Β-Carotene: Difference between revisions
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Undid revision 258552714 by Tsukasa-Hikaru (talk) It is the substance colouring them orange. What the heck. |
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| doi = 10.1002/hlca.19300130532 }}</ref> In nature, β-carotene is a precursor to vitamin A via the action of [[β-carotene dioxygenase]]. β-carotene is also the substance in carrots that |
| doi = 10.1002/hlca.19300130532 }}</ref> In nature, β-carotene is a precursor to vitamin A via the action of [[β-carotene dioxygenase]]. β-carotene is also the substance in carrots that colours them orange. β-Carotenoid is biosynthesized from [[geranylgeranyl pyrophosphate]].<ref name=Kirk/> |
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Plant carotenoids are the primary dietary source of vitamin A worldwide. The most efficient pro-vitamin A carotenoid is beta-carotene, which is abundant in Vietnam [[Gac]] (Momordica Cochinchinensis Spreng), crude [[palm oil]], yellow and orange fruits, such as mangoes, papayas, and yams and in green leafy vegetables such as spinach, kale, sweet potato leaves, and sweet gourd leaves. Vietnam [[gac]] and crude [[palm oil]] have by far the highest content of β-carotene of any known fruit or vegetable, 10 times higher than carrots for example. Unfortunately, [[Gac]] is quite rare and unknown outside its native region of SE Asia, and crude [[palm oil]] is typically processed to remove the cartenoids before sale to improve the color and clarity. |
Plant carotenoids are the primary dietary source of vitamin A worldwide. The most efficient pro-vitamin A carotenoid is beta-carotene, which is abundant in Vietnam [[Gac]] (Momordica Cochinchinensis Spreng), crude [[palm oil]], yellow and orange fruits, such as mangoes, papayas, and yams and in green leafy vegetables such as spinach, kale, sweet potato leaves, and sweet gourd leaves. Vietnam [[gac]] and crude [[palm oil]] have by far the highest content of β-carotene of any known fruit or vegetable, 10 times higher than carrots for example. Unfortunately, [[Gac]] is quite rare and unknown outside its native region of SE Asia, and crude [[palm oil]] is typically processed to remove the cartenoids before sale to improve the color and clarity. |
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Revision as of 11:38, 21 December 2008
Template:Chembox new Beta-carotene is an organic compound - a terpenoid, a red-orange pigment abundant in plants and fruits. As a carotene with β-rings at both ends, it is the most common form of carotene. It is a precursor (inactive form) of vitamin A.[1] Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
The structure was deduced by Karrer et al.[2] In nature, β-carotene is a precursor to vitamin A via the action of β-carotene dioxygenase. β-carotene is also the substance in carrots that colours them orange. β-Carotenoid is biosynthesized from geranylgeranyl pyrophosphate.[1]
Plant carotenoids are the primary dietary source of vitamin A worldwide. The most efficient pro-vitamin A carotenoid is beta-carotene, which is abundant in Vietnam Gac (Momordica Cochinchinensis Spreng), crude palm oil, yellow and orange fruits, such as mangoes, papayas, and yams and in green leafy vegetables such as spinach, kale, sweet potato leaves, and sweet gourd leaves. Vietnam gac and crude palm oil have by far the highest content of β-carotene of any known fruit or vegetable, 10 times higher than carrots for example. Unfortunately, Gac is quite rare and unknown outside its native region of SE Asia, and crude palm oil is typically processed to remove the cartenoids before sale to improve the color and clarity.
See also
References
- ^ a b Susan D. Van Arnum (1998). "Vitamin A in Kirk-Othmer Encyclopedia of Chemical Technology" (45). New York: John Wiley: 99–107. doi:10.1002/0471238961.2209200101181421.a01.
{{cite journal}}: Cite journal requires|journal=(help) - ^ P. Karrer, A. Helfenstein, H. Wehrli, A. Wettstein (1930). "Pflanzenfarbstoffe XXV. Über die Konstitution des Lycopins und Carotins". Helvetica Chimica Acta. 13: 1084–1099. doi:10.1002/hlca.19300130532.
{{cite journal}}: CS1 maint: multiple names: authors list (link)
External links
- A11CA02 (WHO)
- USDA Webpage on β-carotene Content of Gac - Fatty Acids and Carotenoids in Gac (Momordica Cochinchinensis Spreng) Fruit.
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