betacarotene


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Related to betacarotene: cholecalciferol, nicotinamide

betacarotene

(ˌbiːtəˈkærəˌtiːn)
n
(Biochemistry) the most important form of the plant pigment carotene, which occurs in milk, vegetables, and other foods and, when eaten by man and animals, is converted in the body to vitamin A
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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3 They're also a good source of vitamin A and betacarotene, which is essential for vision and maintaining healthy mucus membranes and skin.
Full of betacarotene which helps us keep our eyes healthy.
However, when you ingest too much betacarotene from raw carrots or carrot juice, your body will store excess amounts in the fat under your skin.
5 WATERMELONS have a good amount of betacarotene, which gets converted to vitamin A.
WATERMELONs have a good 5 amount of betacarotene, which gets converted to vitamin A.
Common antioxidants include Vitamins A, C, and E, and members of the carotenoids family, including betacarotene, lycopene, and lutein.
| Carrots are a good source of betacarotene, which our bodies make into vitamin A, important for normal vision, healthy skin and a healthy immune system.
They contain betacarotene, a provitamin that is converted into vitamin A in the body.
Mangoes are rich in minerals like potassium, magnesium and copper, and they are one of the best sources of quercetin, betacarotene, and astragalin.
Using selective breeding and molecular techniques, Dr Sunette Laurie and colleagues at the Agricultural Research Council in Pretoria boosted levels of betacarotene, the compound which gives the vegetable its characteristic orange colour and which is converted by the body to vitamin A.
This one has a combination of alphacarotene and betacarotene pigments; both of them are associated with the development of orange colour.