Use Beta-Carotene As A Powerhouse Anti-Oxidant

May 11, 2022 0 Comments

Vitamin A is one of nature’s most valuable anti-oxidants, and is also vital for preventing and fighting infection. Well known animal sources are foods such as egg yolks, milk and liver, along with the traditionally reviled fish liver oils.

Plant sources, however, will be more palatable for many, and may also have the advantage of providing additional anti-oxidant activity.

“Carotenoids” is the generic term used to describe a large range of more than 600 pigments synthesized by plants. In modern Western diets those most frequently encountered are alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, zeaxanthin, and lycopene.

Much attention has been focussed on alpha-carotene and beta-carotene as these can be synthesised by the body to form vitamin A, whereas this is not true of lutein, zeaxanthin, and lycopene.

Alpha and beta-carotene from plant foods are readily synthesised into vitamin A by the body. But only about 20% of dietary alpha-carotene will be used in this way, the remainder will function as a highly effective anti-oxidant in its own right, particularly within the fatty buy YK11 SARMs membranes of the body’s cells. The same is true of the better known beta-carotene, except that this is much more active in terms of vitamin A provision, around 40% of dietary intake being converted into vitamin A. Surplus beta-carotene functions as an anti-oxidant in its own right, and also provides a significant boost for the immune system.

Both alpha and beta-carotene are highly fat-soluble anti-oxidants and therefore particularly effective in protecting against free radical damage to the vital fatty structures of the body’s cells, such as the membranes.

Research also suggests that high levels of carotenoids in the blood may help prevent the oxidation of Low Density Lipids (LDLs), the so-called “bad cholesterol”, which is now heavily implicated in the development of the atherosclerosis, or hardening of the arteries which is a common precursor of cardio-vascular disease such as heart attack and stroke. One study of 5,000 middle aged and elderly adults showed a reduced heart attack risk of between 45-55% for people following a high beta-carotene diet, the higher figure being in respect of smokers within the group.

Numerous studies, too, have demonstrated the potential of beta-carotene as a weapon against cancer. This is probably