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Article: Beta-Carotene
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- Nutrition and Well-Being A to Z
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CopyrightCOPYRIGHT 2004 The Gale Group, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Beta-Carotene
Beta-carotene is the most active of the deeply colored pigments called
carotenoids
. After consumption, beta-carotene converts to retinol, a readily
usable form of vitamin A. Beta-carotene's beneficial effects include protecting the skin from sunlight damage, fighting early
cancer
cells, boosting immunity, and preventing
cataract
formation. It also stops the creation of
free radicals
(oxidants), which are DNA-damaging molecular fragments in the body.
Food sources of beta-carotene include carrots, spinach, kale, and broccoli, as well as animal sources such as liver, whole eggs, and whole milk. Since beta-carotene is fat-soluble, most fat-free milk has been
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