Beta-carotene (10%) Description

Beta-carotene (10%) (CAS: 7235-40-7) is a strong antioxidant and also a scavenger of singlet oxygen. It is also a provitamin A as it can be converted into retinol. In commercial cherry tomato varieties, β-carotene content reached 1.2 mg per 100 g FW. The bioaccessibility of β-carotene from raw tomatoes was reported to be about 0.1%.

Beta carotene is a yellow-orange plant pigment that gives fruits and vegetables their rich colors. Beta carotene is a carotenoid that our bodies convert into vitamin A. Beta carotene is a natural antioxidant that can be used to support healthy skin and vision.

Beta-carotene (10%) Specifications

Beta-carotene (10%) Applications：

Studies demonstrated the photoprotective effects of β-carotene on photooxidative damage and sunburn in humans. A significant reduction in erythema formation was also noticed when β-carotene was applied on human skin or with a dietary intervention alone or in combination with α-tocopherol for 12 weeks. Low concentrations of serum β-carotene have also been associated with an increased risk of congestive heart failure and cardiac death in men.[1]

Beta-carotene is reported to be a potent antioxidant and to protect the liver against the toxic effects of various drugs and xenobiotics.

3 Studies with rats have shown that supplementation of beta carotene in diet prevented the ethanol-induced increase in the serum aminotransferases and inhibited the depletion of the antioxidant molecule GSH in the liver.

4 Additionally, in vitro studies with the hepatocytes isolated from ethanol-fed rats have also shown that beta-carotene improved cell viability and increased catalase activities and levels of glutathione.

5 Mechanistic studies performed with the hepatocytes isolated from the ethanol-fed rats have also shown that beta carotene ameliorated oxidative stress, enhanced antioxidants, and decreased the expression of CYP2E1 and apoptosis.[2]

Reference

[1] P.Padmanabhan, A.Cheema, G.Paliyath: Solanaceous Fruits Including Tomato, Eggplant, and Peppers. https://doi.org/10.1016/B978-0-12-384947-2.00696-6

[2] Manjeshwar ShrinathBaliga, Arnadi RamachandrayyaShivashankara, SunithaVenkatesh, Harshith P.Bhat, Princy LouisPalatty, GaneshBhandari, SureshRao: Dietary Interventions in Liver Disease Foods, Nutrients, and Dietary Supplements 2019, Pages 79-89; Chapter 7 - Phytochemicals in the Prevention of Ethanol-Induced Hepatotoxicity: A Revisit. https://doi.org/10.1016/B978-0-12-814466-4.00007-0

[3] P.Padmanabhan, A.Cheema, G.Paliyath: Solanaceous Fruits Including Tomato, Eggplant, and Peppers. https://doi.org/10.1016/B978-0-12-384947-2.00696-6

[4] Manjeshwar ShrinathBaliga, Arnadi RamachandrayyaShivashankara, SunithaVenkatesh, Harshith P.Bhat, Princy LouisPalatty, GaneshBhandari, SureshRao: Dietary Interventions in Liver Disease Foods, Nutrients, and Dietary Supplements 2019, Pages 79-89; Chapter 7 - Phytochemicals in the Prevention of Ethanol-Induced Hepatotoxicity: A Revisit. https://doi.org/10.1016/B978-0-12-814466-4.00007-0