beta-carotene


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beta-carotene:

see carotenecarotene
, long-chained, unsaturated hydrocarbon found as a pigment in many higher plants, particularly carrots, sweet potatoes, and leafy vegetables. Carotene is thought to assist in trapping light energy for photosynthesis or to aid in chemical reduction.
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; antioxidantantioxidant,
substance that prevents or slows the breakdown of another substance by oxygen. Synthetic and natural antioxidants are used to slow the deterioration of gasoline and rubber, and such antioxidants as vitamin C (ascorbic acid), butylated hydroxytoluene (BHT), and
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; Vitamin A under vitaminvitamin,
group of organic substances that are required in the diet of humans and animals for normal growth, maintenance of life, and normal reproduction. Vitamins act as catalysts; very often either the vitamins themselves are coenzymes, or they form integral parts of coenzymes.
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References in periodicals archive ?
First, the researchers measured the beta-carotene concentrations found in commercial sweet potato puree and sweet potato flour produced in their lab from fresh Covington sweet potatoes, as well as in three sweet potato bread formulations, using hexane extraction and absorption at 450 nm.
While breeding programs have met their targets of 15 [micro]g beta-carotene equivalents/g crop, released varieties currently provide only ~5-10 [micro]g/g.
As compared to other antioxidative agents which prevent the establishment of lipid peroxidation, beta-carotene traps free radicals and thus stop chain reaction.
Effects of alpha-tocopherol and beta-carotene supplementation on cancer incidence and mortality: 18-year postintervention follow-up of the Alpha-tocopherol, Beta-carotene Cancer Prevention Study.
Many oncologists are concerned about the possibility that beta-carotene or other antioxidants might interfere with the anticancer effects of chemotherapy or radiation therapy.
The 2013 AREDS2 study found that replacing beta-carotene with lutein plus zeaxanthin and cutting zinc (to 25 mg a day) worked just as well (with no difference in hospitalizations), and that omega-3 fats (EPA and DHA) didn't help.
The second study investigated the same outcome, but replaced high beta-carotene tomato sauce with raw carrots.
To learn more, Agricultural Research Service plant physiologist Gene Lester and colleagues measured the beta-carotene concentrations in orange-fleshed honeydew and cantaloupe melons grown under the same greenhouse conditions.
When the joint effects of high versus low nutrient intake were considered, the combination of high beta-carotene or vitamin C with high magnesium was associated with increased protection against hearing loss at high frequencies.
Evidence from studies conducted in 1994 and 1996 by the National Cancer Institute indicated that high-dose beta-carotene supplementation significantly increased the risk of heart disease and lung cancer among smokers.
Further analyses revealed that smokers who took beta-carotene supplements had a 26 percent reduction in their risk of developing cataracts compared to nonsmokers.