthophylls by using beta ...
These two veggies share a common heart-healthy compound: beta-carotene. ... This fall staple is known for its high levels of beta-carotene, the powerful antioxidant that gives pumpkin its orange ...
The primary anti-inflammatory compound in carrots is beta carotene—the same compound that provides carrots with their bright orange color. Beta carotene is a powerful antioxidant that our body ...
Antioxidants like beta carotene help reduce or prevent oxidative stress in the body,” he explains. ... which Dr. Saggar says is also immune-supporting because it contains a compound called ...
The α-carotene molecule has a β-ring at one end; the other end is called an ε-ring. There is no such thing as an "α-ring". These and similar names for the ends of the carotenoid molecules form the basis of a systematic naming scheme, according to which: α-carotene is β,ε-carotene; β-carotene is β,β-carotene;
Meanwhile, cooking carrots can increase beta-carotene absorption, which helps with the production of vitamin A — a nutrient essential for vision, immune function and skin health.
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