Beta Carotene
Provitamin A carotenoids
represents a group of compounds that are precursors of vitamin A. Contrary to
what many believe, vitamin A is not present in plants so our bodies use
carotenoids to make vitamin A. One popular carotenoid is lycopene, which helps
prevent the oxidation of cholesterol. Research has shown that 12 ounces of
carrots, amounting to 30 milligrams of beta carotene, can help prevent or reduce the redness
and inflammation associated with sunburn. According to Ronald R. Watson, Ph.D.,
professor of public health research at Arizona Health Sciences Center in Tucson,
"Beta carotene accumulates in the skin, providing 24-hour protection
against sun damage." Other carotenoids such a lutein also works
synergistically with vitamin E in preventing damage caused by free radicals such
as redness associated with sunburn as well as reduce sensitivity to sunlight.
Best
sources for beta carotene are sweet potatoes, carrots, kale, callaloo,
fresh thyme, cantaloupe, paw paw, romaine lettuce and broccoli.
How to Get
the Most from Beta Carotene
In some
cases, cooking can enhance the availability of carotenoids in foods such as lightly steaming carrots and callaloo. However
in most cases, prolonged cooking can decrease the availability of carotenoids.
If you drink or smoke, you may be lowering the level of beta carotene in your
blood.
Coming Soon:
Part III: Vitamin C