Beta-carotene review

• Basics: fat-soluble vitamin, a member of carotenoids, precursor to vitamin A.

• Benefits: acts as an antioxidant which protects cells from damage caused by harmful free radicals.

• Dosage: no RDA for beta-carotene, 15 to 50 mg per day is recommended for general health.

• Sources: yellow, orange, and green leafy fruits and vegetables.

• Deficiency: long-term beta-carotene deficiency is associated with chronic disease.

• Overdose: no signifcant toxic side effects is presented.

Editor's choice: Beta Carotene

Promotes vision and eye health. Prevents night blindness Research indicates provides some protection from lung and certain oral problems. Protects mucous membranes helping reduce infection. Helps protect the body from disease. Valuable antioxidant. Contains 25,000 IU of Vitamin A (as beta carotene) per softgel. Non-toxic form of Vitamin A easily converted by the body as needed. Click here for more information.

Sources of beta-carotene (vitamin A)

The body regulates the conversion of beta-carotene to vitamin A based on its needs. Beta carotene is one of a family of 600 carotenoids and is found in high levels in carrots, pumpkins, spinach, broccoli, Brussel sprouts, oranges, apricots and peaches. Dark green and orange-yellow vegetables are good sources of beta-carotene. It is also available in supplements. Foods rich in beta-carotene include red peppers, carrots, pumpkins, as well as those just mentioned. Most dark-green leafy vegetables and deep yellow/orange vegetables and fruits (sweet potatoes, carrots, pumpkin and other winter squashes, cantaloupe, apricots, peaches,and mangoes) contain substantial amounts of beta-carotene. By eating these beta-carotene rich foods, a person can increase their supply of vitamin A.