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Characteristics of Beta-Carotene
-carotene is the molecule that gives carrots, sweet potatoes, squash, and other yellow or orange vegetables their orange color. It is part of a family of chemicals called the carotenoids, which are found in many fruit and vegetables, as well as some animal products such as egg yolks. Carotenoids were first isolated in the early 19th century, and have been synthesized for use as food colorings since the 1950s. Biologically, -carotene is most important as the precursor of vitamin A in the human diet. It also has anti-oxidant properties and may help in preventing cancer and other diseases. Like all carotenoids, beta-carotene is: 1. The most common form of carotene 2. Fat soluble - not water-soluble. In a mixed diet, 3-5 grams of fat is enough to ensure its absorption. Carotenoids suspended in oil are more efficiently absorbed than those in water or food. 3. Manufactured by plants - not animals. In plants, beta-carotene absorbs light, and energy from singlet oxygen - an unstable form of oxygen - and transfers both energies to chlorophyll for photosynthesis. It also acts as a pesticide. 4. Present in the all-trans configuration in raw fruits and vegetables 5. Converted to the cis- configuration during cooking. Cis- isomers are shorter in length and are less susceptible to "binding." They are more stable and are more bioavailable. 6. Released from the food matrix by: chewing, stomach action, and digestive enzymes. The vitamin A activity of beta-carotene in foods is half that of retinol (pre-formed vitamin A). Biologic Activities of Beta-Carotene 7. Beta-carotene is converted to Vitamin A (retinal) in the small intestines of mammals by beta-,carotene 15,15 monooxygenase (an enzyme). In times of plenty, retinal is stored in the liver. It is synthesized into active vitamin A in times of need. 8. It quenches singlet oxygen. It also reacts with any radical species present in a biological system. As a powerful antioxidant, it breaks down and converts harmful products to inert substances. 9. It prevents the oxidation of fat by breaking down the chain-reaction. 10. It facilitates communication between cells by enhancing the expression of a gene that codes

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for connexin proteins. Connexin proteins forms pores or gap junctions in cell membranes, allowing cells to communicate through the exchange of small molecules. 11. It improves immune function by protecting phagocytic cells (white blood cells that protects the body by ingesting harmful bodies, bacteria, dead/dying cells); enhancing the response of T & B cells (immune response cells); by stimulating the effects of T-cell functions, macrophage, and natural killer cell capacities, and by increasing the production of interleukins. Interleukins are signalling molecules on white blood cells. They mediate communication between cells. 12. It helps maintain night vision. As vitamin A, beta-carotene maintains the cornea and participates in the conversion of light energy into nerve impulses at the retina. The cells of the retina contain rhodopsin, a pigment molecule. As rhodopsin absorbs light, retinal changes which triggers a nerve impulse that carries information to the brain.