|
|
| Proper name |
Beta-Carotene
|
| Category |
Pro
Vitamin |
| Functions |
Beta-carotene
stops chain reactions of lipid peroxidation by trapping free radicals. It
is the nutrient most effective in quenching singlet oxygen radicals in the
human body. Consumption of beta-carotene lowers the risk of many types
of cancer. |
| RDA |
An
RDA has not been established. |
| Therapeutic
dose |
25,000 to 50,000 International Units per day is common. |
| Deficiency symptoms |
Since
beta-carotene is the precursor to vitamin A, deficiency symptoms are the
same as for vitamin A. |
| Toxicity |
There
is no known toxicity associated with beta-carotene however, excessive ingestion
of beta-carotene may result in yellow-orange coloring of the skin, particularly
the palms and soles. This effect disappears over time when the excessive
dose is discontinued. |
| Best
forms
|
In food. Beta-carotene is abundant in fresh green, yellow, orange or red
vegetables and fruits. In the natural state, beta-carotene is associated
with many other nutritional cofactors. In fact, there are over 500 carotenoids
(similar plant compounds) in nature. Presumably, these have as yet unknown
value in maintaining health. As a supplement, micellized (water soluble),
Natural (9-cis beta carotene) is preferable to the synthetic form |
| Food
sources |
Green leafy vegetables such as beet greens, collard greens, etc., carrots,
peppers, squash, sweet potatoes, pumpkin, apricots, cantaloupe, peaches,
etc. |
| Lab
tests |
Serum carotene (only reveals current intake) |
| Drug
interactions |
Beta-carotene
is depleted by ingestion of Cholestyramine, Colchicine, Colestipol, Neomycin
and Mineral Oil. |
| Nutrient interactions |
Generally thought to be synergistic. |
| Metabolism |
Beta-carotene is
split by intestinal enzymes into two molecules of Vitamin A. Being water-soluble,
excess amounts are easily excreted.
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