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Beta
Carotene
Much
excitement has recently been generated among nutritionists and health-care
professionals by a substance called Beta Carotene.
Not
long ago, few people had heard of Beta Carotene. Even nutritionists didn't
pay much attention to it, thinking of it merely as a precursor of Vitamin
A, one of a group of substances that is converted to Vitamin A in the
body.
Yes, Beta
Carotene can become Vitamin A, but it can do much more than that, and
do it safely.
Beta Carotene
reaches more areas of the body for longer periods of time than Vitamin
A, and thus offers greater protection. Another advantage is that it protects
against a toxic form of oxygen produced in our bodies called "singlet
oxygen."
Beta Carotene
is a yellowish compound found in most yellow, orange or dark green vegetables;
it is converted in the body into Vitamin A.
Other carotenoids,
such as gamma-carotene, and cryptoxanthin, occur naturally in these same
foods, but do not produce nearly as much Vitamin A. You will sometimes
see the carotenoids referred to as a-carotene (alpha), b-carotene (beta)
and y-carotene (gamma), as chemists have the custom of using the Greek
letters for this purpose.
Excess Beta
Carotene does not produce Vitamin A toxicity, because no more of it is
converted to Vitamin A than the body requires at the moment. Excess Vitamin
A in the bloodstream (as from animal sources or excessive supplementation)
is eventually stored in the liver, with potential toxic effects.
Beta Carotene
that is not converted into Vitamin A during absorption is stored until
needed.
Medical researchers
using large amounts of Beta Carotene report that their patients do not
develop Vitamin A toxicity. (1)
1. Beta Carotene:
The backstage nutrient now universally recognized for cancer prevention,
by Richard Passwater, Ph.D., Keats publishing, Inc., New Canaan, CT.
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