FACTS
Beta-carotene, one of six hundred or so naturally occurring plant compounds in the carotene family, is also known as pro-vitamin A. Some of the beta-carotene we eat is converted into vitamin according to the body requirement. Beta-carotene is known to be non-toxic in any amounts and is thus considered a safer form of vitamin A. It is found in orange and yellow coloured vegetables and more in leafy greens.
CLAIMED BENEFITS
- Cancer fighter: Medical journals worldwide are filled with studies linking low beta-carotene intake and/or low blood levels of beta-carotene to an increased risk to many forms of cancer.
- Heart disease: It is believed that oxidation of the LDL-cholesterol leads to atherosclerosis (see vitamin E as well). Population studies have shown that people with a high intake of beta-carotene, an antioxidant, have a lower rate of heart disease than those who don’t. The Nurses’ Health Study shows that by eating even one serving of fruits or vegetable daily, you can reduce your risk of heart attack and stroke. Women in the study who took between 15 and 25 mg (25,000 to 33,000 International Units or I.U) of beta-carotene daily had a 22 percent reduced risk of heart attack and a 40 percent reduced risk of stroke.
- Others: Immune protector & guard against cataracts
RIGHT AMOUNT
The RDA for vitamin A is 5,000 I.U. 3 mg of beta-carotene is equivalent to 5,000 I.U. We need at least 6 mg (10,000 I.U) while some recommend up to 14 mg (23,333 I.U). Most of us ingest about 2 mg.
We should also eat a diet rich in dark green leafy vegetables and yellow and orange fruits and vegetables for a good source of beta-carotene.
