6/26/2022 10:00:48 PM

Carotenoids

 
Health benefits of Carotenoids:
Carotenoids are phytochemicals some of which can be converted to vitamin A by us and others may contribute to a reduction in the risk of eye disease and some cancers

The Worlds Science

What are Carotenoids?

Carotenoids are the yellow, orange and red pigments that plants create they are:

Alpha-carotene,
Beta-carotene,
Beta-cryptoxanthin,
Lycopene,
Lutein and zeaxanthin.

Carotenoids are best absorbed with fat in a meal along with chopping and cooking of veg due to the way they are embedded in plants.

Carotenoids and vitamin A

Alpha-carotene, beta-carotene, beta-cryptoxanthin can be converted by the body to vitamin A.

If your body is short on vitamin A your liver will convert alpha-carotene, beta-carotene and beta-cryptoxanthin to vitamin A1, however the efficiency of this conversion is highly variable depending on factors such as preparation and digestive capacity2.

Lycopene and lutein and zeaxanthin

Carotenoids absorb light; in particular lutein and zeaxanthin efficiently absorb blue light which may protect our eyes from damage particularly macular degeneration. Whilst still being far from clear cut some research has shown that these two contribute to a lower incidence of macular degeneration (failing eyesight).

Lutein and zeaxanthin have been observed to prevent or slow the development of cataracts in people with a diet rich in these carotenoids3.

Studies have shown that people with a higher intake of carotenoids, in particular lycopene, beta-cryptoxanthin, lutein, and zeaxanthin, have a reduced risk of lung cancer.

Studies have shown that higher intakes of Lycopene, (mostly found in tomatoes and tomato products), is associated with a reduced risk of prostate cancer4.

Government recommendations

Recommendations by the UK Government the National Cancer Institute, American Cancer Society and American Heart Association to consume a variety of fruits and vegetables daily are aimed, in part, at increasing intakes of carotenoids.

CheckYourFood Tip:


Chopping, blending and cooking breaks down the properties of plants, increasing our absorption of carotenoids. The potency of lycopene from tomatoes is also substantially improved by heating tomatoes in oil.
Review date: 2/9/2022
Next review date: 2/9/2023
Carotenoids nutritional information

Top 6 ingredients for Carotenoids taking into account portion size and cooking retention factors

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Carrot juice nutritional information

Carrot juice

200g
27290µg = No RDA/RI available
0.00%
Sweet potato nutritional information

Sweet potato

225g
19161µg = No RDA/RI available
0.00%
Tomato juice nutritional information

Tomato juice

200g
18530µg = No RDA/RI available
0.00%
Spinach frozen nutritional information

Spinach frozen

80g
15748.8µg = No RDA/RI available
0.00%
Pumpkin nutritional information

Pumpkin

180g
15508.8µg = No RDA/RI available
0.00%
Turnip greens nutritional information

Turnip greens

75g
14832.75µg = No RDA/RI available
0.00%