Betakaroten

Beta-carotene is a naturally occurring carotenoid pigment with provitamin A activity. It is a hydrocarbon consisting of two beta-ionone rings linked by a polyene chain. In humans, beta-carotene can be enzymatically cleaved to produce retinal, a form of vitamin A.

Dietary sources include orange and yellow vegetables such as carrots, sweet potatoes, pumpkins, and mangoes, as well as leafy greens like spinach and kale. Absorption occurs in the small intestine and is enhanced by dietary fat; excess is stored in the liver and adipose tissue.

In the body, beta-carotene serves as a source of vitamin A and participates in vision, immune function, and epithelial health. Its conversion depends on enzyme activity and dietary context, with the amount converted varying between individuals.

Health effects: While beta-carotene acts as an antioxidant, high-dose supplementation has been linked to adverse effects, notably an increased risk of lung cancer in smokers and asbestos-exposed individuals in several studies. Dietary intake from fruits and vegetables is associated with health benefits; routine supplements are not generally advised for the general population.

Industrial use: Beta-carotene is used as a natural pigment and food coloring (often labeled as E160a in some markets) and as a dietary supplement. It is generally considered safe when consumed in typical dietary amounts, but supplement use should follow established guidelines.