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Alternative Names: Pro-vitamin A.
Beta-carotene is a member of a class of compounds called carotenoids. Carotenoids, in general, are responsible for the yellow/orange pigmentation of many fruits and vegetables such as carrots, sweet potatoes, pumpkins and apricots. As a precursor to vitamin A, beta-carotene can be taken in high doses without the toxicity associated with vitamin A.
Source
While beta-carotene can be made synthetically, it can also be harvested naturally from carotene-rich plant material, such as the sea algae Dunaliella salina. Isolated with beta-carotene are the carotenoids alpha-carotene, zeaxanthin, cryptocanthin, and lutein. Beta-carotene is a common ingredient in multi-vitamin, immune enhancing, as well as antioxidant formulations.
Reasons For Use
There have been many reports in recent years telling of the benefits of beta-carotene supplements. As an antioxidant it has been studied for its ability to lower the risk for certain cancers, protect against cataracts, enhance the immune system, and reduce the risk of heart disease. While these studies are not conclusive, many are very promising. Of course, as a precursor to vitamin A, beta-carotene has all the benefits associated with vitamin A, without the risk of toxicity.
Directions
0.6mcg of beta-carotene is equal to 1 IU of vitamin A activity.
Counter-Indicators and Warnings
Recent studies have associated an increased risk of lung cancer among smokers taking beta-carotene. While these studies are somewhat inconclusive, caution should be taken by smokers when taking beta-carotene.
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Beta-Carotene can help with the following:
Beta-Carotene can help prevent the following: | | | | | Tumors, Malignant |  Breast Cancer | A study published in 1992 by the State University of New York compared 310 women having breast cancer to 316 women without the disease. The study found that the cancer-free group ate many more beta carotene-containing fruits and vegetables than he women with breast cancer. In addition, the National Cancer Institute studied 83 women with breast cancer and found that they had lower blood levels of beta carotene. |
Non-Hodgkin's Lymphoma| | The diets of 358 white men and women with NHL and 1432 controls living in Nebraska were compared. Dietary carotene intake was inversely related to NHL risk in men but not in women. [Ward MH, Hoar ZS, Weisenburger DD, et al. Dietary factors and non-Hodgkin's lymphoma in Nebraska] |
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KEY | | May do some good |  | | Likely to help |  | | May have adverse consequences |
GLOSSARY
Antioxidant (Antioxidants)
A chemical compound that slows or prevents oxygen from reacting with other compounds. Some antioxidants have been shown to have cancer-protecting potential because they neutralize free radicals. Examples include vitamins C and E, beta carotene, the minerals selenium and germanium, superoxide dismutase (SOD), coenzyme Q10, catalase, and some amino acids.
Atherosclerosis
Common form of arteriosclerosis associated with the formation of atheromas which are deposits of yellow plaques containing cholesterol, lipids, and lipophages within the intima and inner media of arteries. This results in a narrowing of the arteries, which reduces the blood and oxygen flow to the heart and brain as well as to other parts of the body and can lead to a heart attack, stroke, or loss of function or gangrene of other tissues.
Beta-Carotene (Beta Carotene)
The most abundant of the carotenoids, beta-carotene has strong provitamin A activity and is a stronger antioxidant than vitamin A. It is widely accepted today as a cancer preventative. It is found in leafy green and yellow vegetables, often missing in children's diets. Beta-Carotene is believed to be a superior source of Vitamin A because it is readily converted into a more active form of the substance: your body converts it to Vitamin A as needed.
Cancer
Refers to the various types of malignant neoplasms that contain cells growing out of control and invading adjacent tissues, which may metastasize to distant tissues.
Carotene
Converted into vitamin A in the body from a yellow pigment that has several forms (i.e., alpha-, beta-, and gamma-carotene).
Cataract (Cataracts)
A steadily worsening disease of the eye in which the lens becomes cloudy as a result of the precipitation of proteins. Most cataracts are caused by the functions of the body breaking down. Eye trauma, such as from a puncture wound, may also result in cataracts.
Cervical Dysplasia
Abnormal cells on the surface of the cervix, classified as either mild (70% of cases fall into this category; the cells regress on their own), moderate, or severe, or as class 1, 2 or 3. While dysplasia itself does not cause health problems, it is considered to be a precancerous condition. Left untreated, dysplasia sometimes progresses to an early form of cancer known as cervical carcinoma in situ, and eventually to invasive cervical cancer.
Claudication
Often Intermittent claudication: Condition caused by interruptions of blood supply to the muscles, characterized by limping and pain chiefly in the calf muscles: symptom characterized by pain during walking.
Hepatitis
Inflammation of the liver usually resulting in jaundice (yellowing of the skin), loss of appetite, stomach discomfort, abnormal liver function, clay-colored stools, and dark urine. May be caused by a bacterial or viral infection, parasitic infestation, alcohol, drugs, toxins or transfusion of incompatible blood. Can be life-threatening. Severe hepatitis may lead to cirrhosis and chronic liver dysfunction.
Immune System (Immune Response, Immunity)
A complex that protects the body from disease organisms and other foreign bodies. The system includes the humoral immune response and the cell-mediated response. The immune system also protects the body from invasion by making local barriers and inflammation. The process may involve acquired immunity (the ability to learn and remember a specific infectious agent), or innate immunity (the genetically programmed system of responses that attack, digest, remove, and initiate inflammation and tissue healing).
IU (mIU, uIU)
International Unit: An arbitrarily defined but agreed upon unit that depends on what is being measured.
mIU: 0.001 or one thousandth of an IU.
uIU: 0.000001 or one millionth of an IU.
Lung (Lungs, Pulmonary)
Organ of the body, located in the chest cavity which is designed to bring oxygen from the air into the blood stream, while also expelling carbon dioxide and other waste gases out of the body. Pulmonary: Related to the lungs.
Lymphoma (Lymphomas)
Any tumor of the lymphatic tissues.
Microgram (mcg, Micrograms, ug)
0.000001 or a millionth of a gram.
Precursor (Precursors)
A biochemical substance, such as an intermediate compound in a chain of enzymatic reactions, from which a more stable or definitive product is formed.
Vascular
Relating to the blood vessels of the body. The blood vessels of the body, as a group, are referred to as the vascular system. They are composed of arteries, veins and capillaries - arteries that pass oxygen-rich blood to the tissues of the body; veins which return oxygen-depleted blood from the tissues to the lungs for oxygen; and the capillaries that are the tiniest vessels and are between the arteries and veins.
Vitamin A
A fat-soluble vitamin essential to one's health. Plays an important part in the growth and repair of body tissue, protects epithelial tissue, helps maintain the skin and is necessary for night vision. It is also necessary for normal growth and formation of bones and teeth. For Vitamin A only, 1mg translates to 833 IU.
Vitamin C (Ascorbic Acid)
A water-soluble antioxidant vitamin essential to the body's health. When bound to other nutrients, for example calcium, it would be referred to as "calcium ascorbate". As an antioxidant, it inhibits the formation of nitrosamines (a suspected carcinogen). Vitamin C is important for maintenance of bones, teeth, collagen and blood vessels (capillaries), enhances iron absorption and red blood cell formation, helps in the utilization of carbohydrates and synthesis of fats and proteins, aids in fighting bacterial infections, and interacts with other nutrients. It is present in citrus fruits, tomatoes, berries, potatoes and fresh, green leafy vegetables.
Last updated: Aug 02, 2008
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